톱밥 발효사료 급여 및 분말어유의 첨가사료가 돈육의 이화학적 성질에 미치는 영향 = Effects of Dietary Supplementation of Fermented Sawdust and Powdered Fish Oil on the Physico - Chemical Properties of Pork

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the influence of pork quality pigs which were fed with diets supplemented with fermented sawdust and sardin powder oil. The pigs were randomly assigned to one of the four treatments: a), control (commercial feed); b), T1 (30% fermented sawdust); c), T2 (10% sardin powder oil) d), T3 (30% fermented sawdust, l0% sardin powder oil and 30% limited amino acid) from 30 kg to 110 kg B. Wt. and slaughtered. The samples were stored at 0±1 C. The physico-chemical properties were determined at the dust of 2, 4, 6, 8 and 15.
For the loin the pH's of all the treatments on the 15th day were higher than those of the 2nd day, and that of TI was higher than those of the others. The total moisture contents of all treatments decreased with the storage (P$lt;0.05), and there were no significant differences among treatments on the 15th day. The water soluble proteins of all treatments increased with time and were highest on the 8th day and decreased gianibicanth thereater. T1 had significantly higher water soluble protein than others(P$lt;0.05). The salt soluble proteins of all treatments increased with lure the days(P$lt;0.05). T1 had higher salt soluble protein than others during the storage period(P$lt;0.05). The brittleness, hardness, cohesiveness, gumminess and chewiness of all the treatments were not significantly different among during the period, but elasticity of them increased after from the 2nd day. The brittleness of control was higher than that of the others on the 15th day, and the hardness and chewiness of control were higher than those of the others on the 6th day(P$lt;0.05).
Forthebelly the pH's of all the treatments on the 15th day were higher than those of the at 2nd day(P$lt;0.05). T1 showed higher pH than the others during the period(P$lt;0.05). The total moisture contents of control and T1 were significantly decreased with time and there were no significant differences between T2 and T3. T1 showed the highest value.
The water soluble proteins of all the treatments decreased with time and was lower on the 15th day(P$lt;0.05). That of control and T1 was significantly higher than that of others on the 2nd day, but there were no significant differences among the treatments on the 15th day. The salt soluble proteins of all treatments increased with time (P$lt;0.05), and they were highest on the 15th day. T1 had significantly higher salt soluble protein than the others on the 8th and 15th days.