Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves

Myung-Hwa Kang; Kwan-Sik Min; Takayuki Shibamoto

doi:doi:10.11648/j.ijnfs.20130206.16

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Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves

Myung-Hwa Kang, Kwan-Sik Min, Takayuki Shibamoto

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 6)

Received: 7 October 2013 Published: 10 November 2013

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Abstract

Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 6)
DOI	10.11648/j.ijnfs.20130206.16
Page(s)	301-306
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Antioxidants, Barley Leaf, Defatted Sesame Dregs, Fatty Acids, Pork Quality

References

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APA Style

Myung-Hwa Kang, Kwan-Sik Min, Takayuki Shibamoto. (2013). Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. International Journal of Nutrition and Food Sciences, 2(6), 301-306. https://doi.org/10.11648/j.ijnfs.20130206.16

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ACS Style

Myung-Hwa Kang; Kwan-Sik Min; Takayuki Shibamoto. Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. Int. J. Nutr. Food Sci. 2013, 2(6), 301-306. doi: 10.11648/j.ijnfs.20130206.16

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AMA Style

Myung-Hwa Kang, Kwan-Sik Min, Takayuki Shibamoto. Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. Int J Nutr Food Sci. 2013;2(6):301-306. doi: 10.11648/j.ijnfs.20130206.16

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@article{10.11648/j.ijnfs.20130206.16,
  author = {Myung-Hwa Kang and Kwan-Sik Min and Takayuki Shibamoto},
  title = {Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {6},
  pages = {301-306},
  doi = {10.11648/j.ijnfs.20130206.16},
  url = {https://doi.org/10.11648/j.ijnfs.20130206.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130206.16},
  abstract = {Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.},
 year = {2013}
}

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TY  - JOUR
T1  - Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves
AU  - Myung-Hwa Kang
AU  - Kwan-Sik Min
AU  - Takayuki Shibamoto
Y1  - 2013/11/10
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130206.16
DO  - 10.11648/j.ijnfs.20130206.16
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 301
EP  - 306
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130206.16
AB  - Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.
VL  - 2
IS  - 6
ER  -

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Author Information

Myung-Hwa Kang

Department of Food and Nutrition, Hoseo University, Asan 336-795, Korea
Kwan-Sik Min

Graduate School of Bio, & Information Technology, Institute of Genetic Engineering, Hankyong National University, Ansung, Korea
Takayuki Shibamoto

Department of Environmental Toxicology, University of California, Davis, CA, 95616, USA

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Plain Text BibTeX RIS

APA Style

Myung-Hwa Kang, Kwan-Sik Min, Takayuki Shibamoto. (2013). Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. International Journal of Nutrition and Food Sciences, 2(6), 301-306. https://doi.org/10.11648/j.ijnfs.20130206.16

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ACS Style

Myung-Hwa Kang; Kwan-Sik Min; Takayuki Shibamoto. Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. Int. J. Nutr. Food Sci. 2013, 2(6), 301-306. doi: 10.11648/j.ijnfs.20130206.16

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AMA Style

Myung-Hwa Kang, Kwan-Sik Min, Takayuki Shibamoto. Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves. Int J Nutr Food Sci. 2013;2(6):301-306. doi: 10.11648/j.ijnfs.20130206.16

Copy | Download

@article{10.11648/j.ijnfs.20130206.16,
  author = {Myung-Hwa Kang and Kwan-Sik Min and Takayuki Shibamoto},
  title = {Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {6},
  pages = {301-306},
  doi = {10.11648/j.ijnfs.20130206.16},
  url = {https://doi.org/10.11648/j.ijnfs.20130206.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130206.16},
  abstract = {Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves
AU  - Myung-Hwa Kang
AU  - Kwan-Sik Min
AU  - Takayuki Shibamoto
Y1  - 2013/11/10
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130206.16
DO  - 10.11648/j.ijnfs.20130206.16
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 301
EP  - 306
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130206.16
AB  - Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.
VL  - 2
IS  - 6
ER  -

Copy | Download