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KMID : 0613820090190081081
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Journal of Life Science
2009 Volume.19 No. 8 p.1081 ~ p.1087
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Effects of Feeding Citrus Peels on Nutritional Composition of Chicken Meat
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Jung In-Chul
Moon Yoon-Hee
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Abstract
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In this study, the effects of feeding citrus peel on the nutritional composition of chicken meat were investigated. The samples consisted of chicken meats provided with only feed for laying hens without citrus peel (CP-0), and chicken meats fed with 1.0%, 1.5% and 2.0% citrus peel during the starter (initial period feed; 1～9th day), the grower (middle period feed; 10～24th day), and the finisher (latter period feed; 25～36th day), respectively. There was no significant difference between CP-0 and CP-1 regardless of feeding citrus peel in terms of chicken’s moisture, protein, fat, ash or caloric content. The cholesterol content was significantly lower in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). The K, P and Ca contents were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05), but there were no significant differences between CP-0 and CP-1, regardless of feeding citrus peel, in terms of chicken meat’s Na and Mg. There were no significant differences between CP-0 and CP-1 regardless of feeding citrus peel, in terms of chicken meat’s vitamin A, xanthophyll, β-carotene, hesperidin or naringin, but vitamins B₁ and B₂ were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). There were no significant differences between CP-0 and CP-1 regardless of feeding citrus peel, in terms of chicken meat’s amino acid composition - most of free amino acids and fatty acid composition - but L-glutamic acid was significantly higher in the CP-0 chicken meats than in the CP-1 chicken meats, and the DL-β-amino isobutyric acid was significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p＜0.05).
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KEYWORD
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Chicken meat, nutritional composition, Effects of Feeding Citrus Peels on Nutritional Composition of Chicken Meat.citrus peel
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