게르마늄 급여가 오리의 육질에 미치는 영향

초록

This study was carried out to investigate the influence of dietary germanium supplementation on the meat quality of duck. Ducks raised for 42 days were slaughtered and the ground meats were stored at 3℃ for 12 days under 1200 lux. Experimental treatments were divided into 3 kinds of meat from ducks fed germanium as follows; 1) Control(natural water + commercial feed), 2) T1(1～10 days : natural water + commercial feed, 11～42 days : natural water + commercial feed supplemented with 1% germanium), 3) T2(1～10 days : germanium submersion water + commercial feed, 11～42 days : natural water + commercial feed supplemented with 1% germanium). The pH of duck meat was not different among the treatments(p>0.05). The germanium treatments exhibited significantly higher crude fat content in both breast and thigh meat(p<0.05). In the fatty acid composition, T2 contained more unsaturated fatty acid than control or T1. TPA(textural profile analysis) value such as hardness, gumminess, chewiness and adhesiveness decreased in meat from duck fed supplemental germanium. Cholesterol contents of duck meat decreased in dietary supplemental germanium treatment compared to control, but were not significantly different among them(p>0.05). Dietary germanium supplementation affected on lipid oxidation of meat during storage. TBARS of meat from duck fed germanium was lower than that of control(p<0.05), but was not significantly different between them(p>0.05). The CIE L*, b* and h0 values of germanium treatments were significantly(p<0.05) higher than those of control. Also a* value showed more stable in germanium diet treatment during storage. Therefore, dietary supplemental germanium to duck resulted in light brownish color formation, improvement tenderness and retardation of lipid oxidation of meat during refrigerated storage.

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