• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.11a
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• pp.111-112
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• 2003

스테비오사이드를 추출하고 폐기되는 스테비아 부산물의 사료적 가치를 구명하기 위하여 육계사료에 수준별로 급여하여 육계의 생산성, 혈중 콜레스테롤, 장내 미생물 및 계육의 지방산에 미치는 영향을 고찰하였다 사료내 영양소 함량은 사육 전기와 후기에 각각 CP 21.5 ％, ME 3,100 kca1/kg와 CP 19 ％, ME 3,100 kcal/kg 수준으로 급여하였다. 처리구는 스테비아 부산물 0, 2, 4, 8 ％ 수준으로 하였고, 처리구당 4반복, 반복당 16수로 총 256수를 공시하였다. 본 시험의 결과, 사육 전기 3주간의 증체량은 스테비아 부산물 8 ％ 급여구가 대조구에 비하여 유의적으로 감소하였으나 후기 2주간에는 차이가 없었다. 또한 전체 사육기간의 증체량에서도 스테비아 8 ％ 급여구는 대조구와 차이가 없었다. 총 사료섭취량과 사료요구율은 스테비아 부산물 급여구와 대조구 사이에서 차이가 없는 것으로 나타났다. 스테비아 부산물의 급여가 장내 미생물의 변화에 미치는 영향은 대조구와 유의적인 차이가 없었으나 맹장의 Salmonella, E coli는 감소하고 Lactobacillus 및 Yeast는 증가하는 경향을 보였다. 혈중 총 콜레스테롤, HDL 콜레스테롤, LDL 콜레스테롤 및 중성지방에서도 대조구와 차이가 없었다. 또한 스테비아 부산물을 급여하여 생산된 가슴육의 지방산 함량에서도 차이가 없었다.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.451-456
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• 2008

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p<0.05). Higher CLA levels increased HDL-C and reduced total cholesterol and LDL-C (p<0.05). As the dietary CLA levels increased, muscular palmitic acid (saturated fatty acid) levels was increased, but the rates of oleic acid, linoleic acid, and arachidonic acid (unsaturated fatty acid) were decreased. In addition. CLA isomers were linearly increased with the increase in dietary CLA levels (p<0.05). As a conclusion, 2% of CLA feeding is possible to maximize accumulation of CLA in meat, but changes in fatty acid composition is not profitable. Therefore, 1% of CLA feeding i,j considered to be proper for accumulation of CLA and minimization of the change in fatty acid.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.29-37
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• 2009

This study was conducted to determine the effects of dietary supplementation with chitosan feeding levels and feeding forms on the performance, proximate composition, pH, thiobarbituric acid reactive substance (TBARS), water holding capacity (WHC), shear force, meat color, and fatty acid of chicken thigh meat. Two hundred broilers (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was evaluated in this experiment. The amounts of proximate composition, crude fat of control and T3 for the chitosan-treated groups were significantly higher as compared with T2 (P<0.05), but no significant effects were detected on moisture, crude protein, and crude ash. By comparison, pH was significantly increased when chitosan was included at 2% into diet or more than 1% into drinking water. TBARS was significantly lower at chitosan treated groups it was decreased with increasing chitosan level in the diets (P<0.05). Therefore, chitosan had the possibility to improve shelf life of chicken meat. Higher chitosan levels and feeding additive increased high density lipoprotein cholesterol (HDL-C) and reduced total cholesterol and low density lipoprotein cholesterol (LDL-C) (P<0.05). $L^*$ and $a^*$ of chitosan treated group was higher than the control. As the dietary chitosan levels increase, the composition of palmitic acid and oleic acid levels was increased, however, those but the rates of linoleic acid and arachidonic acid were decreased. It is concluded that dietary chitosan has a positive effect on increasing HDL-C and oleic acid and decreasing total-C, LDL-C and TBARS values. Therefore, the treatment with the most significant effects in the current study was the high level of chitosan.

• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.105-112
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• 2011

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves 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 and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.466-471
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• 2010

This study investigated the effects of dietary supplementation of fermented apple pomace (FAP), fermented pear pomace (FPP), fermented orange pomace (FOP), and fermented Angelica keiskei Koidz pomace (FAKP) on performance, shelf life, fatty acid composition and cholesterol in broiler chickens. A total of 600, 1-day-old male broiler chicks (Cobb strain) were randomly divided into six groups with four replicates of 30 birds each. There were five treatment groups: control (C), FAP (1.0%, T1), FPP (1.0%, T2), FOP (1.0%, T3), and FAKP (1.0%, T4). The body weight of the broiler chickens fed FAP diet was higher (1,758 g) than the other treatments. There was no difference in the thiobarbituric acid reactive substances (TBARS) in chicken meat between all groups at days 1, 3, and 5 of storage, while the FAP-supplemented group displayed lower TBARS values at day 7. There was no significant difference in fatty acid composition between the groups but the cholesterol content of chicken meat was lower than the control groups. These results suggest the possibility that FAP could be used as a functional feed to improvement the quality performance of broiler chickens.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.860-866
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

• Korean Journal of Poultry Science
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• v.42 no.3
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• pp.205-214
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• 2015

This study aimed to investigate the effects of reducing feed intake on performance and meat quality in old laying hens. A total of 200 Hy-Line Brown laying hens (100 weeks old) were randomly allotted to five dietary treatments: control (100% daily feed intake), 90%, 60%, 50%, and 20% daily feed intake. Each treatment was replicated four times with 10 birds per replication and two birds per cage. Ten-bird units were arranged according to a randomized block design. The feeding trial lasted for 4 weeks under a 16L:8D lighting regimen. The results indicated that the daily feed intake correlated with hen-day egg production and feed conversion ratios (P<0.05). The carcass yields and partial ratios were also correlated with daily feed intake (P<0.05). The levels of leukocytes (without basophils) were higher in the 50% and 20% daily feed intake groups than in the other groups. The concentrations of dry matter, crude ash, crude fat, and crude protein, water holding capacity, cooking loss, and fatty acids in the breast meat did not decrease as the daily feed intake decreased. In conclusion, reducing daily feed intake decreased laying performance and carcass yield but had no effect on breast meat quality.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Korean Journal of Poultry Science
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• v.29 no.2
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• pp.125-134
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• 2002

Two experiments were conducted to compare the dietary supplemental influence of conjugated linoleic acid(CLA), soybean oil(SBO) and commercial tallow(CT) on MEn, performance and breast meat composition of broiler chicks. Diets contained 21.5, 19% CP and 3,100, 3,100kcal/kg ME for starter and finisher, respectively. Each three levels(1.0, 2.0, 3.0%) of CLA, SBO, CT were supplemented to basal diets. Five hundred fDrty and three hundred sixty one day old, male broiler chicks were replaced to 3$\times$3, 2$\times$3 factorial design with four replicates in Expt 1 and 2. Weight gain, fled intake, fled conversion, W antibody titer and fatty acid composition were measured. Metabolizable energy(ME) were measured through the metabolic feeding trial in each oil. ME was 8,542, 9,179, 8,733 kcal/kg in CLA, SBO and CT, respectively. In Expt 1, weight gain was not statistically different between dietary oil treatments. Feed intake was significantly increased by CLA supplement(P<0.05). Feed conversion was significantly improved in SBO supplemental groups of all treatments(P<0.05). Weight gain and feed intake were significantly increased and fled conversion was significantly improved in CLA 2% and 3% supplemental groups compared with CLA 1% group(P<0.05). Fatty acid composition of breast meat was changed by CLA supplement. CLA content of breast meat was 12.23, 18.74, 25.67 mg/g in 1, 2, and 3% CLA treatments and showed significant difference between them(P<0.05). In Expt 2, CLA supplements increased weight gain signi(icantly for (inishing period(P<0.05) compared to that of other treatments. There was no significant difference in M Antibody titer in Expt 1 and Expt 2. As the results of these experiments, birds fed CLA tended to gain higher weight and significantly increased CLA contents of breast meat(P<0.05).

• Food Science of Animal Resources
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• v.22 no.2
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• pp.115-121
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• 2002

This study was carried out to investigate the effect of ultrasonic treatmeat time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fat content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and leg were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different. L* value(lightness) between control and ultrasonic treated samples were not different, but L* values of breast were higher than those of the leg. And a* value(redness) was not effect by ultrasonic treatment, but a* value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.