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논문 기본 정보

자료유형
학술저널
저자정보
Yang, FengQi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Ji-Han (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Yeon, Su Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Hong, Go-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Park, Woojoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제35권 제6호
발행연도
2015.1
수록면
824 - 830 (7page)

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This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.

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