Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Dietary Supplementation of Pine Needle Powder on Meat Quality and Physico-chemical Properties of Chicken Meat

솔잎 분말 첨가 사료가 계육의 품질 및 이화학적 특성에 미치는 영향

  • 박창일 (대구대학교 동물자원학과) ;
  • 김영직 (대구대학교 동물자원학과)
  • Received : 2011.01.31
  • Accepted : 2011.10.07
  • Published : 2011.12.31
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Abstract

This study were carried to investigate to the effects of diet supplemented with pine needle powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force, sensory evaluation, meat color, and fatty acid composition of chicken meat. Broiler chicks were fed the corresponding diets containing 0% pine needle powder (Control), 0.3% pine needle powder (T1), 0.6% pine needle powder (T2), or 0.9% pine needle powder (T3) for five weeks. The pH and TBARS was significantly decreased by the supplementation of pine needle powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of pine needle powder compared to the control (P<0.05), and T3 showed the most effective (P<0.05) more effective in improving self-life compared to the other treatment groups. The CIE $a^*$ value of treatment groups showed significantly higher value compare to the control, however, CIE $L^*$ values was decreased. In fatty acid composition, the level of oleic acid in chicken meat was significantly (P<0.05) increased by the supplementation of pine needle powder compared with the control group. In conclusion, dietary supplementation of pine needle powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity in broiler meats.

본 시험은 육계 사료에 솔잎 분말을 0, 0.3, 0.6 및 0.9% 급여하여 5주간 사육한 계육의 pH, 총페놀함량, 전자공여능, TBARS, WHC, 전단력, 육색, 관능평가 및 지방산 조성을 조사하였다. 실험구는 솔잎 분말을 첨가 급여하지 않은 처리구를 대조구, 솔잎 분말 0.3% 급여구는 T1, 솔잎 분말 0.6% 급여구는 T2, 그리고 솔잎 분말 0.9% 급여구를 T3 등 4개 처리구로 나누어 사양하였다. 솔잎 분말을 급여한 계육의 pH, TBARS는 솔잎의 급여량이 증가함에 따라 다소 낮아지는 결과(P<0.05)를 보이므로 솔잎 분말의 급여는 지방산화 지연으로 계육의 저장성 향상에 도움이 될 것으로 기대된다. 총페놀함량과 전자공여능은 대조구보다 솔잎 급여구에서 함량이 증가하였으며, 솔잎 급여량이 증가함에 따라 함량이 다소 증가하였다(P<0.05). 계육의 육색 중 CIE $L^*$값은 대조구보다 솔잎 분말 급여구에서 낮아졌으며(P<0.05), CIE $a^*$값은 솔잎 분말의 급여에 의해 증가되어 솔잎의 급여는 산화를 지연시키는 결과이었다. 지방산 조성 중 oleic acid는 솔잎 급여구에서 증가하였고(P<0.05), USFA/SFA는 증가하는 경향이나 유의성은 없었다. 결론적으로 솔잎 분말을 육계에 급여하면 pH와 TBARS가 낮아지고, 총페놀함량과 전자공여능이 증가되어 계육의 저장성 개선에 유익하게 활용할 가능성이 있을 것으로 생각된다.

Keywords

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