한국축산식품학회지 (Food Science of Animal Resources)

  • 제22권1호
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  • Pages.37-43
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  • 2002
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

활성탄과 정어리유의 급여가 계육의 VBN, TBARS 및 지방산 조성에 미치는 영향

Effects of Dietary Supplemental Activated Carbon and Sardine Oil on the VBN, TBARS and Fatty Acid of Chicken Meat

  • 김영직 (대구대학교 생명자원학부) ;
  • 박창일 (대구대학교 생명자원학부)
  • 발행 : 2002.03.01
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초록

활성탄 0.9%와 오메가 3 계열을 다량 함유한 정어리유를 급여수준(0, 1, 2, 4%)에 따라 5주간 급여한 후 도계하여 흉심부위와 대퇴부위를 냉장온도(4$\pm$1$^{\circ}C$)에서 10일간 저장하면서 VBN, TBARS, 지방산 조성 변화를 조사하였다. VBN은 전 처리구에서 저장기간이 경과하면서 증가하였고(p<0.05), 처리구 사이에는 일정한 변화가 없었으며, 흥심부위와 대퇴부위간에는 흉심부위의 VBN이 더 높게 나타났다. TBARS는 저장기간이 경과함에 따라 전처리구에서 증가하였고 (p<0.05) 대조구는 처리구에 비하여 유의적으로 높은 경향을 나타냈었으며, 전반적으로 대퇴부위가 흉심부위의 TBARS 보다 높은 경향이었다. 계육의 주된 지방산은 oleic acid, palmitic acid, linoleic acid, stearic acid이었다. 저장기간이 경과하면서 전체 처리구에서 불포화지방산의 비율이 약간 감소하고, 포화지방산의 비율은 약간 증가하는 경향이었다. 처리구는 대조구에 비해 oleic acid, EPA, DHA의 함량이 높았다.

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and sardine oil (0, 1, 2, 4%) on volatile basic nitrogen(VBN), thiobarbituric acid reactive substance(TBARS), and fatty acid in meat sample of chicken. Broilers were randomly assigned to one of the file dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2(commercial feed with 0.9% activated carbon and 1% sardine oil) 4) T3(commercial feed with 0.9% activated carbon and 2% sardine oil) 4) T4(commercial feed with 0.9% activated carbon and 4% sardine oil). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were stored over a period of 0, 1, 3, 7 and 10 days at 4${\pm}$1$^{\circ}C$. The VBN of all treatments significantly increased during the storage periods(p<0.05). Also, the VBN was not significantly between control and treatment group. In VBN of breast was higher compared with that of thigh. The TBARS of all treatments were significantly increased as storage period extended (p<0.05). The TBARS of control and thigh tended to be higher than that of treatments and breast. Oleic acid, palmitic acid, linoleic acid, stearic acid were major fatty acid in chicken meat. Saturated fatty acid decreased and unsaturated fatty acid increased of all treatments during storage. Oleic acid, EPA, DHA contents was higher in treatment group than the control.

키워드

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