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Feeding Effect of Citrus Byproduct on the Quality of Cross-bred Black Pig in Jeju Island

육성기 및 비육기에 급여한 감귤 부산물이 제주도 개량 흑돼지 고기의 품질특성에 미치는 영향

  • Published : 2006.08.30

Abstract

This study was carried out to investigate the possibility for utilization of waste materials and the characteristics of pork by feeding citrus byproducts. The groups consisted of the pork without citrus byproduct (TB-0) and the pork fed with 6% and 10% citrus byproduct during growing and fattening period (TB-1). The contents of moisture, crude protein, crude fat, crude ash, vitamin $B_1$ and $B_2$, total amino acids, and caloric were not significantly different between TB-0 and TB-1 (p>0.05). The contents of cholesterol and the magnesium of TB-1 were lower than those of TB-0. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant among unsaturated fatty acids in both groups. In case of sensory score, the color and aroma of raw meat and taste, texture, juiciness and palatability of boiled meat were not influenced by feeding of citrus byproduct. But the flavor preference of boiled meat of TB-1 was higher than that of TB-0.

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