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| Kim, Sam Churl; Chung, Yung Ho; Chung, Tae Ho; Choi, In Hag. |
| This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives) with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash), physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging), meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sea urchin shell; Proximate composition; Physicochemical properties; Meat color; Fatty acid. |
| Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27069 |
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| Joo, Young Ho; Kim, Sam Churl; Lee, Hyuk Jun; Jang, Woo Whan; Choi, In Hag. |
| We evaluated meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata (HC) with fermented red koji (FRK). In total, 240 one-day-old Pekin ducks (160 males and 80 females) were allocated to four diet treatments (control, 1% HC powder mixed with FRK, pelleted 1% HC with FRK, and coated pellets of 1% HC with FRK). At days 3 and 7 of storage, pH values were slightly influenced (p < 0.05) by different forms of HC with FRK, but was no influence at day 0 of storage day. Diet treatments with different forms of HC and FRK had an effect (p < 0.05) on TBARS values at 0, 3, and 7 days of storage and DPPH radical-scavenging activity at 0 days of storage, except for cooking loss. Overall, in breast... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Duck breast meat; Fermented red koji; Houttuynia cordata; Meat color; Meat quality.. |
| Ano: 2019 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44066 |
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