• Title/Summary/Keyword: 성게 껌질 분말

Search Result 1, Processing Time 0.017 seconds

Influence of Dietary Sea Urchin Shell Powder on Physico-Chemical Properties of Chicken Meat (성게 껍질 분말의 급여가 계육의 이화학적 특성에 미치는 영향)

  • Kim Y. J.
    • Korean Journal of Poultry Science
    • /
    • v.32 no.1
    • /
    • pp.55-60
    • /
    • 2005
  • The experiment was conducted to study the effect of sea urchin shell powder (SUSD) on the sensory evaluation, meat color, fatty acid and amino acid contents of chicken meat. One hundred sixty broilers were fed diets for five weeks containing 0, 1, 3 and $5\%$ of sea urchin shell powder. The shear forces of the treatment groups were higher than the control uoup and the water holding capacity (WHC) was higher in the control group (P<0.05). The heating loss and pH were not significantly different between control and treatment groups (P<0.05). The hardness, juiciness and flavor evaluated by sensory evaluation were improved by treatments, especially in T2 (P<0.05). The meat color of the treatments group showed redder and darker than that of the control group owing to lower L$\ast$ and higher a$\ast$ value. Among fatty acids, oleic acid contents of the treatment groups were higher than that of the control group. The treatment groups showed a significantly higher total amino acid content (P<0.05) compared to the control group. The results of this experiment indicated that dietary SUSP tended to improve the sensory evaluation.