KR20060091874A - Broiler chicken with improved preservability and meat quality, producing method thereof - Google Patents

Abstract

The present invention relates to a production method and a production method of broiler with improved storage and meat quality by feeding a feed having an astaxanthin content of 15-300 ppm for 4 to 6 weeks under predetermined temperature conditions and light irradiation conditions. Provides broilers produced.

In the case of broilers produced by the present invention, the chicken flavor and meat quality is improved, not only the occurrence of rancidity is suppressed, but also the shelf life can be increased.

Astaxanthin, carotenoids, rancid, fleshy, pigmented

Description

Broiler with improved meat quality and shelf life and its production method {BROILER CHICKEN WITH IMPROVED PRESERVABILITY AND MEAT QUALITY, PRODUCING METHOD THEREOF}

1 is a photograph showing the coloring by astaxanthin in broiler chicken produced according to an embodiment of the present invention.

Figure 2 is a graph showing the carotenoid content in the blood of broiler chicken produced by one embodiment of the present invention.

Figure 3 is a graph showing the carotenoid content in the shell of broiler chicken produced by one embodiment of the present invention.

Figure 4 is a graph showing the antioxidant properties of astaxanthin in the shell of broiler chicken produced by one embodiment of the present invention.

Figure 5 is a graph measuring the flavor of chicken meat produced according to an embodiment of the present invention, Figure 5a is a biochemical astaxanthin, Figure 5b is a case of feeding chemical synthetic astaxanthin.

Figure 6 is a graph measuring the rancidity change of the chicken shell produced by an embodiment of the present invention, Figure 6a is a chicken shell before storage, Figure 6b is stored for 7 days in a 30 ℃ environment under illumination irradiation It is a graph which measured the after-chicken skin.

The present invention relates to a broiler and a production method of broiler, and more particularly to a broiler and improved production method of meat quality and shelf life.

The color of the chicken has a profound effect on the consumer's buying behavior. In other words, the evaluation of the freshness and nutritional value of the product is mainly made by the appearance, so that the value of the more distinctive color possesses a higher value. Appropriate colors also increase consumer preference and have a profound impact on product selection. Using these results, pigments such as carotenoids may be used in the feed to ensure that the livestock products have the appropriate color.

Carotenoids have a structure of conjugated double bonds that cause color development, and they capture free radicals that are known to be harmful to the living body and exhibit antioxidant functions. In particular, β-carotene and astaxanthin, such as inhibits the development of cancer and exhibits strong antioxidant properties, as well as useful functions such as promoting the breeding of animals, suppressing disease occurrence, improving the color of fish.

But Chickens should be absorbed from feed because they cannot synthesize carotenoids in the body.

Corn, which has been used as a feed material for chickens, is an important source of egg yolks and carotenoid pigments in the body. Poultry accumulates carotenoids in the liver, skin and shins.

In chicken, the color of egg yolk and broiler meat depends on the content of β-carotene and xanthophyll in corn. However, the current blended feed has a problem that the use of alternative raw materials, such as wheat, which does not contain carotenoids, so that the content of these natural pigments is very small, which does not exhibit a proper coloring effect.

In addition, in the case of processed broiler, there is a problem that the unpleasant odor occurs due to rancidity over time.

Therefore, there is an urgent need for a method capable of producing broilers that are not toxic and can improve the color of chicken as well as reduce the discomfort.

In order to solve the problems as described above, the present invention is to produce a broiler using astaxanthin, to improve the color of the chicken, as well as to provide a broiler and reduced production of unpleasant odor and increased storage method do.

In order to achieve the above object, the present invention improves the meat quality and shelf life of feeding the feed having astaxanthin content of 15-300ppm for 4 to 6 weeks under predetermined temperature conditions and light irradiation conditions. Provides a method of producing broilers.

The present invention also provides broilers with improved meat quality and shelf life produced by the above method.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing broiler meat and improved shelf life, which is fed by feeding a feed having an astaxanthin content of 15-300 ppm for 4 to 6 weeks under predetermined temperature conditions and light irradiation conditions, and the production method. Provides broilers produced.

First, the present invention is characterized in that carotenoids, particularly astaxanthin, are used for coloring and antioxidant effects in broilers.

That is, among the carotenoids, astaxanthin has a large number of conjugated double bonds (11 betacarotenes and 13 astaxanthins), and has a carbonyl group (= O) and a hydroxyl group (-OH). Carbonyl groups can form carotenoid-protein complexes by intermolecular bonds with proteins as well as contributing to the number of conjugated double bonds.

In the present invention, astaxanthin, which is fed with feed, includes biochemical astaxanthin (hereinafter sometimes referred to simply as 'BA') and chemical synthetic astaxanthin (hereinafter sometimes referred to simply as 'CA'). Include. As the source of the biochemical astaxanthin, the present invention uses X. dendrorhous yeast, but is not limited thereto.

At this time, astaxanthin will be fed within the range of 15-300 ppm. When astaxanthin is fed at less than 15 ppm, astaxanthin does not accumulate, and when it is fed at more than 300 ppm, the accumulation effect of astaxanthin is rather reduced, so 15-300 ppm is preferable.

In the production method of broiler according to the present invention is to grow broiler under a predetermined temperature conditions, the first one week is preferably maintained at 32-33 ℃, after that it is preferable to grow while gradually decreasing to 22 ℃. Do.

Furthermore, in the production method of the broiler according to the present invention, the broiler is grown under a predetermined light irradiation condition. After the start of the growth, the broiler is continuously irradiated with light for 3 days, and the rest of the growing period is irradiated with light for 16 hours. It is desirable to grow for 8 hours while maintaining the dark state.

The present invention also provides a broiler produced by the production method of the broiler as described above, the broiler not only exhibits an excellent coloring effect by astaxanthin, but also rich in juice and tender meat. In addition, due to the antioxidant properties of astaxanthin accumulated in the skin, the storage period is increased, and the discomfort caused by rancidity during the storage period can be suppressed.

Hereinafter, the present invention will be described in more detail with reference to preferred examples and test examples. However, the present invention should not be interpreted as being limited by these examples.

Example 1 Production of Broiler

Growth method and environment of broiler chickens

240 1-d-old male Ross broilers (chicken) were randomly divided into 24 bars (100 × 72 × 50 cm). The temperature was kept above 32-33 ° C. for 7 days and gradually decreased to 22 ° C. for 5 weeks. Light was continuously injected for the first three days, after which 16 hours were injected and 8 hours were supplied in dark until the end of the experiment.

Preparation of Astaxanthin

Astaxanthin supplied in this example is as follows. Cell mass of X. dendrorhous for biochemical astaxanthin was obtained from Jeil Bio (Ansan, Korea). Yeast cells were washed after harvest with a continuous centrifuge (50 L / H, α-Laval, Switzerland). Harvested yeast was treated with 50-90 ℃ HCl in 50L reactor (Korea fermentation, Incheon, Korea). The yeast cells were finally dried in a spray dryer at an injection temperature of 150 ° C. and a discharge temperature of 85 ° C. Yeast whole was used. Chemosynthetic astaxanthin was used as Carophyll Pink (Switzerland) by Hoffman La Roche.

Diet of broilers

The carcases in the above environment were used for the dietary treatment of the experiment (n = 80) in eight coops (10 per coop) per treatment. The experimental dietary composition during the six-week pay experiment is shown in Table 1 below. The starting diet group in Table 1 was fed for three weeks, and the ending diet group responding was fed for the next three weeks, leaving access to feed and water free. The diet of BA was prepared by replacing soybean 3% with X. dendrorhous to 22.5 ppm astaxanthin content, and the diet of CA was 45 ppm by astaxanthin content of Carophyll Pink (8% astaxanthin, w / w) , Hoffman La Roche, Switzerland) was added to the 0.56g / kg.

Table 1 Experimental composition of broiler chicken

Test Example 1 Effect of Weight Gain by Astaxanthin

Feed consumption and weight were measured for broilers grown according to the above examples, and 3 and 6 weeks of age were measured. Broilers without astaxanthin were used as a control.

As shown in Table 2 below, feed gains were highest when broilers were fed yeast (ie, biochemical astaxanthin). This was probably due to the high lipid content. However, mean differences are not statistically significant and this suggests that astaxanthin's benefits do not affect broiler growth.

[Table 2] Weight gain and feed intake of broiler chicken

Test Example 2: Analysis of carotenoids in broilers

Carotenoids were measured for broilers grown according to the above examples. Broilers without astaxanthin were used as a control.

Chicken blood for carotenoid content determination was obtained in the armpit area with a syringe. To 2 ml of 1 ml of EDTA treated blood, 2 ml of Dimethyl sulfoxide, 2 ml of acetone, 1 ml of petroleum ether and 2 ml of 20% (w / v) NaCl are added in this order. After centrifugation (3000 rpm, 3 minutes), the mixture was filtered through an upper layer of petroleum ether and used for HPLC analysis.

Carotenoid analysis of the shells was ground uniformly with scissors. The extraction of carotenoids from 1 g of homogenized chicken skin is the same as the one obtained from 1 ml of blood. Carotenoids are obtained from shells with a high content of lipids. Therefore, this extract was pretreated. The petroleum ether layer was placed in a silica TLC plate. The carotenoids containing silica were scraped and eluted in acetone. Acetone was filtered and analyzed by HPLC (Younglin Instruments, Seoul, Korea).

20 μl of carotenoid extract was injected into a Nucleosil column (100A) (MetaChem Technologies Inc., Torrance, Calif., USA), and the carotenoids were detected by a 476 nm UV-visible detector.

The mobile phase was 30: 65: 2.5: 2.5 in order of tert-Butyl-methyl ether (tBME): hexane: isopropanol: methanol, and the flow rate was 1.5 ml / min. β-carotene (95%, w / w; Sigma C-9750), lutein (70%, w / w; Sigma A-6250), astaxanthin (98%, w / w; Sigma catalog # A9335), carotenoids The standard was used for quantification.

As a result of measuring the uptake of carotenoids in the blood and the accumulation in the shells, the carotenoid contents in the blood of chickens fed BA and CA were 860 ng / ml and 1,150 ng / ml, respectively (FIG. 2). The ratio of astaxanthin in blood (ng / ml) to feed (mg / kg) was 38 for BA and 26 for CA, indicating that BA was somewhat better than CA in terms of absorption efficiency. (Table 3).

Astaxanthin contents in chicken skins fed BA and CA were 1,480 ng / g and 1,260 ng / g (FIG. 3) . This indicates that the transfer effect of carotenoids from blood to shell is slightly better than that of CA (Table 3).

TABLE 3 Ratio of astaxanthin content in blood, feed, and skin

Addition of 5% beef fat to the feed increased the accumulation of xanthophylls. Pigment shank pigmentation and carotenoid uptake in blood were proportional to corn oil content. The higher the fat content in the feed, the higher the absorption of β-carotene. Carotenoids are nonpolar and therefore absorbed when lipids are absorbed into the small intestine. Therefore, the high content of lipids in X. dendrorhous would increase the usefulness of astaxanthin compared to the chemical synthetic astaxanthin. Lutein and zeaxanthin, the main carotenoid content of corn in chicken blood, were also increased in BA compared to CA This may be due to the high content of lipids in BA.

Test Example 3 Analysis of Pigment and Tissue of Broiler Chickens

Pigments and tissue analyzes were performed for broilers grown according to the above examples. Broilers without astaxanthin were used as a control.

Broiler muscle was prepared by removing the fat layer and skin from the carcass. Muscles were cut to 35 × 25 × 6 mm. Muscles stored in the refrigerator (4 ° C., 24 h) were allowed to stand at room temperature for 30 minutes before use. L, a, b values were measured by a colorimeter (CR-200, Minolta, Osaka, Japan).

Astaxanthin was observed in carcasses fed biochemical astaxanthin and chemical synthetic astaxanthin, showing that astaxanthin is not only rich in lipid content (skin and lipid layers) but also muscle color. It can be seen that it affects (FIG. 1). This is the orange-red color of broilers. After removal of the lipid fraction, muscle color was measured with a colorimeter (Table 4).

Table 4 colorimetric figures of broiler pectoral muscle

From the results of Table 4, L value is not significantly affected by astaxanthin, but it can be seen that the a value and b value significantly increased (p <0.01). Broilers fed BA (astaxanthin 22.5 ppm) and CA (astaxanthin 45 ppm) showed no significant differences in muscle color. Despite the different astaxanthin in the feed, the coloration was similar.

Tissues of chicken carcasses were measured with a tissue analyzer (Model Ta-XT2, Stable Micro systems Ltd., England, UK). Tissue values (g _f ) were expressed as measured force against pressure in chicken pedometers using a Knife / Guilotion Blade probe.

The results are shown in Table 5. As can be seen in Table 5, astaxanthin supplementation significantly decreases the hardness of broiler muscles, indicating that softer poultry can be produced (p <0.05). In addition, sensory evaluation showed that the chicken from broilers fed astaxanthin showed high juicer.

Table 5 Tissue Hardness of Broiler Chicken Muscle

Test Example 4: Determination of the antioxidant effect of astaxanthin in the bark

The antioxidant effect of astaxanthin on the skin of broilers grown according to the above example was measured. Broilers without astaxanthin were used as a control.

Astaxanthin activity in the bark was measured by measuring the formation of aldehydes during storage. Aldehydes were measured using 2-thiobarbituric acid (TBA) and malon aldehydes were used as standard. To 2.5 g of shell, add 6 ml of 20% trichloroacetic acid (TCA) solution (2M H ₃ PO ₄ at 4 ° C) and mix for 5 minutes. Distilled water is added to the shell and TCA solution mixture to a total volume of 12.5 ml. Pass the mixture through Watman No. 1 filter paper. 3 ml of the filtered solution is mixed with 3 ml of 5 mM TBA solution. The mixture is stored for 15 hours in the cow. The absorbance of the solution is measured at 530 nm. TBA values are determined by factor (5.2) and increase in absorbance. However, statistical analysis of all data was performed with one-way ANOVA. When the F value was significant (p <0.05 or 0.01), the Post ANOVA test was performed using Tukey's test.

In order to accelerate the oxidation of skin lipids, the shells were inoculated and crushed and incubated at 30 캜 under illumination. Production of lipid peroxides was significantly reduced by astaxanthin during storage (FIG. 4). Peroxide production in chickens fed CA was significantly less than chickens fed BA (FIG. 4). BA from X. dendrorhous is predominantly (3-R, 3'R) -astaxanthin . The composition ratio of CA is (3-R, 3'R): meso: (3-S, 3'-S) = 1: 2: 1. About 80% of astaxanthin in wild salmon is (3-S, 3'-S) -astaxanthin. About 4% of CAs are cis-astaxanthin. Perhaps meso- or cis-astaxanthin has strong antioxidant properties compared to other isomers. Another possible explanation would be to assume that the yeast contains a high content of peroxides or is a structure that produces peroxides.

Test Example 5 Measurement of Flavor Changes in Chicken Meat by Astaxanthin Feeding Using Electronic Nose

The change in the flavor of the broiler due to the feeding of astaxanthin was measured using an electronic nose for broilers grown according to the above embodiment. Chickens not fed astaxanthin were used as a control.

Electronic nose measurement is a high-performance artificial olfactory organ, especially since it detects and quantifies beyond the human sensory range, it is an olfactory functional device superior to humans in terms of sensory area and objectivity. It consists of a high-precision sensor for the olfactory cells of the human nose and a computer for the olfactory cortex of the human brain. The electronic nose was a tough Chromatech α-fox 3000 series. Flavor changes of poultry fed two weeks, four weeks and six weeks of biochemical astaxanthin and chemical synthetic astaxanthin were measured using the electronic nose.

The measurement results are shown in FIG. 5. As can be seen in the figure, when the biochemical astaxanthin was fed (FIG. 5A), the fragrance of poultry was changed by the six-week salary, but the two-week or four-week salary did not change the fragrance of the poultry. . In the case of feeding the chemical synthetic astaxanthin (Fig. 5b), it can be seen that the flavor of poultry also changed by the four-week salary, and the six-week salary and the flavor of the biochemical astaxanthin The changes are similar.

Test Example 6: Determination of rancidity prevention effect of poultry skin by astaxanthin feeding using electronic nose

The loss of rancidity of chicken shells by six weeks of astaxanthin was confirmed in Test Example 4 (see Fig. 4). To compare with this, the rancidity change of poultry skin supplemented with astaxanthin for 6 weeks was measured electronically. Chickens not fed astaxanthin were used as a control. Figure 6a is a measure of the flavor components by taking the chicken skin supplemented with astaxanthin for 6 weeks, Figure 6b is a 7 days in a 30 ℃ environment under light irradiation conditions that are susceptible to corruption of the skin shell fed astaxanthin for 6 weeks It is a graph measuring the change in flavor component after storage. As shown in the figure, the occurrence of rancidity was suppressed in chickens fed astaxanthin. The antioxidative effect of rancidity was better in chickens fed the chemical synthetic astaxanthin than those fed the biochemical astaxanthin.

As described above, according to the present invention, the coloring effect of broiler chickens by astaxanthin can be obtained.

In addition, according to the present invention, it is possible to prevent rancidity appearing during the storage of the conductor, not only to improve the chicken flavor and rancidity, but also to increase the storage period.

Further, according to the present invention, the juice is rich, the hardness of the muscles is reduced, it is possible to obtain a more soft meat broiler.

Claims (6)

A method for producing broilers with improved meat quality and shelf life by feeding a feed having an astaxanthin content of 15-300 ppm for 4 to 6 weeks under predetermined temperature conditions and light irradiation conditions. The method of claim 1, The astaxanthin is a biochemical astaxanthin or a chemical synthetic astaxanthin obtained from a microorganism, characterized in that the meat production and improved storage capacity of broilers. The method of claim 2, The above microorganism is X. dendrorhous production method of broiler meat and improved shelf life , characterized in that. The method of claim 1, As the predetermined temperature condition, the first one week is maintained at 32-33 ℃, the remaining period is gradually reduced to 22 ℃, the production method of broiler improved meat quality and shelf life. The method of claim 1, As the predetermined light irradiation condition, the light is continuously irradiated for 3 days after the start of growth, the light is irradiated for 16 hours for the remaining growth period, and the growth and storage properties of the light are maintained while maintaining the dark state for 8 hours. Broiler production method. Broiler with improved meat quality and shelf life produced by the method according to any one of claims 1 to 5.

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