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http://dx.doi.org/10.5352/JLS.2013.23.7.893

Effects of Dietary Flammulina velutipes Mycelium on Physico-chemical Properties and Nutritional Components of Chicken Meat  

Lee, Sang-Bum (College of Natural Resource and Life Science, Pusan National University)
Kim, Ji-Hee (College of Natural Resource and Life Science, Pusan National University)
Jeong, Su-Youn (College of Natural Resource and Life Science, Pusan National University)
Wang, Tao (College of Animal Bioscience and Technology, Konkuk University)
Cho, Seong-Keun (College of Natural Resource and Life Science, Pusan National University)
Shin, Teak-Soon (College of Natural Resource and Life Science, Pusan National University)
Kang, Han-Seok (College of Natural Resource and Life Science, Pusan National University)
Kim, Youn-Chil (Green Filed EM Bio Feed Co. Ltd.)
Kim, Seon-Ku (College of Natural Resource and Life Science, Pusan National University)
Lee, Hong-Gu (College of Animal Bioscience and Technology, Konkuk University)
Publication Information
Journal of Life Science / v.23, no.7, 2013 , pp. 893-903 More about this Journal
Abstract
The purpose of this study was to evaluate the effects of dietary Flammulina velutipes mycelium (FVM) on physico-chemical properties and nutritional components of chicken meat. Ninety-six broiler chicks (HanHyup No. 3, Korea) were divided into four groups: control (basal diet), T1 (supplemented with 1% FVM), T2 (3%), and T3 (5%). Broiler chicks in each group were slaughtered at 7 weeks of age, and their breast and thigh meat were collected. Lightness ($L^*$) and yellowness ($b^*$) in the T2 and T3 groups were higher than in the control group (p<0.05). The loss of breast meat during cooking was increased in the T1, T2, and T3 groups, and the water-holding capacity of the breast meat was also decreased in these three groups (p<0.05). The water-soluble protein solubility was lower in the T1, T2, and T3 groups than in the control group (p<0.05), but the salt-soluble protein solubility in these three groups was higher than that in the control group (p<0.05). The crude fat content of the breast meat was decreased and that of the thigh meat was increased as the level of FVM was increased (p<0.05). The unsaturated fatty acid content of the breast meat was higher in the T2 and T3 groups than in the control group (p<0.05). The free amino acid content was high in the T1, T2, and T3 groups compared to the control. In conclusion, these results showed that feeding with 3% and 5% FVM increased the L and b values in thigh meat, improved the salt-soluble protein solubility, and increased the content of unsaturated fatty acids and free amino acids.
Keywords
Flammulina velutipes mycelium (FVM); chicken meat; physico-chemical properties; fatty acid; free amino acid;
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