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Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs
Author
추교문, 강석남, 남정만, 김휘연, 하지희, RASHID ISMAEL HAG IBRAHIM, 박재홍, 김일석, 송영민
Journal Title
한국축산식품학회지
Publication Year
2012
Topics
Summary
This study investigated the effect of adding fermented persimmon to the diet of fattening pigs on meat quality. Results showed that adding fermented persimmon at 3%, 5%, and 10% levels for 42 days reduced crude fat content, improved fatty acid composition (increased unsaturated fatty acids), and enhanced sensory evaluation scores.
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