페퍼민트분말 급여가 비육기 재래흑돼지의 육질 특성 및 지방산 조성에 미치는 영향

This study was conducted to investigate the effect of peppermint powder on meat quality and fatty acid composition in finishing Korean native black pigs. Ninety pigs were randomly allocated to three dietary treatments and fed peppermint powder at 0 (C), 0.2 (T1), and 0.4% (T2) in the basal diet, respectively for 50 d. The proximate composition of Longissimus dorsi muscle was not significantly different among the treatments; however, the fat content in T2 tended to be lower than the control. No difference in pH(45 min) was observed, whereas pH(24 h) was higher in T2 than the control (p