Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/30771 |
Resumo: | We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p < 0.05) by both the number of storage days and the dietary supplementation, with reduced TBARS activity noted in the treatment group after 7 days of storage. There was no significant impact (p > 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p < 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh meat after 7 days of storage. |
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Acta Scientiarum. Animal Sciences (Online) |
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Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storagefermented red ginseng marcred-kojipHTBARSmeat colorthigh meat.We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p < 0.05) by both the number of storage days and the dietary supplementation, with reduced TBARS activity noted in the treatment group after 7 days of storage. There was no significant impact (p > 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p < 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh meat after 7 days of storage. Editora da Universidade Estadual de Maringá2016-08-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/3077110.4025/actascianimsci.v38i3.30771Acta Scientiarum. Animal Sciences; Vol 38 No 3 (2016); 275-279Acta Scientiarum. Animal Sciences; v. 38 n. 3 (2016); 275-2791807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/30771/pdfCopyright (c) 2016 Acta Scientiarum. Animal Sciencesinfo:eu-repo/semantics/openAccessJi, Joong GuChoi, In Hag2022-02-17T21:50:39Zoai:periodicos.uem.br/ojs:article/30771Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2022-02-17T21:50:39Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage |
title |
Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage |
spellingShingle |
Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage Ji, Joong Gu fermented red ginseng marc red-koji pH TBARS meat color thigh meat. |
title_short |
Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage |
title_full |
Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage |
title_fullStr |
Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage |
title_full_unstemmed |
Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage |
title_sort |
Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage |
author |
Ji, Joong Gu |
author_facet |
Ji, Joong Gu Choi, In Hag |
author_role |
author |
author2 |
Choi, In Hag |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Ji, Joong Gu Choi, In Hag |
dc.subject.por.fl_str_mv |
fermented red ginseng marc red-koji pH TBARS meat color thigh meat. |
topic |
fermented red ginseng marc red-koji pH TBARS meat color thigh meat. |
description |
We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p < 0.05) by both the number of storage days and the dietary supplementation, with reduced TBARS activity noted in the treatment group after 7 days of storage. There was no significant impact (p > 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p < 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh meat after 7 days of storage. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-08-08 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/30771 10.4025/actascianimsci.v38i3.30771 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/30771 |
identifier_str_mv |
10.4025/actascianimsci.v38i3.30771 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/30771/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2016 Acta Scientiarum. Animal Sciences info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2016 Acta Scientiarum. Animal Sciences |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 38 No 3 (2016); 275-279 Acta Scientiarum. Animal Sciences; v. 38 n. 3 (2016); 275-279 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315361713094656 |