title: Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork.
abstract: This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: FengQi
authors.initials: F
authors.lastname: Yang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Ji-Han
authors.initials: JH
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Su Jung
authors.initials: SJ
authors.lastname: Yeon
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Go-Eun
authors.initials: GE
authors.lastname: Hong
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Woojoon
authors.initials: W
authors.lastname: Park
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Chi-Ho
authors.initials: CH
authors.lastname: Lee
keywords: cholesterol; fatty acids; pork; processed sulfur; triglyceride