Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Dietary Supplementation of Aqueous Extracts of Liriopeplatyphylla and Akebiaquinata on Breast Meat Qualities of Broiler Chickens

  • Park, Jae Hong (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Kang, Suk-Nam (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • Received : 2013.05.14
  • Accepted : 2013.07.10
  • Published : 2013.08.31
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Abstract

The present study investigated the effects of Liriopeplatyphylla extract (LPE) and Akebiaquinata extract (AQE) on breast meat properties when used as dietary supplements of broiler chickens. First, the identification and quantification of phenolic acids and flavonoids were carried out by HPLC. As a result, the total amount of phenolic acids and flavonoids was higher in AQE than LPE. These extracts were added at a rate of 0.2% to the broiler diets, and a feeding trial was conducted in battery cages for 35 d. At the end of the experiment (d 35), six carcasses from each treatments were used for evaluating meat quality. The experimental results indicate that color shades, pH levels, volatile basic nitrogen, thiobarbituric acid reactive substance (TBARS), cooking loss and drip loss of breast meat fed with 2 extracts were not different as compared with the controls at d 0 and d 10 of storage. However, TBARS values of breast meat fed with either the control diet or the LPE supplementation was increased as the storage period increased (from d 0 to d 10) (p<0.05), while AQE-fed groups were not different between d 0 to d 10 of storage. In textural properties, the addition of LPE and AQE decreased shear force values at d 10 of storage (p<0.05). Cohesiveness, gumminess and chewiness of breast meat were increased in AQE-fed groups when compared with the control at d 0 of storage (p<0.05). Dietary additions of AQE and LPE only increased the linoleic acid contents of chicken breast meat (p<0.05). In conclusion, supplementation of these extracts in broiler diets may potentially influence meat qualities including the TBARS, textural properties and linoleic acid levels in broiler chicken meats.

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References

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