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Effects of Dietary Onion Supplementation of on the Physicochemical Properties of Duck Meat  

송영민 (진주산업대학교 동물소재공학과)
진상근 (동물생명산업지역협력연구센)
김일석 (진주산업대학교 동물소재공학)
조용조 (경상남도 농업기술원 양파연구)
김회윤 (진주산업대학교 동물소재공학)
하경희 (진주산업대학교 동물소재공학)
남기윤 (진주산업대학교 동물소재공학과)
Publication Information
Food Science of Animal Resources / v.24, no.1, 2004 , pp. 66-72 More about this Journal
Abstract
The study was conducted to investigate the effect of dietary onion supplementation on physicochemical properties of duck meat. The ducks were raised for 38 days(1,500 g of live weight) in rice paddle and slaughtered. Samples including breast and leg were stored at 4$^{\circ}C$ for 12hrs and then used as experimental materials. The ducks were allotted into 3 treatments(C-0%, T1-3%, T2-6%) according to dietary supplementation of onion. The ducks meat were stored at 4${\pm}$1$^{\circ}C$ for 12hrs. In proximate analyses, the moisture, crude protein and crude ash of breast muscle were significantly increased(p<0.05) with increasing onion percentages but crude fat content was significantly decreased(p<0.05). The moisture and crude protein of leg muscles were significantly increased(p<0.05) with increasing onion percentages but crude fat and crude ash were significantly decreased(p<0.05). The pH of breast muscle was significantly decreased(p<0.05) with increasing onion percentages, the pH of leg muscle was be highest in T1(p<0.05). Water holding capacity(WHC) significantly increased(p<0.05) with increasing onion percentage in both muscles. Hunter L＊ was significantly decreased with increasing onion percentage in breast muscles while Hunter b＊ significantly increased(p<0.05). In fatty acids composition of duck meat, mono-unsaturated fatty acid(MUFA) significantly decreased(p<0.05) while poly-unsaturated fatty acid(PUSFA) and EFA(essential fatty acid) were significantly high(p<0.05) with increasing onion percentage.
Keywords
duck; meat color; fatty acid; onion; physicochemical properties;
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