사료에 Conjugated Linoleic Acid 첨가수준이 계육의 품질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김영직 윤용범
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제3호, 251~255쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.08.31

영문 초록

This study was conducted to determine the effects of dietary supplementation with CLA (0, 0.5, 1.0, 1.5, and 2.0%) on the proximate composition, sensory evaluation, pH, TBARS, cooking loss, WHC, shear force and objective color of chicken meat. Two hundred broiler chickens (Arbor Acre Broiler, male) were randomly assigned to five groups, fed for five weeks, and slaughtered. The proximate composition and crude protein of thigh muscle from the 1.5% and 2.0% CLA groups were significantly higher than the other groups (p

키워드

CLA sensory evaluation pH meat color broiler