인삼 부산물 급여 돼지의 도체 및 육질 특성

This study was carried out to investigate the feeling effect of by-products such as ginseng leaves(GL) and stem(GS) which had about 8% of crude saponin on pork carcass and meat quality characteristics when they were fed for 40 days. The ginseng leaves and stem were added in feed and the pigs were slaughtered at 10, 20, 30 and 40 days. The chilled carcass weight and trimmed fat contents were higher(86.50㎏) in the pork fed for 40 days. The yields of fore legs were higher in pork fed for 10 days(P