Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Deep Sea Water Supplementation on the Quality Characteristics of Chicken Meat

심층수의 급여가 닭고기의 품질 특성에 미치는 영향

  • Kang, Sun-Moon (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Ik-Sun (Department of Animal Products and Food Science, Kangwon National University) ;
  • Ohh, Sang-Jip (Department of Animal Resource Science, Kangwon National University) ;
  • Kim, Gur-Yoo (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
  • 강선문 (강원대학교 동물식품응용과학과) ;
  • 이익선 (강원대학교 동물식품응용과학과) ;
  • 오상집 (강원대학교 동물자원과학과) ;
  • 김거유 (강원대학교 동물식품응용과학과) ;
  • 이성기 (강원대학교 동물식품응용과학과)
  • Received : 2010.09.08
  • Accepted : 2011.01.14
  • Published : 2011.02.28
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Abstract

This study was conducted to investigate the effect of a deep sea water (DSW) supplement on the quality characteristics of chicken meat. One-day-old broiler chicks (Ross 308) were assigned to three groups and supplemented with water (control) or DSW diluted with deionized water at 1:40 (DSW1:40) and 1:20 (DSW1:20) ratios, respectively, for 28 d. The control was fed a basal diet containing 0.18% salt. Five birds were slaughtered from each group, and the breast meat was collected and stored at $4^{\circ}C$ for 9 d. The DSW supplementation did not affect cholesterol content in the chicken meat. The DSW 1:40 supplement decreased fat content (p<0.05), water-holding capacity (p<0.05), and sodium and potassium contents (p<0.05) but increased unsaturated fatty acid content (p<0.05) and the $L^*$ value (p<0.05) of the meat. The DSW 1:20 supplement increased the $a^*$ value (p<0.05) but decreased thiobarbituric acid reactive substance inhibition, the $L^*$ value (p<0.05), and the $b^*$ value (p<0.05) in chicken meat. However, the DSW 1:20 supplement did not affect water-holding capacity, fatty acid composition, or mineral content. DSW supplementation at a higher concentration increased red color but decreased lipid oxidation stability. However, further studies are needed to support our findings.

본 연구는 육계에게 심층수를 급여했을 때 도축 후 닭고기의 품질 특성에 미치는 영향을 구명하고자 실시하였다. 1일령 육용 병아리(Ross 308)를 음용수의 종류에 따라 세 처리구로 나누어 각각 식수(대조구)와1:40 및 1:20(심층수:증류수)의 비율로 희석한 심층수들을 28일 동안 급여하였으며, 대조구의 경우 0.18% 소금이 첨가된 기초사료를 급여하였다. 육성 완료 후 각 처리구마다 5수씩 도살하여 가슴육을 채취한 후 $4^{\circ}C$에서 9일 동안 저장하였다. 그 결과, 1:40 및 1:20 심층수의 급여 모두 닭고기의 콜레스테롤 함량에 영향을 미치지는 못하였다. 하지만 1:40으로 희석한 심층수를 급여시 지방 함량, 보수력, 나트륨과 칼륨 함량이 감소하였으나(p<0.05), 불포화지방산 함량과 명도는 증가하였다(p<0.05). 1:20으로 희석한 심층수의 경우 적색도가 증가하였으나(p<0.05), 명도와 황색도(p<0.05), TBARS 억제력은 감소하였다. 반면에 보수력, 지방산 조성과 무기질 함량에는 영향을 미치지 못하였다. 따라서 심층수의 급여 농도가 증가함에 따라 닭고기의 육색이 더 붉어졌으나, 지방산화 안정성은 감소하였다. 하지만 다른 육질 항목들에 대한 급여 효과를 명확히 알기 위해서는 추가 연구가 필요하다고 판단된다.

Keywords

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