International Journal of Nutrition and Food Sciences

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Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves

Received: 07 October 2013    Accepted:     Published: 10 November 2013
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Abstract

Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.

DOI 10.11648/j.ijnfs.20130206.16
Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 6, November 2013)
Page(s) 301-306
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Antioxidants, Barley Leaf, Defatted Sesame Dregs, Fatty Acids, Pork Quality

References
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Author Information
  • Department of Food and Nutrition, Hoseo University, Asan 336-795, Korea

  • Graduate School of Bio, & Information Technology, Institute of Genetic Engineering, Hankyong National University, Ansung, Korea

  • Department of Environmental Toxicology, University of California, Davis, CA, 95616, USA

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  • APA Style

    Myung-Hwa Kang, Kwan-Sik Min, Takayuki Shibamoto. (2013). Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. International Journal of Nutrition and Food Sciences, 2(6), 301-306. https://doi.org/10.11648/j.ijnfs.20130206.16

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    ACS Style

    Myung-Hwa Kang; Kwan-Sik Min; Takayuki Shibamoto. Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. Int. J. Nutr. Food Sci. 2013, 2(6), 301-306. doi: 10.11648/j.ijnfs.20130206.16

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    AMA Style

    Myung-Hwa Kang, Kwan-Sik Min, Takayuki Shibamoto. Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. Int J Nutr Food Sci. 2013;2(6):301-306. doi: 10.11648/j.ijnfs.20130206.16

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  • @article{10.11648/j.ijnfs.20130206.16,
      author = {Myung-Hwa Kang and Kwan-Sik Min and Takayuki Shibamoto},
      title = {Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {2},
      number = {6},
      pages = {301-306},
      doi = {10.11648/j.ijnfs.20130206.16},
      url = {https://doi.org/10.11648/j.ijnfs.20130206.16},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20130206.16},
      abstract = {Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.},
     year = {2013}
    }
    

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  • TY  - JOUR
    T1  - Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves
    AU  - Myung-Hwa Kang
    AU  - Kwan-Sik Min
    AU  - Takayuki Shibamoto
    Y1  - 2013/11/10
    PY  - 2013
    N1  - https://doi.org/10.11648/j.ijnfs.20130206.16
    DO  - 10.11648/j.ijnfs.20130206.16
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 301
    EP  - 306
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20130206.16
    AB  - Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.
    VL  - 2
    IS  - 6
    ER  - 

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