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
오류제보하기
This study was carried out to determine the effect of dietary supplementation of resveratrol and methoxylated resveratrol extracted from branch of Morus alba L. on the quality of chicken thigh meat during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (BD), BD with antibiotics (AB), vitamin E 20 IU (VE 20), vitamin E 200 IU (VE 200), resveratrol 20 ppm (RV 20), resveratrol 200 ppm (RV 200), methoxylated resveratrol 20 ppm (MR 20), and methoxylated resveratrol 200 ppm (MR 200). After slaughtering the broilers, thighs were collected and analyzed the quality change of the meat during storage at 4℃ for 5 days. The meat quality factors such as pH, color, water holding capacity, and sensory characteristics of thigh meat were determined on the experiment day 1, 3, and 5. AB, VE, and MR increased pH value of chicken thigh compare to BD (p<0.05). Lightness (L*) showed no significant difference during storage day 1 and 5. VE 200 and MR 20 stabilized the redness (a*) of chicken thigh as the value of day 1. Water holding capacity of chicken thigh from VE 20, RV 200, MR 20, and MR 200 on storage day 3 was higher than that of BD (p<0.05). In sensory evaluation, the panelist discriminated the tenderness and gave the higher score on the chicken from AB, VE20, RV 20, and MR 20 compare to BD (p<0.05). These results suggest that the dietary resveratrol and methoxylated resveratrol could be used as chicken meat quality enhancer in broiler industry.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
적요
인용문헌
참고문헌 (32)
참고문헌 신청
1. [학술지(정기간행물)] - Boulianne M / 1995 / Biochemical and color characteristics of skinless boneless pale chicken breast / Poultry Sci 74 : 1693 ~ 1698
2. [학술지(정기간행물)] - Cresopo FL / 1978 / Chemical changes during ripening of Spanish fry sausage. III. Changes in water soluble nitrogen compounds / A archivos de Zootechia 27 : 105 ~
3. [학술지(정기간행물)] - Deymer DI / 1979 / Compounds determining pH in dry sausage / Meat Sci 3 : 161 ~
4. [학술지(정기간행물)] - Dugan MER / 1999 / The effect of feeding conjugated linoleic acid on subsequent pork quality / Can J Anim Sci 79 : 45 ~ 52
5. [학술지(정기간행물)] - Elmasry G / 2011 / Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging / Food Res Int 44 : 2624 ~ 2633
2. [학술지(정기간행물)] - Cresopo FL / 1978 / Chemical changes during ripening of Spanish fry sausage. III. Changes in water soluble nitrogen compounds / A archivos de Zootechia 27 : 105 ~
3. [학술지(정기간행물)] - Deymer DI / 1979 / Compounds determining pH in dry sausage / Meat Sci 3 : 161 ~
4. [학술지(정기간행물)] - Dugan MER / 1999 / The effect of feeding conjugated linoleic acid on subsequent pork quality / Can J Anim Sci 79 : 45 ~ 52
5. [학술지(정기간행물)] - Elmasry G / 2011 / Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging / Food Res Int 44 : 2624 ~ 2633
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-527-001397683