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KMID : 1024620010210040285
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Food Science of Animal Resources
2001 Volume.21 No. 4 p.285 ~ p.291
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Effect of Additions of Supplemental Activated Carbon on the Fatty Acid, Meat Color and Minerals of Chicken Meat
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Park Chang-Il
Kim Young-Jik
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Abstract
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The experiment was conducted to study the effect of activated charcoal on the fatty acid composition, meat color and mineral contents of chicken meat with 48 birds of broiler for 6 weeks by adding 0%, 0.6%, 0.9% and 1.2% of activated charcoal to broiler diet. The activated charcoal level of 0.6% and 0.9% increased significantly oleic acid and arachidonic acid contents compared to control(p<0.05). L*, a*, b* values were not influenced by the added level of activated charcoal, however and a* value of different parts of chicken meat was significantly different(p<0.05). The activated charcoal diet increased significantly(p<0.05) the calcium, magnesium and phosphorus content of chicken meat, and tended to increase total mineral contents. In conclusion the activated charcoal supplements to chicken diet increased oleic acid, arachidonic acid the total mineral contents.
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KEYWORD
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