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 Yacon By-products and Mugwort Powder on Carcass Characteristics and Meat Quality of Chicken Thigh Meat

야콘 부산물과 쑥 분말을 사료에 첨가 급여한 육계의 도체 특성 및 품질에 미치는 영향

  • 김영직 (대구대학교 동물자원학과)
  • Received : 2014.02.03
  • Accepted : 2014.03.13
  • Published : 2014.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study were investigated the effects of dietary supplementation of yacon by-products and mugwort powder on performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force and meat color of broiler thigh meat. Broiler chicks were fed diets for five weeks containing 0% yacon by-products and mugwort powder (Control), 0.5% yacon by-products powder (T1), 1.0% yacon by-products powder (T2), 0.5% mugwort powder (T3), and 1.0% mugwort powder (T4). There were no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of yacon by-products and mugwort powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol of control was lower than treatment. The TBARS was significantly decreased by the supplementation of yacon by-products and mugwort powder compared to the control (P<0.05), especially, mugwort powder treatment group 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 showed significantly higher value compared to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, a supplementation of yacon by-products and mugwort powder were effective in decreasing TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Mugwort powder supplementation was most effective.

본 시험은 육계에 야콘 부산물과 쑥 분말을 각각 0.5%와 1.0%를 급여하여 사육한 육계의 생산성과 다리 육의 도체특성, pH, TBARS, WHC, 전단력 및 육색을 조사하였다. 시험구는 야콘 부산물과 쑥 분말을 급여하지 않은 처리구를 대조구, 야콘 부산물 분말 0.5% 급여구는 T1, 야콘 부산물분말 1.0% 급여구는 T2, 쑥 분말 0.5% 급여구를 T3 그리고 쑥 분말 1.0% 급여구를 T4로 나누어 사양하였다. 야콘 부산물과 쑥 분말을 급여한 육계의 증체량, 사료섭취량 및 사료 요구율 등의 생산성의 유의적인 변화는 관찰되지 않았고, 폐사율은 유의하게 감소하였다. 혈액 생화학 성상 분석 결과, 야콘 부산물과 쑥 분말의 첨가 급여는 총콜레스테롤과 LDL-cholesterol 및 triglyceride는 감소하고, HDL-cholesterol은 증가하였다. 계육의 TBARS는 야콘 부산물과 쑥 분말을 급여함에 따라 낮아졌으며(P<0.05), 보수성과 전단력은 처리구간 유의적인 변화는 확인되지 않았다. 계육의 육색은 대조구보다 야콘 부산물과 쑥 분말 급여구에서 CIE $L^*$값은 낮아지고, CIE $a^*$값은 높아져 육색이 어두워지는 경향이었으며(P<0.05), CIE $b^*$값은 야콘 부산물과 쑥 분말의 급여에 의한 처리구 간의 유의적인 변화는 없었다. 결론적으로 야콘 부산물과 쑥 분말을 육계에 급여하면 TBARS 값이 낮아지고, 총 콜레스테롤과 LDL-cholesterol 및 triglyceride는 감소하며, HDL-cholesterol이 증가되어 콜레스테롤 대사에 도움이 될 것으로 사료되며, 이러한 경향은 야콘 부산물보다 쑥 분말 급여구에서 뚜렷한 결과를 나타내고 있다.

Keywords

References

  1. Adams JR, Huffman DL 1972 Effect of controlled gas automospheres and temperature on quality of packed pork. J Food Sci 37: 1869-1875.
  2. Amella M, Bronner C, Briancon F, Haag M, Anton R, Landry Y 1985 Inhibition of mast cell histamine release by flavonoids and biflavonoids. Plant Med 1: 16-20.
  3. Asami TM, Minamisawa T, Tsukiashi T 1989 Chemical composition of yacon, a new root crop from Andean highland, Japan. J Soil Sci Plant Nutr 60(2): 122-126.
  4. Choi JW, Huh K, Kim SH, Lee KT, Lee HK, Park HJ 2004 Kalopanax saponin a from Klopanax pictus, a potent antioxidant in the rheumatoidal rat treated with Freund's complete adjuvant reagent. Journal of Ethnopharmacology 79: 113-118.
  5. Faustman C, Cassens RG 1990 The biochemical basis for discoloration in meat: A review. J Muscle Foods 1: 1217-1221.
  6. Gilanti AH, Yaeesh S, Jamal Q, Ghayur MN 2005 Hepatoprotective activity of aqueous-methanol extract of Artemistia vulgaris. Phytother Res 19: 170-172. https://doi.org/10.1002/ptr.1632
  7. Gill C 2000 Botanical feed additives. Feed Int 21: 14-17.
  8. Grau A, Rea H 1997 Yacon, Smallanthus sonchifolius (Poepp.and Endl.) H. Robinson. In : Hermann M, Heller J (eds)Andean Roots and Tubers : Ahipa, Arracacha, Maca andYacon. International Plant Genetic Resources Institute, pp199-242.
  9. 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
  10. Haw IW, Lee SD, Hwang WI 1985 A study on the nutritional effects in rats by feeding basal diet supplemented with mugwort powder. J Korean Soc Food Nutr 14: 123-130.
  11. 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
  12. Itaya NM, De Carvalho MAM, Figueiredo-Ribeiro RDL 2002 Fructosyl transferase and hydrolase activities in rhizophores and tuberous roots upon growth of Polymnia sonchifolia (Asteraceae). Physiol Plant 116: 451-459. https://doi.org/10.1034/j.1399-3054.2002.1160403.x
  13. Jang JY, Choi HJ 2003 Effects of Artemisia iwayomogi oligosaccharide on the blood lipid, abdominal adipose tissue and leptin levels in the obese rat. Korean J Nutr 3: 437-445.
  14. Jung IH, Moon YH, Kang SJ 2004 Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J Food Sci Ani Resour 24:15-22.
  15. Kang YH, Park YK, Oh SR, Moon KD 1995 Studies on the physiological functionality of pine needle and mugwort extracts. Korean J Food Sci Technol 27:978-984.
  16. Kang YH, Ha TY, Moon KD 1996 Effects of pine needle extracts on serum and liver lipid contents in rats fed high fat diet. J Korean Soc Food Nutr 25:367-373.
  17. Kim BK, Woo SC, Kim YJ, Park CI 2002 Effect of feeding mugwort level on pork quality. Korean J Food Sci Ani Resour 22: 310-315.
  18. Kim MS, Kim IC 1999 Some properties and curing effect of drip from frozen-thawed pork meat. J Korean Soc Food Nutr 12: 370-374.
  19. Kim AR, Lee JJ, Jung HO, Lee MY 2010 Physicochemical composition and antioxidative effects of yacon (Polymnia sonchifolia). J Life Sci 20:40-48. https://doi.org/10.5352/JLS.2010.20.1.040
  20. 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.
  21. Kim YJ 2013 Effects of dietary supplementation of yacon (Polymnia sonchifolia) by-products on performance and physicochemical properties of chicken thigh meat. Korean J Poult Sci 40: 1-9. https://doi.org/10.5536/KJPS.2013.40.1.001
  22. Kwon MN, Choi JS, Byun DS 1993 Effects of flavonoid (+)-cathechin as stabilizer in rat fed fresh and peroxidized fish oil. J Korean Soc Food Nutr 22: 381-391.
  23. Lee FZ, Lee JC, Yang HC, Jung DS, Eun JB 2002 Chemical composition of dried leaves and stems and cured tubers of yacon (Polymnia sonchifolia). Korean J Food Preserv 9: 61-66.
  24. 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.
  25. Lee E, Choi MY 2000 Effects of pine needle on lipid composition and TBARS in rat fed high cholesterol. Korean J Food Sci Technol 32: 1186-1190.
  26. Lee SJ, Kang MJ, Lee HV, Seo JK, Sung NJ, Shin JH 2008 Effect of feeding by-products of Pleurotus eryngii in pig on pork quality. Korean J Life Sci 18: 1521-1531. https://doi.org/10.5352/JLS.2008.18.11.1521
  27. Lim SS, Lee JH 1997 Effect of Artemisin princeps var. oriental and Circium japonicum var. vssuriensa on cardiovascular systems of hyperlipidemis rat. J Korean Nutr Soc 30: 212-217.
  28. 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
  29. 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
  30. SAS 2002 SAS/STAT User's Guide: Version 8.2. SAS Institute, Inc., Cary, North Carolina.
  31. Sim YJ, Han YS, Chun HJ 1992 Studies on the nutritional compounds of mugwort. Korean J Food Sci Technol 24: 49-53.
  32. Sun WC, Han JX, Yang WY, Deng DA, Yue XF 1992 Antitumor activities of 4 derivative of artemisic acid and artemisinin B in vitro. Acta Pharm Sinic 13: 541-543.
  33. 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
  34. Yan XJ, Suzuki M, Ohnishi-Kameyama M, Sada Y, Nakanishi T 1999 Extraction and identification of antioxidants in the roots of yacon(Smallanthus sonchifolius). J Agric Food Chem 47: 4711-4713. https://doi.org/10.1021/jf981305o
  35. 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
  36. 육창수 1997 약용식물학 각론. 진명출판사. 서울 pp. 293.

Cited by

  1. Nutritional and Healthical Aspects of Yacon (Smallanthus sonchifolius) for Human, Animals and Poultry vol.13, pp.4, 2017, https://doi.org/10.3923/ijp.2017.361.369
  2. Effect of Agricultural Byproduct Supplementation on Growth Performance and Blood Parameters of Broiler Chicken: Meta-analysis vol.45, pp.2, 2018, https://doi.org/10.5536/KJPS.2018.45.2.81