Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effect of Dietary Herb Mix on the Physicochemical Quality of Cooked Chicken Egg during Refrigerated Storage

복합 한약재 급여가 냉장 저장 중 삶은 계란의 물리화학적 품질에 미치는 영향

  • Liu, X.D. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jang, A. (Department of Animal Products and Processing, National Institute of Animal Science) ;
  • Shin, M.H. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, B.D. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, S.K. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, E.M. (Department of Food Science and Technology, Chungnam National University) ;
  • Jo, C. (Department of Animal Science and Biotechnology, Chungnam National University)
  • 류현덕 (충남대학교 동물자원생명과학과) ;
  • 장애라 (축산과학원 축산물이용과) ;
  • 신명호 (충남대학교 동물자원생명과학과) ;
  • 이봉덕 (충남대학교 동물자원생명과학과) ;
  • 이수기 (충남대학교 동물자원생명과학과) ;
  • 김은미 (충남대학교 식품공학과) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Published : 2008.03.31
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Abstract

Three dietary herbs, Coptis japonica Makino (48.5%), Lonicera japonica Thunb (48.5%), and Morus alba L. (3%) were mixed and used as additives in hen's feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three diet treatments (0, 0.3, and 1% of herb mix). Hens were fed for 6 wks to investigate the effect of herb mix on the physicochemical quality of eggs during storage at $4^{\circ}C$ for 0, 3, 7, and 14 days. Proximate composition including the content of water, protein, fat, and ash had no difference among 3 diet treatments. Objective color of cooked whole egg from hens fed herb mix did not show any effect compared with control except for the color $a^*$- and $b^*$-values at day 3. However, color $a^*$- and $b^*$-values increased during storage regardless of treatment. From the texture analysis, eggs from hens fed with the herb mix were not different compared with control remove for springness at day 14. However, it was observed that springness and gumminess were decreased as storage period increased. Therefore, a dietary supplementation of herb mix to hen may not affect on proximate composition, color and texture of eggs.

Coptis japonica Makino (황련, 48.5%), Lonicera japonica Thunb (금은화, 48.5%), Morus alba L. (상엽, 3%)를 혼합한 복합 한약재의 급여가 생산된 계란의 냉장 저장 중 일반 성분 및 물리적 특성에 미치는 영향을 조사하였다. 28주령의 Lohmann Brown 108수를 3가지 처리(복합 한약재 0, 0.3 및 1%), 6반복으로 완전 임의 배치한 후 6주간 급여하고 생산된 계란을 수거하여 $4^{\circ}C$ 냉장 저장하면서 일반 성분, 색도 및 조직감 등을 관찰하였다. 복합 한약재를 급여하여 생산된 계란은 수분, 단백질, 지방 및 무기물의 함량 차이가 없었으며 삶은 계란에서 3일차 적색도($a^*$-value) 및 황색도($b^*$-value)를 제외하고는 처리간 색도의 차이가 없었다. 그러나 저장 기간동안 처리구와 상관없이 적색도와 황색도가 증가하였다. 전체적인 조직감 측정에서도 복합 한약재 급여 처리는 14일차 탄성(springness)을 제외하고는 차이가 나타나지 않았다. 다만 계란의 저장기간에 따른 조직감의 차이는 보여 탄성과 검성(gumminess)는 저장기간이 늘어나면서 감소하는 것으로 나타났다. 결과적으로 복합 한약재의 급여는 생산된 계란의 일반 성분이나 색도, 조직감 특성에서 대조구와 큰 차이가 없는 것으로 판단되며, 이는 합성 항생제를 대체를 위한 복합 한약재의 첨가를 산업적으로 적용할 때 계란의 물리화학적 품질에 큰 영향이 없을 것으로 사료된다.

Keywords

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