Browse > Article
http://dx.doi.org/10.5187/JAST.2011.53.2.139

Effect of Dietary Astaxanthin Producing Bacteria (Xanthophyllomyces dendrohous) on the Growth Performance and the Meat Quality of Ducks  

Kim, Kyeong-Su (Korea Bio Science Research Institute, Organic Bio Tech Co., Ltd.)
Lee, Min-Kyoung (Korea Bio Science Research Institute, Organic Bio Tech Co., Ltd.)
Lee, Woo-Jin (Joowon Asta Ducks Co., Ltd.)
Choi, Yang-Il (College of Agriculture, Life & Environment Sciences, Chungbuk National University)
Cho, Seong-Ku (College of Agriculture, Life & Environment Sciences, Chungbuk National University)
Publication Information
Journal of Animal Science and Technology / v.53, no.2, 2011 , pp. 139-146 More about this Journal
Abstract
This study was carried out to investigated astaxanthin producing "Xanthophyllomyces dendrohous" on growth performances and meat quality in ducks. A total of 450 ducks (cheribery) were allotted into 3 groups. The three groups were control (commercial feed), treatment 1 (0.1% feed additives), and treatment 2 (0.2% feed additives). Each group had 3 replicates. Viable cell number of "Xanthophyllomyces dendrohous" is $1.0{\times}10^8$ cfu/g. Growth performance carried out during 39 days. Average weight gain was significantly higher (p<0.05) in treatment 2 than that of control. Feed conversion was significantly lower (p<0.05) in treatment 1 and 2 than that of control. The results of nutrients composition analysis of duck meat showed that treatment 1 and 2 had significantly lower (p<0.05) fat and cholesterol levels. Water holding capacity showed significantly higher (p<0.05) value than that of control. Both treatment groups showed lower (p<0.05) value than control in drip loss and shear force. Control showed higher unsaturated fatty acids(palmitic acid, stearic acid) content than treatment 1 and 2. Treatment 1 and 2 showed significantly lower (p<0.05) saturated fatty acids (oleic acid, linoleic acid) levels than control. These results suggested that the supplementation of feed additives containing "Xanthophyllomyces dendrohous" might be used effectively for inproving productivity and meat quality of ducks.
Keywords
Xanthophyllomyces dendrohous; Astaxanthin; Growth performance;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Lee, J. R., Hur, S. J., Kang, G. H., Joo, S. T. and Park, G. B. 2001.The effect of chitosan supplementation on the pH, shear force, moisture and color of pork. Korean J. Food. Sci. Ani. Resour. 21(3):200-207.   과학기술학회마을
2 Lunt, Dk and Smith, SB. 1991. Wagyu beefs holds profit potential for U.S. feed lot Feedstuffs. 19:18-24.
3 Mik, W. 1991. Biological functions and activities of animal carotenoids. Pure Apple. Cem. 63:141-146.   DOI
4 Steel, R. G. and Torrie, J. H. 1980. Principles and procedures of statistics. Mcgraw-Hillbokk. N.Y.
5 Toshiki Nakano, Tomoaki Kanmuri, Minoru Sato and Masaaki Takeuchi. 1999. Effect of astaxanthin rich red yeast (Pha¤a rhodozyma) on oxidative stress in rainbow trout. Biochimica et Biophysica Acta 1426:119-125.   DOI   ScienceOn
6 Witte, V. C., Krause, G. F. and Bailey, M. E. 1970. A new extraction method for determining 2-thiobarbituric acid values for pork and beef during storage. J. Food Sci. 35:585.   DOI
7 Wu, F. Y. and Smith, S. B. 1987. Ionic strength and myofibrillar protein solubilization. J. Anim. Sci. 165:597-602.
8 Yukio Akiba, Kan Sato, Kazuaki Takahashi, Yoko Takahashi, Akemi Furuki, Shigeru Konashi, Hiroshi Nishida, Hiroshi Tsunekawq, Yutaka Hayasaka and Hidenori Nagao. 2000. Pigmentation of Egg Yolk Yeast Phaffia rhodozyma containing high concentration of astaxanthin in laying hens fed on a low-carotenoid diet. Jpn. Poult. Sci. 37:77-85.   DOI   ScienceOn
9 高坂知久. 1975. 肉製品の鮮度保持と測定. 食品工業. 18(4):105-108.
10 Hong, J. W., Kim, I. H., Kang, J. O., Hong, E. C., Lee, S. H. and Han, Y. J. 2001. Effect of vitamin E supplementation in diets on pork quality. Korean J. Food Sci. Ani. Resour. 21(4):344-348.   과학기술학회마을
11 Johnson, EAm., Villa, TG. and Lewis, MJ. 1980. Phaffia rhodozyma as an astaxanthin source in salmonid diets. Aquaculture, 20:123.   DOI   ScienceOn
12 Kim, K. S., Chee, K. M., Lee, S. J., Cho, S. K., Kim, S. S. andLee, W. 1991. Effect of Dietary Streptococcus faecium on the performance and the changes of intestinal microflora of broiler chicks. K. J. Poul. Sic. 18(2):97-119.
13 Kim, J. W., Kim, J. D., Seong, K. S. and Kang, S. N. 2003. Addtion of fermented chitosan on carcass composition and physico-chemical characteristics of meat i. J. Anim. Sci. & Technol. 45(3):463-472.   DOI   ScienceOn
14 Kim, K. S., Lee, J. H., Shin, M. S., Cho, M. S., Kim, Y. P., Cho,S. K. and Kang, Y. J. 2005. Effect of dietary probiotics supplementation contained with astaxanthin produced by Phaffia rhodozyma on the productivity and meat quality of ducks. K. J. Poul. Sci. 32(2):73-80.   과학기술학회마을
15 Ko-ichi Matsushita, Hisashi Komiyama, Yukio Akiba, Kan Sato,Kazuaki Takahashi, Masaaki Toyomizu, Hiroshi Tsunekawa andHidenori Nagao. 2000. Influence of feeding duration and dietary level of Phaffia rhodozyma, a yeast containing high concentration of astaxanthin, with or without supplementation of lecithin and $\alpha$-Tocopherol on meat color development in broiler chickens. Jpn. Poult. Sci.. 37:341-348.   DOI   ScienceOn
16 AOAC. 1995. Official methods of analysis. 16th edition. Association of Official Analytical Chemists, Washington, DC.
17 Park, H. K. 1998, The science and use of meat, Sunjin media publisher. p:100.
18 Lee, J. I., Choi, C. S., Park, J. D., Park, J. C., Kim, Y. H., Moon,H. K., Joo, S. T. and Park, G. B. 2001. Effects of conjugated linoleic aicd(CLA) on pork quality. J. Ani. Sci. & Technol. 43(5):735-746.
19 An, G. H., Song, J. Y., Chang, K. S., Lee, B. D., Chae, H. S. andJang, B. G. 2004 Pigmentation and delayed oxidation of broiler chickens by the red carotenoid, astaxanthin, from chemical synthesis and the yeast, Xanthophyllomyces dendrorhous. Asian-australasian journal of animal sciences. 17(9):1309-1314.   DOI
20 Akiba, Y., Sato, K. and Takahashi, K. 2001. Meat Color Modification in Broiler Chickens by Feeding Yeast Phaffia rhodozyma Containing High Concentrations of Astaxanthin. J APPL POULT RES, 10:154-161.   DOI
21 Buckley, D. J., Morrissey, P. A. and Gray, J. I. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 71:3122-3130.
22 Burton, G. A. 1988. Antioxidant action of carotenoids. Amer. Inst. Nutr. 13:109-111.
23 Cho, S. K., Kim, K. S. and Lee, S. C. 2005. Effects of honeybee(Apismelifera ligustica) venom treatment on the productivity in pigs. J. Ani. Sci. & Technol. 47(2):293-304.   DOI   ScienceOn
24 Chu, G. M. and Ahn, B. H. 2004. Effects of dietary vitamin C and E on carcass grade and fatty acid composition of hanwoo steers. J. Ani. Sci. & Technol. 46(3):387-396.   DOI   ScienceOn
25 Demyer, DI. and Vanderkerckhove, P. 1979. Compounds determining pH in dry sausage. Meat Sci. 3:161-165.   DOI   ScienceOn
26 Grundy, SM., 1987. Monounsaturated fatty acids, plasma cholesterol and coronary heart disease. Am J Clin Nutr, 45:1168-1172.   DOI
27 Folch, J., Lees, M. and Stanley, G. H. S. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.