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http://dx.doi.org/10.5851/kosfa.2011.31.1.086

Effects of Dietary Radish Green and Spinach on Meat Quality and Lutein Accumulation in Broiler Tissue  

Kang, Geun-Ho (National Institute of Animal Science, Rural Development Administration)
Kim, Sang-Ho (National Institute of Animal Science, Rural Development Administration)
Kim, Ji-Hyuk (National Institute of Animal Science, Rural Development Administration)
Kang, Hwan-Ku (National Institute of Animal Science, Rural Development Administration)
Kim, Dong-Wook (National Institute of Animal Science, Rural Development Administration)
Cho, Soo-Hyun (National Institute of Animal Science, Rural Development Administration)
Seong, Pil-Nam (National Institute of Animal Science, Rural Development Administration)
Park, Beom-Young (National Institute of Animal Science, Rural Development Administration)
Ham, Jun-Sang (National Institute of Animal Science, Rural Development Administration)
Kim, Dong-Hun (National Institute of Animal Science, Rural Development Administration)
Publication Information
Food Science of Animal Resources / v.31, no.1, 2011 , pp. 86-91 More about this Journal
Abstract
This experiment was conducted to investigate the effects of dietary supplementation with lutein-containing materials on meat quality and lutein accumulation in broiler tissue. Broilers were subjected to one of the following treatments: C, basal diet (BD); T1, BD + 2.223% lutein from spinach extracted by ethanol fermentation; T2, BD + 2% radish green powder; T3, BD + 0.61% spinach powder; and T4, BD + 1.83% spinach powder. The weight gain, feed intake, and feed conversion did not differ among treatments. An evaluation of the color of the chicken breast meat revealed that the CIE $L^*$ value of the control was significantly (p<0.05) lower than that of the other treatments, whereas T4 had a significantly (p<0.05) lower CIE $a^*$ value and a higher (p<0.05) CIE $b^*$ value than the other treatments. The lipid oxidation (thiobarbituric acid reaction substances, TBARS) value was not significant among treatments. The results of a high performance liquid chromatography analysis revealed that the lutein peak was present only in the T4 liver tissue. These results showed that spinach powder (T4) affected meat color (CIE $a^*$ and $b^*$) however, TBARS and lutein accumulation were not affected.
Keywords
chicken meat; lutein; meat quality; spinach;
Citations & Related Records
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