농업과학연구 (Korean Journal of Agricultural Science)

  • 제48권3호
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  • Pages.413-422
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  • 2021
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  • 2466-2402(pISSN)
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  • 2466-2410(eISSN)
충남대학교 농업과학연구소 (Institute of Agricultural Science, CNU)
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Effects of dietary supplementation with curcumin-steviol glycoside on the growth performance and meat quality of white semi broilers

  • Chang, Se Yeon (Division of Food and Animal Science, Chungbuk National University) ;
  • Lee, Ji Hwan (Division of Food and Animal Science, Chungbuk National University) ;
  • Oh, Han Jin (Division of Food and Animal Science, Chungbuk National University) ;
  • Kim, Yong Ju (Division of Food and Animal Science, Chungbuk National University) ;
  • An, Jae Woo (Division of Food and Animal Science, Chungbuk National University) ;
  • Go, Young Bin (Division of Food and Animal Science, Chungbuk National University) ;
  • Song, Dong Cheol (Division of Food and Animal Science, Chungbuk National University) ;
  • Cho, Hyun Ah (Division of Food and Animal Science, Chungbuk National University) ;
  • Cho, Jin Ho (Division of Food and Animal Science, Chungbuk National University)
  • 투고 : 2021.05.11
  • 심사 : 2021.06.23
  • 발행 : 2021.09.01
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초록

The aim of this study was to investigate the effect of adding curcumin-steviol glycoside complex (CSG) on the growth performance and meat quality of white semi broilers. A total of 60 one-day-old white semi broilers with an initial body weight (BW) 40.0 ± 0.2 g were used in a 5-week experiment. The three treatments were as follows: 1) CON; basal diet, 2) T1; CON + 0.5% CSG and 3) T2; CON + 1.0% CSG. Each treatment consisted of 5 replicate cages with 4 broilers per cage. In 0 - 2 weeks, the supplementation of 1.0% CSG in the diets significantly increased (p < 0.05) the BW and decreased the feed intake (FI), thereby improving the feed conversion ratio (FCR) compared to the CON group. For meat quality, the T2 group showed a higher water holding capacity (WHC) and lower drip loss (DL) and cooking loss (CL) compared to the CON group (p < 0.05). For meat color, the T2 group showed a significantly lower lightness (L*) and yellowness (b*) than that of the other treatment groups (p < 0.05). In the sensory evaluation, the meat color and texture in the T2 group were significantly improved (p < 0.05) compared with those of the other treatment groups. As a result, the acceptability of consumers was ameliorated. In conclusion, this study shows that the supplementation of CSG improved the growth performance and meat quality in white semi broilers. This study suggests that 1.0% CSG is the optimal level in the diet.

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과제정보

This research was supported by Export Promotion Technology Development Program (617074-05-2-HD230) from Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry.

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