Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented ted koji

We evaluated meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata (HC) with fermented red koji (FRK). In total, 240 one-day-old Pekin ducks (160 males and 80 females) were allocated to four diet treatments (control, 1% HC powder mixed with FRK, pelleted 1% HC with FRK, and coated pellets of 1% HC with FRK). At days 3 and 7 of storage, pH values were slightly influenced (p < 0.05) by different forms of HC with FRK, but was no influence at day 0 of storage day. Diet treatments with different forms of HC and FRK had an effect (p < 0.05) on TBARS values at 0, 3, and 7 days of storage and DPPH radical-scavenging activity at 0 days of storage, except for cooking loss. Overall, in breast meat of ducks, L* values at day 3 of storage and a* values at day 0 of storage were significantly influenced (p < 0.05) by treatments with different forms of HC and FRK. In conclusion, using either 1% HC and FRK pellets or pellets coated with HC and FRK at 1% resulted in a decrease in TBARS values and an increase in DPPH radical-scavenging activity during storage.(AU)

Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented ted koji

We evaluated meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata (HC) with fermented red koji (FRK). In total, 240 one-day-old Pekin ducks (160 males and 80 females) were allocated to four diet treatments (control, 1% HC powder mixed with FRK, pelleted 1% HC with FRK, and coated pellets of 1% HC with FRK). At days 3 and 7 of storage, pH values were slightly influenced (p < 0.05) by different forms of HC with FRK, but was no influence at day 0 of storage day. Diet treatments with different forms of HC and FRK had an effect (p < 0.05) on TBARS values at 0, 3, and 7 days of storage and DPPH radical-scavenging activity at 0 days of storage, except for cooking loss. Overall, in breast meat of ducks, L* values at day 3 of storage and a* values at day 0 of storage were significantly influenced (p < 0.05) by treatments with different forms of HC and FRK. In conclusion, using either 1% HC and FRK pellets or pellets coated with HC and FRK at 1% resulted in a decrease in TBARS values and an increase in DPPH radical-scavenging activity during storage.

Growth performance and fatty acid profiles of broilers given diets supplemented with fermented red ginseng marc powder combined with red koji

In this study, 240 one-d-old Arbor Acres broiler chicks (160 males and 80 females) were randomly allocated in a completely randomized design with four treatments and four replicates. Broilers were fed from hatching to 28 d of age four diets: a basal diet (control), 2% red ginseng marc, 1% fermented red ginseng marc with red koji, and 2% liquid red ginseng. Growth performance and fatty acid profiles in broiler were evaluated. Supplementing diets with different types of red ginseng did have significant effects (p 0.05) on initial body weight, due to differences in the birth weights of birds, including weight gain, and mortality. However, no significant differences between the treatments (p>0.05) were found for final body weight, feed intake, and feed conversion. In addition, supplementing broiler diets with different types of red ginseng did not significantly influence (p>0.05) fatty acid profiles in either breast or thigh meats. We concluded that growth performance (weight gain and mortality) was most enhanced in diets supplemented with 1% fermented red ginseng powder combined with red koji.

Growth performance and fatty acid profiles of broilers given diets supplemented with fermented red ginseng marc powder combined with red koji

In this study, 240 one-d-old Arbor Acres broiler chicks (160 males and 80 females) were randomly allocated in a completely randomized design with four treatments and four replicates. Broilers were fed from hatching to 28 d of age four diets: a basal diet (control), 2% red ginseng marc, 1% fermented red ginseng marc with red koji, and 2% liquid red ginseng. Growth performance and fatty acid profiles in broiler were evaluated. Supplementing diets with different types of red ginseng did have significant effects (p 0.05) on initial body weight, due to differences in the birth weights of birds, including weight gain, and mortality. However, no significant differences between the treatments (p>0.05) were found for final body weight, feed intake, and feed conversion. In addition, supplementing broiler diets with different types of red ginseng did not significantly influence (p>0.05) fatty acid profiles in either breast or thigh meats. We concluded that growth performance (weight gain and mortality) was most enhanced in diets supplemented with 1% fermented red ginseng powder combined with red koji. (AU)

Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage / Efeitos de dietas suplementadas para frangos de corte acrescentadas de pó de ginseng vermelho fermentado e koji vermelho sobre a qualidade de carne da coxa durante armazenamento

We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p 0.05) by both the number of storage days and the dietary supplementation, with reduced TBARS activity noted in the treatment group after 7 days of storage. There was no significant impact (p > 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh

Avaliamos os efeitos de dietas de frango de corte suplementadas por pó de ginseng vermelho fermentado e koji vermelho sobre a qualidade de coxa de frango de corte durante armazenamento. Os frangos de corte (n = 120) foram distribuídos aleatoriamente em dois grupos, controle e tratamento com 1% ginseng vermelho fermentado acrescentado de koji vermelho, com quatro repetições por grupo, cada qual com 15 aves (10 machos e 5 fêmeas). Não houve efeitos significativos (p > 0.05) sobre pH da carne no grupo com suplementação nem no número de dias de armazenamento. TBARS, a medida de oxidação de lipídios, foi afetada significantemente (p 0.05) sobre a brancura (L*) da carne após 1 e 7 dias de armazenamento (inclusive grupo T1), ou cor vermelha (a*) na carne no grupo entre 1 e 7 dias de armazenamento, enquanto a cor amarela (b*) da carne nos dois grupos aumentou significantemente (p < 0.05) com o aumento do período de armazenamento. Os resultados sugerem que as dietas suplementadas por ginseng vermelho fermentado e pó de koji vermelho não alteram a cor da carne após armazenamento. Podemos concluir que a suplementação dietária com 1% de ginseng vermelho fermentado e pó de koji vermelho pode reduzir a oxidação de lipídios na carne da coxa de frangos de corte após 7 dias de armazenamento.

Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage / Efeitos de dietas suplementadas para frangos de corte acrescentadas de pó de ginseng vermelho fermentado e koji vermelho sobre a qualidade de carne da coxa durante armazenamento

We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p 0.05) by both the number of storage days and the dietary supplementation, with reduced TBARS activity noted in the treatment group after 7 days of storage. There was no significant impact (p > 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh(AU)

Avaliamos os efeitos de dietas de frango de corte suplementadas por pó de ginseng vermelho fermentado e koji vermelho sobre a qualidade de coxa de frango de corte durante armazenamento. Os frangos de corte (n = 120) foram distribuídos aleatoriamente em dois grupos, controle e tratamento com 1% ginseng vermelho fermentado acrescentado de koji vermelho, com quatro repetições por grupo, cada qual com 15 aves (10 machos e 5 fêmeas). Não houve efeitos significativos (p > 0.05) sobre pH da carne no grupo com suplementação nem no número de dias de armazenamento. TBARS, a medida de oxidação de lipídios, foi afetada significantemente (p < 0.05) pelo número de dias de armazenamento e pela suplementação, com decréscimo de TBARS no grupo tratamento após 7 dias de armazenamento. Não houve impacto significante (p > 0.05) sobre a brancura (L*) da carne após 1 e 7 dias de armazenamento (inclusive grupo T1), ou cor vermelha (a*) na carne no grupo entre 1 e 7 dias de armazenamento, enquanto a cor amarela (b*) da carne nos dois grupos aumentou significantemente (p < 0.05) com o aumento do período de armazenamento. Os resultados sugerem que as dietas suplementadas por ginseng vermelho fermentado e pó de koji vermelho não alteram a cor da carne após armazenamento. Podemos concluir que a suplementação dietária com 1% de ginseng vermelho fermentado e pó de koji vermelho pode reduzir a oxidação de lipídios na carne da coxa de frangos de corte após 7 dias de armazenamento.(AU)