육계에서 프로안토시아니딘 (Proanthocyanidin)의 사료 내 첨가 급여가 생산성, 혈액특성, 면역조절능 및 닭고기 품질에 미치는 영향

Abstract

This experiment was conducted to investigate the effects of dietary supplementation of grape seed proanthocyanidin on growth performance, blood characteristics, immunomodulation, and meat quality in broiler chicks. A total of two hundred forty two 1-d-old male broiler chicks (Ross 308) were divided into 4 groups with 6 replicates of 10 birds each. The four dietary treatments fed for 6 weeks were : NC (no antibiotics), PC (avilamycin 10 ppm and salinomycin 60 ppm), and grape seed proanthocyanidin treated groups (10 ppm or 100 ppm). The final body weight and body weight gain were significantly increased in PC and proanthocyanidin treated groups compared to NC (p<0.05), and were linearly increased by increasing the level of proanthocyanidin (p<0.05). The feed conversion ratio in all treated group was significantly improved as compared to that of NC (p<0.05). No significant difference among the all groups were observed on blood leukocyte profile. But total white blood cell (WBC), heterophil, lymphocyte, and stress indicator (heterophil : lymphocyte ratio) tended to be decreased by increasing the level of supplemental proanthocyanidin. The levels of blood urea nitrogen (BUN), creatinine, total protein, albumin, globlulin, aspatate aminotransferase (AST), and alanine aminotransferase (ALT), which used as the blood biochemical parameters of liver and kidney damages were significantly decreased or tended to be decreased in proanthocyanidin treated groups than those of NC (p<0.05). No significant difference among the all groups were observed on chemical composition of breast meat. Redness (a) and yellowness (b) among meat color were higher those of control (p<0.05). Water holding capacity and cooking yield were significantly increased or tended to be increased in proanthocyanicint treated groups than those of NC (p<0.05). And thiobarbituric acid reactive substances (TBARS) values of chicken breast meat during storage period were linearly decreased by increasing the level of supplemental turmeric extract (p<0.05). In conclusion, the dietary supplementation of proanthocyanidin improved the growth performance and health states by controling of reactive oxygen species toxicity. Furthermore, the grape seed proanthocyanidin decreased the chicken breast meat deterioration in relation to storage period. These results suggest the possibility that proanthocyanidin could be used as a functional feed additive for high quality chicken meat production in broiler chicks.