초록
사료에 여러 종류의 xanthophylls(lutein, canthaxanthin, astaxanthin, capxanthin)을 30ppm 수준으로 6주간 얻은 닭고기 육균질물의 산화 억제를 구명하기 위해 모델 시스템을 통한 실험을 실시하였다. Xanthophyll을 급여한 계육의 가슴육과 다리육에서 대조에 비해 TBARS (thiobarbituric acid reactive substances) 값이 낮은 것으로 보아 사료 첨가에 의한 고기에서 항산화성을 확인하였다. 특히, 처리구 중 가슴육에서는 lutein이 다리육에서는 lutein과 astaxanthin이 다른 처리구들에 비해 항산화성이 높은 것으로 나타났다.
This study was designed to investigate the antioxidant effects of dietary xanthophylls supplementation in broiler breast and thigh meat homogenates during incubation at 37$^{\circ}C$ for 0, 2, 4, 8, 16 hours respectively. Experimental treatments were divided into control, lutein, canthaxanthin, astaxanthin and capxanthin fed meats. The supplementation levels of to chicks were adjusted to 30 ppm in feeds. The 30 ${\mu}$M FeCl$_3$ and 100 ${\mu}$M ascorbic acid were added to meat homogenates in order to catalyze lipid oxidation. In breast meat homogenates, the TBARS(O.D) of all treatments at 2 hour was significantly(p〈0.05) increase. In thigh meat homogenates, the highest TBARS(O.D) value of all treatments appeared at 16 hour incubation and TBARS(O.D) value of all treatments was significantly(p〈0.05) lower than that control during incubation time. The TBARS(O.D) of lutein treatment in breast meat homogenate at 8 hour and 16 hour were significantly(p〈0.05) lower than those of treatments. Also, astaxanthin treated in thigh meat homogenate of the 2 hour and 4 hour and lutein treatment in thigh meat homogenate at 8 hour and 16 hour were significantly(p〈0.05) lower than other treatments. In conclusion, dietary xanthophyll treatments in breast and thigh meat homogenates showed more antioxidant effect to lipid oxidation than control. Especially, lipid oxidation inhibited significantly in lutein fed breast meat, and lutein and astaxanthin fed thigh meat homogenates.
