Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal

• 발행기관: 한국축산식품학회
• 저자명: Jeong Yeon An Hae In Yong So Yeon Kim Han Bit Yoo Yoo Yong Kim Cheorun Jo
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제2호, 191~199쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.04.30

영문 초록

The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire × Landrace] × Duroc) were assigned into four dietary treatments (PKM level of 0, 4, 8, or 12%). After 12 wk, one pig of median weight in each pen was selected and slaughtered to analyze meat quality. The color, free radical scavenging activity, lipid oxidation, texture, composition of fatty acids, and sensory qualities of pork loin were evaluated post slaughter. When the levels of PKM in the diet increased, the L*-value of pork loin decreased, whereas a*-value and total saturated fatty acids increased. 2-Thiobarbituric acid reactive substance (TBARS) values of pork loin were lower in groups treated with 8 and 12% PKM than in the control group at day 0; this difference, however, was not observed at day 3 and 7. The results of texture analysis showed that increasing the PKM ratio decreased hardness, chewiness, and springiness at day 7. The sensory test, however, indicated no differences between the control and treated groups. These findings show that finisher pigs could tolerate PKM as a replacement for corn; PKM did not negatively affect the quality of pork, indicating that it can be utilized as feed.

키워드

diet meat quality palm kernel meal pork