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KMID : 1025520110530020139
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Journal of Animal Science and Technology
2011 Volume.53 No. 2 p.139 ~ p.146
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Effect of Dietary Astaxanthin Producing Bacteria (Xanthophyllomyces dendrohous) on the Growth Performance and the Meat Quality of Ducks
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Kim Kyeong-Su
Lee Min-Kyoung
Lee Woo-Jin
Choi Yang-Il
Cho Seong-Ku
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Abstract
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This study was carried out to investigated astaxanthin producing "Xanthophyllomyces dendrohous" on growth performances and meat quality in ducks. A total of 450 ducks (cheribery) were allotted into 3 groups. The three groups were control (commercial feed), treatment 1 (0.1% feed additives), and treatment 2 (0.2% feed additives). Each group had 3 replicates. Viable cell number of "Xanthophyllomyces dendrohous" is cfu/g. Growth performance carried out during 39 days. Average weight gain was significantly higher (p<0.05) in treatment 2 than that of control. Feed conversion was significantly lower (p<0.05) in treatment 1 and 2 than that of control. The results of nutrients composition analysis of duck meat showed that treatment 1 and 2 had significantly lower (p<0.05) fat and cholesterol levels. Water holding capacity showed significantly higher (p<0.05) value than that of control. Both treatment groups showed lower (p<0.05) value than control in drip loss and shear force. Control showed higher unsaturated fatty acids(palmitic acid, stearic acid) content than treatment 1 and 2. Treatment 1 and 2 showed significantly lower (p<0.05) saturated fatty acids (oleic acid, linoleic acid) levels than control. These results suggested that the supplementation of feed additives containing "Xanthophyllomyces dendrohous" might be used effectively for inproving productivity and meat quality of ducks.
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KEYWORD
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Xanthophyllomyces dendrohous, Astaxanthin, Growth performance
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