심층수의 급여가 닭고기의 품질 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 강선문 이익선 오상집 김거유 이성기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제1호, 92~99쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.02.28

영문 초록

This study was conducted to investigate the effect of a deep sea water (DSW) supplement on the quality characteristics of chicken meat. One-day-old broiler chicks (Ross 308) were assigned to three groups and supplemented with water (control) or DSW diluted with deionized water at 1:40 (DSW1:40) and 1:20 (DSW1:20) ratios, respectively, for 28 d. The control was fed a basal diet containing 0.18% salt. Five birds were slaughtered from each group, and the breast meat was collected and stored at 4oC for 9 d. The DSW supplementation did not affect cholesterol content in the chicken meat. The DSW 1:40 supplement decreased fat content (p

키워드

deep sea water broiler chicken meat Lipid oxidation color