양파의 급여가 오리고기의 이화학적 특성에 미치는 영향

The study was conducted to investigate the effect of dietary onion supplementation on physicochemical properties of duck meat. The ducks were raised for 38 days(1,500 g of live weight) in paddle and slaughtered. Samples including breast and leg were stored at 4℃ for 12hrs and then used as experimental materials. The ducks were allotted into 3 treatments(C-0%, T1-3%, T2-6%) according to dietary supplementation of onion. The ducks meat were stored at 4±1℃ for 12 hrs. In proximate analyses, the moisture, crude protein and crude ash of breast muscle were significantly increased(p