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KMID : 1023520200430010007
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Korean Journal of Veterinary Service
2020 Volume.43 No. 1 p.7 ~ p.16
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Effect of dietary administration of gaeddongssuk (Artemisia annua L.) on the blood compositions and fatty acid profile of meat in the broiler chicks
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Lee Soo-Jung
Cho Hang-Hee
Cho Jae-Hyeon
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Abstract
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This study investigated the effects of the dietary supplementation with gaeddongssuk (Artemisia annua L.) powder on blood biochemical compositions, meat lipids and fatty acid profiles of the broiler chicks. One hundred male broiler chicks were divided randomly into five groups: group fed with basal diet (Control); group supplemented with 2.5% antibiotics in the drink water (Antibiotics), and groups supplemented gaeddongssuk powder with 5% (BG-Ⅰ), 6% (BG-Ⅱ), and 7% (BG-Ⅲ) in the basal diets. Levels of total lipid and LDL-C in serum of broiler chicks were significantly lower in the groups supplemented with gaeddongssuk compared to the Antibiotics group. Contents of triglyceride and total cholesterol were significantly lower in the BG-Ⅲ. HDL-C level was significantly higher in BG-Ⅰ and BG-Ⅱ compared to the Antibiotics group. Antioxidant activity of serum in the BG-Ⅱ was significantly higher than Control and Antibiotics groups. Lipid peroxide contents in the BG-Ⅰ and BG-Ⅱ were significantly lower than to the Antibiotics group. Total lipids level of breast and legs meat was significantly lower in the groups supplemented gaeddongssuk compared to the Antibiotics group. Total cholesterol level of breast meat was significantly lower in the groups supplemented with gaeddongssuk compared to the Antibiotics group. UFA/SFA ratio of breast and legs meat from the BG-Ⅱ was tend to higher compared to Control and Antibiotics groups. Taken together, these results suggest that dietary supplementation of gaeddongssuk with 6% could be applicable as the possibility to improve blood biochemical compositions and meat lipids properties in broiler chicks.
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KEYWORD
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Gaeddongssuk (Artemisia annua), Antibiotics, Blood biochemical compositions, Meat quality
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