저탄수화물 고지방 발효사료 급여가 돈육의 육질 특성에 미치는 영향
A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%,...
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| Veröffentlicht in: | Korean journal for food science of animal resources 2010, Vol.30 (5), p.826-832 |
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| Hauptverfasser: | , , , , , , , , , , , , , , , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p |
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| ISSN: | 1225-8563 2234-246X |