KR101323349B1 - Manufacturing process of feed additives composed of fermented onion with antioxidant activity for hybrid broiler and its meat preservative and use of thereof - Google Patents

Abstract

The present invention is an onion fermentation composition fermented using Leuconostoc citerum ( Luconostoc citerum ) and feed additives and chicken meat quality maintaining composition comprising the onion fermentation composition, the culture medium of the konukok citrusium using onions and its culture It is about a method.

Description

Manufacturing process of feed additives composed of fermented onion with antioxidant activity for hybrid broiler and its meat preservative and use of about}

The present invention is an onion fermentation composition fermented using Leuconostoc citerum ( Luconostoc citerum ) and feed additives and chicken meat quality maintaining composition comprising the onion fermentation composition, the culture medium of the konukok citrusium using onions and its culture It is about a method.

The research for the present invention was supported by the Ministry of Agriculture, Forestry and Fisheries Food and Agriculture Technology Development Project (Agricultural Products Export Research Division), and supported by [Task Name: Technology Development for Quality Improvement and Growth of Samgye Chicken, Task No .: 2009A0080063].

In the animal industry, antibiotics have been widely used for the purpose of promoting growth rather than for the purpose of treating diseases, but the use of antibiotics has been strengthened due to antibiotic residue and resistance problems. Probiotics are widely used as an alternative to antibiotic use. Probiotics means feeding microorganisms directly to livestock, and have the effects of balancing the intestinal flora of the livestock, preventing acidosis of ruminants, and enhancing immunity and resistance. Various microorganisms such as fungi, yeasts and bacteria are used as probiotics, and lactic acid bacteria having a characteristic of generating a double acid are widely used.

Feeding of excellent antioxidant activity is an important factor in the productivity of livestock such as increased resistance to disease and improved quality of livestock products, and has been reported on the antioxidant activity of lactic acid bacteria. Antioxidant activity by lactic acid bacteria is mainly shown through the fermentation process, mainly by the protection of the antioxidant activity of the substrate material and the production of antioxidants using the substrate. In addition, as a substrate material of such fermentation, plants containing a lot of antioxidants are mainly used. Lactic acid bacteria (LAB) are involved in the fermentation of vegetables, mainly Lactobacillus plantarum and Lactobacillus brevis , Pediococcus acidilactici , Leconostoc mesenteroides Etc. are used.

One of the plants with excellent antioxidant capacity is onion. Onion ( Allium cepa L.) is a perennial plant belonging to the family Liliaceae, and is cultivated in various regions of Europe, Asia, North America and Africa. It is one of the edible vegetables that has been steadily grown since 1990 since it can be serialized in Korea. Onion is one of the most widely used vegetables in the world, along with pepper and garlic, because it contains various fragrances with the characteristic of removing bad smell of fish and meat. Onions are known to have excellent antioxidant, antibacterial, anti-tumor and mutagenesis effects, and are attracting attention as functional food ingredients for preventing adult diseases. The physiological activity of onions is mainly due to flavonoids and alk (en) yl cystein sulphoxides (ACSOs), and quercetin in flavonoids is higher than other vegetables and fruits.

Water-soluble extracts of onions and essential oils have antimicrobial effects against various microorganisms and are mainly effective against Gram-positive bacteria. However, these effects are mainly found in the case of concentrated extracts, and the antibacterial activity of onion itself is inadequate and can be used as a raw material for microbial fermentation. Some studies have also reported the result of fermenting onion itself. On the basis of these results, many studies have been attempted to apply the fermentation process for the purpose of improving the physiological activity of onions or improving the shelf life.

Onions are 80-90% of the body's water and 65% of the building is composed of non-structural carbohydrates. These carbohydrates are mainly based on sugars such as fructan, fructose, glucose and sucrose. It is composed of a polymer that can provide a good carbon source for the growth of microorganisms. Lactic acid bacteria (LAB) are involved in the fermentation of vegetables, and Lactobacillus plantarum and Lactobacillus are starter strains in fermentation of various vegetables including onions. brevis , Pediococcus acidilactici , Leconostoc mesenteroides has been reported to be excellent. Also, bacteria that are commonly found during storage or processing of boiled or salted onions are Lactobacillus brevis or Leuconostoc. mensenteroides have been reported.

Molasses, a by-product obtained from the refining process of sugar, contains useful substances such as polyphenols and is used as an economical raw material for antioxidant extraction, and is known as a useful nutrient source for fermentation.

To date, onions are fermented using one of the kimchi lactic acid bacteria, Lukonot Stock Citrium, and no fermented chicken meat additives and chicken quality maintainers have been developed.

The present invention has been made by the necessity of the above, an object of the present invention to provide an onion fermentation having an antioxidant activity.

Another object of the present invention is to provide a feed additive for the production of livestock or poultry.

Another object of the present invention is to provide a quality retainer of chicken.

Still another object of the present invention is to provide a medium for culturing ruconostock citrium.

Still another object of the present invention is to provide a method for culturing ruconostock citrium.

In order to achieve the above object, the present invention is a Leuconostoc citerum) to provide a fermented onion fermentation composition.

In one embodiment of the present invention, the composition preferably includes molasses, but is not limited thereto.

In one embodiment of the present invention, the composition preferably has antioxidant activity, but is not limited thereto.

In another aspect, the present invention provides a feed additive composition comprising the onion fermentation composition of the present invention as an active ingredient.

In one embodiment of the present invention, the feed prepared by adding the onion fermentation of the present invention is effective in improving the productivity of animals, preferably birds, more preferably chicken, such as mammals, birds, reptiles, amphibians, fish, etc. Most preferably, it has an effect on improving the productivity of the chicken chicken (in this specification, 'samgye chicken' or 'samgye chicken' refers to a new breed bred only for Samgyetang as a breed of chicken only in Korea) Not.

The feed of the present invention can be made by appropriately blending the onion fermentation composition of the present invention to feed material. Examples of feed materials include cereal grains, crude steel, vegetable oils, animal feedstuffs, other feedstuffs, and refined products.

Examples of cereals include maize, wheat, barley, oats, rye, brown rice, buckwheat, buckwheat, sorghum, blood, corn, soybeans and the like.

Examples of the crude steel include rice bran, defatted rice bran, wheat bran, horse meal, wheat, embryo, barley bran, screening, pellets, corn bran, and corn embryo.

Examples of vegetable oils include soybean meal, soybean meal, flaxseed meal, cottonseed meal, groundnut meal meal, safflower meal, palm oil palm, palm oil, fomarak, sunflower oil, rapeseed meal, cowpea oil and mustard oil.

Examples of raw animal feeds include fish meal (bean mill, imported wheat, hall mill, coastal wheat), fish shavings, meat meal, fish meal, blood meal, Casein, dry whey, and the like.

Examples of other feed materials include plant foliage (alfalfa, heukube, alfalfa leaf, and similar acacia powder), corn processing industry by-products (conglutin, wheat, conglutinfeed, constay prima etc.), starch products, (Cassava, bean curd, bean curd, bean curd, malt bean curd, alcohol bean curd, jangyu bean curd), agricultural production byproducts (citrus processing, tofu, coffee, cocoa, Krill, spirulina, chlorella, minerals, etc.).

Examples of the purified product include proteins (casein, albumin, etc.), amino acids, saccharides (starch, cellulose, sucrose, glucose, etc.), minerals and vitamins.

In another aspect, the present invention provides a composition for chicken quality comprising the onion fermentation composition of the present invention as an active ingredient.

In another aspect, the present invention provides a leukonstock citrium culture medium composition comprising onion juice or onion extract in leukonstock citrium culture medium.

In another aspect, the present invention is a method for culturing lukonose citrium, comprising fermenting onion or onion juice 10-30%, molasses 1-5%, and sucrose 1-5% (w / v) in the medium. Provided is a method for culturing luconotstock citrium.

Hereinafter, the present invention will be described.

First, the present invention is a base Pocono Kimchi lactic acid bacteria for the production of fermented onion composition sheet stock reum (Leuconostoc Onion fermentation conditions using citreum ) were investigated.

Effects of onion, molasses and sucrose ratios on the growth of lactic acid bacteria and the antioxidant activity of fermented products were investigated.

Analysis of variance for each effect was performed to derive a statistically significant fermentation composition.

As a result of variance analysis, the addition level of onion did not have a significant effect on the fermentation composition. Therefore, the concentration of onion did not have a significant effect on the quality of the fermentation product, and the amount of addition could be increased.

As a result of the analysis of variance, the molasses content of fermentation composition was 0.7 ~ 1% (w / v) of the total volume of fermentation, which helped the growth of lactic acid bacteria and the antioxidant activity of fermented products.

As a result of variance analysis, the amount of sucrose added in the fermentation composition was correlated with the amount of molasses added to the fermentation composition.

Through a series of results as described above, a composition consisting of onion 30%, molasses 0.8%, sucrose 1% was prepared, and fermented with kimchi lactic acid bacterium Luconostock citrium (Leuconostoc citreum) to produce an onion fermentation product.

The prepared onion fermented products were added to 0.3% and 0.5% levels of Samgye chicken feed to compare the antimicrobial effect with the control group.

As a result, the onion fermented 0.3% fed group showed the improvement of growth performance such as weight gain similar to that of the antibiotic added control group.

As a result, there were no significant differences in the carcass properties, blood properties, intestinal flora and physicochemical properties of poultry.

As a result, the concentration of lipid fraction in serum of chicken broiler fed onion fermentation was significantly decreased.

Using onion fermentation obtained through the above results, the effect on storage stability of chicken broiler breast meat was investigated.

As a result, the antioxidant function of onion fermentation appeared to improve the storage stability of poultry.

As can be seen through the present invention, the onion fermentation composition obtained in the present invention is a kimchi lactic acid bacterium leuconstock citrium ( Leuconostoc citreum ) has the effect of improving the growth and antioxidant activity, fermented onion fermentation has been shown to replace antibiotics in the growth of chicken chickens, and to improve the storage stability of chicken It can be used as a feed additive or as a chicken meat maintainer.

1 is a view showing the effect of the addition of molasses and sucrose on the lactic acid bacteria growth and antioxidant activity of the onion fermentation solution, Figure 1a shows the lactic acid bacteria growth effect with increasing concentration of molasses. Figure 1b shows the antioxidant activity with increasing concentration of molasses. Figure 1c shows the interaction effect of molasses and sucrose on lactic acid bacteria growth.

The present invention will now be described in more detail by way of non-limiting examples. The following examples are provided for the purpose of illustrating the present invention, and the scope of the present invention is not construed as being limited by the following examples.

Example 1 Kimchi Lactobacillus Luconostock Derivation of Medium Composition for Onion Fermentation Using Citrium

1. Test Method

1) Experimental design for analyzing effect of mixing ratio of onion, molasses and sucrose

* The effect of the mixing ratio of onion, molasses and sucrose on the lactic acid bacteria growth and antioxidant activity of onion fermentation was investigated. A total of 15 experiments were constructed using the Box-Behnken design (Box and Behnken, 1960 Technometrics, 2: 455-475) with three concentration levels. The levels and concentrations corresponding to the levels of the components assigned to each experiment are shown in Table 1. The results obtained in each experiment are represented by the following prediction model and the interaction between factors is analyzed.

Equation Y represents the predicted response result (cell growth, antioxidant activity, combined effect), β ₀ is a constant value, β _i and β _ij are regression coefficients, and X _i and X _j are independent of the concentration of factors Variable ( ij ). The prediction model and variance analysis were performed using response surface methodology. Reaction results on cell growth were converted to base 10 logarithms.

Table 1 is a table showing the experimental design and experimental response results of the present invention.

2) Lactobacillus Growth Assessment

The measurement of the viable cell count of lactic acid bacteria in the fermentation was carried out after dilution with 9 ml of 0.85% sterile NaCl solution in 1 ml of the culture solution after the end of the culture, 0.1 ml of each dilution was aseptically plated in MRS agar medium. The number of colonies formed after incubation for 20 to 24 hours in 30 incubator was measured in the MRS agar plate dispensed, and the effective colony count was 30 to 300 to calculate the density of viable cells.

3) Evaluation of Antioxidant Activity of Fermented Products

Antioxidant activity was assessed using DPPH (α, α'-diphenyl-β-picrylhydrazyl, Sigma) solution. After the culture was completed, the culture solution was centrifuged at 10,000 rpm for 5 minutes, and the supernatant was taken. The reaction solution was mixed with the culture supernatant, sterile distilled water, 99.9% ethanol, and 4 x 10 ^-4 M DPPH at a ratio of 0.1: 0.4: 1: 1, and then reacted at room temperature for 15 minutes using a spectrophotometer (SHIMADZU, Japan). Absorbance was measured at 525 nm. The control group was reacted with sterile distilled water instead of the culture supernatant and then measured for absorbance. The relative free radical scavenging activity was calculated by the following equation, and all experiments were performed in three replicates (Natural Product Research, 2010, 24: 804-812).

4) The ratio effect of onion, molasses and sucrose on lactic acid bacteria growth

A total of 15 experiments were constructed according to the Box-Behnken design, with each factor being three concentration levels, with onion, molasses, and sucrose as factors, and the cell yields obtained from the reactions in each experimental group are shown in Table 2. ANOVA p value results for the regression analysis showed a 0.011, p value for linear, square and interactions were respectively 0.007, 0.019 and 0.034. The p value for lack of fit was found to be 0.167. As a result of the analysis of variance, the regression equation for the response of the cell yield by the factors was found to be appropriate, and there was a significant effect in both the single effect, the square effect, and the interaction of each factor. The coefficient of determination (R ² ) is shown as 85.2%. Finally, the following reaction model was obtained.

Where Y _{cell _ yield} is the response to cell growth, and X ₁ , X ₂ , and X ₃ represent the concentrations of sucrose, molasses and onion, respectively.

The probability values of the response model coefficients for lactic acid bacteria growth are shown in Table 2. The main effects of each factor were significant except for onion (P <0.05), and all showed positive effect. The square effect was significant only in molasses (P <0.01), and the interaction effect was found in sucrose and molasses (P <0.05). As a result of analyzing the effect on the cell growth according to the concentration level of molasses, the form of a quadratic equation with the highest concentration of 6 g / L appeared, the other factors were fixed to the median (Fig. 1a). In addition, as a result of showing the interaction between sucrose and molasses in a three-dimensional graph, as the concentration level of sucrose increased, the cell growth was high and this property was maintained at the highest level of molasses 6 g / L (Fig. 1c).

Table 2 is a table showing the reliability analysis results of lactic acid bacteria growth and antioxidant activity model coefficient of onion fermentation.

5) Ratio Effect of Onion, Molasses and Sucrose on the Antioxidant Activity of Fermented Products

Was p value was <appeared to .001 for the resulting regression analysis was performed by analysis of variance for the fermentation of water, wherein Coral activity of linear effects and squared effects of the factors p value is, or both <'ve found to 0.001 for the interaction There was no significance in the effect. The p value for lack of fit was 0.68. The coefficient of determination (R ² ) was found to be 99.2%. Finally, the following reaction model was obtained.

Where Y _DPPH is the result of antioxidant activity reaction, and X ₁ , X ₂ , and X ₃ are the concentrations of sucrose, molasses and onion, respectively. The probability values of the response model coefficients for cell growth are shown in Table 2. The main effects of the factors were all positive, but the significance was only in molasses. Also, in the square effect of the factors, only molasses was significant. In the interaction, no significant combinations of all factors were found. After fixing the other factors except the molasses to the central point by using the above reaction model, the effect of the concentration level of the molasses on the antioxidant activity was analyzed and the effect of the quadratic equation form that shows the highest point at the level of 8 g / L Could be (FIG. 1 b).

Example 2: Onions affect the fermentation of water added benefit on the growth and meat quality of chicken Trailokya

1. Test Method

1) Control animals, experimental feed and specification

600 chickens of 1-day-old Samgye chicken (purchased from Harim, Korea) were randomly divided into 4 treatments and 5 repetitions.Negative control without antibiotics and positive control with antibiotics ), The experimental diet was prepared by feeding the experimental fermentation supplemented with 0.3% and 0.5% of onion fermentation in the non-controlled control diet. Other nutrient levels were the same for each experimental diet (Table 3).

The chicks were reared 30 times per pen in a plain pen (width x length x height: 200x200x100 cm), and the number of feeders and waterers were equally assigned to each pen. Feed and water were free-vegetable and free-negative, lighting was turned on all day for 24 hours during the entire specification experiment, and other specification management was conducted according to the specification management method which is generally performed in Korea.

Table 3 is a table showing the preparation and chemical composition of the experimental formula ¹ .

2) Survey items

* 2-1) Growth grade

Intermediate weight and feed intake were examined once weekly. At 4 weeks of age, the live weights of all the clocks were also measured, and the feed intake rate was calculated by adding up the feed intake during the experiment.

2-2) Conductor Characteristics

Immediately before the slaughter, the body weight was measured, and then the bleeding, hair loss, and the lower part of the cervical vertebra were cut to remove the head. Thereafter, the esophagus, trachea, lung, liver, and intestine were extracted, and the carcass weight was weighed with an electronic balance to calculate the carcass ratio as a ratio to the live weight. Partial meat production ratio was expressed as the ratio of the part carcasses to the carcasses by dividing the total carcass weight into three parts (chest, leg, wing), which are currently customarily classified in the slaughterhouse.

2-3) composition of blood components

Immediately before the counting, 8 water were selected and blood was collected and centrifuged (1500 rpm x 15 min) to separate serum. Glutamic-oxaloacetic transaminase (GOT) and glutamic-pyruvic transaminase (GPT) activity assays were analyzed using diagnostic kits.

2-4) Physical Characteristics of Edible Muscles

The heating loss is measured after the sample is shaped into a circular shape (60 ± 5g), put into a polyethylene bag, heated in a 75 ℃ water bath (C-WBE, Chang Shin co., Korea) for 30 minutes and allowed to cool at room temperature for 30 minutes. It was. The shear thinning sample was cut into 2 cm thick, heated for 30 minutes in a 75 ℃ water bath, cooled for 30 minutes at room temperature, and then taken with a sampler (diameter 11 mm) in parallel with the muscle fibers and equipped with a blade set (Warner-Bratzler blade). It was measured using (TA-XT2i, Stable Micro Systems, England), and the cross head speed was 2 mm / sec. The water holding capacity is applied by Grau and Hamm (1953) filter paper press method, filter paper (Whatman No. 2, UK) is placed in the center of specially made plexiglass plate, 300 mg of sample is placed on it, and one plexiglass plate is placed on it. After squeezing and squeezing at a constant pressure for 2 minutes, the filter paper was taken out, and the area of the meat meat piece and the wet area was measured using a planimeter (Type KP-21, Koizumi, Japan), and the ratio was calculated. It was. In color, the surface of the sample is L-value indicating lightness, a-value indicating redness and b-value indicating yellowness using a colormeter (Chromameter, CR210, minolta, Japan). The value was measured. The standard color used was a calibration plate with an L-value of 97.69, an a-value of -0.43, and a b-value of +1.98.

2-5) Changes in Intestinal flora

At the end of the experiment, the flora in the cecal contents collected from the slaughtered animals was examined. The cecal contents were mixed with phosphate buffered saline (PBS) solution, homogenized with homogenizer (AM 77 model, Nissei), and diluted from 10 ^-1 to 10 ^-7 in each ratio. Diluted samples were inoculated into nutrient agar, MacConkey agar and MRS agar to determine the total bacteria, coliform bacteria and lactobacillus spp. (Tuohy et al., 2002, Microb. Ecol. Health Dis. 14: 165-173). . Inoculated plates were incubated at 37 ° C. for 36 hours and the number of colonies formed was counted.

2-6) Content of each lipid fraction in blood and liver

Total lipids in the liver were extracted using the method of Folch et al. (1957, J. Biol. Chem. 226: 497-509), and IATRO according to the method of An et al. (1997, Poult. Sci. 76: 689-695). SCAN (MK-6 TLC / FID analyzer, Iatron Laboratories, Inc., Tokyo, Japan) analyzed the contents of each lipid fraction in blood and liver. 0.5 ml of serum and 10 ml of liver sample (take 1 g of liver and dilute 10 times with deionized water) in 10 ml of chloroform (methanol = 2: 1, v / v ) and internal standard (0.1% cholesterol acetate in Folch solution) 1 ml) was added. After homogenizing for 5 minutes at room temperature, the resultant was filtered using filter paper (Whatman No. 541). 1 ml of deionized water was added to remove the protein, followed by centrifugation (2,500 rpm x 10 min) in a centrifuge (HA-1000-3, Hanil industry, Korea), followed by suction removal of the upper layer using an aspirator. It was dried completely using a vacuum dryer. After cooling, 1 ml of Folch solution was added and redissolved, which was then used as an extract. The extract was spotted on a silica gel chromarod (CHROMAROD-S, Mitsubishi Kagaku Iatron, Inc., Japen) using a microdispenser and developed twice in different developing solutions, each separated by primary and secondary development. Lipid fractions were analyzed using IATRO SCAN.

3) Statistical Analysis

Statistical analysis of all obtained results was performed by one-way ANOVA analysis by Statistical Analysis System (SAS, 2002), and when the statistical significance of variance analysis was recognized, the significance level was determined using Duncan's multiple test. Significance between treatments was tested at (Duncan, 1955, Biometric. 11: 1-4).

2. Test results

1) Growth grades and conductor characteristics

Table 4 shows the effects of onion supplementation on growth performance and carcass characteristics. Feed intake did not differ between treatments, but body weight and daily gain were significantly lower at the end of the negative control and onion extract 0.5%, and the highest results were observed in the positive control. At the end of the 0.3% diet, onion weight gain and body weight gain were almost the same level without significant difference. No significant differences were observed between treatments in feed requirements, carcass rates and breast meat ratios. However, the relative weight of right leg meat was significantly higher in the (+) control (P <0.05). When 0.3% of onion fermented products were added, the growth performance was partially improved, whereas when 0.5% was added, the effect of growth was not recognized. No significant difference was found between treatments in the relative weight of each tissue (liver, spleen, F sac and abdominal fat) with respect to live weight (Table 5).

Table 4 shows the effect of onion fermentation on the growth performance and part meat production of chicken broiler.

Table 5 shows the effect of onion fermentation on the carcass characteristics of chicken broiler.

2) blood composition

Supplementation of onion fermentation did not significantly affect serum GOT and GPT levels, an indicator of tissue damage (Table 6). GOT and GPT activity in the blood reflect tissue damage caused by large intestinal injuries and the like, and may be an indicator for determining normal physiological function. This suggests that the onion fermented product did not have a negative effect on the physiology of the chickens.

Table 6 is a table showing the effect of onion fermented food on the blood properties of chicken chickens.

3) meat quality analysis

Table 7 shows the results for the physical properties of edible muscles. There was no significant difference in pH and flesh color of breast meat. The heating loss was slightly lower in the onion fermented diet, and slightly higher in the shear force value, but it was not a significant difference.

Table 7 is a table showing the effect of onion fermentation on the meat characteristics of chicken chickens.

4) Changes in Intestinal flora

Table 8 sets out the results of the effect of supplementation of onion fermentation on the change of intestinal flora. There were no significant differences in the total intestinal bacterial counts, lactic acid bacteria and coliforms between treatments.

Table 8 shows the effects of onion fermentation on the intestinal flora of three chickens.

5) Serum and Liver Lipid Content

Table 9 sets forth results for the effect of supplementation of onion fermentation on the content of lipid fractions in serum and liver. There were no significant differences in liver cholesterol esters, free cholesterol, triglycerides and phospholipid contents between treatments. Serum free cholesterol and triglyceride concentrations in the onion fermented diet were significantly decreased compared to the (-) control. No significant difference was observed between treatments in serum phospholipid concentrations.

Table 9 shows the effect of onion fermentation on the serum and liver lipid concentrations in the chickens.

Example  3: Onion Fermentation  Processing Chicken chicken Breast  Impact on storage stability

1. Test Method

1) Processing of Samples

Thirty subjects of similar weight were selected from four-week-old Samgye chickens fed with no-dose feed, and slaughtered in the same manner as in Experiment 3. The sample was cut into 2 cm thick and soaked in onion fermentation for 1 minute, and the control sample was soaked in tertiary distilled water. After immersion treatment, it was sealed with plastic wrap to the maximum and refrigerated at 4, and malondialdehyde (MDA) production was analyzed on 3, 7 and 14 days of storage.

2) Production of Lipid Peroxides, Antioxidant Activity and pH Change in Muscle

Malondialdehyde (MDA), an intramuscular lipid peroxide, was investigated with some modifications to Botsoglou et al. (1994).

a. Manufacture of MDA standard

10 ml of 0.1N HCl was added to 73.2 mg of 1,1,3,3, -tetra-ethoxypropane and then allowed to stand for 5 minutes in 100 water bath. After cooling rapidly in tap water, the total volume was adjusted to 100 ml with secondary distilled water, and a MDA stock solution having a concentration of 239 ug / ml was prepared. This solution was diluted to prepare various concentrations of MDA standard solution. The absorbance of the prepared MDA standard solution was measured at a maximum absorption wavelength of 532 nm using a UV-visible spectrophotometer (Meckman DU-530, Beckman Counter, Inc., Fullerton, USA).

b. MDA Analysis

The stored samples were stored in a -20 ° C freezer to prevent further oxidation and then thawed in a 4 ° C cold room for 19 hours before analysis. 2 g of the sample was quantified and taken into 50 ml centrifuge tubes. 5 ml of 0.8% BHT (in hexane) and 8 ml of 5% trichloroacetate (TCA) solution (in distilled water) were added and homogenized for 30 seconds. After centrifugation at 3,000 g for 5 minutes using a centrifuge (Mage 210, Hanil, Korea) and using only pasteur pippet to take only the aqueous solution of the lower layer was filtered using a filter paper (Whatman # 1). 5% TCA solution was added to the filtered aqueous solution to adjust the volume to 10 ml. 3 ml of the solution was transferred to a 10 ml test tube, and 2 ml of 0.8 ml 2-thiobarbituric acid solution (in distilled water) was added thereto. For the color reaction, the sample was transferred to a water bath set at 70 ° C. and gently shaken for 30 minutes. In order to terminate the reaction, the reaction mixture was cooled for 7 minutes in an ice bath and allowed to stand at room temperature for 45 minutes to stabilize the reaction. The chromophore was measured at 532 nm using a UV-visible spectrophotometer (Meckman DU-530, Beckman Counter, Inc., Fullerton, USA) and the concentration was determined based on a standard curve. All experiments were repeated twice for each sample, and the results were expressed as the average of the two replicates.

3) Statistical Analysis

Statistical analysis of all obtained results was performed by one-way ANOVA analysis by Statistical Analysis System (SAS, 2002), and when the statistical significance of variance analysis was recognized, the significance level was determined using Duncan's multiple test. The significance between treatments was tested at (Duncan, 1955).

2. Test result

Table 10 shows the effect of immersion treatment of onion fermentation on the storage stability of chicken chicken breast. The results of MDA, the final product of lipid oxidation in muscle, showed no significant difference on the 3rd day of storage. However, on the 7th and 14th day, the MDA concentration in breast meat was significantly decreased by onion fermentation. (P <0.01).

MDA concentrations in poultry products are analytical indicators for determining lipid peroxidation (Botsoglou et al., 1994, J. Agri. Food Chem. 42: 1931-1937). Natural antioxidant nutrients such as alpha-tocopherol (Cherian et al., 1996, J. Food Sci. 61: 15-18; Qi and Sim, 1998, J. Agric. Food Chem. 46: 1920-1926) Feeding the extract (Botsoglou et al., 2005) was able to obtain the effect of preventing lipid rancid in poultry products. Eggs produced after feeding rosemary powder (Florou-Paneri et al., 2006, J. Poult. Sci. 43: 143-149) or saffron (Botsoglou et al., 2005, Br. Poult. Sci. 46: 701-707) MDA levels were reported to be significantly lower than the control. The results of this experiment showed that the storage stability of chicken broiler chicken was improved by treating with onion fermentation, and it could be used as a natural antioxidant.

Table 10 shows the effect of onion fermentation on the storage characteristics of chickens.

Claims (11)

During the fermentation of onions with leuconostoc citerum , molasses is added 0.8% (w / v) of the total fermentation volume and sucrose is added to the total volume of the fermentation 1.0% (w / v). Feed additive composition comprising an onion fermentation increased antioxidant properties prepared as an active ingredient. delete delete delete During the fermentation of onions with leuconostoc citerum , molasses is added 0.8% (w / v) of the total fermentation volume and sucrose is added to the total volume of the fermentation 1.0% (w / v). Feed additive composition, characterized in that the addition of 0.3% (w / w) to the fermented onion increased antioxidant composition prepared by the whole feed composition.

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