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논문 상세정보

Changes of Cholesterol and Selenium Levels, and Fatty Acid Composition in Broiler Meat Fed with Garlic Powder

Abstract

Effect of garlic on cholesterol and selenium (Se) levels, and fatty acid composition in the broiler chicks (Indian River) fed diet containing 0, 2, 4, 6, and 10% lyophilized garlic powder (GA) for 6 weeks were determined. Supplementation of garlic powder significantly decreased cholesterol level in broiler compared to the control (p0.05) among treatment groups. Percentages of $C_{16:0}$ and $C_{18:1}$ were gradually decreased ($C_{16:0}$;20.62% of total fatty acid in the control to 17.71 % in 10% GA; $C_{18:1}$;34.08% in the control to 30.71 % in 10% GA), while that of $C_{18:2}$ was increased from 28.69% in the control to 35.89% of 10% GA diet (p<0.0l). These results demonstrate some active components of garlic reduce cholesterol level and affect fatty acid metabolism.

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참고문헌 (18)

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이 논문을 인용한 문헌 (9)

  1. 2006. "" Food science and biotechnology, 15(2): 248~253 
  2. 2006. "" Food science and biotechnology, 15(3): 431~436 
  3. 2007. "" Food science and biotechnology, 16(5): 822~827 
  4. 2008. "" Journal of food science and nutrition, 13(4): 327~333 
  5. 2008. "" Journal of food science and nutrition, 13(4): 334~339 
  6. 2009. "" Food science and biotechnology, 18(5): 1279~1283 
  7. Kim, Young-Jik 2010. "Effects of Dietary Supplementation of Garlic By-products on Performance and Carcass Characteristic of Chicken Meat" 한국가금학회지 = Korean journal of poultry science, 37(3): 221~228 
  8. Kim, Young-Jik 2010. "Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat" Korean journal for food science of animal resources = 한국축산식품학회지, 30(5): 860~866 
  9. Lee, Youn-Ri ; Woo, Koan-Sik ; Hwang, In-Guk ; Kim, Hyun-Young ; Lee, Sang-Hoon ; Lee, Jun-Soo ; Jeong, Heon-Sang 2012. "Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(2): 278~282 

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