2Joo, S. T., J. I. Lee, Y. L. Ha, and G. B. Park..2002. Effects of dietary conj.
3ugated linoleic acid on fatty acid composition, lipid oxidation, color, and water- holding capacity of pork loin. J.Anim. Sci. 80:108~112.
4Schweigert, B. S., and B. J. Payne. 1956. Amer. Meat Inst. Found. Bull. No. 30, Chicago.
5Kiernat, B. H., J. A. Johnson, and A. J. Siedler. 1964.Amer. Meat Inst. Publ. MP-49, 90pp.
6Watt, B. K., and A. L. Merrill. 1963. composition of feeds-raw, processed, prepared. Foods Agric. Handbook No. 8. Consumer and Food Economics Research Division,Agric. Res.., U. S. A. Washington, D. C.
7Leverton, R. M., and G. V. Odell. 1958. Okla. Agr.Exp. Sta. Miscl. Publ. MP-49, 90pp.
8Kouha, M., M. Bonneau, and J. Noblet. 1999. Relative Development of Subcutaneous, Intermuscular, and Kidney Fat in Growing Pigs with Different Body Compositions. J.Anim. Sci. 77: 622~629.
9Babatumde, G. M., W. G. Pond, E. F. Walker, and P.Chapnan. 1968. J. Anim. Sci. 27:1290~1295.