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


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.


  1. Moon YH. 2004. Physicochemical properties and palatability of loin from crossbred Jeju black pig. Korean J Food Sci Ani Resour 24: 238-245
  2. Yang SJ, Kim YK, Hyon JS, Moon YH, Jung IC. 2005. Amino acid contents and meat quality properties on the loin from crossbred black and crossbred pigs reared in Jejudo. Korean J Food Sci Ani Resour 25: 7-12
  3. Caristi C, Bellocco E, Gargiulli C, Toscano G, Leuzzi U. 2006. Flavone-di-C-glycosides in citrus juices from southern Italy. Food Chem 95: 431-437
  4. Vanamala J, Reddivari L, Yoo KS, Pike LM, Patil BS. 2006. Variation in the content of bioactive flavonoids in different brands of orange and grapefruit juices. J Food Composition and Analysis 19: 157-166
  5. Mouly PP, Gaydou EM, Auffray A. 1998. Simultaneous separation of flavanone glycosides and polymethoxylated flavones in citrus juices using liquid chromatography. J Chromatography 800: 171-179
  6. Yu J, Wang L, Walzem RL, Miller EG, Pike LM, Patil BS. 2005. Antioxidant activity of citrus limonoids, flavonoids and coumarins. J Agric Food Chem 53: 2009-2014
  7. Robak J, Gryglewski RJ. 1988. Flavonoids are scavengers of superoxide anions. Biochem Pharmacol 37: 837-841
  8. Kuo SM. 1996. Antiproliferative potency of structurally distinct dietary flavonoids on human colon cancer cells. Cancer Letters 110: 41-48
  9. Hagiwara S, Iki S, Urabe A, Saeki K, Miwa A, Togawa A, Ozawa K, Takaku F, Yuo A. 1998. Tyrosin phosphorylation of proteins in primary human myeloid leukemia cells stimulated by cytokines: analysis of the frequency of phosphorylation, and partial identification and semi-quantification of signaling molecules. Int J Hematol 68: 387-401
  10. Guengerich FP, Kim DM. 1990. In vitro inhibition of dihydropyridine oxidation and aflatoxin B1 activation in human liver microsomes by naringenin and other flavonoids. Carcinogenesis 11: 2275-2279
  11. Francis AR, Shetty TK, Bhattacharya RK. 1989. Modulating effect of plant flavonoids on the mutagenecity of N-methyl-N-nitro-N-nitrosoguanidine. Carcinogenesis 10: 1953-1955
  12. Burdurlu HS, Koca N, Karadeniz F. 2006. Degradation of vitamin C in citrus juice concentrates during storage. J Food Eng 74: 211-216
  13. Berry RE, Shaw PE, Tatum JH, Wilson III CW. 1983. Citrus oil flavor and composition studies. Food Technol 37: 88-91
  14. Kim YS, Shin DH. 2003. Researches on the volatile antimicrobial compounds from edible plants and their food application. Korean J Food Sci Technol 35: 159-165
  15. Anagnostoppoulou MA, Kefalas P, Papageorgiou VP, Assimopoulou AN, Boskou D. 2006. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chem 94: 19-25
  16. Peschel W, Sanchez-Ranbaneda F, Diekmann W, Plescher A, Gartzia I, Jimenez D, Lamuela-Raventos R, Buxaderas S, Codina C. 2006. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chem 97: 137-150
  17. Korean Food & Drug Administration. 2002. Food Code. Munyoungsa, Seoul. p 212-251
  18. AOAC. 1997. Official Methods of Analysis. 17th ed. Association of official analytical chemists, Washington, DC. p 5-37
  19. Lee CH, Shim SC, Park H, Han KW. 1980. Distribution and relation of mineral nutrients in various parts of Korea ginseng (Panax ginseng C.A. Meyer). Korean J Ginseng Sci 4: 55-64
  20. Nam JH, Song HI, Park CK, Park SH, Kim DW, Moon YH, Jung IC. 2002. Effects of ultrasonic treatment time on the quality and palatability of fried chicken meat. Korean J Food Sci Ani Resour 22: 115-121
  21. Lee HJ, Yoo BS, Byun SY. 2000. Differences in phenolic acids between Korean ginsengs and mountain ginsengs. Korean J Biotechnol Bioeng 15: 323-328
  22. Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-507
  23. Stone H, Didel ZL. 1985. Sensory evaluation practices. Academic press Inc., New York, USA. p 45
  24. SAS. 1988. SAS/STAT User's Guide. Release 6.03 ed. SAS Institute, Inc., Cary, NC, USA
  25. Gabor M, Antal A, Liptak K, Zotan OT, Gyori I, Benko S. 1970. Capillary resistance in the skin of rats fed flavone-free and atherogenic diets, and their response to hesperidin-methylchalcone. Acta Physiol Acad Sci Hung 38: 71-75
  26. Kim HJ, Bae KH, Lee HJ, Eun JB, Kim MK. 1999. Effect of hesperidin extracted from tangerine peel on lipid metabolism and antioxidative capacity in rats. Korean J Nutr 32: 137-149
  27. Yang SJ, Song JY, Yang TI, Jung IC, Park KS, Moon YH. 2005. Effect of feeding of unshiu orange byproducts on nutritional composition and palatability of crossbred pork loin. J Korean Soc Food Sci Nutr 34: 1593-1598
  28. Jung IC, Moon YH. 2005. Effects of quality characteristics of pork loin fed with wild grape (Vitis amurensis Ruprecht) wine by-product. Korean J Food Sci Ani Resour 25: 168-174
  29. Cambero MI, Seuss I, Honikel KO. 1992. Flavor compounds of beef broth as affected by cooking temperature. J Food Sci 57: 1285-1290
  30. Berry BW. 1994. Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. J Food Sci 59: 10-14

Cited by

  1. Physicochemical Characteristics of Ground Pork with Safflower Seed Powder as an Animal Fat Replacer vol.22, pp.7, 2012,
  2. Quality Characteristics and Free Amino Acid Content of Seasoning Pork Meat Aged by Red Wine vol.21, pp.1, 2011,
  3. Effects of Feeding Citrus by Products on Nutritional Components of Korean Native Chickens vol.18, pp.10, 2008,
  4. Effect of Citrus Byproduct on Quality and Fatty Acid Composition of Chicken Eggs vol.20, pp.9, 2010,
  5. Feeding Effects of Zeolite on the Quality Property of Pork Loin vol.42, pp.12, 2013,