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Effects of Dietary Fermented Apple Pomace and Cinnamon Addition on Meat Quality and Performance in Broiler

육계에 사과박 발효물, 계피의 첨가, 급여가 생산성 및 계육 품질에 미치는 영향

  • 강환구 (농촌진흥청 국립축산과학원) ;
  • 최희철 (농촌진흥청 국립축산과학원) ;
  • 강보석 (농촌진흥청 국립축산과학원) ;
  • 나재천 (농촌진흥청 국립축산과학원) ;
  • 유동조 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 방한태 (농촌진흥청 국립축산과학원) ;
  • 박성복 (농촌진흥청 국립축산과학원) ;
  • 김민지 (농촌진흥청 국립축산과학원) ;
  • 서옥석 (농촌진흥청 국립축산과학원) ;
  • 김동욱 (농촌진흥청 국립축산과학원) ;
  • 김상호 (농촌진흥청 국립축산과학원)
  • Received : 2009.03.16
  • Accepted : 2009.08.12
  • Published : 2009.08.01

Abstract

This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on performance, blood profile and meat quality in broiler chickens. A total of six hundred, day old male broiler chicks (Cobb) were randomly divided into 5 groups with 4 replicates of 30 birds each. The treatment groups were; negative control (antibiotic-free diet), positive control (basal diet with 0.05% antibiotics and 0.03% anticoccidials), FAP 1.0%, cinnamon 0.1% and FAP 1.0% + cinnamon 1.0%. The body weight of the broilers fed the diets containing FAP 1.0% was higher than the other treatments during overall period. No synergistic effect in growth performance (weight gain and feed conversion rate) was found when FAP with cinnamon were fed to broilers. No significant differences were observed on the concentration of serum blood chemical. the TBARS was lower in the chickens fed 1.0% FAP diet compared to those of negative group and positive group. These results suggest the possibility that fermented of apple pomace could be used as an alternative to antibiotic growth promoters to improve the performance and meat quality of broiler chickens.

Keywords

Apple pomace;Fermentation;Cinnamon;TBARS;Chickens

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