Kim, Kwonjung
(Department of Animal Science, Chungbuk National University)
,
Bae, Inkyu
(Department of Animal Science, Chungbuk National University)
,
Cho, Jinho
(Department of Animal Science, Chungbuk National University)
,
Choi, Yangil
(Department of Animal Science, Chungbuk National University)
,
Ha, Jungheun
(Department of Food Science and Nutrition, Dankook University)
,
Choi, Jungseok
(Department of Physiology, Maastricht University)
The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BL...
The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BLP 0.1%; 3) T2, BLP 0.2%; 4) T3, humic acid 2%; 5) T4: humic acid 2%+BLP 0.1%; and 6) T5: humic acid 2%+BLP 0.2%. HA and BLP supplementation in pig feed significantly increased average daily feed intake (ADFI) values (p<0.05). HA supplementation in pig feed had beneficial effects in lipid profiles without altering feed efficiency rate (FER). HA and BLP co-supplementation in pig feed decreased pH in longissimus thoracis (p<0.05). In addition, sensory characteristics were enhanced when pig feed was supplemented with HA and BLP without causing adverse effects in meat quality. Taken together, addition of HA and BLP in pig feed may produce functional meat products.
The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BLP 0.1%; 3) T2, BLP 0.2%; 4) T3, humic acid 2%; 5) T4: humic acid 2%+BLP 0.1%; and 6) T5: humic acid 2%+BLP 0.2%. HA and BLP supplementation in pig feed significantly increased average daily feed intake (ADFI) values (p<0.05). HA supplementation in pig feed had beneficial effects in lipid profiles without altering feed efficiency rate (FER). HA and BLP co-supplementation in pig feed decreased pH in longissimus thoracis (p<0.05). In addition, sensory characteristics were enhanced when pig feed was supplemented with HA and BLP without causing adverse effects in meat quality. Taken together, addition of HA and BLP in pig feed may produce functional meat products.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
문제 정의
However, there is a lack of research on effects of blueberry leaf and HA supplements on productivity, blood profiles, and meat quality as pig feed additives. Therefore, the objective of this study was to determine effects of blueberry leaf and HA supplements on productivity, blood, and meat quality as feed additives in pigs.
The purpose of this study was to determine effects of HA and BLP supplementation in pig feed on productivity and meat quality characteristics.
제안 방법
Feeding efficiency was calculated by dividing body weight gain by feed intake. Food intake was calculated by subtracting the remaining amount from the feed amount during body weight measurement, and the feed efficiency was calculated by dividing the body weight gain by the feed intake. Hematological analysis was performed by collecting blood from the jugular vein at the end of the study period (7 weeks).
Food intake was calculated by subtracting the remaining amount from the feed amount during body weight measurement, and the feed efficiency was calculated by dividing the body weight gain by the feed intake. Hematological analysis was performed by collecting blood from the jugular vein at the end of the study period (7 weeks). The slaughter age is six months, the longissimus thoracis between the 6th and 12th rib on the left side of the carcass was resected 24 h after slaughter and analyzed.
The pH measured during storage 0, 7, and 14 days. The proximate composition, WHC, meat color, drip loss, cooking loss, sensory evaluation, and subjective evaluation were performed or measured for three replicates at 0 day.
Five well-trained in-house tasting panelists evaluated sensory attributes of marbling, texture, meat color, and pork characteristics, using on a 5-point scale for 3 independent trials: 1-extremely low, extremely tough, extremely bright, severe PSE (pale, soft, and exudative) muscle, 5-extremely high, extremely tender, extremely dark, severe DFD (dark, firm, and dry) muscle.
Sensory characteristics of longissimus thoracis were determined with four distinctive sensory tests. Sensory scores were evaluated for four items: flavor, tenderness, juiciness, and total acceptability. Each item was scored in 5-point scale ranging from 1 point (very bad flavor, very tough, very dry, very good total acceptability) to 5 point (very good flavor, very soft, very succulent, very bad total acceptability).
Sensory scores were evaluated for four items: flavor, tenderness, juiciness, and total acceptability. Each item was scored in 5-point scale ranging from 1 point (very bad flavor, very tough, very dry, very good total acceptability) to 5 point (very good flavor, very soft, very succulent, very bad total acceptability).
데이터처리
Results were analyzed with SAS program (2012) using analysis of variance (ANOVA) and Duncan’s multiple test.
성능/효과
Regarding subjective evaluation, HA and BLP consumption significantly decreased marbling values of porcine longissimus thoracis (p<0.05).
참고문헌 (32)
AOAC 2012 Official methods of analysis of AOAC International 19 th ed AOAC International Gaithersburg, MD, USA 931
Brownmiller C Howard LR Prior RL 2008 Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products J Food Sci 73 H72 H79 10.1111/j.1750-3841.2008.00761.x 18576998
Castellini C Mugnai C Bosco AD 2002 Effect of organic production system on broiler carcass and meat quality Meat Sci 60 219 225 10.1016/S0309-1740(01)00124-3 22063392
David PP Nelson PV Sanders DC 1994 A humic acid improves growth of tomato seedling in solution culture J Plant Nutr 17 173 184 10.1080/01904169409364717
Esenbuga N Macit M Karaoglu M Aksu MI Bilgin OC 2008 Effects of dietary humate supplementation to broilers on performance, slaughter, carcass and meat colour J Sci Food Agric 88 1201 1207 10.1002/jsfa.3199
Griban VG Stepchenko LM Zhorina LV 1988 The live weight gain and disease resistence of young cattle and poultry stock as influenced by physiologically active peat preparation Proceedings 8th International Peat Congress Leningrad, Russia 45 50
Huck TA Porter N Bushell ME 1991 Positive selection of antibiotic-producing soil isolates J Gen Microbiol 137 2321 2329 10.1099/00221287-137-10-2321 1770349
Ji F McGlone JJ Kim SW 2006 Effects of dietary humic substances on pig growth performance, carcass characteristics, and ammonia emission J Anim Sci 84 2482 2490 10.2527/jas.2005-206 16908653
Jimenez-Aguilar DM Ortega-Regules AE Lozada-Ramirez JD Perez-Perez MCI Vernon-Carter EJ Welti-Chanes J 2011 Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material J Food Compost Anal 24 889 894 10.1016/j.jfca.2011.04.012
Joven M Pintos E Latorre MA Suarez-Belloch J Guada JA Fondevila M 2014 Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs: Growth performances, digestibility, carcass, meat and fat quality Anim Feed Sci Technol 197 185 193 10.1016/j.anifeedsci.2014.08.007
Kim IS Jin SK Mandal PK Kang SN 2011 Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage J Food Sci Technol 48 591 597 10.1007/s13197-010-0182-2 PMC3551123 --> 23572792
Klocking R 1994 Humic substances as potential therapeutics In Humic substances in the global environment and implications on human health Senesi N Miano TM (ed) Elsevier Amsterdam, the Netherlands 1245 1257
Kwon OS Kim IH Kim JH Hong JW Min BJ Min WB Lee WB 2003 The effects of dietary herbal plant mixture on growth performance, nutrient digestibility, serological changes and carcass characteristics in finishing pigs J Korea Acad Ind Coop Soc 4 334 340
Laakkonen E Wellington GH Sherbon JN 1970 Low-temperature, long-time heating of bovine muscle I. Changes in tenderness, water-binding capacity, pH and amount of water-soluble components J Food Sci 35 175 177 10.1111/j.1365-2621.1970.tb12131.x
Leusink G Rempel H Skura B Berkyto M White W Yang Y Rhee JY Xuan SY Chiu S Silversides F Fitzpatrick S Diarra MS 2010 Growth performance, meat quality, and gut microflora of broiler chickens fed with cranberry extract Poult Sci 89 1514 1523 10.3382/ps.2009-00364 20548081
Ministry of Agriculture Food Rural Affairs 2017 Key statistics of agriculture Forestry and Livestock Food Korea 382
Muramatsu K Fukuyo M Hara Y 1986 Effect of green tea catechins on plasma cholesterol level in cholesterol-fed rats J Nutr Sci Vitaminol (Tokyo) 32 613 622 10.3177/jnsv.32.613 3585557
National Research Council 2012 Nutrient requirements of swine National Academies Press Washington, DC, USA
Oh HJ Kim IH Song MH Kwak WG Yun W Lee JH Lee CH Oh SY Liu S An JS Kim HB Cho JH 2018 Effects of microencapsulated complex of organic acids and essential oils on growth performance, nutrient retention, blood profiles, fecal microflora, and lean meat percentage in weaning to finishing pigs Can J Anim Sci 99 41 49 10.1139/cjas-2018-0006
Ozturk E Ocak N Turan A Erener G Altop A Cankaya S 2012 Performance, carcass, gastrointestinal tract and meat quality traits, and selected blood parameters of broilers fed diets supplemented with humic substances J Sci Food Agric 92 59 65 10.1002/jsfa.4541 21928389
Pisarikova B Zraly Z Herzig I 2010 The effect of dietary sodium humate supplementation on nutrient digestibility in growing pigs Acta Vet Brno 79 349 353 10.2754/avb201079030349
Qiao M Fletcher DL Smith DP Northcutt JK 2001 The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity Poult Sci 80 676 680 10.1093/ps/80.5.676 11372721
Rywotycki R 2002 The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham Meat Sci 60 335 339 10.1016/S0309-1740(01)00138-3 22063635
SAS 2012 SAS/STAT software for PC. Release 9.2 SAS Institute Cary, NC, USA
Skupien K 2006 Chemical composition of selected cultivars of highbush blueberry fruit ( Vaccinium corymbosum L.) Folta Hortic 18 47 56
Smith MAL Marley KA Seigler D Singletary KW Meline B 2000 Bioactive properties of wild blueberry fruits J Food Sci 65 352 356 10.1111/j.1365-2621.2000.tb16006.x
Wanapat M Mapato C Pilajun R Toburan W 2011 Effects of vegetable oil supplementation on feed intake, rumen fermentation, growth performance, and carcass characteristic of growing swamp buffaloes Livest Sci 135 32 37 10.1016/j.livsci.2010.06.006
Wang Q Chen YJ Yoo JS Kim HJ Cho JH Kim IH 2008 Effects of supplemental humic substances on growth performance, blood characteristics and meat quality in finishing pigs Livest Sci 117 270 274 10.1016/j.livsci.2007.12.024
Yang G Yue J Gong X Qian B Wang H Deng Y Zhao Y 2014 Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries Postharvest Biol Technol 92 46 53 10.1016/j.postharvbio.2014.01.018
※ AI-Helper는 부적절한 답변을 할 수 있습니다.