Effect of Dietary Astaxanthin Producing Bacteria (Xanthophyllomyces dendrohous) on the Growth Performance and the Meat Quality of Ducks
2011
Kim, K.S., Korea Bio Science Research Institute, Organic Bio Tech Co., Ltd., Jincheon, Republic of Korea | Lee, M.K., Korea Bio Science Research Institute, Organic Bio Tech Co., Ltd., Jincheon, Republic of Korea | Lee, W.J., Joowon Asta Ducks Co., Ltd., Jincheon, Republic of Korea | Choi, Y.I., Chungbuk National University, Cheongju, Republic of Korea | Cho, S.K., Chungbuk National University, Cheongju, Republic of Korea
This study was carried out to investigated astaxanthin producing "Xanthophyllomyces dendrohous" on growth performances and meat quality in ducks. A total of 450 ducks (cheribery) were allotted into 3 groups. The three groups were control (commercial feed), treatment 1 (0.1% feed additives), and treatment 2 (0.2% feed additives). Each group had 3 replicates. Viable cell number of "Xanthophyllomyces dendrohous" is 1.0×10∨8 cfu/g. Growth performance carried out during 39 days. Average weight gain was significantly higher (p less than 0.05) in treatment 2 than that of control. Feed conversion was significantly lower (p less than 0.05) in treatment 1 and 2 than that of control. The results of nutrients composition analysis of duck meat showed that treatment 1 and 2 had significantly lower (p less than 0.05) fat and cholesterol levels. Water holding capacity showed significantly higher (p less than 0.05) value than that of control. Both treatment groups showed lower (p less than 0.05) value than control in drip loss and shear force. Control showed higher unsaturated fatty acids(palmitic acid, stearic acid) content than treatment 1 and 2. Treatment 1 and 2 showed significantly lower (p less than 0.05) saturated fatty acids (oleic acid, linoleic acid) levels than control. These results suggested that the supplementation of feed additives containing "Xanthophyllomyces dendrohous" might be used effectively for inproving productivity and meat quality of ducks.
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