๋ณธ ์ฐ๊ตฌ๋ FVM์ด ๋ญ๊ณ ๊ธฐ์ ์ดํํ์ ํน์ฑ๊ณผ ์์์ฑ๋ถ์ ๋ฏธ์น๋ ์ํฅ์ ์กฐ์ฌํ๊ธฐ ์ํ์ฌ ์ํ๋์๋ค. ์ง์ญ์ ๋ฒ์ฏ์ฌ๋ฐฐ ๋์ฅ์์ FVM์ ์๊ฑฐํ์ฌ ๊ฑด์กฐ๊ณผ์ ์ ๊ฑฐ์น ๋ค์ ๋ถ์ํ์ฌ ์ฌ์ฉํ์๋ค. ๋ถํ ํ 1์ฃผ๋ น์ ์ก๊ณ ๋ณ์๋ฆฌ 96์๋ฅผ 4๊ฐ ๊ทธ๋ฃน์ผ๋ก ๋๋์ด ๋์กฐ๊ตฌ(C)๋ ๊ธฐ์ด์ฌ๋ฃ๋ง ๊ธ์ฌํ์๊ณ , ์ํ 1๊ตฌ(T1)๋ ๊ธฐ์ด์ฌ๋ฃ์ FVM 1%๋ฅผ, ์ํ 2๊ตฌ(T2)๋ FVM 3%๋ฅผ, ์ํ 3๊ตฌ(T3)๋ FVM 5%๋ฅผ 6์ฃผ ๋์ ๊ธ์ฌํ์๋ค. 7์ฃผ๋ น์ ๋๊ณํ ๋ค์ ๊ฐ์ด๊ทผ์ก๊ณผ ๋ํด๊ทผ์ก์ ์ฑ์ทจํ์ฌ ๋ถ์ํ์๋ค. ์ก์์ ๋ช
๋(<TEX>$L^*$</TEX>)๊ฐ์ FVM 3%, 5% ์ฒจ๊ฐ ์ ๊ฐ์ด๊ทผ์ก์์ ๋๊ฒ ๋ํ๋ฌ์ผ๋ฉฐ(p<0.05), ๋ค๋ฆฌ๊ทผ์ก์์๋ 3%์์ ๋๊ฒ ๋ํ๋ฌ๋ค(p<0.05). ํฉ์๋(<TEX>$b^*$</TEX>)๋ FVM ์ฒจ๊ฐ์์ค์ด ์ฆ๊ฐ๋ ์๋ก ๊ฐ์ด, ๋ค๋ฆฌ๊ทผ์ก์์ ๋๊ฒ ๋ํ๋ฌ๋ค(p<0.05). ๋ชจ๋ FVM ์ฒจ๊ฐ ์์ค์์ ๊ฐ์ด๊ทผ์ก์ ๊ฐ์ด๊ฐ๋์ ๋์์ก๊ณ (p<0.05), ๋ณด์๋ ฅ์ ๋ฎ์์ก์ผ๋(p<0.05), ๋ค๋ฆฌ๊ทผ์ก์์๋ ์ฐจ์ด๊ฐ ์์๋ค. ๊ทธ๋ฆฌ๊ณ ์ด ์๋ถํจ๋์์๋ ๊ฐ์ด, ๋ค๋ฆฌ๊ทผ์ก ๋ชจ๋ ๋์กฐ๊ตฌ ๋ฐ ์ฒ๋ฆฌ๊ตฌ๊ฐ์ ์ํฅ์ด ์์๋ค. ์์ฉ์ฑ ๋จ๋ฐฑ์ง์ ์ฉํด์ฑ์ FVM ์ฒจ๊ฐ ์์ค์ด ์ฆ๊ฐ๋ ์๋ก ๊ฐ์ด๊ทผ์ก๊ณผ ๋ค๋ฆฌ๊ทผ์ก์์ ๋์กฐ๊ตฌ์ ๋นํ์ฌ ๋ฎ์์ก๊ณ (p<0.05), ์ผ์ฉ์ฑ ๋จ๋ฐฑ์ง์ ์ฉํด์ฑ์ ๊ฐ์ด๊ทผ์ก์์๋ 1%์ 3%, ๋ค๋ฆฌ๊ทผ์ก์์๋ 3%์ 5%์์ ๋์กฐ๊ตฌ์ ๋นํ์ฌ ์ ์ํ๊ฒ ๋์์ก๋ค(p<0.05). ๊ฐ์ด๊ทผ์ก์ ์กฐ์ง๋ฐฉ ํจ๋์ FVM ์ฒจ๊ฐ์์ค์ด ์ฆ๊ฐ๋ ์๋ก ๋ฎ์์ง ๋ฐ๋ฉด(p<0.05), ๋ค๋ฆฌ๊ทผ์ก์ ์กฐ์ง๋ฐฉ ํจ๋์ ๋์์ก๋ค(p<0.05). ์ง๋ฐฉ์ฐ ์กฐ์ฑ์ FVM์ 3%์ 5%๋ฅผ ์ฒจ๊ฐํ ๊ฒฝ์ฐ ๊ฐ์ด๊ทผ์ก์ ํฌํ ์ง๋ฐฉ์ฐ ํจ๋์ ๋์กฐ๊ตฌ์ ๋น๊ตํ์ฌ ์ ์ํ๊ฒ ๋ฎ์ถ๊ณ (p<0.05), ๋ถํฌํ ์ง๋ฐฉ์ฐ์ ํจ๋์ ์ ์ํ๊ฒ ๋์๋ค(p<0.05). ์๋ฏธ๋
ธ์ฐ ํจ๋์ ๊ฐ์ด๊ทผ์ก(glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, tyrosine, valine)์์๋ FVM์ ์ฒจ๊ฐ์์ค์ด ์ฆ๊ฐํ ์๋ก ๋์์ก์ผ๋ฉฐ, ๋ค๋ฆฌ๊ทผ์ก(glutamic acid, lysine, methionine, serine, threonine)์ FVM ์ฒ๋ฆฌ๊ตฌ์์ ๋์กฐ๊ตฌ๋ณด๋ค ๋์์ง๋ ๊ฒฝํฅ์ ๋ณด์๋ค. ์ด์์ ๊ฒฐ๊ณผ๋ฅผ ์ข
ํฉํด๋ณผ ๋ FVM์ 3%์ 5% ์ฒจ๊ฐ๊ธ์ฌ๋ ์ก๊ณ์ ์์ด์ ๋ช
๋์ ํฉ์๋, ์ผ์ฉ์ฑ ๋จ๋ฐฑ์ง ์ฉํด์ฑ, ํฌํ์ง๋ฐฉ์ฐ ๋ฐ ๋ถํฌํ ์ง๋ฐฉ์ฐ ํจ๋, ์ค๋ฉ๊ฐ-6์ ๋ํ ์ค๋ฉ๊ฐ-3 ๋น์จ, ์ ๋ฆฌ์๋ฏธ๋
ธ์ฐํจ๋์ ๊ฐ์ ์ํฌ ์ ์์ ๊ฒ์ผ๋ก ์ฌ๋ฃ๋๋ค. The purpose of this study was to evaluate the effects of dietary Flammulina velutipes mycelium (FVM) on physico-chemical properties and nutritional components of chicken meat. Ninety-six broiler chicks (HanHyup No. 3, Korea) were divided into four groups: control (basal diet), T1 (supplemented with 1% FVM), T2 (3%), and T3 (5%). Broiler chicks in each group were slaughtered at 7 weeks of age, and their breast and thigh meat were collected. Lightness (<TEX>$L^*$</TEX>) and yellowness (<TEX>$b^*$</TEX>) in the T2 and T3 groups were higher than in the control group (p<0.05). The loss of breast meat during cooking was increased in the T1, T2, and T3 groups, and the water-holding capacity of the breast meat was also decreased in these three groups (p<0.05). The water-soluble protein solubility was lower in the T1, T2, and T3 groups than in the control group (p<0.05), but the salt-soluble protein solubility in these three groups was higher than that in the control group (p<0.05). The crude fat content of the breast meat was decreased and that of the thigh meat was increased as the level of FVM was increased (p<0.05). The unsaturated fatty acid content of the breast meat was higher in the T2 and T3 groups than in the control group (p<0.05). The free amino acid content was high in the T1, T2, and T3 groups compared to the control. In conclusion, these results showed that feeding with 3% and 5% FVM increased the L and b values in thigh meat, improved the salt-soluble protein solubility, and increased the content of unsaturated fatty acids and free amino acids.