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Daejeon, South Korea

Kim Y.J.,Daegu University | Park W.Y.,Samyang Corporation | Choi I.H.,Joongbu University | Choi I.H.,Kyungpook National University
Poultry Science | Year: 2010

This study investigated the effect of different levels of dietary supplementation with α-tocopherol or Se, or both, on growth performance and meat quality of broiler chickens. A total of 270 broiler chickens were assigned to 6 dietary treatments (0, 50, 100, or 200 IU of supplemental α-tocopherol; 0.3 ppm supplemental Se; or 100 IU of α-tocopherol plus 0.3 ppm Se) with 3 replicates of 15 chickens per pen. Growth performance was recorded at 1 and 35 d. At the end of this experiment, 10 broilers per pen were slaughtered, and thigh muscle was dissected from each carcass and stored at 4°C for 1, 3, 7, and 10 d. During the experimental period, none of the experimental treatments significantly influenced the growth performance of broilers. Thigh muscle pH values of all treatments decreased over time. The pH values for 1, 3, and 10 d were not affected by all treatments, but a statistical difference among treatments was observed at 7 d. Thiobarbituric acid reactive substances and total plate counts in all treatments increased with increasing storage time. In TBA reactive substances values, there were significant differences (P < 0.05) among treatments during the storage period. Differences among treatments in total plate count were found at d 7 and 10. In all treatments, L* (lightness) and b* (yellowness) values decreased over time, and a* (redness) values increased with storage time. Significant differences in all treatments were found for L* values at 3 d and a* values at 7 and 10 d of storage. Overall, these data indicate that compared with other treatments, supplementation with 200 IU of α-tocopherol or 100 IU of α-tocopherol plus 0.3 ppm Se were most effective in increasing lipid oxidative stability and delaying microbial growth and these activities were not associated with pH. © 2010 Poultry Science Association Inc. Source


Choi I.H.,Joongbu University | Choi I.H.,Kyungpook National University | Park W.Y.,Samyang Corporation | Kim Y.J.,Daegu University
Poultry Science | Year: 2010

This study was carried out to evaluate the effects of supplementing diets with garlic powder and α-tocopherol on performance, serum cholesterol levels, and meat quality of chickens. Three hundred 1-d-old male broiler chicks were assigned to 5 diet treatments (0, 1, 3, and 5% garlic powder and 3% garlic powder + 200 IU of α-tocopherol/kg) with 3 replications of 20 birds for 35 d. There were no significant differences in broiler performance among the treatments. Moisture and crude ash contents of chicken thigh muscle were not different among all treatments, but dietary garlic powder and α-tocopherol supplementation resulted in significantly higher CP and lower crude fat contents in comparison with control (P < 0.05). Increasing the levels of garlic powder and applying garlic powder plus α-tocopherol significantly decreased total and low-density lipoprotein cholesterol and increased high-density lipoprotein cholesterol in broiler blood (P < 0.05). The pH and TBA reactive substances values were significantly reduced (P < 0.05) by the inclusion of garlic powder and α-tocopherol. However, no significant differences in water-holding capacity or shear force values were observed among the treatments. For broiler thigh muscle color, L* (lightness) values were decreased (P < 0.05), and a* (redness) and b* (yellowness) values were increased (P < 0.05) with the increased garlic powder levels and the combination of garlic powder and α-tocopherol. In terms of fatty acid composition in thigh muscle, unlike saturated fatty acid and total saturated fatty acid, dietary garlic powder or garlic powder plus α-tocopherol supplementation increased unsaturated fatty acid, total unsaturated fatty acid, and total unsaturated fatty acid:total saturated fatty acid ratios. These results suggest that 5% garlic powder or 3% garlic powder plus 200 IU of α-tocopherol antioxidant properties were effective for enhancing lipid and color stability. © 2010 Poultry Science Association Inc. Source


Trademark
Samyang Corporation | Date: 2014-08-04

Unprocessed artificial resins; polycarbonate resins; phenolic resins; polyester resins; polyurethane resins; polypropylene resins; cellulose plastic resins; casein resins; unprocessed plastics; unprocessed resins synthetic.


Trademark
Samyang Corporation | Date: 2014-08-04

Unprocessed polypropylene resins; unprocessed polycarbonate resins; unprocessed polyamide resins; unprocessed polyphenylene sulfide resins; unprocessed polyester resins.


Trademark
Samyang Corporation | Date: 2014-08-04

Unprocessed polypropylene resins; unprocessed polycarbonate resins; unprocessed polyamide resins; unprocessed polyphenylene sulfide resins; unprocessed polyester resins.

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