심층수의 급여가 닭고기의 품질 특성에 미치는 영향

This study was conducted to investigate the effect of a deep sea water (DSW) supplement on the quality characteristics of chicken meat. One-day-old broiler chicks (Ross 308) were assigned to three groups and supplemented with water (control) or DSW diluted with deionized water at 1:40 (DSW1:40) and 1:20 (DSW1:20) ratios, respectively, for 28 d. The control was fed a basal diet containing 0.18% salt. Five birds were slaughtered from each group, and the breast meat was collected and stored at 4oC for 9 d. The DSW supplementation did not affect cholesterol content in the chicken meat. The DSW 1:40 supplement decreased fat content (p