JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs
Chu, Gyo-Moon; Kang, Suk-Nam; Nam, Jung-Man; Kim, Hoi-Yun; Ha, Ji-Hee; Ibrahim, Rashid Ismael Hag; Park, Jae-Hong; Kim, Il-Suk; Song, Young-Min;
  PDF(new window)
 Abstract
The purpose of this study was to explore the effect of fermented persimmon diet on the meat quality of fattening pigs. Pigs (75 kg) were grouped and housed as 15 animals per pen and 3 replications per treatment. The basal diet (C) was substituted with 3% (T1), 5% (T2) and 10% (T3) of fermented diet. The 180 pigs were fed experimental diet for 42 d and 10 longissimus dorsi (LD) per treatment were collected when each swine reached 105.6 kg of body weight. The crude fat concentration of LD was lower (p<0.05) in treatments, but the pH value of T3 and the shear force values of T2 and T3 were higher (p<0.05) than those of C. The CIE value (lightness) was significantly (p<0.05) higher in T2 and T3 than C, but the CIE (yellowness) of T2 and T3 was significantly (p<0.05) lower than C. The composition of myristic acid and oleic acid was significantly (p<0.05) higher in treatments than in C, while the composition of palmitic acid and stearic acid of treatments were significantly (p<0.05) lower than C in LD. Sensory evaluation of cooked meat as scores of aroma, taste, juiciness and overall acceptability showed higher (p<0.05) in treatments than in C. In conclusion, the dietary of fermented persimmon diet decreased the crude fat concentration, improved the fatty acids composition (increased composition of unsaturated fatty acid and decreased composition of saturated fatty acid) and improved the sensory evaluation of pork meat from fattening pigs.
 Keywords
fermented diet;meat quality;persimmon;pigs;
 Language
English
 Cited by
1.
청보리 사일리지 첨가가 비육돈의 육질특성에 미치는 영향,김회윤;김삼철;송영민;

농업생명과학연구, 2013. vol.47. 5, pp.181-191
 References
1.
Anderson, D. A., Kisellan, J. A., and Watt, B. K. (1975) Comprehensive evaluation of fatty acid in beefs. J. Anim. Diet Assoc. 67, 35-43.

2.
Association of Official Analytical Chemists (AOAC). (2000) Official method of analysis. 16th ed., AOAC, Washington, DC.

3.
Bailey, A. J. (1972) The basis of meat texture. J. Sci. Food Agri. 23, 995-1007. crossref(new window)

4.
Becker, N., Illingworth, D. R., Alaupovic, P., Connor W. E., and Sundberg E. E, (1983) Effect of saturated monounsaturated and $\omega$-6 polyunsaturated fatty acids on plasma lipids, lipoproteins and apoproteins in humans. Am. J. Clin. Nutr. 37, 355-360.

5.
Bourne, M. C. (1978) Texture profile analysis. Food Tech. 32, 62-66.

6.
Cameron, N. D. and Enser, M. (1991) Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Sci. 29, 295-307. crossref(new window)

7.
Canibe, N. and Jensen, B. B. (2007) Fermented liquid feed and fermented grain to piglets-effect on gastrointestinal ecology and growth performance. Livestock Sci. 108, 198-201. crossref(new window)

8.
Carlin, F. C., Bloemer, D. M., and Hotchkiss, D. K. (1965) Relation of oven temperature to quality of pork loin roasts. J. Home Econ. 57, 442-446.

9.
Chae, B. J., Choi, S. C., Kim, Y. G., Kim, C. H., and Sohn, K. S. (2000) Effects of feeding dried food waste on growth and nutrient digestibility in growing-finishing pigs. Asian-Aust. J. Anim. Sci. 13, 1304-1308. crossref(new window)

10.
Decker, E, A. and Shantha, N. C. (1994) Concentrations of the anticarcinogen, conjugated linoleic acid in beef. Meat Focus Int. 3, 61-69.

11.
Duncan, D. B. (1955) Multiple range and multiple F tests. Biometrics. 11, 1-42. crossref(new window)

12.
Engler, N. M., Karanian, J. W., and Salem, J. M. (1991) Influence of dietary polyunsaturated fatty acids on aortic and plate fatty acid composition in the rat. Nutr. Res. 11, 753-762. crossref(new window)

13.
Gorinstein, L., Gustaw, W. K., Elzbieta, B., Marial, L., and Silmon, T. (1998) The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol. J. Nutr. Biochem. 9, 223-227. crossref(new window)

14.
Grundy, S. M., Bilheimer, D., Blackburn, H., Brown, W. V., Kwiterovich, P. O., Mattson, F., and Wiedman, W. H. (1982) Rationale of the diet-heat statement of the American Heart Association Report of Nutrition Committee, Circulation, 65, 839. crossref(new window)

15.
Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. crossref(new window)

16.
Janicki, L. J. and Appledorf, H. (1974) Effect of boiling, grilling, frying and microwave cooking on moisture, some lipid components and total fatty acids of ground beef. J. Food Sci. 39, 715-723. crossref(new window)

17.
Jin, S. K., Kim, I. S., Song, Y. M., Ha, J. H., Park, K. H., Lee, J. I., Lee, J. R., and Lee, C. W. (2006) Effects of feeding probiotics on quality properties of pork. Kor. J. Food Sci. An. 26, 49-57.

18.
Joo, S. T., Lee, J. I., Ha, Y. L., and Park, G. B. (2002) Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color and water-holding capacity of pork loin. J. Anim. Sci. 80, 108-112.

19.
Kang, S. N., Song, Y. M., Kim, C.W., Kim, T. W., Chu, G. M., Yang, B. S., Jin, S. K., and Kim, I. S. (2010) Effect of feeding high carbohydrate-low fat fermented feed on the meat quality characteristics in finishing pig. Kor. J. Food Sci. An. 30, 826-832.

20.
Kim, H. Y., Song, Y. M., Kang, Y. S., Kim, C. H., Lee, S. D., Chowdappa, R, . Ha, J. H., and Kang, S. M. (2006) The effect of fermented persimmon shell diet supplementation on the growth performance and blood parameters in fishing pigs. Anim. Sci. J. 77, 314-319. crossref(new window)

21.
Kwon, Y. J., Yeo, J. S., and Sung, S. K. (1995) Quality characteristics of Korean native chicken meat. Kor. J. Poult. Sci. 22, 223-231.

22.
Lindahl, G., Enfalt, A. C., Andersen, H. J., and Lundstrom, K. (2006) Impact of RN genotype and storage time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus. Meat Sci. 74, 746-755. crossref(new window)

23.
Lee, J. I., Chung, M. S., Hwangbo, J., Park, B. Y., Park, T. S., Kim, J. H., Sung, P. N., and Park, G. B. (1998). Effects of fermented sawdust feeds and powdered fish oil in diet on the shelf-life of pork. Kor. J. Anim. Sci. Tech. 40: 69-78.

24.
Lee, S. W., Ham, S. N., Shin, T. S., Kim, H. K., Yeon, I. J., and Kim K. Y. (2009) Resource of food waste using indigenous bacteria isolated from soils. Kor. J. Environ. Eng. 31, 35-41

25.
McDonagh, M. B., Fernandez, C., and Oddy, V. H. (1999) Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb. Meat Sci. 52, 9-18. crossref(new window)

26.
Meilgaard, M., Civille, G. V., and Carr, B. T. (1991) Affective tests: Consumer tests and in-house panel acceptance tests. In: Sensory evaluation techniques. 3rd edn, CRC Press Inc, Boca Ranton, FL, pp 211-222.

27.
National Research Council (NRC) (1998). Nutrient Requirements of Swine. 9th ed. National Academic Press, Washington, DC.

28.
Pascual, J. V., Rafecas, M., Canela, M. A., Boatella, J., Bou, R., and Barroeta, A. C. (2007) Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part: Fatty acid composition in muscle and fat tissue. Food Chem. 100, 1639-1648. crossref(new window)

29.
Rosenvold, K., Essen-Gustavsson, B., and Andersen, H. J. (2003) Dietary manipulation of pro- and macro-glycogen in porcine skeletal muscle. J. Anim. Sci. 81, 130-134.

30.
Rosenvold, K., Laerke, H. N., Jensen, S. K., Karlsson, A. H., Lundström, K., and Andersen, H. J. (2001) Strategic finishing feeding as a tool in the control of pork quality. Meat Sci. 59, 397-406. crossref(new window)

31.
SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute, Cary, NC, USA.

32.
Seo, J. H., Jeong Y. J., and Kim, K. S. (2000) Physiological characteristics of tannins isolated from astringent persimmon fruits. Kor. J. Food Sci. Technol. 32, 212-217.

33.
So, M. H. (1999) Current drive and counter plan for recycling of food waste as animal feed. Symposium on Recycling of Food Waste as Feed, 1999. National Livestock Research Institute, Suwon, Korea.

34.
Song, Y. M., Jin, S. K., Lee, S. D., Ha, K. H., and Chung, M. H. (2001) Effects of piggery type (or structure) and the dietary fermentation feedstuffs on meat quality in finishing pigs. Kor. K. Intl. Agri. 14, 169-175.

35.
Song, Y. M., Chu, G. M., Ha, J. H., Lee, H. J., Kim, S. C., and Kim, H. Y. (2011) Effects of fermented diet using probiotics from pine needle microbes on growth performance, blood characteristics, carcass traits and economy of pig. J. Agri. Life Sci. 45, 93-101.

36.
Szczceniak, A. S. (1963) Classification of textural characteristics. J. Food Sci. 28, 385-389. crossref(new window)

37.
Taira, S., Itamura, H., and Abe K. (1990) Effects of harvest maturity on removal of astringency in Japanese persimmon (Diospyros kaki Thumb), Hiratanenashi fruit. J. Jpn. Soc. Hort. Sci. 58, 813-818. crossref(new window)

38.
Way, P. and Hanahan, D. J. (1964) Characterization and quantification of red cell lipids. J. Lipid Res. 5, 318-328.

39.
Westendorf, M. L. (2000) Food waste as animal feed: An introduction, Food Waste to Animal Feed, Iowa State University Press, Ames, Iowa, USA.

40.
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., and Whittington F. M. (2008) Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78, 343-358. crossref(new window)