학술저널
소나무껍질 추출물(피타민)을 섭취한 닭고기의 품질 및 저장성
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제4호
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2009.10430 - 436 (7 pages)
- 7
커버이미지 없음
A component of pine bark extract, pitamin, is known as an antioxidant and antimicrobial agent that exerts a variety of physiological effects; this compound has also been used widely in human beings. A 35-day trial was conducted to determine the influence of dietary pitamin premix via a sensory evaluation and evaluations of the TBARS, and meat quality in broiler chicken. We used 4 treatments groups: Control, Antibiotics, Pitamin premix 0.1%, and Pitamin premix 0.2%. The amino acid and protein contents in chicken breast muscle did not differ among the treatment groups. The pH of broilers fed on diets containing pitamin premix was lower (p
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