|
KMID : 1024620050250040436
|
|
Food Science of Animal Resources
2005 Volume.25 No. 4 p.436 ~ p.441
|
|
|
Effect of Dietary Dried Persimmon By-product on Physico-Chemical Properties of Chicken Meat
|
|
Kim Young-Jik
|
|
|
Abstract
|
|
|
|
This experiment was conducted to study the effect of dried persimmon by-product on physico-chemical properties of chicken meat One hundred sixty broilers were fed diet for five weeks containing 0, 1, 3, and of dried persimmon by-product The pH was not significantly different between control and treatment groups. The shear force and cooking loss of the treatment groups were higher than the control group inn the water holing capacity (WHC) was higher in the control groups (P<0.05). The meat color of the treatments group showed redder than that of the control group owing to higher value. The flavor evaluated by sensory evaluation were improved by treatments group (P<0.05). In minerals, P content of the treatment groups were higher than that of the control group. The result of this experiment indicated that dried persimmon by-product tended to improve the flavor,
|
|
|
KEYWORD
|
|
|
dried persimmon by-product, meat color, mineral, sensory evaluation, broiler, chicken meat
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|