쑥과 어유의 첨가가 계육의 육질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 박창일 김영직
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제3호, 225~231쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.09.30

영문 초록

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatments: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 3% mugwort) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4±1℃. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The pH of all treatments significantly increased during the storage periods(p 0.05). The pH of the thigh was rather higher than that of the breast. The VBN (volatile basic nitrogen) and cooking loss significantly increased during the storage periods (p

키워드

mugwort fish oil meat quality VBN pH. meat color