지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The applicability of electronic nose was tested to detect lipid peroxidation in chickens and to measure antioxidant effect of astaxanthin in chicken carcasses. Two sources of astaxanthin were fed to 62-wk-old spent laying hens to improve meat quality: natural astaxanthin (NA) from the red yeast, Phaffia rhodozyma, and synthetic astaxanthin (SA) from chemical synthesis. One hundred forty four ISA Brown laying hens were used in a 6-wk feeding trial. Three treatments consisted of the basal diet (control), SA (100 ㎎ astaxanthin/㎏ basal diet) and NA (50 ㎎ astaxanthin/㎏ basal diet). The astaxanthin levels of SA and NA were set to give a similar degree of skin pigmentation. After 6-wk feeding of astaxanthin, the skins from NA and SA were discriminated from the control by electronic nose. However, electronic nose failed to distinguish between SA and NA skins after 6-wk feeding. The astaxanthin level differences between skins of SA and NA were not remarkable during the 6-wk trial. The lipid peroxide formation in skin was significantly decreased by SA but not by NA. The antioxidation effect of SA was detected by electronic nose because SA skin was discriminated from others. NA was a better pigmentation agent than SA, but the reverse was true in antioxidation. Electronic nose is applicable for detecting astaxanthin in chicken, and meat off-flavor caused by lipid peroxidation during storage.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENT
LITERATURE CITED
참고문헌 (11)
참고문헌 신청
1. [학술지(정기간행물)] - Akiba Y / 2001 / Meat color modification in broiler chickens by feeding yeast Phaffia rhodozyma containing high concentrations of astaxanthin / J Appl Poultry Res 10 : 154 ~ 161
2. [학술지(정기간행물)] - G.-H. An / 2004 / Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces dendrorhous / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 17 (9) : 1309 ~ 1314
3. [학술지(정기간행물)] - Gil-Hwan An / 2006 / Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous / Food Science and Biotechnology 15 (4) : 506 ~ 510
4. [학술지(정기간행물)] - Andrewes AG / 1976 / (3R,3’R)-Astaxanthin from the yeast Phaffia rhodozyma / Pytochem 15 : 1009 ~ 1011
5. [학술지(정기간행물)] - Chavez C / 2004 / The impact of supplemental dietary methionine sources on volatile compound concentrations in broiler excreta / Poultry Sci 83 (6) : 901 ~ 910
2. [학술지(정기간행물)] - G.-H. An / 2004 / Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces dendrorhous / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 17 (9) : 1309 ~ 1314
3. [학술지(정기간행물)] - Gil-Hwan An / 2006 / Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous / Food Science and Biotechnology 15 (4) : 506 ~ 510
4. [학술지(정기간행물)] - Andrewes AG / 1976 / (3R,3’R)-Astaxanthin from the yeast Phaffia rhodozyma / Pytochem 15 : 1009 ~ 1011
5. [학술지(정기간행물)] - Chavez C / 2004 / The impact of supplemental dietary methionine sources on volatile compound concentrations in broiler excreta / Poultry Sci 83 (6) : 901 ~ 910
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Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous
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1996 .01
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UCI(KEPA) : I410-ECN-0101-2012-527-003630647