로즈마리와 α-Tocopherol Acetate의 급여가 육계의 생산성 및 냉장 저장 중 계육의 품질에 미치는 영향

Abstract

본 시험은 육계 300수를 로즈마리와 <TEX>$\alpha$</TEX>-tocopherol acetate를 급여하여 5주간 사육한 육계의 생산성과 계육의 TBARS, 총미생물수, pH, 및 육색을 조사하였다. 육질 분석은 계육을 냉장 보관하면서 실험하였다. 시험구는 무첨가구를 대조구(Control)로 하고, 로즈마리 5 g/kg 급여구를 T1, 로즈마리 10 g/kg 급여구를 T2, <TEX>$\alpha$</TEX>-tocopherol acetate 200 mg/kg 급여구를 T3, 그리고 로즈마리 5 g/kg과 <TEX>$\alpha$</TEX>-tocopherol acetate 200 mg/kg 급여구를 T4 등 5개 처리구로 나누어 사양하였다. 육계의 증체량, 사료섭취량 및 사료요구율 등의 생산성은 유의성이 없었다. TBARS는 모든 처리구에서 저장기간이 경과하면서 증가하였고, T2, T3 및 T4에서 대조구와 T1보다 유의하게 낮아 로즈마리와 <TEX>$\alpha$</TEX>-tocopherol은 저장성을 향상시키는 결과이었다. 로즈마리 급여량이 많은 T2가 T1보다, 로즈마리와 <TEX>$\alpha$</TEX>-tocopherol 혼합 급여구에서 TBARS는 낮았다. pH는 저장기간이 지남에 따라 감소하였고, 처리구간의 유의성은 없었다. 총미생물수는 저장기간이 지나면서 모든 처리구에서 증가하였고, <TEX>$\alpha$</TEX>-tocopherol은 미생물의 감소 효과는 없으나 로즈마리와 로즈마리, <TEX>$\alpha$</TEX>-tocopherol 혼합 급여는 대조구와 T3보다 유의하게 낮았다(p<0.05). 육색은 <TEX>$L^*$</TEX>, <TEX>$a^*$</TEX>, 및 <TEX>$b^*$</TEX> 값은 저장하면서 모두 감소하였고, 로즈마리와 로즈마리, <TEX>$\alpha$</TEX>-tocopherol 혼합 급여구에서 <TEX>$a^*$</TEX>값이 유의하게 높았다(p<0.05). 로즈마리 및 로즈마리와 <TEX>$\alpha$</TEX>-tocopherol의 급여구에서 항산화 및 육색의 산화 안정성이 향상되었고, 혼합 급여구에서 시너지 효과가 있었다. The effects of rosemary and <TEX>$\alpha$</TEX>-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg <TEX>$\alpha$</TEX>-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg <TEX>$\alpha$</TEX>-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at <TEX>$4^{\circ}C$</TEX> for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and <TEX>$\alpha$</TEX>-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher <TEX>$a^*$</TEX>), while no differences in <TEX>$L^*$</TEX> and <TEX>$b^*$</TEX> values were found. A synergistic effect was obtained from the combination of rosemary with <TEX>$\alpha$</TEX>-tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.