Division
Weight per head (kg)
Total weight gain per
head (kg)
Daily weight gain per
head (kg)
Control group
58.2
90.2
120.5
130.7
26.9
.93
Experimental group
57.6
95.0
124.7
136.7
29.5
1.03
Total and daily feed intake per head during the whole experiment period
Division
Monthly intake per
head (kg)
Daily intake per
head (KG)
Feed conversion
rate (KG)
Control group
-
86.4
95.4
126.9
102.9
-
86.4
95.4
126.9
102.9
-
2.62
3.18
6.04
3.95
Experimental group
-
86.4
90.9
126.9
101.4
-
86.4
90.9
126.9
101.4
-
2.22
3.03
5.29
3.28
Fatty acid composition of the pork
Division
Saturated fatty acid
Unsaturated fatty acid
Monounsaturated fatty acid
Polyunsaturated fatty acid
Control group
38.58
61.42
50.37
11.05
Experimental group
37.77
62.53
50.96
11.57
Changes in the weight gain and daily gain during the whole experiment period
Starting age (days)
30
60
90
Mean
Mean
Starting age (days)
1 to 30
31 to 60
61 to 90
Mean
Starting age (days)
1 to 30
31 to 60
61 to 90
Mean
Starting age (days)
1 to 30
31 to 60
61 to 90
Mean
Carcass performance
Division
Carcass weight (kg)
Back-fat thickness (mm)
Control group
98.80
23.2
Experimental group
103.4
19.6
Physiochemical and sensory test results of pork
Division
Heating loss (%)
Shear force (kg/0.5 in)
Water-holding capacity (%)
Juiciness
Tenderness
Flavor
Cholesterol content (mg/100g)
Control group
35.63
6.19
53.98
4.42
3.82
4.4
42.03
Experimental group
33.07
5.53
54.65
4.5
3.84
4.54
38.15
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Macsumsuk Growfeed Research with Pigs
The Gyeongsangbuk-do Livestock Research Institute researched the effects of Macsumsuk
Growfeed (E.G. Power) mineral from May 2011 to August 2011 on pigs over 90 days old. The
experiment compared a control group which did not receive the Growfeed (E.G. Power)
mineral and to an experimental group which received 0.5% of Growfeed (E.G. Power) mineral
added to their diet. The experiment was performed on 13 pigs in each of the two groups.
Result of the Macsumsuk Mineral Experiment on Pigs The weight of all pigs was similar at the beginning of the study. But after 30 days, the experimental group weighed more than the control group. At 90 days from the start of the experiment, the weight of the experimental group was about 6 KG heavier than that of the control group. The total weight gain per head of the experimental group was 29.5 KG, which was greater than that of the control group. The daily weight gain per head of the experimental group was 1.03 kg while that of the control group was 0.93 kg. The average daily intake per head of the experimental group was 3.38 kg, which was lower than that of the control group (3.43 kg). The experimental group showed a lower feed conversion rate (3.28) compared to the control group (3.95). The experimental group showed lower total cholesterol levels in the blood than the control group. The experimental group also showed lower GOT and GPT than the control group, indicating better liver function. The experimental group also showed greater glucose and IgG concentrations than the control group. The experimental group showed a greater carcass weight than the control group. Furthermore, the back-fat thickness of the experimental group was significantly lower than that of the control group. The experimental group showed greater heating loss and water-holding capacity than the control group. In particular, the cholesterol content of the experimental group was significantly lower than that of the control group, suggesting that the addition of Macsumsuk had positive effects on the muscle and fat characteristics of pork. The control group had greater saturated fatty acid content than the experimental group, whereas the experimental group had greater unsaturated fatty acid contents than the control group. The excessive intake of saturated fatty acid increases cholesterol. Unsaturated fatty acid is effective in the prevention of adult diseases, because it reduces the cholesterol in the blood. These findings all demonstrate the excellence of Macsumsuk. It appears that the addition of Macsumsuk will greatly contribute to the improvement of weight gain and the quality of pork.
