Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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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 of Agricultural Science and Technology, Chonbuk National University) ;
  • Song, Young-Min (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • Received : 2012.01.09
  • Accepted : 2012.03.13
  • Published : 2012.04.30
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Abstract

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) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (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<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

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References

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