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Changes of Cholesterol and Selenium Levels, and Fatty Acid Composition in Broiler Meat Fed with Garlic Powder  

Kim, Yun-Ji (Korea Food Research Institute)
Chang, Yun-Hee (Department of Food and Nutrition, Myongji University)
Jeong, Jae-Hong (Department of Curinary Arts, Ansan Technical College)
Publication Information
Food Science and Biotechnology / v.14, no.2, 2005 , pp. 207-211 More about this Journal
Abstract
Effect of garlic on cholesterol and selenium (Se) levels, and fatty acid composition in the broiler chicks (Indian River) fed diet containing 0, 2, 4, 6, and 10% lyophilized garlic powder (GA) for 6 weeks were determined. Supplementation of garlic powder significantly decreased cholesterol level in broiler compared to the control (p<0.05). Se levels were not significantly different (p>0.05) among treatment groups. Percentages of $C_{16:0}$ and $C_{18:1}$ were gradually decreased ($C_{16:0}$;20.62% of total fatty acid in the control to 17.71 % in 10% GA; $C_{18:1}$;34.08% in the control to 30.71 % in 10% GA), while that of $C_{18:2}$ was increased from 28.69% in the control to 35.89% of 10% GA diet (p<0.0l). These results demonstrate some active components of garlic reduce cholesterol level and affect fatty acid metabolism.
Keywords
garlic; broiler meat; fatty acid; cholesterol; selenium;
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