본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Korean journal for food science of animal resources = 한국축산식품학회지 v.32 no.2, 2012년, pp.133 - 141   SCIE SCOPUS
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage

Chu, Gyo-Moon    (Swine Science & Technology Center, Gyeongnam National University of Science and Technology   ); Kang, Suk-Nam    (Swine Science & Technology Center, Gyeongnam National University of Science and Technology   ); Kim, Hoi-Yun    (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology   ); Ha, Ji-Hee    (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology   ); Kim, Jong-Hyun    (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology   ); Jung, Min-Seob    (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology   ); Ha, Jang-Woo    (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology   ); Lee, Sung-Dae    (Swine Science Division, National Institute of Animal Science, Rural Development Administration   ); Jin, Sang-Keun    (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology   ); Kim, Il-Suk    (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology   ); Shin, Dae-Keun    (Institute  ); Song, Young-Min  
  • 초록

    This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p 0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$ ), yellowness (CIE $b^*$ ) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p


  • 주제어

    by-products .   fermented diet .   king oyster mushroom .   meat quality .   swine.  

  • 참고문헌 (30)

    1. Association of Official Analytical Chemists (AOAC) (1995) Official method of analysis. 16th ed., AOAC, Washington, DC. 
    2. Bae, J. S., Kim, Y. I., Jung, S. H., Oh, Y. G., and Kwak, W. S. (2006) Evaluation on feed-nutritional value of spent mushroom (Pleurotus osteratus, Pleurotus eryngii, Flammulina velutupes) substrates as a roughage source for ruminants. Korean J. Anim. Sci. Technol. 48, 237-246. 
    3. Bourne, M. C. (1978) Texture profile analysis. Food Tech. 32, 62-66. 
    4. Chu, G. M., Yang, B. S., Kim, H. Y., Kim, J. H., Ha, J. H., Kim, C. H., Lee, S. D., and Song Y. M. (2011) Effects of supplemental fermented agro by-products diet on the growth performances, blood characteristics and carcass traits in fattening pigs. Asian-Aust. J. Anim. Sci. 24, 1464-1472.     
    5. Darmadji, P. and Izumimoto, M. (1994) Effect of chitosan in meat preservation. Meat Sci. 38, 410-416. 
    6. French, P., Stanton, C., Lawless, F., O'Riordan, E. G., Monahan, F. J., Caffrey, P. J., and Moloney, A. P. (2000) Fatty acid composition, including conjugated linoleic acid of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. J. Anim. Sci. 78, 2849-2855. 
    7. Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. 
    8. Huang, Y. X. and Miller, E. L. (1993) Iron-induced TBARS as an indicator of oxidative stability of fresh chicken meat. In Proceedings of the 11th European symposium on the quality of poultry meat. pp 430-434, Tours, France. 
    9. Kang, S. N., Song, Y. M., Kim, C. W., Kim, T. W., Chu, G. M., Yang, B. S., Jin, S. K., and Kim, I. S. (2010) Effect of feeding high carbohydrate-low fat fermented feed on the meat quality characteristics in finishing pigs. Korean J. Food Sci. Ani. Resour. 30, 826-832.     
    10. Kim, Y. I., Bae, J. S., Jung, S. H., Ahn, M. H., and Kwak, S. K. (2007) Yield and physicochemical characteristics of spent mushroom (Pleurotus ryngii, Pleurotus osteratus and Ammulina velutipes) substrates according to mushroom species and cultivation types. Korean J. Anim. Sci. Technol. 49, 79-88. 
    11. Kwak, W. S., Jung, S. H., and Kim, Y. I. (2008) Broiler litter supplementation improves storage and feed-nutritional value of sawdust-based spent mushroom substrates. Biores. Technol. 99, 2947-2955. 
    12. Lawrie, R. (1985) Packaging resh meat. In. Development in meat science, Taylor, A. A. Elsevier Applied Science Publisher. p 89. 
    13. Lee, S. D., Kim, H. Y., Jung, H. J., Ji, S. Y., Chowdappa, R., Ha, J. H., Song, Y. M., Park, Y. M., Park, J. C., Moon, and H. K., Kim, I. C. (2009) The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs. Anim. Sci. J. 80, 79-84. 
    14. Lee, S. Y., Han, J. H., Cho, S. H., Kim, A. R., Kim, J. H., Park, S. M., and Ahn, D. H. (2006) Effect of film with watersoluble chitosan packaging on shelf-life and quality of pork lion. J. Chitin Chitosan 11, 228-236. 
    15. Liu, S., Han, Y., and Zhou, Z. (2011) Lactic acid bacteria in traditional fermented Chinese foods. Food Res. Int. 44, 643-651. 
    16. Meilgaard, M., Civille, G. V., and Carr, B. T. (1991) Affective tests: Consumer tests and in-house panel acceptance tests. In: Sensory evaluation techniques. 3rd edn, CRC Press Inc, Boca Ranton, FL, pp 211-222. 
    17. Pearson, D. (1976) The Chemical Analysis of Foods, 7th ed. Churchill, Livingston. p 386. 
    18. Pettigrew, J. J. E. and Moster, R. L. (1991) Fat in swine nutrition. Miller, R., Ullrey, D. E., and Lewis, A. J. Edn. Swine Nutrition. Butterworth-Heinemann, Stoneham MA. pp 133-146. 
    19. Platter, W. J., Tatum, J. D., Belk, K. E., Chapman, P. L., Scanga, J. A., and Smith, G. C. (2003) Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks. J. Anim. Sci. 81, 2741-2750. 
    20. Risvik, E. (1994) Sensory poperties and preferences. Meat Sci. 36, 67-77. 
    21. Shield, R. G., Mahan, D. C., and Graham, P. L. (1983) Changes in swine body composition from birth to 145 kg. J. Anim. Sci. 57, 43-54. 
    22. Song, Y. M., Chu, G. M., Ha, J. H., Lee, H. J., Kim, S. C., and Kim, H. Y. (2011) Effects of fermented diet using probiotics from pine needle microbes on growth performance, blood characteristics, carcass traits and economy of pigs. J. Agric. Life Sci. 45, 93-101. 
    23. Song, Y. M., Lee, S. D., Chowdappa, R., Kim, H. Y., Jin, S. K., and Kim, I. S. (2007) Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs. Anim. 1, 301-307. 
    24. SAS (1999) SAS/STAT Software for PC. Release 8.0, SAS IInstitute Inc., Cary, NC, USA. 
    25. Steinkraus, K. H. (1996) Introduction to indigenous fermented foods. In: Steinkraus KH (Edn), Handbook of indigenous fermented foods. New York, Marcel Dekker, pp. 1-6. 
    26. Szczceniak, A. S. (1963) Classification of textural characteristics. J. Food Sci. 28, 385-389. 
    27. Texture Technologies. 2003. Textural profile analysis explained & annotated. http://www.texturetechnologies.com/texture_profile_analysis. html. Accessed Dec. 10, 2011. 
    28. Way, P. and Hanahan, D. J. (1964) Characterization and quantification of red cell lipids. J. Lipid Res. 5, 318-328. 
    29. Williams, B. C., McMullan, J. T., and McCahey, S. (2001) An initial assessment of spent mushroom compost as a potential energy feedstock. Biores. Technol. 79, 227-230. 
    30. Wyszcecki, G. and Stiles, W. S. (1982) Color science (2nd edn.). Concepts and method, quantitative data and formula. New York, John Wiley. 

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • NDSL :
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 출판된 논문 + 더보기