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KMID : 1025520090510040315
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Journal of Animal Science and Technology
2009 Volume.51 No. 4 p.315 ~ p.320
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Effects of Dietary Fermented Apple Pomace and Cinnamon Addition on Meat Quality and Performance in Broiler
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Kang Hwan-Ku
Choi Hee-Chul
Kang Bo-Suk
Na Jae-Cheon
Yu Dong-Jo
Kang Geun-Ho
Bang Han-Tae
Park Sung-Bok
Kim Min-Ji
Seo Ok-Suk
Kim Dong-Wook
Kim Sang-Ho
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Abstract
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This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace(FAP) and cinnamon on performance, blood profile and meat quality in broiler chickens. A total of six hundred, day old male broiler chicks(Cobb) were randomly divided into 5 groups with 4 replicates of 30 birds each. The treatment groups were; negative control(antibiotic-free diet), positive control(basal diet with 0.05% antibiotics and 0.03% anticoccidials), FAP 1.0%, cinnamon 0.1% and FAP 1.0%+cinnamon 1.0%. The body weight of the broilers fed the diets containing FAP 1.0% was higher than the other treatments during overall period. No synergistic effect in growth performance(weight gain and feed conversion rate) was found when FAP with cinnamon were fed to broilers. No significant differences were observed on the concentration of serum blood chemical. the TBARS was lower in the chickens fed 1.0% FAP diet compared to those of negative group and positive group. These results suggest the possibility that fermented of apple pomace could be used as an alternative to antibiotic growth promoters to improve the performance and meat quality of broiler chickens.
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KEYWORD
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Apple pomace, Fermentation, Cinnamon, TBARS, Chickens
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