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Effects of Dietary Supplementation of Mulberry Leaves Powder on Carcass Characteristics and Meat Color of Broiler Chicken
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 Title & Authors
Effects of Dietary Supplementation of Mulberry Leaves Powder on Carcass Characteristics and Meat Color of Broiler Chicken
Park, Chang-Ill; Kim, Young-Jik;
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 Abstract
This study was conducted in order to investigate the effects of supplementation diets of mulberry leaves powder on performance, carcass characteristics, blood characteristics, and meat color of chicken meat. Broiler chicks were fed diets containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3) for five weeks. The weight gain, feed intake, and feed conversion were no significant difference among treatment groups. The carcass weight, carcass ratio, gizzard, cecum, heart, and abdominal fat weight were not significantly different. The liver weight significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). The total cholesterol and LDL-cholesterol concentration of the control were higher than T3, but the HDL-cholesterol concentration, glucose, and albumin of the control were lower than those of the treatment groups (p<0.05). However, there were no significant difference in GPT and triglyceride concentration among treatments. In meat color, the CIE and value of treatment groups (T3) showed significantly higher value compared to the control, however, no difference in the CIE values was observed among treatment groups. In conclusion, these data indicate that 3% mulberry leaves powder supplementation was most effective in decreasing the total cholesterol and LDL-cholesterol as well as increasing the HDL-cholesterol, glucose, and albumin concentration.
 Keywords
mulberry leaves powder;carcass characteristics;blood cholesterol;
 Language
Korean
 Cited by
1.
개똥쑥의 첨가가 계육의 품질 특성에 미치는 영향,이혜진;이수정;김인성;오수정;김정균;성낙주;

농업생명과학연구, 2014. vol.48. 3, pp.235-250 crossref(new window)
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