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Effects of Dietary Germanium Supplementation on the Meat Quality of Duck  

김혜정 (강원대학교 축산식품과학과)
양성운 (강원대학교 축산식품과학과)
주명규 (강원대학교 축산식품과학과)
이규호 (강원대학교 사료생산공학과)
조수현 (축산기술연구소)
이성기 (강원대학교 축산식품과학과)
Publication Information
Food Science of Animal Resources / v.23, no.3, 2003 , pp. 200-208 More about this Journal
Abstract
This study was carried out to investigate the influence of dietary germanium supplementation on the meat quality of duck. Ducks raised for 42 days were slaughtered and the ground meats were stored at 3$^{\circ}C$ for 12 days under 1200 lux. Experimental treatments were divided into 3 kinds of meat from ducks fed germanium as follows; 1) Control(natural water + commercial feed), 2) T1(1～10 days: natural water + commercial feed, 11-42 days: natural water + commercial feed supplemented with 1 % germanium), 3) T2(1～10 days: germanium submersion water + commercial feed, 11～42 days: natural water + commercial feed supplemented with 1 % germanium). The pH of duck meat was not different among the treatments(p>0.05). The germanium treatments exhibited significantly higher crude fat content in both breast and thigh meat(p<0.05). In the fatty acid composition, T2 contained more unsaturated fatty acid than control or Tl. TPA(textural profile analysis) value such as hardness, gumminess, chewiness and adhesiveness decreased in meat from duck fed supplemental germanium. Cholesterol contents of duck meat decreased in dietary supplemental germanium treatment compared to control, but were not significantly different among them(p>0.05). Dietary germanium supplementation affected on lipid oxidation of meat during storage. TBARS of meat from duck fed germanium was lower than that of control(po.05). The CIE L*, b* and h$\^$0/ values of germanium treatments were significantly(p.o5) higher than those of control. Also a* value showed more stable in germanium diet treatment during storage. Therefore, dietary supplemental germanium to duck resulted in light brownish color formation, improvement tenderness and retardation of lipid oxidation of meat during refrigerated storage.
Keywords
duck meat; germanium supplementation; quality; color; TBARS; cholesterol;
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