Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Duck-meat Intake on Adult Disease Risk Factors in Adult Human Males

  • Lee, Chang-Jin (Department of Sports and Leisure Studies, Konkuk Univerisity) ;
  • Lim, Young-Tae (Department of Golf Teaching, Konkuk Univerisity) ;
  • Kang, Sung-Ho (Department of Otolaryngology, Konkuk University) ;
  • Jung, Ho-Sung (Department of Emergency Medicine, Konkuk University) ;
  • Kim, Oun-Hyun (Department of Animal and Food Bioscience, Konkuk Univerisity) ;
  • Sung, Si-Heung (Department of Animal and Food Bioscience, Konkuk Univerisity) ;
  • Song, Hyuk (Department of Animal and Food Bioscience, Konkuk Univerisity)
  • Received : 2010.08.06
  • Accepted : 2010.12.08
  • Published : 2010.12.31
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Abstract

This study was conducted to evaluate the effects of duck-meat consumption on adult disease risk factors, including body compositions, hematological variables, and serum metabolic and lipid profiles in adult human males. To obtain results, 20 adult males aged 20 to 25 were subjected to a diet of 600 g/day of duck-meat for 4 wk, after which body composition, hematological variables, and serum metabolic and lipid profiles were investigated to determine if there was a relationship between duck-meat consumption and adult disease risk factors. The results revealed that high amounts of duck-meat intake did not negatively alter body indices such as body weight, fat mass, body mass index (BMI), % body fat or waste-to-hip ratio (WHR). Furthermore, there were statistically insignificant changes in the number of blood cells, although this number did increase significantly following intake of duck-meat. Moreover, general decreases in serum metabolic parameters were observed, but none of these changes were significant with the exception of the concentration of blood urea nitrogen (BUN). The serum concentrations of LDL-cholesterol also showed a statistically significant decrease by 5.86%. Therefore, this study suggests that the ingestion of duck-meat not only significantly increased the RBC count but also decreased BUN and LDL-cholesterol concentrations in adult males.

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References

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