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Effects of dietary supplementation of red ginseng marc and α‐tocopherol on the growth performance and meat quality of broiler chicken
Author(s) -
Kim YoungJik,
Lee GeeDong,
Choi InHag
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6497
Subject(s) - broiler , ginseng , food science , thiobarbituric acid , tocopherol , red meat , lipid oxidation , zoology , biology , chemistry , vitamin e , antioxidant , medicine , biochemistry , lipid peroxidation , alternative medicine , pathology
BACKGROUND This study aimed to determine the effect of supplementation of broiler diets with red ginseng marc and α‐tocopherol on the growth performance and meat quality during a 35‐day feeding period. A total of 225 Hubbard male broiler chicks were fed diets supplemented with 0%, 1%, 2% and 3% red ginseng marc, or 2% red ginseng marc + 200 IU α‐tocopherol kg −1 and randomly allocated to five dietary groups (15 floor pens), so that each group had three replicates and 15 broilers per pen (0.09 m 2 per bird) . RESULTS There were no differences among the treated groups with regard to growth performance and proximate composition, except for mortality and crude fat in broilers. Serum cholesterol levels were lower in the chickens receiving diets supplemented with red ginseng marc and α‐tocopherol than those in the control. With the exception of water‐holding capacity or shear force values, increasing levels of red ginseng marc and a combination of red ginseng marc and α‐tocopherol affected chicken thigh meat quality by decreasing the pH and thiobarbituric acid reactive substance and increasing the total phenol and DPPH ‐radical scavenging compared with those in the control. Broiler diets with increasing levels of red ginseng marc and the combination of red ginseng marc and α‐tocopherol did not affect the color of thigh muscle, but the treatment significantly increased a * values . CONCLUSION Supplementation of poultry diets with 3% red ginseng marc markedly reduced mortality and serum cholesterol levels and remarkably improved meat quality in broilers. © 2013 Society of Chemical Industry