로즈마리와 α-Tocopherol Acetate의 급여가 육계의 생산성 및 냉장 저장 중 계육의 품질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 이상무 박웅렬 김영직
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제3호, 472~478쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.06.30

영문 초록

The effects of rosemary and α-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5g rosemary/kg (T1), 10g rosemary/kg (T2), 200mg α-tocopherol/kg (T3), or 5g rosemary/kg + 200mg α-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at 4℃ for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p

키워드

rosemary α-tocopherol broiler performance TBARS