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Effects of Dietary Supplementation of Mulberry Leaves Powder on Chicken Meat Quality Stored during Cold Storage
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 Title & Authors
Effects of Dietary Supplementation of Mulberry Leaves Powder on Chicken Meat Quality Stored during Cold Storage
Park, Chang-Ill; Kim, Young-Jik;
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 Abstract
This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p<0.05). The TBARS and VBN were significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). T3 results in much better TBARS and VBN than other treatment groups. Especially, T3 was significantly (p<0.05) more effective in improving self life compared to other treatment groups. Heating loss and drip loss were no significantly different among treatment group. In conclusion, these data indicate that supplementation of 3% mulberry leaves powder were most effective in decreasing TBARS and VBN.
 Keywords
mulberry leaves powder;TBARS;VBN;
 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)
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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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