Abstract
We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p < 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh meat after 7 days of storage.
Highlights
Red ginseng is fresh ginseng that is harvested after six years, processed by steaming with water at 98–100°C followed by drying (Kim & In, 2010)
Neither treatment group nor the storage duration had a significant (p > 0.05) effect on pH. These results suggest dietary supplementation with the combination of fermented ginseng marc and red-koji had no impact on meat pH
We evaluated the effect of the addition of 1% fermented red ginseng marc combined with red-koji powder to broiler diets, on lipid oxidation (TBARS) after meat storage
Summary
Red ginseng is fresh ginseng that is harvested after six years, processed by steaming with water at 98–100°C followed by drying (Kim & In, 2010). Red ginseng marc is a by-product generated after hot water extraction of red ginseng and is often. The benefits of red ginseng marc have been studied. These benefits may be linked to the presence of bioactive components such as saponins, polysaccharides, and alkaloids, which are retained in red ginseng marc after extraction. A previous study found that supplementing the diet of laying hens with Korean ginseng root extract had no adverse effects on either egg quality, or productivity (Yildirim, Şekeroglu, Eleroglu, Şen, & Duman, 2013). Kim, Lee, and Choi (2014) explored the antioxidant effects of red ginseng marc, as a dietary supplement, on meat quality of broilers A previous study found that supplementing the diet of laying hens with Korean ginseng root extract had no adverse effects on either egg quality, or productivity (Yildirim, Şekeroglu, Eleroglu, Şen, & Duman, 2013). Kim, Lee, and Choi (2014) explored the antioxidant effects of red ginseng marc, as a dietary supplement, on meat quality of broilers
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