BREAST MEAT QUALITY OF BROILERS FED FERMENTED RED GINSENG MARC POWDER MIXED WITH RED-KOJI DURING STORAGE

Authors

  • Sam Churl Kim Division of Applied Life Science (BK21Plus, Institute of Agriculture and Life Science), Gyeongsang National University, Jinju, SouthKorea
  • Gee Dong Lee Department of Food Science and Biotechnology, Joongbu University, Geumsan-gun, South Korea
  • In Hag Choi Department of Companion Animal & Animal Resources Science, Joongbu University, Geumsan-gun, South Korea

DOI:

https://doi.org/10.9755/ejfa.2016-01-079

Keywords:

Fermented red ginseng marc powder, Red-koji, Red ginseng marc, Meat color, DPPH radical-scavenging activity

Abstract

The breast meat quality of broilers fed four different types of red ginseng marc (DTRG) during storage was investigated in this study. The experiment had a completely randomized design with four groups and four replicates; 240 Arbor Acres broiler chicks (160 male and 80 female) were used. The groups consisted of the control, 2% red ginseng marc, 1% fermented red ginseng marc with red-koji, and 2% liquid red ginseng. No remarkable effects on pH values of breast meat were observed in groups fed DTRG during storage (but not the group fed 1% fermented red ginseng combined with red-koji). Both groups and storage had a significant effect (p< 0.05) on L*, a*, and b* values (but not L* values at 7 days, a* values at 1 day, and b* values at 7 days or L* values in T3 groups and a* values in T1 groups over storage). DPPH radical-scavenging activity showed significant differences (p< 0.05) between groups and storage days. In conclusion, diets supplemented with 1% fermented red ginseng powder combined with red-koji is helpful in improving DPPH radical-scavenging activity (antioxidant effect) in broiler breast meat, possibly because of the saponins present in red ginseng marc.

Downloads

Download data is not yet available.

Published

2017-11-04

How to Cite

Kim, S. C., G. D. Lee, and I. H. Choi. “BREAST MEAT QUALITY OF BROILERS FED FERMENTED RED GINSENG MARC POWDER MIXED WITH RED-KOJI DURING STORAGE”. Emirates Journal of Food and Agriculture, vol. 28, no. 4, Nov. 2017, pp. 283-7, doi:10.9755/ejfa.2016-01-079.

Issue

Section

Short Communication