지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, ${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.
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참고문헌 (44)
참고문헌 신청
Banon, S. / 2007 / Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties / Meat Sci 77:626~633
Biesalski, H. K. / 2005 / Meat as a component of a healthy diet are there any risks or benefits if meat is avoided in the diet? / Meat Sci 70:509~524
Branen, A. L. / 1975 / Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene / J. Am. Oil Chem. Soc 52:59~63
Brenes, A. / 2008 / Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens / Poultry Sci 87:307~316
Byun, M. W. / 2004 / Application of radiation technology to develop green tea leaf as a natural resource for the cosmetic industry / Radiat. Phys. Chem 71:485~487
Biesalski, H. K. / 2005 / Meat as a component of a healthy diet are there any risks or benefits if meat is avoided in the diet? / Meat Sci 70:509~524
Branen, A. L. / 1975 / Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene / J. Am. Oil Chem. Soc 52:59~63
Brenes, A. / 2008 / Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens / Poultry Sci 87:307~316
Byun, M. W. / 2004 / Application of radiation technology to develop green tea leaf as a natural resource for the cosmetic industry / Radiat. Phys. Chem 71:485~487
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