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
Volume 2, Issue 6, November 2013, Pages: 301-306
Received: Oct. 7, 2013; Published: Nov. 10, 2013
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Authors
Myung-Hwa Kang, Department of Food and Nutrition, Hoseo University, Asan 336-795, Korea
Kwan-Sik Min, Graduate School of Bio, & Information Technology, Institute of Genetic Engineering, Hankyong National University, Ansung, Korea
Takayuki Shibamoto, Department of Environmental Toxicology, University of California, Davis, CA, 95616, USA
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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.
Keywords
Antioxidants, Barley Leaf, Defatted Sesame Dregs, Fatty Acids, Pork Quality
To cite this article
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, International Journal of Nutrition and Food Sciences. Vol. 2, No. 6, 2013, pp. 301-306. doi: 10.11648/j.ijnfs.20130206.16
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