Dietary Supplementation of Resveratrol and Methoxylated Resveratrol Affects on Chicken Thigh Meat Quality
2011
Jang, A.R., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Ham, J.S., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kim, D.W., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Seol, K.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Oh, M.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Chae, H.S., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kim, S.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kim, D.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea
This study was carried out to determine the effect of dietary supplementation of resveratrol and methoxylated resveratrol extracted from branch of Morus alba L. on the quality of chicken thigh meat during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (BD), BD with antibiotics (AB), vitamin E 20 IU (VE 20), vitamin E 200 IU (VE 200), resveratrol 20 ppm (RV 20), resveratrol 200 ppm (RV 200), methoxylated resveratrol 20 ppm (MR 20), and methoxylated resveratrol 200 ppm (MR 200). After slaughtering the broilers, thighs were collected and analyzed the quality change of the meat during storage at 4℃ for 5 days. The meat quality factors such as pH, color, water holding capacity, and sensory characteristics of thigh meat were determined on the experiment day 1, 3, and 5. AB, VE, and MR increased pH value of chicken thigh compare to BD (p less than 0.05). Lightness (L*) showed no significant difference during storage day 1 and 5. VE 200 and MR 20 stabilized the redness (a*) of chicken thigh as the value of day 1. Water holding capacity of chicken thigh from VE 20, RV 200, MR 20, and MR 200 on storage day 3 was higher than that of BD (p less than 0.05). In sensory evaluation, the panelist discriminated the tenderness and gave the higher score on the chicken from AB, VE20, RV 20, and MR 20 compare to BD (p less than 0.05). These results suggest that the dietary resveratrol and methoxylated resveratrol could be used as chicken meat quality enhancer in broiler industry.
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