Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes of Cholesterol and Selenium Levels, and Fatty Acid Composition in Broiler Meat Fed with Garlic Powder

  • Published : 2005.04.30
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Abstract

Effect of garlic on cholesterol and selenium (Se) levels, and fatty acid composition in the broiler chicks (Indian River) fed diet containing 0, 2, 4, 6, and 10% lyophilized garlic powder (GA) for 6 weeks were determined. Supplementation of garlic powder significantly decreased cholesterol level in broiler compared to the control (p<0.05). Se levels were not significantly different (p>0.05) among treatment groups. Percentages of $C_{16:0}$ and $C_{18:1}$ were gradually decreased ($C_{16:0}$;20.62% of total fatty acid in the control to 17.71 % in 10% GA; $C_{18:1}$;34.08% in the control to 30.71 % in 10% GA), while that of $C_{18:2}$ was increased from 28.69% in the control to 35.89% of 10% GA diet (p<0.0l). These results demonstrate some active components of garlic reduce cholesterol level and affect fatty acid metabolism.

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References

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