Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparison of Physiological Changes in Broiler Chicken Fed with Dietary Processed Sulfur

식이유황 급여에 따른 계육의 생리적 변화

  • Shin, Jang-Sik (Major in Food Industrial Engineering, Graduate School of Agricultural Development, Kyungpook National University) ;
  • Kim, Min-A (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Sang-Han (Major in Food Industrial Engineering, Graduate School of Agricultural Development, Kyungpook National University)
  • 신장식 (경북대학교 농업개발대학원 식품산업공학전공) ;
  • 김민아 (경북대학교 식품공학부) ;
  • 이상한 (경북대학교 농업개발대학원 식품산업공학전공)
  • Received : 2013.01.11
  • Accepted : 2013.04.17
  • Published : 2013.04.30
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Abstract

The purpose of this study was to evaluate the mortality rate, weight gain, and protein, lipid cholesterol, and total amino acid contents in processed-sulfur-diet chicken meat. Also investigated were the antioxidant activity and glutathione content of blood plasma. The mortality of the processed-sulfur-diet chickens was relatively reduced, and their weight increased compared to the normal-diet chickens. Although the glutathione content decreased in the processed-sulfur-diet chicken blood plasma, the antioxidant activity increased compared with the normal-diet chickens. Also, there was no difference in the total cholesterol contents of the blood, but the level of HDL cholesterol increased while that of LDL cholesterol decreased. Furthermore, there were no changes in the total amino acid and protein contents, but the fat content was significantly reduced. As no toxicity was found in the DT 40 cells in the MTT assay, it can be concluded that dietary sulfur in chicken feed can improve the quality of poultry products.

법제화된 유황이 육계사육에 미치는 영향을 알아보고자 유황사료를 급여한 닭의 폐사율, 무게 증가량을 측정 하였으며, 혈액의 항산화 활성과 혈액 내 글루타치온 및 콜레스테롤 함량, 그리고 계육의 단백질, 지방 분석과 닭유래 세포에서의 법제유황의 세포독성을 알아보았다. 먼저 일반사료에 비해 유황사료를 급여한 닭의 경우 폐사율이 감소하며, 닭의 무게가 증가하는 것을 알 수 있었다. 혈액 내 항산화활성을 FRAP 측정법을 이용하여 확인 한 결과 일반사료 급여군에 비해 유황사료 급여군에서 항산화 활성이 증가하였다. 혈액 내 전체 콜레스테롤 함량에는 큰 차이가 나지 않지만, 고밀도 콜레스테롤은 증가하는 반면, 저밀도 콜레스테롤은 감소하는 것을 확인하였다. 또한 계육에서의 총 아미노산과 단백질 함량은 변화가 없지만 지방 함량은 크게 감소시키는 것을 알 수 있었으므로 유황사료가 계육의 품질을 향상시켜 상품성을 높여줄 수 있을 것으로 사료되었다

Keywords

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