Advanced SearchSearch Tips
Meat Quality and Storage Characteristics of Finishing Pigs by Feeding Stevia and Charcoal
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Meat Quality and Storage Characteristics of Finishing Pigs by Feeding Stevia and Charcoal
Lee, Jae-Joon; Park, Sung-Hyun; Jung, Dong-Soon; Choi, Yang-Il; Choi, Jung-Soek;
  PDF(new window)
This study was conducted to determine the effects of stevia (Stevia rebaudiana Bertoni) and charcoal supplementation on meat quality traits in finishing pigs. A total of 420 pigs (LYD) were randomly allocated into seven treatments with three replications. The dietary treatments were T1 (control, basal diet), T2 (basal diet+0.3% stevia), T3 (basal diet+0.6% stevia), T4 (basal diet+0.3% charcoal), T5 (basal diet+0.6% charcoal), T6 (basal diet+0.3% stevia+0.3% charcoal), and T7 (basal diet+0.6% stevia+0.6% charcoal). Pigs were slaughtered conventionally on each marketing day and chilled overnigth. At 24 h postmortem, the Longissimus muscle from left side between the 6th and 14th rib was removed for the meat quality traits. The T6 group showed a higher pH, water holding capacity (p<0.05), and lower drip loss (p<0.05) than those in the T1 group. The T6 group showed lower (p<0.05) (lightness) and (yellowness) values and higher (redness) color value than those in the T1 group, resulting in a redder surface meat color. In the subjective evaluation, marbling and color scores improved in the T6 group compared to those in the other treatments. In the panel test, the T6 group tended to have higher tenderness and juiciness scores than those in the T1 group. In the storage characteristics, all treatments showed similar 2-thiobarbituric acid and volatile basic nitrogen values as well as total microbial counts during 7 d of cold storage. As a result, dietary supplementation with 0.3% stevia and 0.3% charcoal showed the highest meat quality traits and storage characteristics in finishing pigs.
stevia;charcoal;meat quality;storage characteristics;pig;
 Cited by
스테비아잎 분말을 첨가한 두유의 품질 특성,최순남;주미경;정남용;

대한영양사협회학술지, 2014. vol.20. 2, pp.77-86 crossref(new window)
Effects of bamboo charcoal and bamboo vinegar as antibiotic alternatives on growth performance, immune responses and fecal microflora population in fattening pigs, Animal Science Journal, 2013, 84, 2, 113  crossref(new windwow)
Effects of bamboo charcoal on the growth performance, blood characteristics and noxious gas emission in fattening pigs, Journal of Applied Animal Research, 2013, 41, 1, 48  crossref(new windwow)
Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder, Journal of the Korean Dietetic Association, 2014, 20, 2, 77  crossref(new windwow)
AOAC. (1995) Official methods of analysis. 16th ed. Association of Official Analytical Chemists.

APHA. (1992) Compendium of methods for the microbiological examination of foods. American Public Health Association Inc.

Carino-Cortes, R., Hernandez-Ceruelos, J. M., Torres-Valencia, M., Gonzalez-Avila, M., Arriaga-Alba., and Madrigal- Bujaidar, E. (2007) Antimutagenicity of stevia pilosa and stevia eupatoria evaluated with the Ames test. Toxicol. In Vitro. 21, 691-697. crossref(new window)

Dyrskog, S. E., Jeppesen, P. B., Colombo, M, Abudula, R., and Hermansen, K. (2005) Preventive effects of a soy-based diet supplemented with stevioside on the development of the metabolic syndrome and type 2 diabetes in Zucker diabetic fatty rats. Metabolism. 54, 1181-1188. crossref(new window)

Falkowski, F. F. and Aheme, F. X. (1984) Fumaric and citric acids as feed additives in starter pig nutrition. J. Anim. Sci. 58, 935-942.

Folch, J., Lees, M., and Sloane-Stanley, G. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.

Geuns, J. M. C., Malheiros, R. D., Moraes, V. M. B., Decuypere, E. M. P., Compernolle, F., and Buyse, J. G. (2003) Metabolism of stevioside by chickens. J. Agric. Food Chem. 51, 1095-1101. crossref(new window)

Hanson, J. R. and De Oliverira, B. H. (1993) Stevioside and related sweet diterpenoid glycosides. Nat. Prod. Prp. 10, 301-309.

Hong, S. P., Jeong, H. S., Jeong, E. J., Jeong, D. Y., Jeong, P. H., and Shin, D. H. (2005) Quality characteristics of strawberry cultivated with foliar application of stevia (Stevia rebaudiana, B) extract. Korean J. Food Sci. Technol. 37, 893-897.

Hwang, M. J. (1995) Effects of activated carbon on the growth rate, feed efficiency, and carcass characteristics in pigs. Ph.D. Thesis, Kon-Kuk Univ., Seoul, Korea.

Kim, D. H. (1990) A study of utilizability as feed additives for ground charcoal made of condensed sawdust on the broiler production. Ph.D.Thesis, Kon-Kuk Univ., Seoul, Korea.

Kim, H. I. and Lee, B. M. (1996) Stevioside, a natural sweeteners. J. Food Hyg. Safety. 11, 323-327.

Kim, H. Y., Kim, Y. J., and Park, G. B. (2007) The effect of feeding probiotics, illite, active carbon and hardwood vinegar on the performance and fatty acid composition of finished pigs. Korean J. Food Sci. Ani. Resour. 27, 60-66. crossref(new window)

Kim, Y. J (2007) Effect of dietary supplementation with probiotics, illite, active carbon and hardwood vinegar on the performance and carcass characteristics of broiler. Korean J. Poult. Sci. 34, 165-172. crossref(new window)

Kim, Y. J. and Park, C. I. (2001) Effects of additions of activated carbon on productivity and physio-chemical characteristics in broilers. Korean J. Food Sci. Ani. Resour. 21, 24-31.

Knutson, H. J., Carr, M. A., Branham, L. A., Scott, C. B., and Callaway, T. R. (2006) Effects of activated charcoal on binding E.coli O157:H7 and Salmonella typhimurium in sheep. Small Ruminant Res. 65, 101-105. crossref(new window)

Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of watersoluble component. J. Food Sci. 35, 175-177. crossref(new window)

Ministry of Health & Welfare. (2008) Report 2008 National Health and Nutrition Examination Survey.

Moon, S, S., Shin, C. W., Kang, G. H., Joo, S. T., and Park, G. B. (2002) Effects of dietary activated carbon on physicchemical characteristics and fatty acid composition of pork. Korean J. Food Sci. Ani. Resour. 22, 145-150.

Munro, P. J., Lirette, A., Andrson, D. M., and Ju, H. Y. (2003) Effects of a new sweetner, stevia, on performance of newly weaned pigs. Can. J. Anim. Sci., 80, 529-531.

Odunsi, A. A., Oladele, T. O., Aiya, O., and Onifade, O. S. (2007) Response of broiler chickens to wood charcoal and vegetable oil based diets. World J. Agri. Sci. 3, 572-575.

Park, J. H., Shin, W. J., Park, G. H., Kwon, D. S., and Ryu, K. S. (2005) Effect of feeding stevia by-product on growth of finishing pig and pork quality. Bulletin of the Agricultural College, Chonbuk National University. 35, 117-128.

Phansawan, B. and Poungbangpho, S. (2007) Antioxidant capacities of pueraria mirifica, stevia rebaudiana bertoni, curcuma longa linn., rographis paniculata (burm.f.) nees., cassia alata linn. for the development of dietary supplement. Kasetsart J. (Nat. Sci.). 41, 548-554.

Rogosic, J., Pfister, J. A., Provenza, F. D., and Grbesa, D. (2006) The effect of activated charcoal and number of species offered on intake of Mediterranean shrubs by sheep and goats. Appl. Anim. Behavior Sci. 101, 305-317. crossref(new window)

Rogosic, J., Moe, S. R., Skobic, D., Knezovis, Z., Rozic, I., Zivkovic, M., and Pavlicevic, (2009) Effect of supplementation with barely and activated charcoal on intake of biochemically diverse Mediterranean shrubs. Small Ruminant Res. 81, 79-84. crossref(new window)

SAS (2002) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA.

Tadhani, M. B., Patel, V. H., and Subhash, R. (2007) In vitro antioxidant activities of stevia rebaudiana leaves and callus. J. Food Compost. Anal. 20, 323-329. crossref(new window)

Tomita, T., Sato, N., Arai, T., Shiraishi, H., Sato, M., Takeuchi, M., and Kamio, Y. (1997) Bactericidal activity of a fermented hot-water extract from stevia rebaudiana bertoni towards enterohemorrhagic Escherichia coli O157:H7 and other food-borne pathogenic bacteria. Microbiol. Immunol. 41, 1005-1009. crossref(new window)

Toyoda, K., Matsui, H., Shoda, T., Uneyama, C., Takada, K., and Takahashi, M. (1997) Assessment of the carcinogenicity of stevioside in F344 rats. Food Chem. Toxicol. 35, 597-603. crossref(new window)

Witte, V. C., Krause, G. F., and Baile, Me. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-587. crossref(new window)

Zlatkis, A and Zak, B. (1969) Study of a new cholesterol reagent. Anal. Biochem. 29, 143-148. crossref(new window)

高坂知久. (1975) 肉製品の 鮮度保持と 測定. 食品工業. 18, 105.