Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of the Feeding Probiotics, Illite, Activated Carbon, and Hardwood Vinegar on the Meat Quality and Shelf-Life in Chicken Thigh

사료내 생균제, 일라이트, 활성탄 및 목초액의 첨가가 닭 다리육의 품질 및 저장성에 미치는 영향

  • 김영직 (대구대학교 생명자원학부) ;
  • 윤용범 (대구대학교 생명자원학부)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this experiment, 5 treatments consisted of control, probiotics (0.2%; T1), illite (1.0%; T2), activated carbon (1.0%; T3), and hardwood vinegar (1.0%; T4) as diets of chicken were evaluated for 35 days through feeding of 200 male chickens (Arbor Acre Broiler). Thigh muscle from slaughtered chickens were analyzed on pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), shear force, and meat color during 10 d of cold storage at $4{\pm}1^{\circ}C$. Groups of T3 and T4 showed higher pH levels compared to the control group, and T4 showed significantly higher value. Over the storage period, all treatment groups showed increase in pH (p<0.05). Values of VBN of T1, T3, and T4 were lower than those of the control group and T2 up to 7 d of storage (p<0.05), but there was no significance at 10 d of storage. Values of TBARS of T3 and T4 were lower than the control group, T1, and T2, while all treated groups showed rapid increase of TBARS values over storage period (p<0.05). Shear force did not show significant difference among treated groups, but it was decreased over storage. Lightness of meat color (L) in treated groups was higher than the control, and T4 showed the highest value during entire storage period (p<0.05). Yellowness levels (b) of T3 and T4 were higher than the control group. These results may suggest the improvement of chicken meat quality and shelf life via the addition 1% activated carbon and 1% hardwood vinegar into feed.

본 시험은 육계에게 생균제, 일라이트, 활성탄 및 목초액의 사료적 가치를 평가하기 위하여 시판 생균제 0.2%(T1)와, 일라이트(T2), 활성탄(T3) 및 목초액(T4)을 각각 1.0%를 Arbor Acre Broiler 숫병아리 200수를 35일간 급여하여 도계한 계육의 다리부위 근육을 냉장온도($4{\pm}1^{\circ}C$)에서 10일간 저장하면서 pH, VBN, TBARS, 전단력 및 육색을 분석하였다. pH는 대조구에 비해 T3와 T4에서 높았고, 특히 T4에서 유의적으로 높았으며 저장기간이 경과하면서 모든 처리구에서 증가하였다(p<0.05). VBN은 저장 7일까지 대조구와 T2에 비해 T1, T3및 T4에서 낮았으나(p<0.05), 저장 10일에는 처리구간 유의성이 없었다. TBARS는 대조구, T1 및 T2보다 T3와 T4에서 낮았고, 저장기간이 지남에 따라 모든 처리구에서 급속하게 증가하였다(p<0.05). 전단력은 처리구간에 유의적인 차이가 없었지만, 저장기간이 경과함에 따라 감소하는 경향이었다. 육색중 명도(L)는 대조구보다 처리구에서 높은 경향이었고, 특히 T4에서 전 저장기간 동안 가장 높았다(p<0.05). 황색도는(b) 대조구보다 T3와 T4에서 높았다. 이상의 결과를 종합적으로 고찰해 볼 때 육계사료에 활성탄과 목초액 1%급여는 산화안정성 및 저장성을 향상시키는 효과가 있는 것으로 기대된다.

Keywords

References

  1. Adams, J. R. and Huffman, D. L. (1972) Effect of controlled gas automosphers and temperature on quality of packed pork. J. Food Sci. 37, 1869-1875
  2. Akio, Y. (1987) Volatile compounds in pyroligneous liquids from Karamatu and Chisima-sasa. Agric. Bio. Chem. 51(11), 3049-3060 https://doi.org/10.1271/bbb1961.51.3049
  3. Bradley, K J., Hamdy, M. K., and Toledo, R. T. (1987) Physicochemical factors affecting ethanol absorption by activated carbon. Biotechnol. Bioeng. 29, 445-452 https://doi.org/10.1002/bit.260290407
  4. Chan, W. K., Faustman, M. C., and Renerre, M. (1996) Model system for studying pigment and lipid oxidation relevant to muscle based foods. In: Natural antioxidants, chemistry, health effects and application. Fereidoon Shahidi (ed), Ch.20 ACDS Press, Champaign, IL, pp. 319-330
  5. Cresopo. F, L., Millan, R., and Moreno, A. S. (1978) Chemical changes during ripening of spanish dry sausage. 3. Changes on water soluble N-compound. Ax Archiuos de Zootechia. 27, 105-111
  6. Dalvi, R. R. and Ademoyer, A. A. (1984) Toxic effects of aflatoxin B1 in chicken given feed contaminated with Aspergillus flavus and reduction of the toxicity by activated charcoal and some chemical agents. Avian. Dis. 28, 61-69 https://doi.org/10.2307/1590128
  7. Demeyer, D. I., Hooze, J., and Meadom, H. (1974) Specificity of lipolysis during dry sausage ripening. J. Food Sci. 39, 293-300 https://doi.org/10.1111/j.1365-2621.1974.tb02878.x
  8. Demeyer, D. I. and Vandekerckhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci. 3, 161-168 https://doi.org/10.1016/0309-1740(79)90033-0
  9. Dugan, M. E. R., Aalhis, J. L., Jeremiah, L. E., Kravmen, J. K. G., and Schaefer, A. (1999) The effect of feeding conjugated linoleic acid on subsequent pork quality. Can. J. Anim. Sci. 79, 45-52 https://doi.org/10.4141/A98-070
  10. Duncan, D. B. (1955) Mutiple range test. Biometric. 11, 1-6 https://doi.org/10.2307/3001478
  11. Field, R. A. and Chang, Y. D. (1969) Free amino acids in bovine muscle and their relationship to tenderness. J. Food Sci. 34, 329-334 https://doi.org/10.1111/j.1365-2621.1969.tb10356.x
  12. Fuller, R. and Cole, C. B. (1989) The scientific basis of the pro-biotics concept. In : Probiotics theory and applications. B. A. Stark and J. M. Wilkinson (eds), pp. 1-14
  13. Guo, L., Bichi, T. I., Felsot, A. S., and Hinesly, T. K. (1991) Phytotoxicity of atrazine and alachlor in soil ameded with sludge, manure and activated carbon. J. Environ. Sci. 26, 513-527
  14. Ha, H. M., Kim, J. H., Kim, S. C., Kim, K. M., and Ko, Y. D. (2001) Effect of the dietary supplementation of illite on the growing and finishing pigs. J. Anim. Sci. Technol. 43, 663-670
  15. Harms, R. H. and Damron, R. H. (1973) The influence of various dietary follers on the utilization of energy by poultry. Poult. Sci. 52, 2034-2041
  16. Hinshelwood, M., Kamel, M., Dierschke, D. J., and Hauser, E. R. (1991) Effects of charcoal extracted follicular fluid on reproductive function in post partum cows. Domest. Anim. Endocrinol. 8, 37-54 https://doi.org/10.1016/0739-7240(91)90038-L
  17. Honikel, K. O., Kim, C. J., and Hamm, R. (1986) Sarcommere shortening of prerigor muscles and influence on drip loss. Meat Sci. 16, 267-275 https://doi.org/10.1016/0309-1740(86)90038-0
  18. Jeong, C. H. and Shim, K. H. (2002) Nitrate-scarvenging and activities of wood vinegar. Korean J. Food Preser. 9(3), 351-355
  19. Jin, L. Z., Ho., Y. W., Abdullah, N., and Jalaludin, S. (1996) Influence of dried Bacillus subtillis and Lactobacillus cultures on intestinal microflora and performance in broilers. Asian-Australasian J. Anim. Sci. 9, 397-403 https://doi.org/10.5713/ajas.1996.397
  20. Kim, Y. J. and Park, C. I. (2001) Effects of addition of activated carbon on productivity and physico-chemical characteristics in broiler. Korean J. Food Sci. Ani. Resour. 21, 24-31
  21. Kim, H. Y., Kim, Y. J., and Park, G. B. (2007) The effect of feeding probiotics, illite, active carbon and hardwood vinegar on the performance and fatty acid composition of finished pigs. Korean J. Food Sci. Resour. 27(1), 60-66 https://doi.org/10.5851/kosfa.2007.27.1.60
  22. Kishimoto, S. and Sugiura, G. (1985) Charcoal as a soil conditioner. Symposium of forest products research international achivement and the future : 22-26 Apr. 1985 Pretoria National Timber Research Institute of the South African Council for Scientific and Industrial Res. 5, 12, 23, 1-12, 23, 16
  23. Kook, K. and Kim, K. H. (2003) Changes in meat quality characteristics on refregerated pork loin fed with supplemental bamboo vineger. Korean. J. Anim. Sci. Technol. 45, 265-272 https://doi.org/10.5187/JAST.2003.45.2.265
  24. Livingston, D. J. and Brown, W. D. (1981) The chemistry of myoglobin and its reaction. Food Technol. 35, 224-229
  25. Luchsinger, S. E., Kropt, D. H., Garcia, C. H., Hunt, M. C., Marsden, J. L., Rubio Canas, E. J., Castner, C., Kuecker, W. G., and Mata, T. (1996) Color and oxidative rancidity of gamma and electron beam irradiated boneless pork chops. J. Food Sci. 61, 1000-1007 https://doi.org/10.1111/j.1365-2621.1996.tb10920.x
  26. Mumpton, F. A. and Fishman, P. H. (1977) The application of natural zeolites in animal science and aquculture. J. Anim. Sci. 45, 1188-1203 https://doi.org/10.2527/jas1977.4551188x
  27. SAS (1996) SAS/STAT Software for PC. Release 6. 4th ed. SAS Institute, Inc., Cary, NC, USA
  28. Seong, K. S., Rho, J. H.,. Han, C. K., Kim, Y. B., Lee, B. H., Jeong J. H., and Maeng, W. G. (1997) Effect of addition of activated cabon absorbing pyroligneous acid to layer feed on the physicochemical properties of egg yolk. Korean J. Food Sci. Anim. Resour. 17, 162-170
  29. Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 352-358 https://doi.org/10.1111/j.1365-2621.1970.tb00928.x
  30. Yates, L. D., Dutson, T. R., Caldwell, J., and Carpenter, Z. L. (1983) Effect of temperature and pH on the postmortem degradation of myofibrillar protein. Meat Sci. 9, 157-164 https://doi.org/10.1016/0309-1740(83)90001-3
  31. Yu, L. P. and Lee., Y. B. (1986) Effects of postmortem pH and temperature on bovine muscle structure and meat tenderness. J. Food Sci. 51, 774-780 https://doi.org/10.1111/j.1365-2621.1986.tb13931.x

Cited by

  1. Supplemental effects of probioticBacillus subtilisfmbJ on growth performance, antioxidant capacity, and meat quality of broiler chickens vol.96, pp.1, 2017, https://doi.org/10.3382/ps/pew246
  2. Effects of Complex Probiotics and Antibiotics on Growth Performance and Meat Quality in Broilers vol.30, pp.3, 2010, https://doi.org/10.5851/kosfa.2010.30.3.504
  3. Supplemental effect of probiotic Bacillus subtilis B2A on productivity, organ weight, intestinal Salmonella microflora, and breast meat quality of growing broiler chicks vol.93, pp.8, 2014, https://doi.org/10.3382/ps.2013-03818
  4. 목초액의 항균활성 및 농약, 식품보존제로의 이용 가능성 vol.38, pp.4, 2008, https://doi.org/10.5658/wood.2010.38.4.341
  5. 일라이트(illite)를 산란계 사료에 첨가 시 계란 신선도와 지방산 조성에 미치는 영향 vol.28, pp.9, 2008, https://doi.org/10.5322/jesi.2019.28.9.807
  6. Evaluating Alternatives to Zinc-Bacitracin Antibiotic Growth Promoter in Broilers: Physiological and Meat Quality Responses vol.9, pp.12, 2019, https://doi.org/10.3390/ani9121160