인진쑥 첨가가 비육기 암퇘지의 도체 및 육질 특성에 미치는 영향

This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts (LY×D). Twenty pigs (75 kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0 (C), 0.5 (T1), 1.0 (T2), and 1.5% (T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p