METHOD FOR IMPROVING MEAT QUALITY OF CHICKEN USING ASTAXANTHIN BY INCREASING IMMUNITY OF CHICKEN AND REDUCING LIPID CONTENT , WHILE INCREASING PROTEIN CONTENT IN THE CHICKEN MEAT

摘要

PURPOSE: The method for improving meat quality of chicken using Astaxanthin is provided, thereby improving immunity of the chicken, reducing lipid content and increasing protein content in the chicken meat, inhibiting low density lipid(LDL) cholesterol oxidation in the chicken meat, and improving meat quality of chicken by increasing oxygen level and removing active oxygen. CONSTITUTION: The method for improving meat quality of chicken using Astaxanthin comprises adding Astaxanthin producing microorganism preparations into the feed for chicken in the amount of 1 ton of microorganism preparations per 1 kg of feed, wherein the microorganism preparations comprises Lactobacillus crispatus, Saccharomyces cerevisiae, Phototrophic bacteria and Phaffia rhodozyma.