Proceedings of the Korea Society of Poultry Science Conference (한국가금학회:학술대회논문집)

The Korean Society of Poultry Science (한국가금학회)
권호 표지

Dietary Salmonella lysate affect on the antioxidant system(freshness) of broiler meats during 4$^{\circ}$C refrigeration

Salmonella lysate 첨가 사료가 저장중 계육 항산화계(신선도)에 미치는 영향

  • 이범규 (건국대학교 동물생명과학대학 동물생명과학부 영양생명과학실험실) ;
  • 임진택 (건국대학교 동물생명과학대학 동물생명과학부 영양생명과학실험실) ;
  • 박인경 (건국대학교 동물생명과학대학 동물생명과학부 영양생명과학실험실) ;
  • 최도열 (건국대학교 동물생명과학대학 동물생명과학부 영양생명과학실험실) ;
  • 최준영 (건국대학교 동물생명과학대학 동물생명과학부 영양생명과학실험실) ;
  • 고태송 (건국대학교 동물생명과학대학 동물생명과학부 영양생명과학실험실)
  • Published : 2006.11.10
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of dietary salmonella lysate in broiler chicks inoculated with Salmonella typhimurium on the antioxidant system(freshness) of broiler meats during 4$^{\circ}$C refrigeration was investigated. In Pectoral and leg muscle, regardless experimental diets, as the refrigeration day passed, CuZnSOD activity decreased gradually, while at 7d MnSOD activity and peroxide level raised and then lowered at 14d. MnSOD and peroxidase activity, however, had differed according to experimental diets. The results indicated that antioxidant system of broiler meats will be changed according to experimental diets(nutrients). As the CuZnSOD, MnSOD and peroxidase activity are responsible for proteolysis of muscle protein, it was concluded that change of antioxidant system during 4$^{\circ}$C storage explain the biological activity(freshness) of broiler meats.

Keywords