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Effect of Dietary Xanthophylls Supplementation on the Antioxidant and Color Properties of Broiler Meat  

김혜정 (강원대학교 축산식품과학과)
양성운 (강원대학교 축산식품과학과)
이규호 (강원대학교 사료생산공학과)
김창혁 (강원대학교 동물자원공동연구소)
이성기 (강원대학교 축산식품과학과)
Publication Information
Korean Journal of Poultry Science / v.30, no.3, 2003 , pp. 177-182 More about this Journal
Abstract
This study was carried out to investigate the influence of dietary xanthophylls supplementation on the antioxidant and color properties of broiler meat. After raised for 6 weeks, broilers were slaughtered and stored at 3$^{\circ}C$ for 9 days. Experimental treatments were divided into lutein, canthaxanthin, astaxanthin and capsanthin. The supplementation level was adjusted to 30 ppm. The pH values of the thigh was higher(P<0.05) than those of the breast. No differences in pH values were shown among xanthophylls treatments. Xanthophylls supplementation to chick inhibited the formation of TBARS(Thiobarbituric acid reactive substance) and POV(lipid peroxide) of broiler meat during storage. At 9 day storage, the TBARS and POV of xanthophylls treatment decreased as compared to the control(P<0.05). The broiler meats fed astaxanthin had antioxidant effects in both breast and thigh. Dietary xanthophyll supplementation to chick decreased the CIE L(lightness) and increased a(redness) values of broiler meats fed canthaxanthin increased(P<0.05) during storage. These results indicated that broiler meats fed xanthophylls had dark-red color and antioxidant effect during refrigerated storage.
Keywords
antioxidant; broiler; dietary xanthophylls supplementation;
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