키토산 첨가 급여가 돈육의 pH, 전단력, 수분함량 및 육색에 미치는 영향

Effects of dietary chitosan on physico-chemical properties of pork were investigated. A total 24 pigs (55$\pm$5kg) were fed a control diet (a commercial feed) or chitosan-supplemented diets (T1: 0.2% chitosan, T2: 0.4% chitosan, T3: 0.6% chitosan) for 6 weeks. The 6 weeks later the initiated of the experiments, pigs were slaughtered and loins were collected from each treatment groups. The samples were stored at 0$\pm$1$^{\circ}C$ for 15 days. Ultimate pH tended to higher in the control than those in the treatments, and that of T3 was significantly lower than those of the others (P