Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Inclusion of Lacquer (Rhus verniciflua Stokes) Meal on Carcass Traits and Meat Quality in Growing-finishing Pigs

  • Song, Chang-Hyun (Department of Animal Resources Science, Kangwon National University) ;
  • Kim, Jin-Soo (Department of Animal Resources Science, Kangwon National University) ;
  • Shinde, Prashant (Department of Animal Resources Science, Kangwon National University) ;
  • Kim, Young-Woo (Department of Animal Resources Science, Kangwon National University) ;
  • Kim, Kwang-Hyun (Department of Animal Resources Science, Kangwon National University) ;
  • Kwon, Ill-Kyung (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kang, Sun-Moon (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University) ;
  • Chae, Byung-Jo (Department of Animal Resources Science, Kangwon National University)
  • Received : 2010.03.11
  • Accepted : 2010.07.04
  • Published : 2010.08.31
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Abstract

In this study, pigs [n=117; (Landrace ${\times}$ Yorkshire) ${\times}$ Duroc; $64{\pm}0.5$ Kg initial body weight] were used to investigate the effect of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on performance, carcass traits and quality of meat kept under refrigeration at $3{\pm}1^{\circ}C$. The pigs were randomly allotted to 3 treatments on the basis of body weight and sex and each treatment was replicated 3 times (13 pigs in each replicate). Lacquer meal in sawdust form obtained from the stem bark and heartwood of sun-dried lacquer trees was added to the grower and finisher diets at 0, 20 and 40 g/kg diet. The experimental diets were fed for 8 wk. Inclusion of lacquer meal had no influence (p>0.05) on growth performance of pigs. Improvement in carcass traits and decreased back fat thickness were noticed in pigs fed diets added with 20 and 40 g/kg lacquer meal. Longissimus muscle obtained from pigs fed lacquer meal had higher moisture and lower fat content, thiobarbituric acid reactive substances and water holding capacity. Meat from lacquer fed pigs was also darker and redder. The data indicates that lacquer meal can be incorporated up to 40 g/kg in the diet of fattening pigs without affecting growth performance. Also, lacquer meal increases carcass lean content and improves the oxidative stability of the meat.

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