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게르마늄 급여가 오리의 육질에 미치는 영향
Effects of Dietary Germanium Supplementation on the Meat Quality of Duck

김혜정   (강원대학교 축산식품과학과UU0000037  ); 양성운   (강원대학교 축산식품과학과UU0000037  ); 주명규   (강원대학교 축산식품과학과UU0000037  ); 이규호   (강원대학교 사료생산공학과UU0000037  ); 조수현   (축산기술연구소CC0188339  ); 이성기   (강원대학교 축산식품과학과UU0000037  );
  • 초록

    게르마늄의 급여가 오리의 육질에 미치는 영향을 구명하기 위하여 게르마늄을 급여하지 않은 대조구(T1), 사육 11일-42일간 게르마늄 1% 급여구(72), 사육 0-10일에 게르마늄 침지수를 급여한 후에 11일-42일간 게르마늄 1% 급여구(T3)로 나누어 실험을 실시하였다. 도계 처리한 오리의 가슴육과 다리육을 분리하여 3 $\pm$ 1 $^{\circ}C$ , 1,200 Lux에서 12일간 저장하면서 육질검사를 실시하였다. 육의 pH는 게르마늄 급여에 따른 영향은 없었고, 지방함량은 게르마늄 급여육이 대조구보다 유의적으로 높았다(p


    This study was carried out to investigate the influence of dietary germanium supplementation on the meat quality of duck. Ducks raised for 42 days were slaughtered and the ground meats were stored at 3 $^{\circ}C$ for 12 days under 1200 lux. Experimental treatments were divided into 3 kinds of meat from ducks fed germanium as follows; 1) Control(natural water + commercial feed), 2) T1(1~10 days: natural water + commercial feed, 11-42 days: natural water + commercial feed supplemented with 1 % germanium), 3) T2(1~10 days: germanium submersion water + commercial feed, 11~42 days: natural water + commercial feed supplemented with 1 % germanium). The pH of duck meat was not different among the treatments(p>0.05). The germanium treatments exhibited significantly higher crude fat content in both breast and thigh meat(p 0.05). Dietary germanium supplementation affected on lipid oxidation of meat during storage. TBARS of meat from duck fed germanium was lower than that of control(p o.05). The CIE L*, b* and h $^0$ values of germanium treatments were significantly(p .o5) higher than those of control. Also a* value showed more stable in germanium diet treatment during storage. Therefore, dietary supplemental germanium to duck resulted in light brownish color formation, improvement tenderness and retardation of lipid oxidation of meat during refrigerated storage.


  • 주제어

    duck meat .   germanium supplementation .   quality .   color .   TBARS .   cholesterol.  

  • 참고문헌 (22)

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  • 이 논문을 인용한 문헌 (3)

    1. Li, Guan-Hao ; Choe, Il-Sin ; Nam, Ki-Taeg ; Kim, Sang-Hyun ; O, Baatartsogt. ; Lee, Chi-Ho ; Choi, Kang-Duk 2007. "A Study on the Appropriateness of Duck Meat Processing According to Feeding Management" Korean journal for food science of animal resources = 한국축산식품학회지, 27(2): 203~208     
    2. Bang, Han-Tae ; Na, Jae-Cheon ; Choi, Hee-Chul ; Chae, Hyun-Seok ; Kang, Hwan-Ku ; Kim, Dong-Wook ; Kim, Min-Ji ; Suh, Ok-Suk ; Park, Sung-Bok ; Choi, Yang-Ho 2010. "A Comparative Study on Performances and Carcass Traits in Three Major Meat-Type Duck Strains in Korea" 한국가금학회지 = Korean journal of poultry science, 37(4): 389~398     
    3. Kim, Hak-Kyu ; Hong, Eui-Chul ; Kang, Bo-Seok ; Park, Mi-Na ; Chae, Hyun-Seok ; Bang, Han-Tae ; Seo, Bo-Young ; Choo, Hyo-Jun ; Na, Seung-Hwan ; Seo, Ok-Suk ; HwangBo, Jong 2010. "Effect of Crossbred Korean Native Ducks on the Retail Cut Yield, Meat Quality, and Sensory Evaluation of Duck Meats" 한국가금학회지 = Korean journal of poultry science, 37(4): 423~431     

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