Hisynergi Feed Flavors - Solutions for Enhancing Feed Palatability
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| 标题 | The production of pork with garlic flavour notes using garlic essential oil. |
| 文章类型 | Journal Article |
| 发表年度 | 2010 |
| 作者 | Leong, J. [1], Morel P. C. H. [2], Purchas R. W. [3], & Wilkinson B. H. P. [4] |
| 期刊 | Meat science |
| 卷 | 84 |
| 期 | 4 |
| 页码 | 699-705 |
| 发表日期 | 2010 Apr |
| 关键词 | Allyl Compounds [5], Animal Feed [6], Animal Nutritional Physiological Phenomena [7], Animals [8], Diet [9], Female [10], Garlic [11], Meat [12], Plant Oils [13], Sulfides [14], Swine [15], Taste [16], 调味剂/香料 [17] |
| 摘要 | Garlic essential oil (GEO) added directly to pork mince or to the diet of pigs was evaluated for its effectiveness in masking undesirable mutton flavour. Pork was from 31 female pigs (Duroc x (Large White x Landrace)) grown on diets containing either animal-plus-plant products (AP diet) or plant products only (P diet) with four levels of GEO: 0, 0.55, 1.44 and 1.84 g/kg feed and 0, 0.55, 1.44 and 2.15 g/kg feed in the AP and P diet, respectively. Garlic flavour increased and mutton flavour decreased in pork from pigs that consumed more than about 150 g and 220 g of GEO in P and AP diets, respectively over the 57-day feeding period. The garlic flavour was stronger and the mutton flavour less intense for pork from pigs on the P diet. When GEO was added to pork mince at 125 ppm, it significantly reduced mutton flavour. |
| Alternate Journal | Meat Sci. |
Links:
[1] http://www.hisynergi.com/literature/author/179
[2] http://www.hisynergi.com/literature/author/180
[3] http://www.hisynergi.com/literature/author/181
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