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ISSN : 1225-4517(Print)
ISSN : 2287-3503(Online)
Journal of Environmental Science International Vol.29 No.3 pp.319-323
DOI : https://doi.org/10.5322/JESI.2020.29.3.319

Physicochemical Properties of Pekin Duck Breast Meat from Ducks Fed Diets Containing Different Types of Sipjeondaebo-Tang by- Products and Red Ginseng Marc with Fermented Red Koji

Gee-Dong Lee,In-Hag Choi1)*
Joongbu University, Department of Food and Life Science, Geumsan 32713, Korea
1)Joongbu University, Department of Companion Animal & Animal Resources Sciences, Geumsan 32713, Korea
E-mail: wicw@chol.com
*Corresponding author: In-Hag Choi, Joongbu University, Department of Companion Animal & Animal Resources Sciences, Geumsan 32713, Korea Phone: +82-41-750-6284

Abstract

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

십전대보탕 부산물과 발효홍국 홍삼박의 혼합제재를 여러 가지 제형에 따라 오리사료에 첨가 시 오리 가슴육의 변화

이기동,최인학1)*
중부대학교 식품생명과학, 1)중부대학 애완동물자원학과

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