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The Effects of Dietary Fermented Fruit Pomace and Angelica keiskei Koidz Pomace on Shelf Life, Cholesterol and Fatty Acid Composition in Broiler

발효 과일박 및 신선초박의 급여가 계육 내 지방산 조성, 콜레스테롤 및 저장 기간 중 지방산패도에 미치는 영향

  • Kang, Hwan-Ku (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Choi, Hee-Chul (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Chae, Hyun-Suk (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Na, Jae-Cheon (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Bang, Han-Tae (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Park, Sung-Bok (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Kim, Min-Ji (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Seo, Ok-Suk (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Lee, Jee-Eun (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Kim, Dong-Wook (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Kim, Sang-Ho (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science) ;
  • Kang, Guen-Ho (Poultry Science Division, Livestock Resource Development, National Institute of Animal Science)
  • 강환구 (농촌진흥청 국립축산과학원) ;
  • 최희철 (농촌진흥청 국립축산과학원) ;
  • 채현석 (농촌진흥청 국립축산과학원) ;
  • 나재천 (농촌진흥청 국립축산과학원) ;
  • 방한태 (농촌진흥청 국립축산과학원) ;
  • 박성복 (농촌진흥청 국립축산과학원) ;
  • 김민지 (농촌진흥청 국립축산과학원) ;
  • 서옥석 (농촌진흥청 국립축산과학원) ;
  • 이지은 (농촌진흥청 국립축산과학원) ;
  • 김동욱 (농촌진흥청 국립축산과학원) ;
  • 김상호 (농촌진흥청 국립축산과학원) ;
  • Received : 2009.09.16
  • Accepted : 2010.05.24
  • Published : 2010.06.30

Abstract

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.

Keywords

Fruit pomace;Angelica keiskei Koidz pomace;fermentation;chickens

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