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Effects of Dietary Radish Green and Spinach on Meat Quality and Lutein Accumulation in Broiler Tissue
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 Title & Authors
Effects of Dietary Radish Green and Spinach on Meat Quality and Lutein Accumulation in Broiler Tissue
Kang, Geun-Ho; Kim, Sang-Ho; Kim, Ji-Hyuk; Kang, Hwan-Ku; Kim, Dong-Wook; Cho, Soo-Hyun; Seong, Pil-Nam; Park, Beom-Young; Ham, Jun-Sang; Kim, Dong-Hun;
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 Abstract
This experiment was conducted to investigate the effects of dietary supplementation with lutein-containing materials on meat quality and lutein accumulation in broiler tissue. Broilers were subjected to one of the following treatments: C, basal diet (BD); T1, BD + 2.223% lutein from spinach extracted by ethanol fermentation; T2, BD + 2% radish green powder; T3, BD + 0.61% spinach powder; and T4, BD + 1.83% spinach powder. The weight gain, feed intake, and feed conversion did not differ among treatments. An evaluation of the color of the chicken breast meat revealed that the CIE value of the control was significantly (p<0.05) lower than that of the other treatments, whereas T4 had a significantly (p<0.05) lower CIE value and a higher (p<0.05) CIE value than the other treatments. The lipid oxidation (thiobarbituric acid reaction substances, TBARS) value was not significant among treatments. The results of a high performance liquid chromatography analysis revealed that the lutein peak was present only in the T4 liver tissue. These results showed that spinach powder (T4) affected meat color (CIE and ) however, TBARS and lutein accumulation were not affected.
 Keywords
chicken meat;lutein;meat quality;spinach;
 Language
Korean
 Cited by
1.
팽이버섯 균사체의 급여가 닭고기의 이화학적 특성과 영양성분에 미치는 영향,이상범;김지희;정수연;왕도;조성근;신택순;강한석;김윤칠;김선구;이홍구;

생명과학회지, 2013. vol.23. 7, pp.893-903 crossref(new window)
1.
Effects of Dietary Flammulina velutipes Mycelium on Physico-chemical Properties and Nutritional Components of Chicken Meat, Journal of Life Science, 2013, 23, 7, 893  crossref(new windwow)
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