인삼부산물 급여 수준에 따른 돈육의 저장특성

The 'Ginseng Pork' produced by feeding ginseng by-products can be a compatible product in the sense of increasing pork consumption and developing functional food in the international pork market. This experiment was conducted to produce 'Ginseng Pork' with emphasis on growth performance and meat quality. Experiments were conducted in which 30 Landrace heads were fed with bark of ginseng root(BGR) or heating extracts ginseng leaves and stem(HEG). WB-shear force was not different among the treatment groups until 15 days of ageing, but pork fed with the 6% BGR showed a higher shear force at 20 day of storage at 4℃. Cooking loss showed lower value for the 9% BGR group compared with the control group. At 15 day, the 3% and 9% BGR groups showed lower cooking losses than control. Pork groups fed HEG showed a significantly(p