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The effect of dietary addition of herbal probiotics for the production of high quality Hanwoo
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 Title & Authors
The effect of dietary addition of herbal probiotics for the production of high quality Hanwoo
Kim, Byung Ki; Ha, Jae Jung; Yi, Jun Koo; Oh, Dong Yep; Jung, Dae Jin; Hwang, Eun Gyeoung; Lee, Jea Young;
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This study was carried out to investigate the effect of dietary addition of herbal probiotics on the Hanwoo steers' physiochemical property. A total of 50 Hanwoo steers (5 treatment groups10 heads) were used. The crude fat content of beef has been found significant high in T2 and T3 group, and the Con 2 group had the highest heating loss (p<0.05). The water-holding capacity ranged from 56.73% through 60.16%, and the treatment group was generally higher than the control group. In particular, the T3 group showed significantly high water-holding capacity (p<0.05). The cholesterol content ranged from 41.64mg/100g through 47.33mg/100g. In the overall and the Con 2 group had significantly high cholesterol content (p<0.05). Furthermore, the oleic acid and MUFA had significant high T2 and T3 group in the fatty acid composition (p<0.05), but the amino acid content made no difference between the treatment groups.
Amino acid composition;fatty acid composition;herbal probiotics;physiochemical property;
 Cited by
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