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KMID : 0665220030160030187
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 3 p.187 ~ p.191
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Studies on Nutrient Components between the Chungjung Chicken Meats and General Chicken Meats
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Yang Hui-Tae
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Abstract
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It was performed to find out difference of the nutritional contents between chungjung chicken meats grown chemicals free and general chicken meats. The chungjung chicken was eat and given feeds of good quality mixed living microbial agent, power of ginseng leaves and by-product of extract liquefied sea foods from fishes producted clean area of the Western Sea, including plentiful calciums, amino acids, docosahexanoic acid(DHA) etc. Addition of they improved chungjung chicken yields and meat quality compared to general chicken given feeds mixed antibiotic etc. Also, chungjung chickens eaten miced type develop resistance to in disease. There were significant trend in crude proteins, calciums, crude lipids contents, and unsaturated fatty acids between the chungjung chicken meats and the general chicken meats. The crude proteins and calciums contents were higher in the chungjung chicken meats than the general chicken meats, but the crude lipids contents were higher in the general chicken meats than that. Also, contents of the n6 fatty acids and n3 fatty acids in chungjung meats were higher than that. Especially, contents of DHA in the chungjung chicken meats were detected higher than the general chicken meats. Therefore, the results from this experiments will provide a information for the nutritional knowledge of the ’’’’white meats’’’’, especially the clean chicken meats.
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KEYWORD
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chungjung chicken meat, by-product, n3 fatty acids, DHA
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