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RISS 인기검색어
- 검색키워드
- 저자 : Rekha Chowdappa (검색결과 2 건)
- 무료
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LEE, Sung Dae,KIM, Hoi Yun,JUNG, Hyun Jung,JI, Sang Yun,CHOWDAPPA, Rekha,HA, Ji Hee,SONG, Young Min,PARK, Jun Cheol,MOON, Hong Kil,KIM, In Cheul Blackwell Publishing Asia 2009 ANIMAL SCIENCE JOURNAL Vol.80 No.1
<P>ABSTRACT</P><P>The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 ± 1 kg live weight at 133 ± 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher (<I>P</I> < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased (<I>P</I> < 0.05) by addition of FAD. pH<SUB>24</SUB> and WHC were higher (<I>P</I> < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters.</P>
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Hoi-Yun Kim,Young-Min Song,Sang-Keun Jin,Il-Suk Kim,Yang-Su Kang,Sung-Dae Lee,Rekha Chowdappa,Ji-Hee Ha,Seoc-Mo Kang 아세아·태평양축산학회 2006 Animal Bioscience Vol.19 No.2
The objective of the present study was to investigate the effects of growth performance, chemical composition and meat quality parameters by the addition of fermented persimmon shell diets (FPSD). The experimental animals were ninety-six Berkshires. The pigs were allotted at 8 per pen in front-open building with three replicate pens per treatment. Until 61짹1 kg live weight at 140 days, the animals were fed growing diet, after which, experimental samples were fixed at 0, 3, 5 and 7% FPSD as C, T1, T2 and T3 in the finishing diets. Pigs of 103짹1 kg live weight were slaughtered by electrical stunning. In growth performance, ADG increased more (p<0.05) in T2 than C and T1. ADFI (kg/day) was higher (p<0.05) in T2 than in other groups. Feed conversion ratio was lower (p<0.05) in T2 than in other groups. On longissimus dorsi muscle (LM), the content of moisture was lower (p<0.05) in T3 than in other treatments. Crude fat increased (p<0.05) by addition of FPSD. pH at 24 h (pH24) decreased more (p<0.05) in T2 and T3 than C and T1 by addition of FPSD. WHC decreased (p<0.05) by addition of FPSD. In meat, Hunter L* and a* were lower (p<0.05) in C than in other treatments. Hunter b* was higher (p<0.05) in T3 than in other treatments. In back-fat, Hunter L* was higher (p<0.05) in C than in other treatments. Hunter a* was not different in C and T1 but increased (p<0.05) in treatments by addition of FPSD. Hunter b* increased (p<0.05) by addition of FPSD. In sensory evaluation scores, for fresh meat, the value of meat color was higher (p<0.05) in T2 and T3 than in C and T1. The value of marbling was lower (p<0.05) in C than in other treatments. The value of drip loss was higher (p<0.05) in C than in other treatments and was lower (p<0.05) in T2 and T3 than in other treatments. The results of cooked meat, the value of tenderness was not different in C and T1 but increased (p<0.05) in other treatments. The value of flavor was significantly higher (p<0.05) in T2 and T3 than in C and T1. The value of overall acceptability was increased (p<0.05) by addition of FPSD. Hence we can conclude that addition of FPSD affected growth performance and meat quality parameters, in particular, it improved crude fat, hunter L* and b*, and sensory evaluation on pork and was also seen to affect pH24 and WHC. FPSD can be used for improvement of meat quality parameters.
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