Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Dietary Lutein and Apocarotenoic Acid Ethyl Ester Supplementation on the Lipid Oxidation of Broiler Meat during Storage

Lutein과 Apocarotenoic Acid Ethyl Ester 급여가 계육의 저장중 지질 산화에 미치는 영향

  • Published : 2003.09.01
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Abstract

This study was carried out to investigate the influence of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation on the antioxidation of broiler meat. The broilers fed with 10 ppm or 20 ppm xanthophylls were raised for 6 weeks and then slaughtered. The broiler meats were stored at 3$^{\circ}C$ for 9 days and frozen at -18$^{\circ}C$ for 4 months until analysis, respectively. The pH of all treatments significantly(p<0.05) increased during the storage periods. The pH of the thigh was higher than that of the breast. TBARS (thiobarbituric acid reactive substance) and POV(peroxide value) were higher in thigh than breast. All meats from broiler fed with lutein and apocarotenoic acid ethyl ester(apo-ester) had greater antioxidant properties during the storage period than control meat(p<0.05). Antioxidant activity of dietary xanthophylls supplementation was more effective in thigh than breast, and in broiler meats during frozen storage than chilled storage. The higher concentration of xanthophylls in feed, the more inhibition of lipid oxidation in meat during storage. The meat from broiler fed with 20 ppm of lutein showed the highest antioxidant property during both refrigerated and frozen storage although there was no significant difference between lutein and apo-ester(p>0.05). Consequently, this results indicated that the antioxidant activity of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation was more effective.

육계사료에 xanthophylls의 첨가가 닭고기의 지질산화에 미치는 영향을 구명하기 위하여 실시하였다. 사료에 lutein과 apocarotenoic acid ethyl ester(Apo-ester)를 각각 10 ppm과 20 ppm 첨가하여 브로일러를 6주간 사육하였다. 도계후 가슴육과 다리육으로 분리하여 3$^{\circ}C$에서 9일, -18$^{\circ}C$에서의 4개월간 실험을 수행하였다. 냉장저장중 모든 계육의 pH는 증가하였고 xanthophylls 급여육이 대조구보다 높았다. 저장중 TBARS와 POV는 가슴육보다 다리육에서 더 높았다(p<0.05). Xanthophylls 급여육은 대조구에 비해 지질산화가 억제되었고(p<0.05) 가슴육보다는 다리육에서, 냉장기간보다는 냉동기간중에 억제효과가 더 높았다. 첨가농도별 효과를 보면 10ppm보다는 20 ppm 급여육에서 지질산화가 더 억제되었다. Lutein과 apo-ester 급여구간 유의차는 없었으나(p>0.05), lutein 20 ppm 급여육이 가장 높은 항산화 효과를 나타내었다. 따라서, 육계사료에 xanthophylls의 두 종류인 lutein과 apo-ester를 첨가하면 닭고기의 지질산화를 지연시킬 수 있다는 것을 알 수 있었다.

Keywords

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