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Effects of Dietary Ground, Crumble and Pellet of Physico-chemical Properites on Broiler Meat

가루, 크럼블 및 펠렛사료 급여가 브로일러육의 이화학적특성에 미치는 영향

  • Cho, H.J. (Dept. of Animal Science, Sang Ju national University) ;
  • Kang, S.G. (Dept. of Animal Science, Sang Ju national University) ;
  • Cha, Y.H. (Dept. of Animal Science, Sang Ju national University) ;
  • Kim, B.K. (KyeongSangBuk-Do Livestock Research Institute) ;
  • Woo, S.C. (KyeongSangBuk-Do Livestock Research Institute) ;
  • Yeoh, Y.S. (NongHyup Feed & Animal Research Institute)
  • Published : 2002.10.31

Abstract

This study was conducted to investigate the effect of nutrient level (metabolizable energy and crude protein, 2,843kcal/kg and 19.46% at 2 to 3 week, 3,072kcal/kg and 18.38% at 4 to 6 week, 3,109 kcal/kg and 17.26% at 7 to 8week, respectively, and feeding form was ground $\longrightarrow$ crumble $\longrightarrow$ pellet in control, ground $\longrightarrow$ crumble $\longrightarrow$ pellet in treatment 1, crumble $\longrightarrow$ crumble $\longrightarrow$ pellet in treatment 2, pellet $\longrightarrow$ pellet $\longrightarrow$ pellet in treatment 3 for broiler during 8 weeks. Also the effects of supplemented with charcoal(1%) in total mixed treatment feed was investigated. The crude protein, crude fat in broiler meat ranged from 22.22${\sim}$23.40%, and 0.30${\sim}$0.45%, respectively. Especially, treatment 2 was lower than other treatment (P<0.05). The heating loss tend to be increased at control. Shear force and pH tend to be decreased at T3(1.21kg, 5.89). Control and T2 were significantly lighter in color (‘L’) than the T1 and the ‘a’ ranged from 0.19${\sim}$0.85 and T1 was the lowest ‘b’ among other treatment. The panel test, texture, Aroma were not significantly among the an experimental group (P<0.05). Myristic acid and arachidonic acid of T1 was significantly higher than that other treatment and oleic acid, U/S(unsaturated/ saturated) rate T2 was significantly higher than other experimental group(P<0.05). Among amino acid, cystine, glutamic acid, valine, iso-leucine, leucine, lysine, arginine in T1 and T2 was higher than control and T3.

Keywords

Dietary Ground;Crumble and Pellet;Phyco-chemical Properites;Broiler meat

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