쑥 분말의 급여가 돈육의 이화학적 특성에 미치는 영향

This study was conducted to investigate the effect of dieraty mugwort powder on the physico-chemicla characteristics of pork. Pig was randomly selected based on three dietary treatments; 1)control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort powder) and 3) T2(commercial feed with 3% mugwort powder). They were fed with the experimental diets for 30 days and slaughtered. Meat samples were wrap packaged and stored at 4±1℃. In the proximate composition, crude fat was slightly low in the T1 and T2(p