커버이미지 없음
KCI등재
학술저널
사료내 쑥 첨가 수준이 돈육의 육질 특성에 미치는 영향
- 김병기 우선창 김영직 박창일
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제22권 제4호
- 등재여부 : KCI등재
- 2002.12
- 310 - 315 (6 pages)
The effects of addition of mugwort pellet to feed pig on meat quality were investigated. Approximately 40 pigs were divided by 4 groups and different levels(0∼7%) of mugwort pellet were fed to each group up to 4 months. In the proximate composition, moisture contents were slightly higher in the T1(3%), and crude fat contents were lower(p