Effect of Feeding Peppermint (Menthe piperita L.) Powder on Meat Quality and Fatty acid Composition in Finishing Korean Native Black Pigs
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ji, Joong-Ryong | - |
dc.contributor.author | Choi, Young-Min | - |
dc.contributor.author | Song, Dong-Yong | - |
dc.contributor.author | Choe, Ho-Sung | - |
dc.contributor.author | Na, Chong-Sam | - |
dc.contributor.author | Shim, Kwan-Seob | - |
dc.date.accessioned | 2021-09-07T13:51:06Z | - |
dc.date.available | 2021-09-07T13:51:06Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2011-04 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/112813 | - |
dc.description.abstract | 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 < 0.01). T2 showed the lowest lightness (p < 0.01) and yellowness values (p < 0.05), but shear force and drip loss were no different among the treatments. Individual fatty acid and cholesterol compositions did not differ among the treatments; however, T1 showed a decreasing trend for saturated fatty acid content and an increasing trend for unsaturated fatty acid content. The hypocholesterolemic index was significantly higher in T1 than in the control (p < 0.05). These results suggest that dietary peppermint could positively affect fatty acid and cholesterol levels without changing meat quality in finishing Korean native black pigs. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.subject | ESSENTIAL OILS | - |
dc.subject | SENSORY CHARACTERISTICS | - |
dc.subject | PORK | - |
dc.subject | CHOLESTEROL | - |
dc.subject | GROWTH | - |
dc.subject | BIOCHEMISTRY | - |
dc.subject | SUPPLEMENTS | - |
dc.subject | PRODUCTS | - |
dc.subject | HERBS | - |
dc.subject | DIET | - |
dc.title | Effect of Feeding Peppermint (Menthe piperita L.) Powder on Meat Quality and Fatty acid Composition in Finishing Korean Native Black Pigs | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Choi, Young-Min | - |
dc.identifier.doi | 10.5851/kosfa.2011.31.2.224 | - |
dc.identifier.scopusid | 2-s2.0-79960776041 | - |
dc.identifier.wosid | 000291072800010 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.31, no.2, pp.224 - 231 | - |
dc.relation.isPartOf | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 31 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 224 | - |
dc.citation.endPage | 231 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001551581 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ESSENTIAL OILS | - |
dc.subject.keywordPlus | SENSORY CHARACTERISTICS | - |
dc.subject.keywordPlus | PORK | - |
dc.subject.keywordPlus | CHOLESTEROL | - |
dc.subject.keywordPlus | GROWTH | - |
dc.subject.keywordPlus | BIOCHEMISTRY | - |
dc.subject.keywordPlus | SUPPLEMENTS | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | HERBS | - |
dc.subject.keywordPlus | DIET | - |
dc.subject.keywordAuthor | peppermint | - |
dc.subject.keywordAuthor | meat quality | - |
dc.subject.keywordAuthor | fatty acid composition | - |
dc.subject.keywordAuthor | Korean native black pig | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.