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ISSN : 1598-5504(Print)
ISSN : 2383-8272(Online)
Journal of Agriculture & Life Science Vol.47 No.5 pp.181-191
DOI :

청보리 사일리지 첨가가 비육돈의 육질특성에 미치는 영향

김회윤1, 김삼철2, 송영민1*
1경남과학기술대학교 동물소재공학과, 2경상대학교 축산학과(농업생명과학연구원)

Effects of Supplemental Whole Crop Barley Silage on the Pork Characteristics in Fattening Pigs

Young Min Song1*, Hoi Yun Kim1, Sam Churl Kim2
1Department of Animal Resource Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
2Department of Animal Science(Insti. of Agri. and Life Sci.), Gyeongsang National University, Jinju 660-701, Korea
Received: MAY. 21. 2013, Revised: SEP. 11. 2013, Accepted: OCT. 7. 2013

Abstract

The purpose of this study was to explore the effects of whole crop barley silage on thephsico-chemical characteristics, meat color, fatty acid composition and amino acid composition in porkmeat of fattening pigs. The basal diet (C) was supplemented with 1.0 % (T1), 2.0 % (T2) and 3.0 %(T3) of whole crop barley silage. The 72 pigs were fed experimental diet for 46 days and 10longissiums dorsi (LD) per treatment were randomly collected when each pigs reached approximately115 kg of body weight. The crude protein concentration of LD was significantly lower (p<0.05) in T2than in C and the CIE a* value (redness) of T3 was higher (p<0.05) than its of C. The compositionof unsaturated fatty acid was higher (p<0.05) in T2 than in C, while the composition of saturatedfatty acid of T2 was lower (p<0.05) than C in LD. The compositions of leucine, lysine,phenylalanine, alanine and tyrosine were lower (p<0.05) in T2 and T3 than in C. In conclusion, thesupplementation of 2% whole crop barley silage decreased the crude protein concentration andimproved fatty acid composition (increased composition of unsaturated fatty acid and decreasedcomposition of saturated fatty acid) of pork meat from fattening pigs.

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