쑥 분말의 급여가 계육의 저장기간 중 VBN, TBARS 및 지방산 조성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 박창일 김영직
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제4호, 505~511쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

The goal of this study was to investigate the effects of dietary mugwort on the proximate composition, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS) and fatty acid in chicken meats. One hundred sixty broiler chicks (1 d old) were assigned to one of four dietary groups: Control; commercial feed supplemented with 1% mugwort (T1); commercial feed with 3% mugwort (T2) and commercial feed with 5% mugwort (T3). After 42 d, broilers from each group were slaughtered and meat samples were vacuum packaged and stored at 4±1℃ over a period of 0, 1, 2, 3, and 4 wk. Chicken breast was not influenced by all treatments in moisture, crude protein and crude fiber, while crude fat was lowered (p

키워드

mugwort volatile basic nitrogen thiobarbituric acid reactive substance fatty acid chicken meat