The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet

Kim, Hoi-Yun; Song, Young-Min; Jin, Sang-Keun; Kim, Il-Suk; Kang, Yang-Su; Lee, Sung Dae; Chowdappa, Rekha; Ha, Ji‐Hyoung; Kang, Seoc-Mo

doi:10.5713/ajas.2006.286

Cited by 13 publications

(17 citation statements)

References 21 publications

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“…Some studies have reported that crude fat in meat decreased with an increase in crude protein (Shields et al, 1983). Kim et al (2006a) reported that chemical composition of meat was affected by the addition of fermented diet. Our study indicates that addition of up to 5% of FOMP decreased carcass weight and dressing, and increased backfat thickness when compared with C.…”

Section: Resultsmentioning

confidence: 99%

“…Rosenvold et al (2002) reported that pH and meat colour were affected by diet ingredients. Kim et al (2006a) reported that meat quality characteristics, meat and backfat colour were affected by the addition of fermented diet. Our research indicates that meat quality characteristics, meat and backfat colour in meat were changed by the addition of FOMP in finishing Berkshire.…”

Section: Resultsmentioning

confidence: 99%

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Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Song

Lee²,

Chowdappa

et al. 2007

Animal

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The objective of the present study was to investigate the effects of fermented oyster mushroom (Pleurotus ostreats) by-production (FOMP) supplementation on the growth performance, blood parameters, carcass traits and meat quality in finishing Berkshire pigs. FOMP was made by mixing oyster mushroom by-production with rice bran and barley bran and this mixture was fermented for 60 days. The experimental diets were 0, 3, 5 and 7% of FOMP added to C, T1, T2 and T3 in the basis diet for 7 weeks. Average daily gain (kg/day) was higher in C and T1 than in T2 and T3 ( P , 0.05). Average daily feed intake (kg/day) and feed conversion increased by the addition of FOMP ( P , 0.05). Total cholesterol and high-density lipoprotein cholesterol were higher in T3 than other treatments ( P , 0.05). Carcass weight (kg) was higher in C and T1 than in T2 and T3 ( P , 0.05). Dressing (%) was higher in C than in T3 ( P , 0.05). Crude protein was lower in T3 than in other treatments ( P , 0.05). Crude fat was higher in T2 and T3 than in C ( P , 0.05). pH 24 was higher in C than in other treatments ( P , 0.05). Cooking loss (%) was higher in T1 than T2 ( P , 0.05). Water-holding capacity (%) was higher in C than in T1 ( P , 0.05). In meat colour, CIE a* was lower by the addition of FOMP ( P , 0.05). CIE b* was higher in C than in other treatments ( P , 0.05). In backfat colour, CIE L* was lower in T3 than other treatments ( P , 0.05). CIE b* was lower by addition of FOMP ( P , 0.05). Palmitoleic and oleic acid were higher in T3 than in other treatments ( P , 0.05). Linoleic and arachidonic acids were higher in T2 than in other treatments ( P , 0.05). The results indicate that 3% of FOMP affected the growth performance, carcass traits, meat quality and fatty acid in contrast to addition of 5% of FOMP for Berkshire pigs during the finishing period.Keywords: carcass composition, growth, meat quality, oyster mushroom by-production, pigs. IntroductionOyster mushrooms are macroscopic fungi, which are traditionally used as Chinese medicines or functional food in Asian countries (Kawagishi et al., 2000). Oyster mushrooms have a high quantity of proteins, carbohydrates, minerals and vitamins as well as low fat (Manzi et al., 1999). Edible mushrooms have several beneficial effects on health such as hypoglycaemic activities (Wang and Ng, 1999), and produce. Mushrooms also produce proteins such as lectins, ribosome-inactivating proteins, antifungal proteins and ribonucleases (Kobayashi et al., 1992;Lam and Ng, 2001;Ye and Ng, 2002;Wang et al., 2002). Many researchers have reported that mushrooms are an ideal food for the dietetic prevention of atherosclerosis due to their high content of fibre, protein and low fat content (Kurasawa et al., 1982;Wong et al., 2003;Cheung and Lee, 2000). In their work, Sun et al. (1984) used mushrooms as natural hypocholesterolemic and antisclerotic diet in oriental medicine. Mushrooms have also be found to be medically active in several therapies such as antitumour, antiviral, and immunomodulating treatments (Wasser ...

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Song

Lee²,

Chowdappa

et al. 2007

Animal

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“…2002). The supplemental 7% fermented persimmon shell diet decreased moisture concentration and increased CF concentration of the Longissimus doris in Berkshire pigs (Kim et al . 2006b).…”

Section: Discussionmentioning

confidence: 99%

Effects of fermented mushroom (Flammulina velutipes) by‐product diets on growth performance and carcass traits in growing‐fattening Berkshire pigs

Chu¹,

Yang²,

Kim³

et al. 2011

Animal Science Journal

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This study was conducted to investigate effects of fermented mushroom (Flammulina velutipes) by-product diets on the growth performance and carcass traits in growing-fattening Berkshire pigs. The fermented diets mainly contained 40.0% mushroom by-product, 20.0% formula feed, 26.0% rice bran and supplemental 0.1% probiotics. The mixed ingredients were fermented for 5days at room temperature. Berkshire pigs (n=225) were divided into five groups and three replications. The basal diets (C) were substituted by 10% (T1), 30% (T2), 50% (T3) and 70% (T4) fermented mushroom by-product diets. Crude protein concentration and total calorie in fermented diets were significantly increased (P<0.05) at the end of fermentation days compared with initial fermentation day. Body weight gain, feed efficiency and carcass weight were significantly lower (P<0.05) in the T2, T3 and T4 groups than in the control group. Carcass grade was significantly better (P<0.05) in the pigs fed fermented diets than in the pigs fed control diet and the ratio of high grade (1 plus 2 grades) was higher in the fermented diet groups compared with the control group. Therefore, although a diet of fermented mushroom by-product decreased growth performance and feed efficiency, it improved the carcass grade in Berkshire pigs.

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“…On the other hand, stock farms including pig farms are developing fermented diets for the production of high‐quality meat, and some diets have already been developed and are being applied to stock farming (Kim et al . 2001, 2006a,b; Song 2001; Park et al .…”

Section: Introductionmentioning

confidence: 99%

The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs

Lee

Kim

Jung

et al. 2009

Animal Science Journal

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The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 +/- 1 kg live weight at 133 +/- 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher (P < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased (P < 0.05) by addition of FAD. pH(24) and WHC were higher (P < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters.

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The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet

Cited by 13 publications

References 21 publications

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

Effects of fermented mushroom (Flammulina velutipes) by‐product diets on growth performance and carcass traits in growing‐fattening Berkshire pigs

The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs

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