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Effects of Supplementation of Macsumsuk and Herb Resources on Growth Performances and Meat Quality of Broiler Chickens
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 Title & Authors
Effects of Supplementation of Macsumsuk and Herb Resources on Growth Performances and Meat Quality of Broiler Chickens
Kim, Byung-Ki; Jung, Dae-Jin; Hwang, Eun-Gyeong; Choi, Chang-Bon;
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The current study was conducted to investigate the effect of macsumsuk and herb resources on the performances and meat quality of broiler chickens. Six hundreds (600) broiler chickens were randomly allocated into four groups (4 groups50 chickens/group3 replica), Control, Treatment 1 (T1; 0.3% macsumsuk), Treatment 2 (T2; 0.3% herb resources), and Treatment 3 (T3; 0.3% macsumsuk + 0.3% herb resources) and fed for 5 wk. T2 group showed higher total body weight gain and average daily gain of 1,812.5 g and 51.79 g, respectively, than the other groups. Control group showed the highest (p<0.05) mortality (8%) and total blood cholesterol (111.8 mg/dL) among experimental groups. T3 group (6.71 mg/dL) showed the highest (p<0.05) while control group (4.50 mg/dL) showed the lowest (p<0.05) in blood IgG levels. Cooking loss was 17.08, 16.14, 16.55, and 15.25%, shear force value was 1.91, 1.52, 1.55, and 1.47 , and water holding capacity (WHC) was 54.40, 55.97, 56.01, and 55.70% for Control, T1, T2, and T3, respectively. Cholesterol contents in breast meat of Control (88.91 mg/100 g) chickens showed the highest (p<0.05) levels comparing to either T1 (83.59 mg/dL), T2 (82.41 mg/dL), or T3 (80.81 mg/dL) chickens. In conclusion, the current study implies that feeding macsumsuk and herb resources to broiler chickens could decrease cholesterol contents in breast meat.
macsumsuk;herb resources;broiler chickens;growth performances;meat quality;
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