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


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.


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


  1. AOAC. Official Methods of Analysis(15th Ed). 1998. Association of Offrcial Analytical Chemists, Washington. D. C. 969 : 33.
  2. Buck, W., Wada, T. and Ohno, S. 1991. Effects of filtrstion through activated carbones on peroxide, thiobabituric acid and carbonyl values of actoxidized soybean oil. J. Am. Oil Chem. SOC., 68(8) : 561.
  3. Coppock, B. M. and Macleod, G. 1977. The effect of ageing on the sensory and chemical properties of boiled beef aroma. J. Sci. Food. Agric., 28:206.
  4. Duncan, Davide B. 1955. Multiple range and multiple F test. Biometrics., 11 : 1.
  5. Engler. N. M., Karanian. J. W. and Salem. J. M., 1991. Influence of dietary polyunsaturated fatty acids on aortic and plate fatty acid composition in the rat. Nutr. Res. 11:753.
  6. Folch, J., Lees, M. and Sloane-Stanley, G. H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226:497.
  7. Grundy. S. M. 1986. Comparison of mono- unsaturaled fatty acids and carbohydrates forlowering plasma cholestrol. N. Engl. J. Mod., 314:745.
  8. Goodnight. W. S. H., Harris. W. S., Connor. W. T. and Illingworth. D. R. 1982. Polyunsaturated fatty acids, hyper-lipidemia and thrombosis, Arte- riosclerosis. 2:87.
  9. Heinrikson, R. L. and Meredith, S. C. 1984. Amino acid analysis by reverse-phase high- performance liquid chromatography ; Precolumn dervation with phonyliso-thiocynate. Anal. Bio- chem. 136:65.
  10. Kim. D. H. 1990. A study of utiligability as feed additivies for ground charcoal made of condensed sawdust on the broiler prodution. Graduate school of Kon-Kuk University.
  11. Lawrie. R. 1985. Development in meat science. Packaging Fresh Meat A. Taylor(Eds). Elsevier Applied Science publishers. P 89.
  12. Lee. J. E., Jung, I. C., Kim. M. S. and Moon, Y. H. 1994. Postmortem chamger in pH, VBN, total plate counts and K-Value of chicken meat. Korean J. Food Sci. Resour, 14:240.
  13. Palanska, O. and Nosal, V. 1991. Meat guality of bulls and heifers of commercial cross breeds of the improved slovak spotted cattle with the Limousine breed. Vedecke prace Vyskummeho Ustaru Zivocisnej Vyrohy Nitre(CSFR). 24:59.
  14. SAS/STAT. 1988 User's guide, release 6.03 edition SAS institute Inc., Cray. NC. USA.
  15. 沖谷明絃. 1996. 食肉の ずぃしすと 熟成.肉の 科學. 朝食書店. P 59.
  16. 이상진, 강보석, 김상호, 차영호, 최희철, 박용윤, 최길영, 이규호. 1996. 사료의 제한급이가 급사증후군 발생에 미치는 영향. 축산시험연구보고서. P 462.
  17. 신기간, 박형일, 이성기, 김천제. 1998. 식육의 종류 및 부위에 따른 지방산 조성에 관한 연구. 한국축산식품학회. 18(3):261.
  18. 송계원, 성삼경, 채영석, 이유방, 김현욱, 강통삼, 송인상, 이무하, 배석연, 한석현. 1984. 식육과 육제품의 과학. 선진문화사. P 341.
  19. 여영수. 1994. 육계 신영양사료 개발. 사료연구 개발 시험연구사업종합보고서. P 221.

Cited by

  1. Effect of Cryoprotectants on the Physico-chemical Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage vol.27, pp.3, 2007,