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• W1995481505 abstract "본 실험은 <TEX>${alpha}$</TEX>-tocopherol(0, 50, 100, 200 IU/kg)과 selenium(0.3 ppm) 및 <TEX>${alpha}$</TEX>-tocopherol 100 IU/kg과 selenium 0.3 ppm을 혼합 급여한 육계의 생산성, 계육의 일반 성분, pH, TBARS, WHC, 전단력, 육색 및 지방산 조성에 미치는 영향을 알아보고자 수행하였다. 육계 360수를 공시하여 대조구와 <TEX>${alpha}$</TEX>-tocopherol 50 IU/kg 급여구를 T1, <TEX>${alpha}$</TEX>-tocopherol 100 IU/kg 급여구를 T2, <TEX>${alpha}$</TEX>-tocopherol 200 IU/kg 급여구를 T3, selenium 0.3 ppm/kg 급여구를 T4, <TEX>${alpha}$</TEX>-tocopherol 100 IU/kg과 selenium 0.3 ppm/kg 급여구를 T5 등 6개 처리구로 나누어 5주간 사양한 후 다리살 근육을 분석하였다. 육계의 증체량, 사료 섭취량 및 사료 요구율은 처리구간에 유의성이 없었다. 계육의 일반 성분중에 수분과 조단백질, 조회분은 처리구간에 유의성이 없었고, 조지방 함량은 대조구와 T1보다 처리구에서 높았다. pH, 보수성과 전단력은 모든 처리구에서 유의성은 없었다. TBARS는 대조구와 T1은 유의한 차이가 없으나, <TEX>${alpha}$</TEX>-tocopherol과 selenium 급여구에서 낮았으며, 특히 혼합급여구인 T5에서 TBARS 값이 유의하게 낮았다. 육색중 CIE <TEX>$L^*$</TEX>값과 <TEX>$b^*$</TEX>값은 처리구간에 유의성이 인정되지 않았으나, CIE <TEX>$a^*$</TEX>값은 T2, T3, T5에서 높았다(P<0.05). 지방산의 분석 결과, <TEX>${alpha}$</TEX>-tocopherol의 급여로 palmitic acid는 감소하고, oleic acid, linileic acid는 증가하여 포화지방산 함량은 줄고, 불포화지방산 함량이 증가하는 결과로 나타났다(P<0.05). 이상의 결과를 종합적으로 고찰해 볼때 <TEX>${alpha}$</TEX>-tocopherol과 selenium를 육계에 급여하면 육색과 지방의 산화를 억제하는 효과가 있음을 확인할 수 있어 계육의 저장성을 개선할 가능성이 있을 것으로 기대된다. The objective of this study was to evaluate the effects of different levels of <TEX>${alpha}$</TEX>-tocopherol and selenium in broiler diets on performance and physicochemical properties of chicken thigh meat. A total of 360 broiler chicks divided into six groups were fed a basal diet (control) or basal diet supplemented with 50 IU <TEX>${alpha}$</TEX>-tocopherol/kg (T1), 100 IU <TEX>${alpha}$</TEX>-tocopherol/kg (T2), 200IU <TEX>${alpha}$</TEX>-tocopherol/kg (T3), 0.3 ppm selenium/kg (T4), and 100 IU <TEX>${alpha}$</TEX>-tocopherol/kg + 0.3 ppm selenium/kg (T5) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all dietary treatments, except for crude fat, which was significantly lower in the treatment with <TEX>${alpha}$</TEX>-tocopherol or selenium, or both compared to control. The dietary <TEX>${alpha}$</TEX>-tocopherol and selenium supplementation had no significant effects on pH, CIE <TEX>$L^*$</TEX> (lightness), and <TEX>$b^*$</TEX> (yellowness) values but TBARS (thiobarbituric acid reactive substance) values were decreased (P<0.05) by the addition of <TEX>${alpha}$</TEX>-tocopherol and selenium. CIE <TEX>$a^*$</TEX> (redness) values increased significantly with added <TEX>${alpha}$</TEX>-tocopherol and selenium relative to the control (P<0.05). Likewise, changes in fatty acid composition in chicken thigh meat with the dietary supplementations with <TEX>${alpha}$</TEX>-tocopherol, selenium and their combination significantly increased (P<0.05) unsaturated fatty acid, whereas saturated fatty acid were decreased. It was concluded that the addition of 200 IU <TEX>${alpha}$</TEX>-tocopherol (T3) and 100 IU of <TEX>${alpha}$</TEX>-tocopherol plus 0.3 ppm selenium (T5) were most effectiveness in the improvements in the lipid oxidative stability of chicken meat when compared to the control." @default.
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• W1995481505 date "2011-06-30" @default.
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• W1995481505 title "Effects of Dietary Supplementation of α-Tocopherol and Selenium on Performance and Physicochemical Properties of Chicken Thigh Meat" @default.
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