활성탄과 어유의 첨가가 계육의 이화학적 특성에 미치는 영향

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the feed efficiency, blood-cholesterol, proximate composition, pH and minerals in breast and thigh of chicken meat. Borilers were randomly assigned to one of the five dietary treatment; 1) Control(commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1 % fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4±1℃. When broilers were fed with dietary activated carbon and fish oil, the feed efficiency of birds were higher compared with that of control diet. The blood cholesterol was tended to decrease in dietary activated carbon and fish oil(p0.05). The pH of all treatments significantly increased during the storage periods. The activated carbon and fish oil diet increased the calcium, potassium and sodium content of chicken meat, and tended to increase total mineral contents.