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논문 기본 정보

자료유형
학술저널
저자정보
Park, Jae Hong (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) Kang, Suk-Nam (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제33권 제4호
발행연도
2013.1
수록면
456 - 462 (7page)

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The present study investigated the effects of Liriopeplatyphylla extract (LPE) and Akebiaquinata extract (AQE) on breast meat properties when used as dietary supplements of broiler chickens. First, the identification and quantification of phenolic acids and flavonoids were carried out by HPLC. As a result, the total amount of phenolic acids and flavonoids was higher in AQE than LPE. These extracts were added at a rate of 0.2% to the broiler diets, and a feeding trial was conducted in battery cages for 35 d. At the end of the experiment (d 35), six carcasses from each treatments were used for evaluating meat quality. The experimental results indicate that color shades, pH levels, volatile basic nitrogen, thiobarbituric acid reactive substance (TBARS), cooking loss and drip loss of breast meat fed with 2 extracts were not different as compared with the controls at d 0 and d 10 of storage. However, TBARS values of breast meat fed with either the control diet or the LPE supplementation was increased as the storage period increased (from d 0 to d 10) (p<0.05), while AQE-fed groups were not different between d 0 to d 10 of storage. In textural properties, the addition of LPE and AQE decreased shear force values at d 10 of storage (p<0.05). Cohesiveness, gumminess and chewiness of breast meat were increased in AQE-fed groups when compared with the control at d 0 of storage (p<0.05). Dietary additions of AQE and LPE only increased the linoleic acid contents of chicken breast meat (p<0.05). In conclusion, supplementation of these extracts in broiler diets may potentially influence meat qualities including the TBARS, textural properties and linoleic acid levels in broiler chicken meats.
#broiler chicken meat #meat quality #Akebiaquinata #Liriopeplatyphylla

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참고문헌 (30)

참고문헌 신청
Botsoglou, N. A. / 2003 / Antioxidant activity of dietary oregano essential oil and á-tocopheryl acetate supplementation in long-term frozen stored turkey meat / J. Agr. Food Chem 51:2930~2936 google schola Buege, J. A. / 1978 / Microsomal lipid peroxidation methods / Meth. Enzymol 52:302~310 google schola Cai, Y. Z. / 2003 / Antioxidant activity of betalains from plants of the Amaranthaceae / J. Agr. Food Chem 51:2288~2294 google schola Chen, H. L. / 2003 / Effect of Chinese herbal polysaccharides on the immunity and growth performance of young broilers / Poultry Sci 82:364~370 google schola Chen, Y. J. / 2008 / Evaluation of dietary L-carnitine or garlic powder on growth performance, dry matter and nitrogen digestibilities, blood profiles and meat quality in finishing pigs / Anim. Feed Sci. Technol 141:141~152 google schola

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