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감귤 부산물 첨가 사료를 장기간 급여한 교잡종 돼지고기의 성분 특성
양승주,강창홍,양종범,정인철,문윤희,Yang Seung-Ju,Kang Chang-Hong,Yang Jong-Beom,Jung In-Chul,Moon Yoon-Hee 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.2
The purpose of this research was to study the chemical compositions of pork for crossbred pig (female, 198 days old $102{\sim}118kg$) that were fed with tangerine byproduct from pregnancy through the whole rearing period. The samples for this study consisted of the pork from give the number of control pigs not fed with tangerine byproduct($T_0$), and the pork from give the number of study pigs fed with 8% tangerine byproduct during the whole breeding period, from the early pregnancy through the young, growing and finishing periods ($T_1$). Backfat thickness of the crossbred pigs was significantly decreased by feeding tangerine byproduct (p<0.05). The proximate composition, minerals, total amino acid, saturated fatty acid vs. unsaturated fatty acid and vitamin $B_2$ contents of loins were not significantly different among $T_0\;and\;T_1$, (p>0.05). Although those differences were not significant statistically, the tangerine byproduct tended to increase the amount of vitamin $B_1$, and decrease the crude fat and cholesterol contents.