| Effects of dietary Gleditschia addition on biochemical composition of pork loin |
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Jong-Lip Seo1, Jung-Ho Heo1, Myung-Ho Jung1, Myung-Heui Cho1, Kuk-Cheon Lee1, Kuk-Hun Kim1, Dae-Shik Hah2, Jae-Doo Ryu3, Chung-Hui Kim4, Gon-Sup Kim5, Eui-Gyung Kim5, Jong-Shu Kim5 |
1Gyeongnam Livestock Promotion Institute South-branch
2Gyeongnam Provincial Government Institute of Health and Environment
3National Veterinary Research and Quarantine Service Busan Regional Office
4Department of Animal Science and Biotechnology, Jinju National University
5College of Veterinary Medicine, Gyeongsang National University |
| 조각자(주엽) 나무의 생리활성물질 Gleditschia이 비육돈육의 이화학적 성상에 미치는 영향 |
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서종립1, 허정호1, 정명호1, 조명희1, 이국천1, 김국헌1, 하대식2, 류재두3, 김충희4, 김곤섭5, 김의경5, 김종수5 |
1경남축산진흥연구소 남부지소
2경남보건환경연구원
3국립동물검역원 부산지원
4진주산업대학교 동물생명과학과
5경상대학교 수의과대학 동물의학연구소 |
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| Abstract |
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The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05). |
| Key Words:
drip loss, Gleditschia, pork loin, water-holding capacity |
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