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Effect of Activated Carbon and Fish Oil Addition on the Physico-Chemical Characteristics in Chicken Meat  

박창일 (대구대학교 생명자원학부)
김영직 (대구대학교 생명자원학부)
김덕진 (대구대학교 식품생명화학공학부)
안종호 (상주대학교 축산학과)
김영길 (동아대학교 식품과학부)
Publication Information
Food Science of Animal Resources / v.22, no.3, 2002 , pp. 206-211 More about this Journal
Abstract
This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the feed efficiency, blood-cholesterol, proximate composition, pH and minerals in breast and thigh of chicken meat. Broilers were randomly assigned to one of the five dietary treatment: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1% fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4$\pm$1$\^{C}$. When broilers were fed with dietary activated carbon and fish oil, the feed efficiency of birds were higher compared with that of control diet. The blood cholesterol was tended to decrease in dietary activated carbon and fish oil(p<0.05). However, effects of diets containing graded levels of activated carbon and fish oil on proximate composition were not found(p>0.05). The pH of all treatments significantly increased during the storage periods. The activated carbon and fish oil diet increased the calcium, potassium and sodium content of chicken meat, and tended to increase total mineral contents.
Keywords
activated carbon; fish oil; pH; mineral; chicken meat;
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