Effects of Dietary Supplementation of Yacon By-products and Mugwort Powder on Carcass Characteristics and Meat Quality of Chicken Thigh Meat

摘要

This study were investigated the effects of dietary supplementation of yacon by-products and mugwort powder on performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force and meatcolor of broiler thigh meat. Broiler chicks were fed diets for five weeks containing 0% yacon by-products and mugwort powder (Control), 0.5% yacon by-products powder (Tl), 1.0% yacon by-products powder (T2), 0.5% mugwort powder (T3), and 1.0% mugwort powder (T4). There were no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of yacon by-products and mugwort powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol of control was lower than treatment. The TBARS was significantly decreased by the supplementation of yacon by-products and mugwort powder compared to the control (P<0.05), especially,mugwort powder treatment group was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE L* and a* value of treatment groups showed significantly higher value compared to the control, however, no difference in the CIE b values was observed among treatment groups. In conclusion, a supplementation of yacon by-products and mugwort powder were effective in decreasing TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Mugwort powder supplementation was most effective.