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KMID : 1024620090290040430
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Food Science of Animal Resources
2009 Volume.29 No. 4 p.430 ~ p.436
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The Shelf Life and Meat Quality of Broilers Fed Pine Bark Extract (Pitamin)
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Park Byung-Sung
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Abstract
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A component of pine bark extract, pitamin, is known as an antioxidant and antimicrobial agent that exerts a variety of physiological effects; this compound has also been used widely in human beings. A 35-day trial was conducted to determine the influence of dietary pitamin premix via a sensory evaluation and evaluations of the TBARS, and meat quality in broiler chicken. We used 4 treatments groups: Control, Antibiotics, Pitamin premix 0.1%, and Pitamin premix 0.2%. The amino acid and protein contents in chicken breast muscle did not differ among the treatment groups. The pH of broilers fed on diets containing pitamin premix was lower (p<0.05) than broilers fed on the control and antibiotics diets, whereas the WHC was significantly higher in chicken breast muscles fed on the diet containing pitamin premix compared to the control and antibiotics groups (p<0.05). The TBARS is intended to be increased during the storage period (in days), and was significantly lower (p<0.05) in the chicken thigh muscles with skin from broilers fed on the diet containing the pitamin premix as compared to the control and antibiotics group (p<0.05). The sensory evaluation of boiled chicken, with the exception of the antibiotics group, revealed significantly better results from chickens fed on diets containing pitamin premix than the control group (p<0.05). These results suggest that dietary pitamin premix may improve the shelf life, flavor, taste, and meat quality in broiler chicken.
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KEYWORD
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pine bark extracts, pitamin, antibiotics, chicken meat, TBARS
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FullTexts / Linksout information
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