[논문]Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat

Park, Sanghun; Kim, Yun-a; Lee, Sanghun; Park, Yunhwan; Kim, Nahee; Choi, Jungseok

doi:10.5851/kosfa.2021.e28

Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat 원문보기

Food science of animal resources, v.41 no.4, 2021년, pp.674 - 686

Park, Sanghun (Department of Animal Science, Chungbuk National University) , Kim, Yun-a (Department of Animal Science, Chungbuk National University) , Lee, Sanghun (Department of Animal Science, Chungbuk National University) , Park, Yunhwan (Department of Animal Science, Chungbuk National University) , Kim, Nahee (Department of Animal Science, Chungbuk National University) , Choi, Jungseok (Department of Animal Science, Chungbuk National University)

Abstract ▼ AI-Helper

This study aimed to enhance the quality of broiler breast meat by adding pig skin collagen to feed. A total of 50 Ross 308 broilers were classified according to the following feeding regime for two weeks: basal diet (NC), basal diet+0.1% fish collagen (PC), basal diet+0.1% pig skin collagen (T1), basal diet+0.5% pig skin collagen (T2), and basal diet+1.0% pig skin collagen (T3). The moisture content was the highest in the PC group, and the protein content was the lowest in the T1 group (p<0.05). The fat content was higher in the T1 and PC groups, whereas the ash content was higher in the T3 group (p<0.05). Drip loss was the highest in the NC group and the lowest in the T2 group (p<0.05). Lightness was low in groups T2 and T3, redness was low in groups T2 and PC, and yellowness was low in groups T1, T2, and PC (p<0.05). The collagen content of the chicken breast was the highest in the T3 group, and that of the skin was the highest in the T1 group (p<0.05). The texture characteristics of springiness, cohesiveness, chewiness, and hardness were the highest in the T3 group (p<0.05). In conclusion, the supplementation of a broiler diet with pig skin collagen was found to increase the collagen content of the breast meat, indicating the improved quality of the broiler breast meat.

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표/그림 (6)

표 Table 1. General components of breast meat from pig skin collagen-fed broilers
표 Table 2. Quality characteristics of breast meat from pig skin collagen-fed broilers
표 Table 3. Texture characteristics of breast meat from pig skin collagen-fed broilers
표 Table 4. Bone length, weight, and skin thickness of breast meat from pig skin collagen-fed broilers
표 Table 5. Analysis of fatty acids in breast meat from pig skin collagen-fed broilers (%)
표 Table 6. Analysis of free amino acids in breast meat from pig skin collagen-fed broilers (%)

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데이터처리

Statistical analysis was conducted using the General Linear Model (GLM) procedure of the SAS program (Statistical Analysis System 2002, Cary, NC, USA), and the significance of the comparisons between the means of the treatment groups was verified (p<0.05) using Duncan's multiple range test.

성능/효과

This study was conducted to investigate the quality of broiler breast meat after feeding broilers pig skin collagen, a byproduct of the pig farming industry, and to upgrade broiler breast meat to meet the consumer requirements
Therefore, the breast meat of pig skin collagen-fed broilers was of better quality than that of the NC group. Among them, T3 was considered to have the most improved broiler breast meat quality because it had the highest collagen content, best texture characteristics, and the lowest drip loss, despite the disadvantage of poor skin thickness. Research is needed to offset the disadvantages of poor skin thickness for higher meat quality.
As the pig skin collagen content increased in broiler feed, the collagen content, springiness, cohesiveness, chewiness, and hardness also gradually increased (p<0.05)
Bone weight was the highest in the T1 group, bone length was the shortest in the T3 group, and the skin also was the thinnest in the T3 group (p<0.05)
Drip loss was the highest in the negative control (p<0.05)
In terms of Hunter color, CIE L* and the CIE a* value were high in the NC and T1 groups (p<0.05), and the CIE b* was low in the T1 group (p<0.05)
The protein content was highest in the NC and T3 groups (p<0.05)
05). Therefore, the breast meat of pig skin collagen-fed broilers was of better quality than that of the NC group. Among them, T3 was considered to have the most improved broiler breast meat quality because it had the highest collagen content, best texture characteristics, and the lowest drip loss, despite the disadvantage of poor skin thickness.

후속연구

Among them, T3 was considered to have the most improved broiler breast meat quality because it had the highest collagen content, best texture characteristics, and the lowest drip loss, despite the disadvantage of poor skin thickness. Research is needed to offset the disadvantages of poor skin thickness for higher meat quality.

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