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Food science and biotechnology v.14 no.2 = no.62, 2005년, pp.207 - 211   피인용횟수: 9

Changes of Cholesterol and Selenium Levels, and Fatty Acid Composition in Broiler Meat Fed with Garlic Powder

Kim, Yun-Ji    (Korea Food Research Institute   ); Chang, Yun-Hee    (Department of Food and Nutrition, Myongji University   ); Jeong, Jae-Hong    (Department of Curinary Arts, Ansan Technical College  );
  • 초록

    Effect of garlic on cholesterol and selenium (Se) levels, and fatty acid composition in the broiler chicks (Indian River) fed diet containing 0, 2, 4, 6, and 10% lyophilized garlic powder (GA) for 6 weeks were determined. Supplementation of garlic powder significantly decreased cholesterol level in broiler compared to the control (p 0.05) among treatment groups. Percentages of $C_{16:0}$ and $C_{18:1}$ were gradually decreased ( $C_{16:0}$ ;20.62% of total fatty acid in the control to 17.71 % in 10% GA; $C_{18:1}$ ;34.08% in the control to 30.71 % in 10% GA), while that of $C_{18:2}$ was increased from 28.69% in the control to 35.89% of 10% GA diet (p


  • 주제어

    garlic .   broiler meat .   fatty acid .   cholesterol .   selenium.  

  • 참고문헌 (18)

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  • 이 논문을 인용한 문헌 (9)

    1. 2006. "" Food science and biotechnology, 15(2): 248~253     
    2. 2006. "" Food science and biotechnology, 15(3): 431~436     
    3. 2007. "" Food science and biotechnology, 16(5): 822~827     
    4. 2008. "" Journal of food science and nutrition, 13(4): 327~333     
    5. 2008. "" Journal of food science and nutrition, 13(4): 334~339     
    6. 2009. "" Food science and biotechnology, 18(5): 1279~1283     
    7. Kim, Young-Jik 2010. "Effects of Dietary Supplementation of Garlic By-products on Performance and Carcass Characteristic of Chicken Meat" 한국가금학회지 = Korean journal of poultry science, 37(3): 221~228     
    8. Kim, Young-Jik 2010. "Effects of Dietary Supplementation of Garlic by-products on Total Phenol Contents, DPPH Radical Scavenging Activity, and Physicochemical Properties of Chicken Meat" Korean journal for food science of animal resources = 한국축산식품학회지, 30(5): 860~866     
    9. Lee, Youn-Ri ; Woo, Koan-Sik ; Hwang, In-Guk ; Kim, Hyun-Young ; Lee, Sang-Hoon ; Lee, Jun-Soo ; Jeong, Heon-Sang 2012. "Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(2): 278~282     

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