활성탄의 첨가급여가 돈육의 이화학적 특성과 지방산 조성에 미치는 효과

Effects of dietary 0.6% activated carbon on pork quality were investigated with six pigs (Landrace×Large White×Duroc) that were randomly selected from uterine brothers. There pigs, for control group, were fed with a commercial pig diet for 4 weeks before slaughter whereas the others were fed a diet added 0.6 % activated carbon for treatment group. Pork loin and belly cuts were collected at 24 hrs postmortem, and transfered to laboratory to measure quality characteristics. There were no significant differences in muscle pH and cooking loss % of pork loin and belly. Also there were no significant differences adhesiveness, cohesiveness, gummness and brittleness between thed treatment and control. However, hardness and springiness of samples from the treatment were significantly higher (p