Browse > Article
http://dx.doi.org/10.5536/KJPS.2013.40.1.001

Effects of Dietary Supplementation of Yacon (Polymnia sonchifolia) by-products on Performance and Physico-chemical Properties of Chicken Thigh Meat  

Kim, Young-Jik (Department of Animal Resource, Daegu University)
Publication Information
Korean Journal of Poultry Science / v.40, no.1, 2013 , pp. 1-9 More about this Journal
Abstract
This study was investigated the effects of dietary supplementation of Yacon by-product powder on performance, pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, and sensory evaluation of chicken thigh meat. Broiler chicks were fed diets for five weeks containing 0% Yacon by-products powder (Control), 0.5% Yacon by-products powder (T1), 1.0% Yacon by-products powder (T2), and 2.0% Yacon by-products powder (T3). There was no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of Yacon by-product powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol and glucose of control was lower than treatment. The pH and TBARS were significantly decreased by the supplementation of Yacon by-product powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Yacon by-product powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC (water holding capacity) and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, a supplementation of Yacon by-product powder was effective in decreasing pH and TBARS (thiobarbituric acid reactive substance), and increasing total phenol contents and DPPH radical scavenging activity.
Keywords
Yacon by-products powder; total phenol contents; DPPH radical scavenging activity; TBARS; meat color;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Amella M, Bronner C, Briancon F, Haag M, Anton R, Landry Y 1985 Inhibition of mast cell histamine release by flavonoids and biflavonoids. Plant Med 1:16-20.
2 Asami TM, Minamisawa T, Tsukiashi T 1989 Chemical composition of yacon, a new root crop from Andean highland. Japan. J Soil Sci Plant Nutr 60:122-126.
3 Blois MS 1958 Antioxidant determination by the use of a stable free radical. Nature 4617:1199-2000.
4 Choi JW, Huh K, Kim SH, Lee KT, Lee HK, Park HJ 2004 Kalopanaxsaponin A from Kalopanax pictus, a potent antioxidant in the rheumatoidal rat treated with Freund's complete adjuvant reagent. Journal of Ethnopharmacology 79:113-118.
5 Choi NH, Choi SH, Lim SW, Park IS 2007 The effect of yacon(Smallanthus sonchifolius) extract against dibutyltin dichloride-induced pancreatitis. Korean J Anatomy 40: 259-266.   과학기술학회마을
6 Doo HS, Ryu JH, Choo BK 2002 Growth and yield responses of yacon according to fertilize the nitrogen, phosphate and potassium. Bulletin of Agricultural College, Chonbuk National University 33:51-60.
7 Farag RS, Ali MN, Taka HS 1990 Use of some essential oils as natural preservatives for butter. JAOCS 68:188.
8 Faustman C, Cassens RG 1990 The biochemical basis for discoloration in meat: a review. J Muscle Foods 1:1217- 1221.
9 Gordon T, Kannel WB, Castelli WP, Dawber TR 1981 Lipoproteins carliovascular disease and death the Framingham study. Arch Inter Med 141:1128-1131.   DOI   ScienceOn
10 Grau A, Rea H 1997 Yacon, Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson. In : Hermann M, Heller J (eds) Andean roots and tubers : Ahipa, Arracacha, Maca and Yacon. International Plant Genetic Resources Institute, pp 199-242.
11 Greene BE, Hsin I, ZipserM W 1971 Retardation of oxidative color changes in raw ground beef. J Food Sci 36:940-942.   DOI
12 Hsieh C, Yen GC 2000 Antioxidant actions of du-zhong (Eucommia ulmoides Oliv) toward oxidative damage in biomolecules. Life Sci 66:1387-1400.   DOI   ScienceOn
13 Ikeda I 2008 Multifunctional effects of green tea catechins on prevention of the metabolic symdrome. Asia Pac J Clim Nutr 17:273-274.
14 Itaya NM, De Carvalho MAM, Figueiredo-Ribeiro RDL 2002 Fructosyl transferase and hydrolase activities in rhizophores and tuberous roots upon growth of Polymnia sonchifolia (Asteraceae). Physiol Plant 116:451-459.   DOI   ScienceOn
15 Kim AR, Lee JJ, Jung HO, Lee MY 2010 Physicochemical composition and antioxidative effects of yacon (Polymnia sonchifolia). J Life Sci 20:40-48.   DOI   ScienceOn
16 Kim SH, Park YK, Jang YS, Han JG, Chung HG 2007 Oxidative stress in the cell and antioxidant activity of Kalopanax pictus extracts. Mokchae Konghak 35(6):126-134.   과학기술학회마을
17 Lee SY, Yoo KM, Moon BK, Hwang IK 2010 A study on the development of vinegar beverage using yacon roots and analysis of components change during the fermentation. Korean J Food Cookery Sci 26:95-103.
18 Kim YS. 2005 Antinicrobial activity of yacon K-23 and many facture of functional yacon jam. Korean J Food Sci Technol 37: 1035-1038.
19 Lee CH, Choi MS, Kwon KW 2000 Variation of kalosaponin contents in plant parts and population of native Kalopanax semtemlobus. Korean J Pham 31:203-208.
20 Lee FZ, Lee JC, Yang HC, Jung DS, Eun JB 2002 Chemical composition of dried leaves and stems and cured tubers of yacon (Polymnia sonchifolia). Korean J Food Preserv 9: 61-66.   과학기술학회마을
21 Masuda T, Jitoe J, Nakatani N, Yonemor S 1993 Antioxidative and anti-inflammatory curcumin-related phenolics from rhizomes of Curcuma domestica. Phytochemistry 32: 1557-1603.   DOI   ScienceOn
22 Miller WO, Saffle RL, Zirkle SS 1986 Factors which influence the water holding capacity of various types of meat. J Food Technol 22:1139-1144.
23 Moon MJ, Yoo KM, Kang HJ, Hwang IK, Moon BK 2010 Antioxidative activity yacon and changes in the quality characteristics of yacon pickles during storage. Korean J Food Chookery sci 26:263-271   과학기술학회마을
24 Muramatsu K, Fiulcuyo M, Aara Ya 1986 Effect of green tea catechins on plasma cholestenl level in cholesterol fed rats. J Nutr Sci Vitamine 32:613-622.   DOI
25 Park UT, Jang DS, Cho HR 1992 Antimicrobial effect of lithospermiradix (Lithospermum erythrorhizon) extract. J Korean Soc Food Sci Nutr 21:97-100.
26 Porzel AT, Schmid, SJ, Lischewski M, Adam G 1992 Studies on the chemical constituents of Kalopanax septemlobus. Plant Med 58:481-482.   DOI   ScienceOn
27 Yin MC, Faustman C, Riesen JW, Williams SN 1993 $\alpha$-Tocopherol and ascorbate delay oxymyoglin and phospholipid oxidation in vitro. J Food Sci 58:1273-1276.   DOI   ScienceOn
28 SAS 2002 SAS/STAT User's Guide: Version 8.2. SAS Institute, Inc., Cary, North Carolina.
29 Witte VC, Krause GF, Baile ME 1970 A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35:352-358.   DOI
30 Yan XJ, Suzuki M, Ohnishi-Kameyama M, Sada Y, Nakanishi T 1999 Extraction and identification of antioxidants in the roots of yacon(Smallanthus sonchifolius). J Agric Food Chem 47:4711-4713.   DOI   ScienceOn
31 강선영 이민희 고영현 손시환 문양수 장인석 2010 산란계에 천연항산화원으로서 가시오갈피 및 두충의 급여가 체내 항산화 작용에 미치는 영향. 한국가금학회지 37:15-21.
32 권오석 홍종욱 민병준 이원백 손경성 김인호 김진만 2004 비육돈에 있어서 Selenium binding yeast peptide의 첨가가 생산성, 조직의 Se함량, 혈청내 GSH-Px의 활성 및 돈육의 품질에 미치는 영향. 한국식품영양학회지 33:1206- 1211.
33 김병기 황인업 강삼순 신상희 우선창 김영직 황영현 2002 인삼, 산약, 한약부산물의 급여가 재래닭의 생산성에 미치는 영향. 한국동물자원과학회지 44:297-304.   과학기술학회마을   DOI   ScienceOn
34 손시환 장인석 문양수 김영수 이수희 고영현 강선영 강혜경 2008 가시오갈피와 두충의 첨가 급여가 브로일러의 생산능력, 혈장 생화학 지표 및 텔로미어 함량에 미치는 영향. 한국가금학회지 35:283-290.   과학기술학회마을   DOI   ScienceOn
35 유선종 안병기 강창원 2009 육계사료 내 마늘 분말의 첨가 급여가 육계성장과 HMG-CoA reductase의 mRNA 발현에 미치는 영향. 한국동물자원과학회지 51:307-314.
36 이상무 황주환 김영직 2010 사료 내 엄나무 첨가 급여가 육계의 생산성 및 계육의 지방산 조성에 미치는 영향. 한국축산식품학회지 30:305-312.   과학기술학회마을   DOI   ScienceOn