Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Dietary Fish Oil, Vitamin E and C Supplementation on DHA Deposition and Shelf-Life in Broiler Chickens

어유, 비타민 E 및 C의 급여가 닭고기의 DHA 축적 및 저장성에 미치는 영향

  • Kang, H.K. (Poultry Science Division, National Institute of Animal Science) ;
  • Kim, S.H. (Poultry Science Division, National Institute of Animal Science) ;
  • Kim, J.H. (Poultry Science Division, National Institute of Animal Science) ;
  • Kang, G.H. (Poultry Science Division, National Institute of Animal Science) ;
  • Yu, D.J. (Poultry Science Division, National Institute of Animal Science) ;
  • Na, J.C. (Poultry Science Division, National Institute of Animal Science) ;
  • Kim, D.W. (Poultry Science Division, National Institute of Animal Science) ;
  • Seo, O.S. (Poultry Science Division, National Institute of Animal Science) ;
  • Kim, G.H. (Kangwon National University) ;
  • Park, B.S. (Kangwon National University)
  • 강환구 (농촌진흥청 축산과학원 가금과) ;
  • 김상호 (농촌진흥청 축산과학원 가금과) ;
  • 김지혁 (농촌진흥청 축산과학원 가금과) ;
  • 강근호 (농촌진흥청 축산과학원 가금과) ;
  • 유동조 (농촌진흥청 축산과학원 가금과) ;
  • 나재천 (농촌진흥청 축산과학원 가금과) ;
  • 김동욱 (농촌진흥청 축산과학원 가금과) ;
  • 서옥석 (농촌진흥청 축산과학원 가금과) ;
  • 김겸헌 (강원대학교 동물생명공학과) ;
  • 박병성 (강원대학교 동물생명공학과)
  • Published : 2007.12.31
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Abstract

This study was compared the effect of shelf-life and DHA accumulation in chicken meat from broilers fed experimental diets for two weeks($21{\sim}35$ days) of growers. Two hundred-ten male Ross broilers, 1 day of age, were randomly allocated to seven treatment groups. Experimental diets were assigned to each of the seven groups: control diet containing tallow, T1 with 1.00% fish oil, T2 with 2.00% fish oil, T3 with 2.00% fish oil, 200 ppm vitamin E and 200 ppm vitamin C, T4 with 2.00% fish oil and 200 ppm vitamin C, T5 with 2.00% fish oil and 200 ppm vitamin E, and T6 with 3.00% fish oil. The levels of DHA in chicken meat was the highest in T6, and T1 in breast muscle and thigh muscle with skin was higher than that of $T2{\sim}T5,\;T2{\sim}T5$ in raw chicken meat and wing with skin was about two-fold higher than that of T1. The contents of DHA in chicken meat according to storage days were significantly reduced to 42.30%, 49.38% and 48.51% in T1, T2 and T6, respectively, and this decrease was higher than that of T3, T4 and T5 (p<0.05). Particularly, the rate of reduction of DHA was the lowest in the T3 and T5, which were the lowest in TBARS(thiobarbituric acid reactive substances). TBARS increased in the order of T6, T2 and T1, but reduced in the order of T3, T5 and T4 according to storage days, and there was a significant difference among the treatment groups (p<0.05).

본 연구는 브로일러 후기 2주($21{\sim}35$일령) 동안 실험 사료를 섭취한 닭고기에서 DHA 축적 효과 및 저장성을 비교하였다. 로스종 1일령 병아리 수컷 210수를 7개의 처리구로 구분하여 완전 임의 배치하였다. 실험 처리구는 우지를 함유하는 대조구, 어유 1.00% 첨가구(T1), 어유 2.00% 첨가구(T2), 어유 2.00% + 비타민 E 200 ppm + 비타민 C 200 ppm 첨가구(T3), 어유 2.00% + 비타민 C 200 ppm 첨가구(T4), 어유 2.00% + 비타민 E 200 ppm 첨가구(T5) 그리고 어유 3.00% 첨가구(T6)로 구분하였다. 닭고기 내 DHA 축적량은 모든 부위에서 T6가 가장 높았고, 다리살(닭 껍질포함)과 가슴살 근육에서 T1이 $T2{\sim}T5$ 보다 약간 높았으나, 생통닭과 날개(닭 피부 포함)에서 $T2{\sim}T5$는 T1 보다 약 2배 가까이 높은 축적율을 나타냈다. 저장 일수에 따른 닭고기의 DHA 조성은 T1, T2 및 T6가 42.30%, 49.38%, 48.51% 감소하였으며, 이들은 T3, T4, T5에 비해서 유의적으로 높은 감소를 나타냈다(p<0.05). 특히 TBARS의 값이 가장 낮은 T3와 T5에서 가장 낮은 DHA 감소율을 나타냈다. TBARS는 저장 일수가 지남에 따라서 T6, T2, T1 순서로 증가하였고, T3, T5, T4 순서로 낮았으며, 각 처리구간 통계적인 유의차가 있었다(p<0.05).

Keywords

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