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KMID : 0613820130230070893
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Journal of Life Science
2013 Volume.23 No. 7 p.893 ~ p.903
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Effects of Dietary Flammulina velutipes Mycelium on Physico-chemical Properties and Nutritional Components of Chicken Meat
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Lee Sang-Bum
Kim Ji-Hee
Jeong Su-Youn
Wang Tao
Cho Seong-Keun
Shin Teak-Soon
Kang Han-Seok
Kim Youn-Chil
Kim Seon-Ku
Lee Hong-Gu
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Abstract
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The purpose of this study was to evaluate the effects of dietary Flammulina velutipes mycelium (FVM) on physico-chemical properties and nutritional components of chicken meat. Ninety-six broiler chicks (HanHyup No. 3, Korea) were divided into four groups: control (basal diet), T1 (supplemented with 1% FVM), T2 (3%), and T3 (5%). Broiler chicks in each group were slaughtered at 7 weeks of age, and their breast and thigh meat were collected. Lightness (L*) and yellowness (b*) in the T2 and T3 groups were higher than in the control group (p<0.05). The loss of breast meat during cooking was increased in the T1, T2, and T3 groups, and the water-holding capacity of the breast meat was also decreased in these three groups (p<0.05). The water-soluble protein solubility was lower in the T1, T2, and T3 groups than in the control group (p<0.05), but the salt-soluble protein solubility in these three groups was higher than that in the control group (p<0.05). The crude fat content of the breast meat was decreased and that of the thigh meat was increased as the level of FVM was increased (p<0.05). The unsaturated fatty acid content of the breast meat was higher in the T2 and T3 groups than in the control group (p<0.05). The free amino acid content was high in the T1, T2, and T3 groups compared to the control. In conclusion, these results showed that feeding with 3% and 5% FVM increased the L and b values in thigh meat, improved the salt-soluble protein solubility, and increased the content of unsaturated fatty acids and free amino acids.
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KEYWORD
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Flammulina velutipes mycelium (FVM), chicken meat, physico-chemical properties, fatty acid, free amino acid
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