소나무껍질 추출물(피타민)을 섭취한 닭고기의 품질 및 저장성

• 발행기관: 한국축산식품학회
• 저자명: 박병성
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제4호, 430~436쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.10.31

영문 초록

A component of pine bark extract, pitamin, is known as an antioxidant and antimicrobial agent that exerts a variety of physiological effects; this compound has also been used widely in human beings. A 35-day trial was conducted to determine the influence of dietary pitamin premix via a sensory evaluation and evaluations of the TBARS, and meat quality in broiler chicken. We used 4 treatments groups: Control, Antibiotics, Pitamin premix 0.1%, and Pitamin premix 0.2%. The amino acid and protein contents in chicken breast muscle did not differ among the treatment groups. The pH of broilers fed on diets containing pitamin premix was lower (p

키워드

pine bark extracts pitamin antibiotics chicken meat TBARS