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Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat
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 Title & Authors
Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat
Kim, Young-Jik;
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This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE and values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.
garlic by-products;total phenol contents;DPPH radical scavenging activity;TBARS;physico-chemical properties;chicken meat;
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