학술저널
인진쑥 첨가 비육돈의 식육 성분 조성 및 관능적 특성에 미치는 영향
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제1호
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2009.0368 - 74 (7 pages)
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This study was conducted to determine the effects of mugwort powder on meat compositions (proximate analysis, meat cholesterol, fatty and amino acid composition) and sensory characteristics in finishing pigs (LY×D). Each 20×3 pigs (75 kg) were randomly allotted to three treatments. Mugwort powder was added for 0 (C), 0.5 (T1), 1.0 (T2), or 1.5% (T3) in basal diet, respectively for 50 days. Moisture, protein, ash, and cholesterol were not significantly different between the samples, however, the compositions of fat in T2 and T3 were significantly lower than the control (p
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