로즈마리와 α-Tocopherol Acetate의 급여가 육계의 생산성 및 냉장 저장 중 계육의 품질에 미치는 영향

The effects of rosemary and α-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5g rosemary/kg (T1), 10g rosemary/kg (T2), 200mg α-tocopherol/kg (T3), or 5g rosemary/kg + 200mg α-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at 4℃ for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p