Effects of a Dietary Fermented Mushroom(Flammulina velutipes) By-Product Diet on Pork Meat Quality in Growing-Fattening Berkshire Pigs
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초록
This study was carried out to investigate the effects of fermented mushroom(Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5d. The basal diet for the control(C) was substituted with 10%(T1), 30%(T2), 50%(T3), and 70%(T4) fermented diet. Warner-Bratzler shear forces(WBSF) were significantly lower(P<0.05) in treatments than that in C. The meat color(lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color(redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher(P<0.05) in T4 than that in C. The amino acid composition of longissimus dorsi(LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.
Abstract
This study was carried out to investigate the effects of fermented mushroom(Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5d. The basal diet for the control(C) was substituted with 10%(T1), 30%(T2), 50%(T3), and 70%(T4) fermented diet. Warner-Bratzler shear forces(WBSF) were significantly lower(P<0.05) in treatments than that in C. The meat color(lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color(redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher(P<0.05) in T4 than that in C. The amino acid composition of longissimus dorsi(LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.
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