Advanced SearchSearch Tips
Effects of Dietary Bamboo Charcoal on the Carcass Characteristics and Meat Quality of Fattening Pigs
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Dietary Bamboo Charcoal on the Carcass Characteristics and Meat Quality of Fattening Pigs
Chu, Gyo Moon; Kim, Jong Hyun; Kang, Sung Nam; Song, Young Min;
  PDF(new window)
The purpose of this study was to investage the effects of dietary bamboo charcoal on the carcass characteristics and meat quality of fattening pigs. Fifty four crossed pigs of kg body weight (BW) were grouped and housed in 6 animals (3 barrows and 3 gilts) per pen and 3 replications per treatment. The basal diet (C) was supplied with 0.3% bamboo charcoal as treatment 1 (T1) and 0.6 % as treatment 2 (T2). The pigs were fed that experimental diet for 42 days, thereafter 10 longissimus dorsi (LD) per treatment were randomly collected at the time the pigs reached an average weight of kg. The carcass weight, backfat thickness, and the carcass grade were better (p<0.05) in the pigs fed bamboo charcoal than in C. The crude fat concentration of LD was higher (p<0.05) in T1 than in C. While the composition of stearic acid and arachidonic acid was lower (p<0.05) in treatments than in C, the composition of oleic acid and linoleic acid of treatments was higher (p<0.05) than C. The physico-chemical characteristics, such as meat color and amino acid composition of LD were not affected (p>0.05) by the supplemented bamboo charcoal. In conclusion, dietary supplementation with bamboo charcoal improved the carcass grade and fatty acids composition of pork meat from fattening pigs, where the composition of unsaturated fatty acids was increased, but that of saturated fatty acids was decreased.
bamboo charcoal;carcass grade;meat quality;pigs;
 Cited by
대나무 분말 첨가가 돼지생산성, 도체특성, 혈액성상, 돈분의 가스발생량 및 미생균 균총에 미치는 영향,송영민;조재현;추교문;김회윤;이재영;김승철;김삼철;

Journal of Environmental Science International, 2014. vol.23. 8, pp.1429-1436 crossref(new window)
Effects of Bamboo Powder Supplementation on Growth Performance, Blood Metabolites and Carcass Characteristics of Fattening Pigs and Gas Emission and Microbial Populations in Pig Manure, Journal of Environmental Science International, 2014, 23, 8, 1429  crossref(new windwow)
Anjaneyulu, Y., Rao, P. R., and Naidu, N. R. G. (1993) Experimental aflatoxicosis and its amelioration by activated charcoal in broiler chicken-study on performance and haematology. J. Vet. Anim. Sci. 24, 51-54.

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

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

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

Chen, T. C. and Wailmaleongoraek, C. (1981) Effect of pH values of ground raw poultry meat. J. Food Sci. 46, 1946-1958. crossref(new window)

Chu, G. M., Jung, C. K., Kim, H. Y., Ha, J. H., Kim, J. H., Jung, M. S., Lee, S. J., Song, Y., Ibrahim, R. I. H., Cho, J. H., Lee, S. S., and Song, Y. M. (2013a) Effects of bamboo charcoal and bamboo vinegar as antibiotic alternatives on growth performance, immune responses and fecal microflora population in fattening pigs. Anim. Sci. J. 84, 113-120. crossref(new window)

Chu, G. M., Kim, J. H., Kim, H. Y., Ha, J. H., Jung, M. S., Song, Y., Cho, J. H., Lee, S. J., Ibrahim, R. I. H., Lee, S. S., and Song, Y. M. (2013b) Effects of bamboo charcoal on the growth performance, blood characteristics and noxious gas emission in fattening pigs. J. Appl. Anim. Res. 41, 48-55. crossref(new window)

Chu, G. M., Yang, B. S., Kim, H. Y., Kim, J. H., Ha, J. H., Kim, C. H., Lee, S. D., and Song Y. M. (2011) Effects of supplemental fermented agro by-products diet on the growth performances, blood characteristics and carcass traits in fattening pigs. Asian-Aust. J. Anim. Sci. 24, 1464-1472. crossref(new window)

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

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

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)

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

Hoshi, K., Yamamoto, T., Takemura, N., Sako, T., Koyama, H., and Motoyoshi, S. (1991) Effects of activated charcoal on intraruminal lactic acid. Bull. Nippon Vet. Zootech. Coll. 40, 22-28.

Huang, Y. X. and Miller, E. L. (1993) Iron-induced TBARS as an indicator of oxidative stability of fresh chicken meat. In: Proceedings of the 11th European symposium on the quality of poultry meat. pp. 430-434, Tours, France.

Hwang, M. J. (1995) Effects of activated carbon on the growth rate, feed efficiency, and carcass characteristics in pigs. PhD. Thesis, KonKuk University, Seoul, Korea.

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 pigs. Korean J. Food Sci. An. 30, 826-832. crossref(new window)

Kim, Y. J. and Park, C. I. (2001) Effects of additions of activated carbon on productivity and physico-chemical characteristics in broilers. Korean J. Food Sci. An. 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 Rum. Res. 65, 101-105. crossref(new window)

Korea Institute for Animal Products Quality Evaluation (KAPE). (2009). Animal products grade system. Korea Institute for Animal Products Quality Evaluation, Gunpo, Korea.

Kutlu, H. R., Unsal, I., and Gorgulu, M. (2001) Effects of providing dietary wood (oak) charcoal to broiler chicks and laying hens. Anim. Feed Sci. Technol. 90, 213-226. crossref(new window)

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.

Lauronen, J., Pakarinen, M. P., Kuusanmakai, P., Savilahti, E., Vento, P., Paavonen, T., and Halttunen, J. (1998) Intestinal adaptation after massive proximal small-bowel resection in the pig. Scand. J. Gastroenterol. 33, 152-158. crossref(new window)

Lee, S. Y., Han, J. H., Cho, S. H., Kim, A. R., Kim, J. H., Park, S. M., and Ahn, D. H. (2006) Effect of film with water-soluble chitosan packaging on shelf-life and quality of pork lion. J. Chitin Chitosan. 11, 228-236.

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)

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

Murdiati, T. D., McSweeney, C., and Lowry, J. B. (1991) Complexing of the toxic hydrolysable tannins of yellow wood (Terminalia oblongata) and harendong (Climedia hirta) with reactive substances: An approach to preventing toxicity. J. Appl. Toxicol. 11, 333-338. crossref(new window)

Osol, A. (1975) Remington's Pharmaceutical Sciences, 15th edn. Mack Publishing Co., Pennsylvania, USA.

Paiva-Martins, F., Barbosa, S., Pinheiro, V., Mourao, J. L., and Outor-Monteiro, D. (2009) The effect of olive leaves supplementation on the feed digestibility, growth performance of pigs and quality of pork meat. Meat Sci. 82, 438-443. crossref(new window)

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)

Pearson, D. (1976). The Chemical Analysis of Foods, 7th edn. p. 386. Churchill, Livingston.

Pettigrew, J. J. E. and Moster, R. L. (1991) Fat in swine nutrition. Miller, R., Ullrey, D. E., and Lewis, A. J. Edn. Swine Nutrition. pp. 133-146. Butterworth-Heinemann, Stoneham, MA.

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.

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)

Skyles, A. J. and Sweet, B. (2004) Wormwood. Am. J. Health Syst. Pharm. 61, 239-241.

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 pigs. J. Agri. Life Sci. 45, 93-101.

Statistical Analysis Systems (SAS). (1999) User's Guide: Statistics Version 8th edn. SAS Institute, Cary, NC.

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

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

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)

Wyszcecki, G. and Stiles, W. S. (1982) Color science (2nd edn.). Concepts and method, quantitative data and formula. New York, John Wiley.

Zhao, R., Yuan, J., Jiang, T., Shi, J., and Cheng, C. (2008) Application of bamboo charcoal as solid-phase extraction adsorbent for the determination of atrazine and simazine in environmental water samples by high-performance liquid chromatography- ultraviolet detector. Talanta 76, 956- 959. crossref(new window)