정어리유의 급여가 계육의 저장성 및 가공 특성에 미치는 영향

This study was conducted to investigate the influence of dietary sardine oil on storage and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% sardine oil) 3) T2(commercial feed with 2% sardine oil) and 4) T3(commercial feed with 4% sardine oil). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4±1℃. The storage and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 3, 7 and 10 days. The pH of all treatments significantly increased during the storage periods (p