활성탄과 어유의 첨가가 계육에 미치는 영향 = Effect of Activated Carbon and Fish Oil Addition in Chicken Meat

국문 초록 (Abstract)

본 연구는 활성탄 0.9%와 오메가 3계열을 다량 함유한 어유를 급여 수준(0, 1, 2, 4%)에 따라 5주간 급여하면서 증체량을 측정하여으며 6주째 도계하여 10일간 저장하면서 4±1℃ 냉장고에 진공포장하여 육색, 가열감량, 보수력을 측정하였다.
증체량은 활성탄 0.9% 첨가구가 다른 처리구에 비하여 유의적으로 증가하였고 (P<0.05) 육색은 저장기간중 전 처리구에서 증가하는 경향이었으며, 가열감량은 활성탄 0.9% 첨가구가 가장 낮았고, 보수력은 활성탄과 활성탄에 어유를 첨가한 구가 대조구에 비하여 높았음을 알수 있었다.

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the weekly body weight gain, meat color, heating loss and WHC in breast and thigh of chicken meat. Broilers were randomly assigned to one of the five dietary treatment: 1) Control(commercial feed) 2) T1 (commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1% fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T-4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for six weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4±1℃. When broilers were fed with dietary activated carbon the body weight gain of birds were higher compared with that of treatment. The heating loss was tended to decrease in dietary activated carbon(T1)(P<0.05). The meat color of all treatments significantly increased during the storage periods(P<0.05). The activated carbon and fish diet increased the WHC(Water-holding capacity) of chicken meat during the storage periods(P<0.05).