게르마늄 급여가 오리의 육질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김혜정 양성운 주명규 이규호 조수현 이성기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제23권 제3호, 200~208쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2003.09.30

영문 초록

This study was carried out to investigate the influence of dietary germanium supplementation on the meat quality of duck. Ducks raised for 42 days were slaughtered and the around meats were stored at 3℃ for 12 days under 1200 lux. Experimental treatments were divided into 3 kinds of meat from ducks fed germanium as follows; 1) Control(natural water + commercial feed), 2) T1(1~10 days : natural water + commercial feed, 11~42 days : natural water + commercial feed supplemented with 1% germanium), 3) T2(1~10 days : germanium submersion water + commercial feed, 11~42 days : natural water + commercial feed supplemented with 1% germanium). The pH of duck meat was not different among the treatments(p>0.05). The germanium treatments exhibited significantly higher crude fat content in both breast and thigh meat(p0.05). Dietary germanium supplementation affected on lipid oxidation of meat during storage. TBARS of meat from duck fed germanium was lower than that of control(p0.05). The CIE L^(*), b^(*) and h^(0) values of germanium treatment during storage. Therefore, dietary supplemental germanium to duck resulted in light brownish color formation, improvement tenderness and retardation of lipid oxidation of meat during refrigerated storage.

키워드

duck meat germanium supplementation quality color TBARS cholesterol