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Effect of Mugwort and Fish Oil Addition on the Meat Quality of Chicken  

Park Chang-Ill (대구대학교 생명자원학부)
Kim Young-Jik (대구대학교 생명자원학부)
Publication Information
Food Science of Animal Resources / v.24, no.3, 2004 , pp. 225-231 More about this Journal
Abstract
This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatments: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 3% mugwort) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4$\pm$1$^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The pH of all treatments significantly increased during the storage periods(p<0.05). The pH of the thigh was rather higher than that of the breast. The VBN (volatile basic nitrogen) and cooking loss significantly increased during the storage periods (p<0.05). However, the VBN was not significantly different between control and treatment groups. The meat color (b＊) significantly increased during storage periods.
Keywords
mugwort; fish oil; meat quality; VBN; pH. meat color;
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Times Cited By KSCI : 2  (Citation Analysis)
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