Lutein과 Apocarotenoic Acid Ethyl Ester 급여가 계육의 저장중 지질 산화에 미치는 영향

This study was carried out to investigate the influence of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation on the antioxidation of broiler meat. The broilers fed with 10 ppm or 20 ppm xanthophylls were raised for 6 weeks and then slaughtered. The broiler meats were stored at 3℃ for 9 days and frozen at -18℃ for 4 months until analysis, respectively. The pH of all treatments significantly(p0.05). Consequently, this results indicated that the antioxidant activity of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation was more effective.