[논문]Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

Yong, Hae In; Kim, Hyun Jo; Jung, Samooel; Jayasena, Dinesh D.; Bae, Young Sik; Lee, Soo Kee; Jo, Cheorun

doi:10.5851/kosfa.2013.33.1.83

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.33 no.1, 2013년, pp.83 - 88

Yong, Hae In (Department of Animal Science and Biotechnology, Chungnam National University) , Kim, Hyun Jo (Department of Animal Science and Biotechnology, Chungnam National University) , Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) , Jayasena, Dinesh D. (Department of Animal Science and Biotechnology, Chungnam National University) , Bae, Young Sik (Department of Animal Science and Biotechnology, Chungnam National University) , Lee, Soo Kee (Department of Animal Science and Biotechnology, Chungnam National University) , Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)

Abstract ▼ AI-Helper

This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, ${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

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문제 정의

Thus, the objective of this study was to investigate the effect of providing wild grape as a dietary supplement on the antioxidative potential of broiler breast and leg meat.

제안 방법

A total of 36 one-day-old male Cobb broiler chicks (Cobb strain) were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. During the entire experiment, broilers were housed under 24 h fluorescent lighting, standard temperature, humidity, and ventilation conditions, and had ad libitum access to water and food. The broiler chicks were fed a commercial broiler starter diet (0-6 d), then, fed grower diets (7-21 d).

대상 데이터

At the end of week 3, broilers were reassigned to 3 different dietary treatments, and reared for a further 2 wks. Each treatment had 3 replicates, with 4 broilers in each replicate (total n = 36). Dietary treatments consisted of a control (commercial finisher diet with no supplementation), and finisher diets supplemented with 0.

데이터처리

Differences among the mean were determined using Duncan’s multiple range test with the significance defined as p<0.05.
Statistical analysis was performed using one-way analysis of variance (ANOVA). Differences among the mean were determined using Duncan’s multiple range test with the significance defined as p<0.

이론/모형

Total phenolic content was measured using the FolinCiocalteu method (Subramanian et al., 1965). A 0.

성능/효과

In conclusion, the present study demonstrated the bioavailability of wild grape as an antioxidative dietary source for broilers.
The results of this study indicate that the dietary supplementation of wild grape might enhance antioxidant activity and delay lipid oxidation in broiler meat.

후속연구

Triglycerides, cholesterol, and other nutritional ingredients also have an additional effect (Kang and Song, 1997). Hence, further studies are required to better understand the synthesis of cholesterol and the factors that influence the cholesterol content of broiler meat.

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