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논문 기본 정보

자료유형
학술저널
저자정보
Chang, Sung Yong (Department of Animal Science, Chonbuk National University) Belal, Shah Ahmed (Department of Animal Biotechnology, Chonbuk National University) Kang, Da Rae (Department of Animal Biotechnology, Chonbuk National University) Choi, Yang Il (Department of Animal Science, Chungbuk National University) Kim, Young Hoon (Department of Animal Science, Chonbuk National University) Choe, Ho Sung (Department of Animal Biotechnology, Chonbuk National University) Heo, Jae Young (International Agricultural Development and Cooperation Center, Chonbuk National University) Shim, Kawn Seob (Department of Animal Biotechnology, Chonbuk National University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제38권 제2호
발행연도
2018.1
수록면
403 - 416 (14page)

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In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace${\times}$Yorkshire${\times}$Duroc (LYD) 3-way crossbred pigs (average age $175{\pm}5d$) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (${\omega}3$ and ${\omega}6$) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs' carcass traits.
#probiotics #meat quality #chemical composition #crossbred pigs

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참고문헌 (47)

참고문헌 신청
Aksu MI / 2005 / Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat / J Muscle Foods 16:306~317 Crossref Alexopoulos C / 2004 / Field evaluation of the effect of a probiotic containing Bacillus licheniformis and Bacillus subtilis spores on the health status, performance, and carcass quality of grower and finisher pigs / Transbound Emerg Dis 51:306~312 google schola AOAC / 1995 / Official methods of analysis. 15th ed. google schola Barowicz T / 2003 / The effect of linseed PUFA n-3 and probiotics on fatty acid composition and cholesterol level in longissimus dorsi muscle of fatteners / Biotechnol Anim Husb 19:31~36 Crossref Bendall JR / 1988 / A review of the relationships of pH with physical aspects of pork quality / Meat Sci 24:85~126 Crossref

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