Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Dietary Supplementation of Castor Aralia (Kalopanax pictus Nakai) on Physico-chemical Properties and Quality of Chicken Thigh Meat

사료에 엄나무 잎 분말을 첨가 급여한 닭다리 육의 이화학적 특성 및 품질에 미치는 영향

  • 김영직 (대구대학교 동물자원학과)
  • Received : 2011.03.12
  • Accepted : 2011.04.22
  • Published : 2011.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

본 시험은 육계에 엄나무 잎 분말을 급여량(0, 0.5, 1.0 및 2.0%)에 따라 급여하여 5주간 사육한 계육의 pH, 총페놀 함량, 전자공여능, TBARS, WHC, 전단력, 육색, 관능평가 및 지방산 조성을 조사하였다. 실험구는 엄나무 잎 분말을 첨가 급여하지 않은 처리구를 대조구, 엄나무 잎 분말 0.5% 급여구는 T1, 엄나무 잎 분말 1% 급여구는 T2 그리고 엄나무잎 분말 2.0% 급여구를 T3 등 4개 처리구로 나누어 사양하였다. 엄나무 잎 분말을 급여한 계육의 pH, TBARS는 엄나무 잎의 급여량이 증가함에 따라 다소 낮아지는 결과(P<0.05)를 보이므로 엄나무 잎 분말의 급여는 계육의 저장성 향상에 도움이 될 것으로 기대된다. 총페놀 함량과 전자공여능은 대조구보다 엄나무 잎 급여구에서 함량이 증가하였으며, 엄나무 잎 급여량이 증가함에 따라 특히 T3에서 함량이 다소 증가하였다(P<0.05). 보수성과 전단력은 처리구간 유의성이 없었다. 계육의 육색 중 CIE $L^*$값과 CIE $a^*$값은 대조구보다 엄나무 잎 분말 급여구에서 높아졌으며(P<0.05), CIE $b^*$값은 엄나무 잎 급여량에 의한 처리구간의 유의적인 변화가 없는 결과이었다. 지방산 조성 중 linoleic acid와 linolenic acid는 엄나무 잎 급여구에서 증가하였고(P<0.05), TU/TS는 증가하는 경향이나 유의성은 없었다. 결론적으로 엄나무 잎 분말을 육계에 급여하면 pH와 TBARS가 낮아지고, 총페놀 함량이 높아지고 전자공여능이 향상됨으로 계육의 저장성이 향상될 것으로 생각된다.

Keywords

References

  1. Blois MS 1958 Antioxidant determination by the use of a stable free radical. Nature 4617:1199-2000.
  2. Brewer MS, Ikims WG, Harbers CAZ 1992 TBA values, sensory characteristic and volatiles in ground pork during long-term frozen storage: Effect of packing. J Food Sci 57:558-564. https://doi.org/10.1111/j.1365-2621.1992.tb08042.x
  3. Choi JW, Huh K, Kim SH, Lee KT, Lee HK, Park HJ 2004 Kalopanaxsaponin A from Kalopanax pictus, a potent antioxidant in the rheumatoidal rat treated with Freund's complete adjuvant reagent. Journal of Ethnopharmacology 79:113-118.
  4. Choi SW 1997 Antioxidative properties of methanolic extracts in leave of Kalopanax pictus. Res Bull Hyoseung Univ Daegu 54:131-139.
  5. Dahilja JP, Wilkie DC, Van Kessel AG, Drew MD 2006 Potential trategies for controlling necrotic enteristis in broiler in post-antibiotic era. Anim Feed Sci Technol 129:60-68. https://doi.org/10.1016/j.anifeedsci.2005.12.003
  6. Dugan MER, Aalhue JL, Jeremiah LE, Kramer JKG, Schaefer AA 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
  7. Farag RS, Ali MN, Taka HS 1990 Use of some essential oils as natural preservatives for butter. JAOCS 68:188.
  8. Faustman C, Cassens RG 1990 The biochemical basis for discoloration in meat: A review. J Muscle Foods 1:1217- 1221.
  9. Folch J, Lee M, Sloane-Stanley GH 1957 A simple method for the isolation and purification of lipids from animal tissues. J Biol Chem 226:497-509.
  10. Greene BE, Hsin I, Zipser MW 1971 Retardation of oxidative color changes in raw ground beef. J Food Sci 36:940-942. https://doi.org/10.1111/j.1365-2621.1971.tb15564.x
  11. Hansen LL, Claudi-Magnussen C, Jensen SK, Andersen HJ 2006 Effect of organic pig production systems on performance and meat quality. Meat Sci 74:605-615. https://doi.org/10.1016/j.meatsci.2006.02.014
  12. Hsieh C, Yen GC 2000 Antioxidant actions of du-zhong (Eucommia ulmoides Oliv) toward oxidative damage in biomolecules. Life Sci 66:1387-1400. https://doi.org/10.1016/S0024-3205(00)00450-1
  13. Kim BK, Woo SC, Kim YJ 2004 Effect of mugwort pelleted diet on storage stability of pork loins. Korean J Food Sci Ani Resour 24:121-127.
  14. Kim SH, Park YK, Jang YS, Han JG, Chung HG 2007 Oxidative stress in the cell and antioxidant activity of Kalopanax pictus extracts. Mokchae Konghak 35(6):126-134.
  15. Lee CH, Choi MS, Kwon KW 2000 Variation of kalosaponin contents in plant parts and population of native Kalopanax semtemlobus. Korean J Pham 31:203-208.
  16. Masuda T, Jitoe J, Nakatani N, Yonemor S 1993 Antioxidative and anti-inflammatory curcumin-related phenolics from rhizomes of Curcuma domestica. Phytochemistry 32:1557- 1603. https://doi.org/10.1016/0031-9422(93)85179-U
  17. Miller WO, Saffle RL, Zirkle SS 1986 Factors which influence the water holding capacity of various types of meat. J Food Technol 22:1139-1144.
  18. Park UT, Jang DS, Cho HR 1992 Antimicrobial effect of lithospermiradix (Lithospermum erythrorhizon) extract. J Korean Soc Food Sci Nutr 21:97-100.
  19. Pascual JV, Rafecas M, Canela MA, Boaatella J, Bou R, Barroeta AC 2007 Effect of increasing amounts of a linoleic rich dietary fat on the fat composition of four pigs breeds. Food Chem 100:1639-1648. https://doi.org/10.1016/j.foodchem.2005.12.045
  20. Pearson MD, Gray JI, Wolzak AM, Horenstein NA 1983 Safety implication of oxidized lipids in muscle foods. Food Technol 37:121-129.
  21. Porzel AT, Schmid, SJ, Lischewski M, Adam G 1992 Studies on the chemical constituents of Kalopanax septemlobus. Plant Med 58:481-482. https://doi.org/10.1055/s-2006-961526
  22. Sano K, Sanada S, Ida Y, Shoji J 1991 Studies on the constituents of bark of Kalopanax pictus. Chem Pharm Bull 39(4):865-870. https://doi.org/10.1248/cpb.39.865
  23. SAS 2002 SAS/STAT User's Guide: Version 8.2. SAS Institute, Inc., Cary, North Carolina.
  24. Shao CJ, Kassi R, Xu JD, Tanaka O 1989 Saponins from roots of Kalopanax septemlobust Koid. Structure of kalopanaxsaponins C, D and F. Chem Pham Bull 37:311-314. https://doi.org/10.1248/cpb.37.311
  25. Sofos JN, Beuchat LR, Davison PM, Johnson EA 1998 Naturally occuring antimicrobials in foods. Toxicol Pharm 28:71-76.
  26. Witte VC, Krause GF, Baile ME 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
  27. Yin MC, Faustman C, Riesen JW, Williams SN 1993 $\alpha$-Tocopherol and ascorbate delay oxymyoglin and phospholipid oxidation in vitro. J Food Sci 58:1273-1276. https://doi.org/10.1111/j.1365-2621.1993.tb06164.x
  28. 강혜경 자가디쉬벨로 손시환 장인석 문양수 2009 육계에게 가시오갈피와 두충의 첨가 급여가 항산화 효소, 지방 및 근육관련 유전자 발현에 미치는 영향. 한국가금학회지 36:39-45.
  29. 김동욱 김상호 유동조 강근호 김지혁 강환구 장병귀 나재천 서옥석 장인석 이규호 2007 식물추출물, 한방발효물, 유 산균 단독 및 혼합 첨가 급여가 육계 생산성에 미치는 영 향. 한국가금학회지 34:187-196.
  30. 김세현 박영기 장용석 한진규 정헌관 2007 음나무 추출물의 세포 내 산화 스트레스와 항산화 확산. 목재공학 35:126- 134.
  31. 박희준 남정환 정현주 김원배 박광균 정원윤 최종명 2005 음나무 잎 수피의 진통소염 효과 및 아주반트로 유발된 산화적 스트레스에 대한 효과. 생약학회지 36:318-323.
  32. 이상무 황주환 김영직 2010 사료 내 엄나무 첨가 급여가 육 계의 생산성 및 계육의 지방산 조성에 미치는 영향. 한국 축산식품학회지 30:305-312.
  33. 육창수 1989 원색한국약용식물도감. 아카데미서적 서울. pp. 380.
  34. 정용진 노정은 박난영 2004 음나무 껍질 추출물의 저장성에 관한 연구. 한국저장유통학회지 11:299-303.

Cited by

  1. Effect of Quercetin and Methoxylated Quercetin on Chicken Thigh Meat Quality during Cold Storage vol.38, pp.4, 2011, https://doi.org/10.5536/KJPS.2011.38.4.265
  2. Dietary Supplementation of Resveratrol and Methoxylated Resveratrol Affects on Chicken Thigh Meat Quality vol.38, pp.4, 2011, https://doi.org/10.5536/KJPS.2011.38.4.315
  3. Evaluation of dietary duzhong (Eucommia ulmoidesOliver) and castor aralia (Kalopanax pictusNakai) leaf powder on growth performance, serum cholesterol, and meat quality in broilers vol.63, pp.4, 2013, https://doi.org/10.1080/09064702.2013.879920
  4. Antioxidant Activity of Water-soluble Extracts from Kalopanacis cortex vol.42, pp.4, 2013, https://doi.org/10.3746/jkfn.2013.42.4.527
  5. Sensory Properties of Kalopanax pictus and Cedrela sinensis Shoots under Different Blanching Conditions and with Different Thawing Methods vol.19, pp.2, 2012, https://doi.org/10.11002/kjfp.2012.19.2.201