- Volume 25 Issue 11
DOI QR Code
Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers
- Lee, Kyung-Haeng (Department of Food and Nutrition, Korea National University of Transportation) ;
- Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
- Kim, Hyun-Joo (Department of Animal Science and Biotechnology, Chungnam National University) ;
- Kim, Il-Suk (Department of Animal Resources Technology, Gyungnam National University of Science and Technology) ;
- Lee, Jun-Heon (Department of Animal Science and Biotechnology, Chungnam National University) ;
- Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
- Received : 2012.05.11
- Accepted : 2012.08.15
- Published : 2012.11.01
This study was performed to investigate the combined effect of dietary supplementation of gallic and linoleic acid (GL) on the antioxidative effect and quality of thigh meat from broilers. Broilers received 3 dietary treatments: i) commercial finisher diet (control), ii) 0.5% GL (gallic:linoleic acid = 1 M:1 M), and iii) 1.0% GL during the 22 to 36 d. The pH value of broiler thigh meat was increased by GL supplementation. Water holding capacity of the thigh meat was enhanced by the 1.0% dietary GL supplementation. Antioxidative effect (total phenolic content, DPPH radical scavenging activity,
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