title: Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork.
abstract: The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment × 5 pigs/treatment × 3 replicates) were randomly assigned to either the Control (no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 (93.40±4.68kg) > T2 (91.40±6.52kg) > Control (88.80±1.57kg) > T3 (86.80±2.01kg). Back-fat thickness of the Control animals (23.2±1.03) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group (2.23±0.34%) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average 5.87±0.54 kg/cm(2)), water holding capacity (average 54.59±3.16%), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.
authors.affiliation: Gyeongsangbuk-do Livestock Research Institute, Yeoungju 750-871, Korea.
authors.forename: Byung Ki
authors.initials: BK
authors.lastname: Kim
authors.affiliation: Department of Hotel Culinary Art, Mungyeong College, Mungyeong 745-706, Korea.
authors.forename: Eun Gyeong
authors.initials: EG
authors.lastname: Hwang
authors.affiliation: Gyeongsangbuk-do Livestock Research Institute, Yeoungju 750-871, Korea.
authors.forename: Dae Jin
authors.initials: DJ
authors.lastname: Jung
authors.affiliation: Gyeongsangbuk-do Livestock Research Institute, Yeoungju 750-871, Korea.
authors.forename: Jae Jung
authors.initials: JJ
authors.lastname: Ha
authors.affiliation: Gyeongsangbuk-do Livestock Research Institute, Yeoungju 750-871, Korea.
authors.forename: Dong Yep
authors.initials: DY
authors.lastname: Oh
authors.affiliation: School of Biotechnology, Yeungnam University, Gyeongsan 712-706, Korea.
authors.forename: Chang Bon
authors.initials: CB
authors.lastname: Choi
keywords: Macsumsuk; herb mixtures; pigs; quality grade; yield grade