닭고기의 성분조성에 미치는 감귤껍질 급여의 영향

국문 초록 (Abstract)

본 연구는 감귤껍질 첨가 사료를 급여한 닭고기의 성분조성을 검토하기 위하여 실시하였다. 닭고기는 초기, 중기 및 후기 모두 감귤껍질을 첨가하지 않은 육계용 배합사료로 사육한 CP-0, 그리고 초기(1～9일), 중기(10～24일) 및 후기(25～36일) 사료에 감귤껍질을 각각 1.0%, 1.5% 및 2.0%를 첨가하여 급여한 CP-1으로 구분하였다. 일반성분 및 열량은 감귤껍질 급여의 영향이 없었으나 콜레스테롤 함량은 CP-0보다 CP-1이 유의하게 낮았다(p<0.05). K, P 및 Ca는 CP-1이 CP-0보다 함량이 높았으나 Na 및 Mg는 CP-0 및 CP-1 사이에 유의한 차이가 없었다. 비타민 A, xanthophyll, β-carotene, hesperidin 및 naringin은 감귤껍질 급여의 영향이 없었지만 비타민 B₁ 및 B₂는 감귤껍질을 급여한 닭고기가 유의하게 높았다(p<0.05). 아미노산 조성은 CP-0 및 CP-1 사이에 유의한 차이가 없었으며, 대부분의 유리아미노산도 유의한 차이가 없었으나 유리아 미노산 중 L-glutamic acid는 CP-0가 CP-1보다 높았고, DL-β-amino isobutyric acid는 CP-1이 더 높았다(p<0.05). 그리고 지방산 조성은 CP-0와 CP-1 사이에 유의한 차이가 없었다.

다국어 초록 (Multilingual Abstract)

In this study, the effects of feeding citrus peel on the nutritional composition of chicken meat were investigated. The samples consisted of chicken meats provided with only feed for laying hens without citrus peel (CP-0), and chicken meats fed with 1.0%, 1.5% and 2.0% citrus peel during the starter (initial period feed; 1～9th day), the grower (middle period feed; 10～24th day), and the finisher (latter period feed; 25～36th day), respectively. There was no significant difference between CP-0 and CP-1 regardless of feeding citrus peel in terms of chicken's moisture, protein, fat, ash or caloric content. The cholesterol content was significantly lower in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). The K, P and Ca contents were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05), but there were no significant differences between CP-0 and CP-1, regardless of feeding citrus peel, in terms of chicken meat's Na and Mg. There were no significant differences between CP-0 and CP-1 regardless of feeding citrus peel, in terms of chicken meat's vitamin A, xanthophyll, β-carotene, hesperidin or naringin, but vitamins B₁ and B₂ were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). There were no significant differences between CP-0 and CP-1 regardless of feeding citrus peel, in terms of chicken meat's amino acid composition - most of free amino acids and fatty acid composition - but L-glutamic acid was significantly higher in the CP-0 chicken meats than in the CP-1 chicken meats, and the DL-β-amino isobutyric acid was significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p＜0.05).

목차 (Table of Contents)

• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• References

참고문헌 (Reference)

1 문윤희, "한우등심의 이화학적 및 관능특성에 미치는 감귤박의 영향" 한국생명과학회 17 (17): 540-545, 2007

2 양승주, "토종닭 고기의 영양 성분에 미치는 감귤부산물 급여의 영향" 한국생명과학회 18 (18): 1369-1376, 2008

3 남주현, "초음파 처리시간이 튀김 계육의 품질 및 기호성에 미치는 영향" 한국축산식품학회 22 (22): 115-121, 2002

4 문윤희, "건조 감귤부산물을 급여한 제주도 재래돼지의 품질" 한국식품영양과학회 36 (36): 228-232, 2007

5 Xiong, Y. L., "Variations in muscle chemical composition, pH, and protein extractability among eight different broiler crosses" 72 : 583-588, 1993

6 Shin, K. K., "Studies on fatty acids composition of different portions in various meat" 18 : 261-268, 1998

7 Ma, Y. Q., "Simultaneous extraction of phenolic compounds of citrus peel extract: Effect of ultrasound" 16 : 57-62, 2009

8 SPSS, "SPSS for windows Rel. 10.05" SPSS Inc. 1999

9 Formica, J. V, "Review of the biology of quercetin and related bioflavonoids" 33 : 1061-1080, 1995

10 Yáñez, J. A., "Pharmacokinetics of selectrd chiral flavonoids: Hesperetin, naringrnin and eriodictyol in rats and their content in fruit juices" 29 : 63-82, 2008

11 AOAC, "Official Methods of Analysis. pp. 5-37, 17th eds" Association of Official Analytical Chemists 1997

12 Korean Food & Drug Administration, "Food Code" Munyoungsa 212-251, 2002

13 Cambero, M. I., "Flavor compounds of beef broth as affected by cooking temperature" 57 : 1285-1290, 1992

14 Middleton Jr,E, "Effect of plant flavonoids on immune and inflammatory cell function" 439 : 175-182, 1998

15 Lee, H. J., "Differences in phenolic acids between Korean ginsengs and mountain ginsengs" 15 : 323-328, 2000

16 Ting, S. V., "Determination of some methoxylated flavones in citrus juices by high performance liquid chromatography" 44 (44): 1986

17 Green, C. O., "Determination of polymethoxylated flavones in peels of selected Jamaica and Mexican citrus (Citrus spp.) cultivars by high-performance liquid chromatography" 21 : 48-54, 2001

18 Chae, H. S., "Comparison of chemical composition in different portions of domestics broiler meat" 29 : 51-57, 2002

19 Lanza, M., "Citrus pulp as an ingredient in ostrich diet: effects on meat quality" 68 : 269-275, 2004

20 Ranganna, S., "Citrus fruit-varieties, chemistry, technology, and quality evaluation" 18 : 313-386, 1983

21 Garg, A., "Chemistry and pharmacology of the citrus bioflavonoid hesperidine" 15 : 655-669, 2001

22 Kurita, O., "Characterization of the pectin extracted from citrus peel in the presence of citric acid" 74 : 725-730, 2008

23 Hood,R.L, "Cellular and biochemical aspects of fat deposition in the broiler chicken" 40 : 160-164, 1984

24 Vidua-Martos, M., "Antibacterial activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils" 28 : 567-576, 2008

25 Anagnostopoulou, M. A., "Analysis of antioxidant compounds in sweet orange peel by HPLC-diode array detection-electrospray ionization mass spectrometry" 19 : 138-148, 2005

26 Folch, J., "A simple metnod for the isolation and purification of total lipids from animal tissues" 226 : 497-507, 1957