돼지의 도체 및 육질특성에서 스테비아와 숯의 항생제 대체효과 (Effect of Stevia and Charcoal as an Alternative to Antibiotics on Carcass Characteristics and Meat Quality in Finishing Pigs)

서지정보

· 발행기관 : 한국축산식품학회
· 수록지 정보 : 한국축산식품학회지 / 32권 / 6호 / 835 ~ 841페이지
· 저자명 : 최정석, 이주호, 이현진, 장성순, 이재준, 최양일

초록

This study was conducted to determine effect of dietary reduced antibiotics supplementation on carcass characteristics and meat quality of finishing pigs fed stevia and charcoal. A total of 180 pigs (LYD) were randomly allocated into 3 treatments with 3 replications. Dietary treatments were 1) T1 (control, basal diet, no stevia and charcoal addition, antibiotics both in early and late fattening periods), 2) T2 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics both in early and late fattening periods), 3) T3 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics in early fattening period only). At each marketing day,pigs were conventionally slaughtered, examined the carcass characteristics and loin (Longissimus) muscles were removed for the meat quality traits. In the carcass characteristics, T3 group showed higher incidence of A carcass grade compared to the other treatments. Backfat thickness was higher in T2 group compared to the others (p<0.05). In the meat quality traits,pH was higher in T1 group than T3 group (p<0.05). Cooking loss was higher in T2 group than T1 group (p<0.05). However,WHC (water holding capacity), drip loss and shear force values did not show any significant differences among treatments.
In the panel test, there were no significant differences in tenderness, juiciness, flavor, and total acceptability scores among treatments. As a result, dietary supplementation of reduced antibiotics to finishing pigs fed stevia and charcoal showed similar growth performance and meat quality traits compared to conventional method.

영어초록

This study was conducted to determine effect of dietary reduced antibiotics supplementation on carcass characteristics and meat quality of finishing pigs fed stevia and charcoal. A total of 180 pigs (LYD) were randomly allocated into 3 treatments with 3 replications. Dietary treatments were 1) T1 (control, basal diet, no stevia and charcoal addition, antibiotics both in early and late fattening periods), 2) T2 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics both in early and late fattening periods), 3) T3 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics in early fattening period only). At each marketing day,pigs were conventionally slaughtered, examined the carcass characteristics and loin (Longissimus) muscles were removed for the meat quality traits. In the carcass characteristics, T3 group showed higher incidence of A carcass grade compared to the other treatments. Backfat thickness was higher in T2 group compared to the others (p<0.05). In the meat quality traits,pH was higher in T1 group than T3 group (p<0.05). Cooking loss was higher in T2 group than T1 group (p<0.05). However,WHC (water holding capacity), drip loss and shear force values did not show any significant differences among treatments.
In the panel test, there were no significant differences in tenderness, juiciness, flavor, and total acceptability scores among treatments. As a result, dietary supplementation of reduced antibiotics to finishing pigs fed stevia and charcoal showed similar growth performance and meat quality traits compared to conventional method.

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