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The Shelf Life and Meat Quality of Broilers Fed Pine Bark Extract (Pitamin)
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 Title & Authors
The Shelf Life and Meat Quality of Broilers Fed Pine Bark Extract (Pitamin)
Park, Byung-Sung;
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 Abstract
A component of pine bark extract, pitamin, is known as an antioxidant and antimicrobial agent that exerts a variety of physiological effects; this compound has also been used widely in human beings. A 35-day trial was conducted to determine the influence of dietary pitamin premix via a sensory evaluation and evaluations of the TBARS, and meat quality in broiler chicken. We used 4 treatments groups: Control, Antibiotics, Pitamin premix 0.1%, and Pitamin premix 0.2%. The amino acid and protein contents in chicken breast muscle did not differ among the treatment groups. The pH of broilers fed on diets containing pitamin premix was lower (p<0.05) than broilers fed on the control and antibiotics diets, whereas the WHC was significantly higher in chicken breast muscles fed on the diet containing pitamin premix compared to the control and antibiotics groups (p<0.05). The TBARS is intended to be increased during the storage period (in days), and was significantly lower (p<0.05) in the chicken thigh muscles with skin from broilers fed on the diet containing the pitamin premix as compared to the control and antibiotics group (p<0.05). The sensory evaluation of boiled chicken, with the exception of the antibiotics group, revealed significantly better results from chickens fed on diets containing pitamin premix than the control group (p<0.05). These results suggest that dietary pitamin premix may improve the shelf life, flavor, taste, and meat quality in broiler chicken.
 Keywords
pine bark extracts;pitamin;antibiotics;chicken meat;TBARS;
 Language
Korean
 Cited by
1.
닭고기의 콜레스테롤과 지방산 함량에 관한 소나무 껍질추출물의 급여효과,박병성;

한국유화학회지, 2010. vol.27. 1, pp.76-86
2.
국내산 시판 닭 가슴살의 품질 특성,양인용;임푸름;강진수;곽한섭;정윤화;김미숙;이영승;

한국식품영양과학회지, 2015. vol.44. 11, pp.1693-1699 crossref(new window)
1.
Comparison of Physiological Changes in Broiler Chicken Fed with Dietary Processed Sulfur, Korean Journal of Food Preservation, 2013, 20, 2, 278  crossref(new windwow)
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Quality Characteristics of Songgi Garaetteok, Korean journal of food and cookery science, 2016, 32, 1, 27  crossref(new windwow)
3.
Quality of Commercial Broiler Breast Meat Retailed in Korea, Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 11, 1693  crossref(new windwow)
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