뽕잎 분말의 첨가 급여가 계육의 냉장저장 중 품질에 미치는 영향

This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobar-bituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat, One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at 4oC for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p