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KMID : 1024620000200010015
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Food Science of Animal Resources
2000 Volume.20 No. 1 p.15 ~ p.20
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Effects of Dietary Chitosan on Lipid Oxidation, Fatty Acid Composition, Blood Profile of Pork Meat during Storage Periods
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Lee Jea-Ryoung
Joo Seon-Tea
Lee Jeong-Il
Hah K. H.
Park Goo-Boo
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Abstract
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The effects of dietary chitosan on lipid oxidation, fatty acid composition and blood profile of porks were investigated. A total 24 pigs(555kg) were fed a control diet (a commercial diet) or chitosan-supplemented diets (T1; 0.2% chitosan, T2; 0.4% chitosan, T3; 0.6% chitosan) for 6 weeks. After six weeks, pigs were slaughtered and bellies were collected from each treatment group. Samples were stored at 01 for 14 days. The thiobarbituric acid reaction substance(TBARS) values of all the treatments increased until 7 days of storage. The fatty acid and crude fat composition of all the treatments were not changed during storage significantly. The total cholesterol and triglyceride in blood chemistry tend to lower chitosan supplemented groups then control group.
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KEYWORD
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chitosan, TBARS, fatty acid, HDL-cholesterol, triglyceride
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