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The Effects of Dietary Fermented Fruit Pomace and Angelica keiskei Koidz Pomace on Shelf Life, Cholesterol and Fatty Acid Composition in Broiler
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 Title & Authors
The Effects of Dietary Fermented Fruit Pomace and Angelica keiskei Koidz Pomace on Shelf Life, Cholesterol and Fatty Acid Composition in Broiler
Kang, Hwan-Ku; Choi, Hee-Chul; Chae, Hyun-Suk; Na, Jae-Cheon; Bang, Han-Tae; Park, Sung-Bok; Kim, Min-Ji; Seo, Ok-Suk; Lee, Jee-Eun; Kim, Dong-Wook; Kim, Sang-Ho; Kang, Guen-Ho;
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This study investigated the effects of dietary supplementation of fermented apple pomace (FAP), fermented pear pomace (FPP), fermented orange pomace (FOP), and fermented Angelica keiskei Koidz pomace (FAKP) on performance, shelf life, fatty acid composition and cholesterol in broiler chickens. A total of 600, 1-day-old male broiler chicks (Cobb strain) were randomly divided into six groups with four replicates of 30 birds each. There were five treatment groups: control (C), FAP (1.0%, T1), FPP (1.0%, T2), FOP (1.0%, T3), and FAKP (1.0%, T4). The body weight of the broiler chickens fed FAP diet was higher (1,758 g) than the other treatments. There was no difference in the thiobarbituric acid reactive substances (TBARS) in chicken meat between all groups at days 1, 3, and 5 of storage, while the FAP-supplemented group displayed lower TBARS values at day 7. There was no significant difference in fatty acid composition between the groups but the cholesterol content of chicken meat was lower than the control groups. These results suggest the possibility that FAP could be used as a functional feed to improvement the quality performance of broiler chickens.
Fruit pomace;Angelica keiskei Koidz pomace;fermentation;chickens;
 Cited by
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