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http://dx.doi.org/10.3746/jkfn.2009.38.3.302

Effect of Dietary Herb Extract Mix on Antioxidative Activity of Chicken Thigh Meat  

Jo, Cheor-Un (Dept. of Animal Science & Biotechnology, Chungnam National University)
Jang, Ae-Ra (Quality Control and Utilization Division, National Institute of Animal Science, RDA)
Jung, Samooel (Dept. of Animal Science & Biotechnology, Chungnam National University)
Choe, Jun-Ho (Dept. of Animal Science & Biotechnology, Chungnam National University)
Kim, Bin-Na (Dept. of Animal Science & Biotechnology, Chungnam National University)
Lee, Kyong-Haeng (Division of Food and Biotechnology, Chungju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.3, 2009 , pp. 302-308 More about this Journal
Abstract
This study was performed to investigate the effect of dietary medicinal herb extract mix (MHEM, mulberry leaf : Japanese honeysuckle : goldthread＝48.5:48.5:3.0) on antioxidative activity of chicken thigh meat. The dietary treatments consisted of a corn-soybean meal basal diet (control), basal diet with 0.3% and 1% MHEM. At the end of the feeding trial, thigh meat samples were collected and stored in a refrigerator at $4^{\circ}C$ to be analyzed on day 0, 3, 7 and 14. The MHEM did not affect proximate composition of the thigh meat. Total phenol contents of the thigh meats in treatment groups were higher than that of the control (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity were higher in dietary treatment group. 2-Thiobarbituric acid reactive substances values of the treatment group were lower than that of control at day 7 and 14 and the added level also affected the inhibition of lipid oxidation of thigh meat. In sensory test, panelists preferred treatment group at day 7 and 14. Therefore, results indicate that dietary MHEM added to chicken may retard the oxidative deterioration of chicken thigh meat during cold storage.
Keywords
medicinal herb extract mix; chicken thigh meat; antioxidative; sensory;
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