양파의 급여가 오리고기의 이화학적 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 송영민 진상근 김일석 조용조 김회윤 하경희 남기윤
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제1호, 66~72쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.03.31

영문 초록

The study was conducted to investigate the effect of dietary onion supplementation on physicochemical properties of duck meat. The ducks were raised for 38 days(1,500 g of live weight) in paddle and slaughtered. Samples including breast and leg were stored at 4℃ for 12hrs and then used as experimental materials. The ducks were allotted into 3 treatments(C-0%, T1-3%, T2-6%) according to dietary supplementation of onion. The ducks meat were stored at 4±1℃ for 12 hrs. In proximate analyses, the moisture, crude protein and crude ash of breast muscle were significantly increased(p

키워드

duck meat color fatty acid onion physicochemical properties