Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork

Yang, Fengqi; Kim, Ji-Han; Yeon, Su‐Jung; Hong, Geun-Pyo; Park, Woojoon; Lee, Chi H.

doi:10.5851/kosfa.2015.35.6.824

Cited by 4 publications

(3 citation statements)

References 33 publications

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“…However, the PUFA/SFA ratio was not significantly different between SP and NP. Yang et al (2015) demonstrated that basal diet supplementation with 0.3% processed sulfur increased MUFA in pigs. Also, children who eat foods containing lots of MUFA have healthier serum lipid profiles (Sanchez-Bayle et al , 2009).…”

Section: Resultsmentioning

confidence: 97%

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Ju¹,

Kim²,

Jang³

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity (aw) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

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Section: Resultsmentioning

confidence: 97%

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Ju¹,

Kim²,

Jang³

et al. 2016

Korean Journal for Food Science of Animal Resources

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show abstract

“…Jang et al [ 15 ] found that pH, redness and yellowness decreased but lightness increased as pigs were supplemented with dietary sulfur. Yang et al [ 36 ] also indicated that the pH value was significantly lower as well as CIE a* (redness) and CIE b* (yellowness) values and that the CIE L* (light reflection) value was higher when pigs were fed 0.1% dietary sulfur. In the present study, similar results were observed for pigs supplemented with dietary sulfur.…”

Section: Resultsmentioning

confidence: 99%

“…Yang et al [36] also indicated that the pH value was significantly lower as well as CIE a * (redness) and CIE b * (yellowness) values and that the CIE L * (light reflection) value was higher when pigs were fed 0.1% dietary sulfur. In the present study, similar results were observed for 1 ) The experimental phases were divided into four phases and every feeding phase was three weeks.…”

Section: Pork Qualitymeat Characteristicsmentioning

confidence: 98%

Inclusion of dietary nontoxic sulfur on growth performance, immune response, sulfur amino acid content and meat characteristics in growing-finishing pigs

Shin¹,

Jin²,

Gim³

et al. 2023

Anim Biosci

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Objective: This experiment was conducted to evaluate the inclusion of dietary nontoxic sulfur levels on growth performance, immune response, sulfur amino acid composition and pork qualitymeat characteristics in growing-finishing pigs.Methods: A total of 140 crossbred pigs ([Yorkshire × Landrace] × Duroc) with an average body weight of 34.73 ± 0.66 kg were used for the 12-week feeding trial. Experimental pigs were allotted to one of 5 treatments in 4 replicates of 7 pigs per pen in a randomized complete block (RCB) design. The experimental treatments were as follows (0%, 0.1%, 0.2%, and 0.4% nontoxic sulfur (NTS) levels): 1) Control: corn soybean meal (SBM)-based diet, 2) NTS0.1: basal diet + NTS 0.1%, 3) NTS0.2: basal diet + NTS 0.2%, 4) NTS0.4: basal diet + NTS 0.4%.Results: Body weight increased linearly as dietary nontoxic sulfur (NTS) levels increased up to 2% (linear, p=0.04) in the early finishing phase (9 weeks). During the whole experimental period, body weight and average daily gain linearly increased as the dietary nontoxic sulfur level increased in the diet (linear, both p=0.01), but quadratic responses in body weight and average daily gain were observed with the addition of NTS 0.4% (quadratic, both p=0.01). In the late finishing period, the IgG concentration increased linearly (linear, p=0.01) as the dietary nontoxic sulfur level increased up to 4%. In the finishing period, a linear response was observed as a dietary nontoxic sulfur level was added (linear, p=0.03), and supplementation with 0.2% NTS resulted in a higher methionine content than the other treatments (quadratic, p=0.01). NST 0.2% had a lower value of TBARS (quadratic, p=0.01). Conclusion:Consequently, supplementation with dietary nontoxic sulfur up to 0.2% could improve growth performance, IgG concentration amino acid composition in hair and meat antioxidation capacity.ve ability in meat quality, suggesting that 0.2% NTS supplementation is the optimal dosage for growing finishing diet.

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Optimum dietary processed sulfur (Immuno-F) level has antibiotic effects on the growth, hematology and disease resistance of juvenile olive flounder, Paralichthys olivaceus

Park

Minhye

Hamidoghli

et al. 2021

Animal Feed Science and Technology

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Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork

Cited by 4 publications

References 33 publications

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Inclusion of dietary nontoxic sulfur on growth performance, immune response, sulfur amino acid content and meat characteristics in growing-finishing pigs

Optimum dietary processed sulfur (Immuno-F) level has antibiotic effects on the growth, hematology and disease resistance of juvenile olive flounder, Paralichthys olivaceus

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