Physicochemical Properties of Pekin Duck Breast Meat from Ducks Fed Diets Containing Different Types of Sipjeondaebo-Tang by- Products and Red Ginseng Marc with Fermented Red Koji

십전대보탕 부산물과 발효홍국 홍삼박의 혼합제재를 여러 가지 제형에 따라 오리사료에 첨가 시 오리 가슴육의 변화

  • Lee, Gee-Dong (Joongbu University, Department of Food and Life Science) ;
  • Choi, In-Hag (Joongbu University, Department of Companion Animal & Animal Resources Sciences)
  • 이기동 (중부대학교 식품생명과학) ;
  • 최인학 (중부대학 애완동물자원학과)
  • Received : 2020.01.12
  • Accepted : 2020.03.17
  • Published : 2020.03.31


This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.


Supported by : 한국산업기술진흥원


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