Effects of Dietary Supplementation of Aqueous Extracts of Liriopeplatyphylla and Akebiaquinata on Breast Meat Qualities of Broiler Chickens

다국어 초록 (Multilingual Abstract)

The present study investigated the effects of Liriopeplatyphylla extract (LPE) and Akebiaquinata extract (AQE) on breast meat properties when used as dietary supplements of broiler chickens. First, the identification and quantification of phenolic acids and flavonoids were carried out by HPLC. As a result, the total amount of phenolic acids and flavonoids was higher n AQE than LPE. These extracts were added at a rate of 0.2% to the broiler diets, and a feeding trial was conducted in battery cages for 35 d. At the end of the experiment (d 35), six carcasses from each treatments were used for evaluating meat quality. The experimental results indicate that color shades, pH levels, volatile basic nitrogen, thiobarbituric acid reactive substance (TBARS), cooking loss and drip loss of breast meat fed with 2 extracts were not different as compared with the controls at d 0 and d 10 of storage. However, TBARS values of breast meat fed with either the control diet or the LPE sup-plementation was increased as the storage period increased (from d 0 to d 10) (p<0.05), while AQE-fed groups were not different between d 0 to d 10 of storage. In textural properties, the addition of LPE and AQE decreased shear force values at d 10 of storage (p<0.05). Cohesiveness, gumminess and chewiness of breast meat were increased in AQE-fed groups when compared with the control at d 0 of storage (p<0.05). Dietary additions of AQE and LPE only increased the linoleic acid contents of chicken breast meat (p<0.05). In conclusion, supplementation of these extracts in broiler diets may poten-ially influence meat qualities including the TBARS, textural properties and linoleic acid levels in broiler chicken meats.

참고문헌 (Reference)

1 지중룡, "페퍼민트분말 급여가 비육기 재래흑돼지의 육질 특성 및 지방산 조성에 미치는 영향" 한국축산식품학회 31 (31): 224-231, 2011

2 Kemp, C. M., "Tenderness-An enzymatic view" 84 : 248-256, 2010

3 Lee, H. R., "Red Liriopeplatyphylla contains a large amount of polyphenolic compounds which stimulate insulin secretion and suppress fatty liver formation through the regulation of fatty acid oxidation in OLETF rats" 30 : 905-913, 2012

4 Duthie, C, "Plant-derived phenolic antioxidants" 3 : 447-451, 2000

5 Facino, R. M., "Phytochemical characterization and radical scanvenger activity of flavonoids from Helichrysumitalicum G. Don (Compositae)" 22 : 709-721, 1990

6 Shahidi, F., "Phenolic antioxidants" 32 : 67-103, 1992

7 Ohta, Y., "Participation of xanthine-xanthine oxidase system and neutrophils in development of acute gastric mucosal lesions in rats with a single treatment of compound 48/80, a mast cell degranulator" 44 : 1865-1874, 1999

8 NRC(National Research Council), "Nutrient requirements of poultry" National Academy Press 110-125, 1994

9 Buege, J. A., "Microsomal lipid peroxidation methods" 52 : 302-310, 1978

10 Sarraga, C., "Membrane lipid oxidation and proteolytic activity in high thigh muscles from broilers fed different diets" 52 : 213-219, 1999

11 Kumaran, A., "In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT-Food Sci" 40 : 344-352, 2007

12 Chen, Y. J., "Evaluation of dietary L-carnitine or garlic powder on growth performance, dry matter and nitrogen digestibilities, blood profiles and meat quality in finishing pigs" 141 : 141-152, 2008

13 한숙희, "Evaluation of Diuretic and Hemodynamic Effect of Extract from Akebia quinata Decaisne in Dogs" 한국임상수의학회 29 (29): 203-206, 2012

14 Hong, S. J., "Effects of herbal products (Miracle20) on the performance, nutrient digestibility, small intestinal microflora and immune response in broiler chicks" 43 : 671-680, 2001

15 Ryu, K. S., "Effects of feeding Angelica gigas by-products on performance and meat quality of Korean native chicks" 26 : 261-265, 1999

16 Simitzis, P. E., "Effect of dietary oregano oil supplementation on lamb meat characteristics" 79 : 217-223, 2008

17 Lopez-Bote, C. J., "Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat" 39 : 235-240, 1998

18 Guo, F. C., "Effect of achinese herb medicine formulation, as analternative for antibiotics on performance of broilers" 45 : 793-797, 2004

19 Fiems, L. O., "Effect of a β-agonist on meat quality and myofibrillar protein fragmentation in bulls" 27 : 29-39, 1990

20 Chen, H. L., "Effect of Chinese herbal polysaccharides on the immunity and growth performance of young broilers" 82 : 364-370, 2003

21 Leparge, G., "Directtransesterification of all classes of lipids in a one-step reaction" 27 : 114-120, 1986

22 Du, J., "CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality" 40 : 265-272, 2010

23 Park, J. W., "Codex code for frozen surimi. In: Surimi and surimi seafood" Taylor and Francis Group 2005

24 Fukumoto, L. R., "Assessing antioxidant and prooxidant activities of phenolic compounds" 48 : 3597-3604, 2000

25 Pearson, D., "Application of chemical methods for the assessments of beef quality" 19 : 366-369, 1968

26 Jang, A., "Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix" 87 : 2382-2389, 2008

27 Botsoglou, N. A., "Antioxidant activity of dietary oregano essential oil and á-tocopheryl acetate supplementation in long-term frozen stored turkey meat" 51 : 2930-2936, 2003

28 Cai, Y. Z., "Antioxidant activity of betalains from plants of the Amaranthaceae" 51 : 2288-2294, 2003

29 Sala, A., "Anti-inflammatory and antioxidant properties of Helichrysumitalicum" 54 : 365-371, 2002

30 Ikuta, A., "Akebiaquinata Decne (Akebi): In vitro culture and the formation of secondary metabolites" 15 : 107-118, 1991