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Department of Animal Resource, Daegu University, Kyongsan 712-714, KoreaABSTRACT The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE a* and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P

The objective of this study was to evaluate the effects of different levels of red ginseng mare or Korean mistletoe powder on growth performance and physicochemical properties of thigh meat in broiler. A total of 200 broiler chicks were divided into five groups were fed a basal diet (control), basal diet supplemented with 0.5% red ginseng mare (T1), red ginseng mare 1% added (T2), Korean mistletoe 0.5% added (T3), Korean mistletoe 0.5% added (T4) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all treatments, except for mortality and crude fat, which was significantly lower in all treatments with red ginseng mare or Korean mistletoe powder compared to control. Dietary red ginseng mare and Korean mistletoe supplementation had no significantly effects on pH, WHC, shear force, CIE , values, triglyceride and glucose but TBARS values total cholesterol, and LDL-cholesterol were decreased (P values increased significantly with added red ginseng mare and Korean mistletoe powder relative to the control (P

A 45-day feeding trial was conducted to study the effect of red ginseng marc dietary supplementation on the egg production, egg quality and blood profiles of laying hens. One hundred and sixty ISA brown layers were allocated to four treatments (0%, 0.5%, 1% or 2% red ginseng marc) with four replicates per treatment (10 layers per replicate) in wire cages. There were no differences in egg production and egg quality among red ginseng marc as the number of days of treatments increased. However, albumen and eggshell weight exhibited some differences at 30–45 days and 45 days, respectively. Red ginseng marc caused a reduction in total cholesterol at 10 days and triglyceride levels at 10–45 days or an increase in high-density lipoprotein cholesterol levels at 10–45 days but does not affect low-density lipoprotein cholesterol levels at 10–45 days. No effects were observed in the blood profiles for all treatments, except for red blood cells at 30 and 45 days. It was concluded that 1% or 2% red ginseng marc supple...

This study were investigated the effects of dietary supplementation of yacon by-products and mugwort powder on performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force and meat color of broiler thigh meat. Broiler chicks were fed diets for five weeks containing 0% yacon by-products and mugwort powder (Control), 0.5% yacon by-products powder (T1), 1.0% yacon by-products powder (T2), 0.5% mugwort powder (T3), and 1.0% mugwort powder (T4). There were no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of yacon by-products and mugwort powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol of control was lower than treatment. The TBARS was significantly decreased by the supplementation of yacon by-products and mugwort powder compared to the control (P

BACKGROUND This study aimed to determine the effect of supplementation of broiler diets with red ginseng marc and α-tocopherol on the growth performance and meat quality during a 35-day feeding period. A total of 225 Hubbard male broiler chicks were fed diets supplemented with 0%, 1%, 2% and 3% red ginseng marc, or 2% red ginseng marc + 200 IU α-tocopherol kg−1 and randomly allocated to five dietary groups (15 floor pens), so that each group had three replicates and 15 broilers per pen (0.09 m2 per bird). RESULTS There were no differences among the treated groups with regard to growth performance and proximate composition, except for mortality and crude fat in broilers. Serum cholesterol levels were lower in the chickens receiving diets supplemented with red ginseng marc and α-tocopherol than those in the control. With the exception of water-holding capacity or shear force values, increasing levels of red ginseng marc and a combination of red ginseng marc and α-tocopherol affected chicken thigh meat quality by decreasing the pH and thiobarbituric acid reactive substance and increasing the total phenol and DPPH-radical scavenging compared with those in the control. Broiler diets with increasing levels of red ginseng marc and the combination of red ginseng marc and α-tocopherol did not affect the color of thigh muscle, but the treatment significantly increased a* values. CONCLUSION Supplementation of poultry diets with 3% red ginseng marc markedly reduced mortality and serum cholesterol levels and remarkably improved meat quality in broilers. © 2013 Society of Chemical Industry

This study was investigated the effects of dietary supplementation of Yacon by-products and pine needle powder on growth performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force, and meat color of chicken thigh meat. Broiler chicks were fed diets for five weeks containing 0% Yacon by-products and pine needle powder (Control), 0.5% Yacon by-products powder (T1), 1.0% Yacon by-products powder (T2), 0.5% pine needle powder (T3), and 1.0% pine needle powder (T4). There was no significant difference in growth performance among treatments, but mortality was decreased in diets by the supplementation of Yacon by-products and pine needle powder than that of control. The chicken fed control diet had higher cholesterol. LDL-cholesterol. triglyceride compared to those chicken fed Yacon by-products and pine needle powder regardless of concentrations, and HDL-cholesterol of control was lower than treatment. The pH and TBARS were significantly decreased by the supplementation of Yacon by-products and pine needle powder compared to the control (P

The influences of a small amount of CaO addition on the microstructure and corrosion behavior of AZ81 casting alloy have been investigated by means of optical microscopy, scanning electron microscopy, X-ray photoelectron spectroscopy, immersion and electrochemical tests. The added CaO led to the refinement of -Mg grains and the decrease in precipitate content by the formation of an phase. The AZ81-CaO alloy had a better corrosion resistance than the AZ81 alloy. The microstructural characterization on the corroded surface revealed that the enhanced corrosion resistance of the CaO-containing alloy may well be ascribed to the increased barrier effect of precipitates formed more continuously along the grain boundaries and the incorporation of Al and Ca elements into the corrosion film, by which it became more protective.

This study was investigated the effects of dietary supplementation of Yacon by-product powder on per- formance, pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, and sensory evaluation of chicken thigh meat. Broiler chicks were fed diets for five weeks containing 0% Yacon by-products powder (Control), 0.5% Yacon by-products powder (T1), 1.0% Yacon by-products powder (T2), and 2.0% Yacon by-products powder (T3). There was no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of Yacon by-product powder than that of control. The total cholesterol, LDL- cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol and glucose of control was lower than treatment. The pH and TBARS were significantly decreased by the supplementation of Yacon by-product powder compared to the control (P

This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or α-tocopherol during storage at 4 o C for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of α-tocopherol/kg of sausage), AT200 (200 IU of α-tocopherol/ kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of α-tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or αtocopherol relative to the control (p

This study was conducted to investigate the effects of supplementation diets of powdered mulberry leaves on egg production, egg quality and blood characteristics in laying hens. Laying hens were fed diets for 30 days containing 0% powdered mulberry leaves (Control), 1% powdered mulberry leaves (T1), 2% powdered mulberry leaves (T2), and 5% powdered mulberry leaves (T3). The egg production, yolk weight and albumen weight were no significant difference among treatment groups. The albumen weight was significantly decreased by the supplementation of powdered mulberry leaves in all treatment groups (P

This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at 4 o C for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p

Department of Animal Resource, Daegu University, Gyeongsan 712-714, Korea ABSTRACT This study were carried to investigate to the effects of diet supplemented with pine needle powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force, sensory evaluation, meat color, and fatty acid composition of chicken meat. Broiler chicks were fed the corresponding diets containing 0% pine needle powder (Control), 0.3% pine needle powder (T1), 0.6% pine needle powder (T2), or 0.9% pine needle powder (T3) for five weeks. The pH and TBARS was significantly decreased by the supplementation of pine needle powder compared to the control (P

The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE L*, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks con- taining 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P

The objective of this study was to evaluate the effects of different levels of α-tocopherol and selenium in broiler diets on performance and physicochemical properties of chicken thigh meat. A total of 360 broiler chicks divided into six groups were fed a basal diet (control) or basal diet supplemented with 50 IU α-tocopherol/kg (T1), 100 IU α-tocopherol/kg (T2), 200IU α-tocopherol/kg (T3), 0.3 ppm selenium/kg (T4), and 100 IU α-tocopherol/kg + 0.3 ppm selenium/kg (T5) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all dietary treatments, except for crude fat, which was significantly lower in the treatment with α-tocopherol or selenium, or both compared to control. The dietary α-toco- pherol and selenium supplementation had no significant effects on pH, CIE L* (lightness), and b* (yellowness) values but TBARS (thiobarbituric acid reactive substance) values were decreased (P

This study was conducted to investigate the effects of supplementation diets of pine needle powder on performance, proximate composition, carcass characteristics, blood cholesterol concentration, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), and shear force of chicken meat. Broiler chicks were fed diets for five weeks containing 0% pine needle powder (Control), 0.3% pine needle powder (T1), 0.6% pine needle powder (T2), and 0.9% pine needle powder (T3). Perfor- mance was no significant difference among treatment groups, but mortality was decreased in diets by the supplementation of pine needle powder than that of T1 and control. The moisture, crude protein, crude fat, and crude ash were no significant difference. The liver weight and abdominal fat was significantly decreased by the supplementation of pine needle powder compare to the T1 and control (P

The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE L , a and b ), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE L and a decreased significantly with added pine needles relative to the control (p

This study was conducted to investigate the antioxidant effects, total plate count (TPC), and residual nitrite content ofemulsified sausage with added mugwort during cold storage. The sausages were of five types: nothing added (control), mug-wort powder added (T1), mugwort juice added (T2), mugwort ethanol extract added (T3), and mugwort hot water extractadded (T4). Each sausage type was tested in triplicate and assigned to one of five storage periods: 0, 1, 2, 3, or 4 wk. Asstorage time increased, the presence of mugwort resulted in decreased pH, residual nitrite content, and meat color (CIE L*and b*) and increased thiobarbituric acid reactive substance (TBARS) and TPC values. Values for pH, TBARS, residualnitrite, and TPC decreased significantly after adding mugwort compared with the control (p

The present study was carried out to evaluate the microstructural properties of a friction stir welded AZ91 with CaO Mg alloy. For this work, friction stir welding (FSW) was performed at a tool rotation speed of 1250 rpm and a traveling speed of 32 mm·min−1. A network of intermetallic compounds (Al2Ca) was observed in the base metal (BM). In the stir zone (SZ), fine grains and intermetallic compound particles were formed due to dynamic recrystalization and mechanical stirring. The hardness profile showed that the hardness of the SZ was higher than that of the BM, probably due to the presence of fine grains and thermally stable intermetallic compounds.

The objective of this study was to investigate the effects of supplementation diets with Kalopanax pictus leaf powder on performance, proximate composition, carcass characteristics and blood characteristics of chicken meat. Broiler chicks were fed diets containing Kalopanax pictus leaves with concentration of 0% (Control), 0.5% (T1), 1.0% (T2), and 2.0% (T3) for five weeks. There were no significant differences in performance among treatment, however there were significant decrease in mortality within treatment. The crude fat of chicken meat was increased in diets by addition of Kalopanax pictus leaf powder than control, but moisture, crude protein, and crude ash were no significant differences. The abdominal fat was significantly increased by the supplementation of Kalopanax pictus leaf powder compare to the control (P

This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on pH, meat color, TBARS (thiobarbituric acid reactive substance), and VBN (volatile basic nitrogen). Two hundred broiler chickens were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five weeks feeding experiment, broilers were slaughtered, and stored at 4 for five weeks. As storage time increased, the presence of mulberry leaves and dandelion extracts resulted in decreased pH, and L * and increased TBARS, VBN, and a * value in all treatment groups (P

The effects of rosemary and -tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg -tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg -tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p), while no differences in and values were found. A synergistic effect was obtained from the combination of rosemary with -tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.

Department of Animal Resource, Daegu University, Kyungbuk 712-714, KoreaABSTRACT This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on performance, proximate composition, heating loss, drip loss, and blood characteristics of chickens. One hundred sixty broiler chicks were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dan-delion extracts (T3), and 2% dandelion extracts (T4). At the end of five week feeding experiment, broiler were slaughtered, and stored at 4. T2 resulted in much better weight gain and feed conversion than other treatment groups. As storage time increased, all treatment groups resulted in increased heating loss and drip loss (P 0.05) were found in LDL-cholesterol among all treatment groups. In conclusion, these data indicate that compared to other treatments, supplementation of 2% dandelion extracts (T4) were most effective in decreasing total cholesterol and triglyceride and increasing HDL-cholesterol. (Key words : mulberry leaves, dandelion, heating loss, drip loss, blood composition)To whom correspondence should be addressed : rladudwlr1@ yahoo.co.kr

The objective of this study was to determine the effects of residual nitrite contents, chitosan with different molecularweight and nitrite addition on emulsified sausage during cold storage. Six types of sausages were evaluated: control, 0.5%50 kDa chitosan (T1), 0.5% 200 kDa chitosan (T2), 150 ppm nitrite (T3), 0.5% 50 kDa chitosan+150 ppm nitrite (T4), and0.5% 200 kDa chitosan+150 ppm nitrite (T5). Each type of sausage was tested in triplicate and assigned to one of four stor-age periods: 0, 10, 20 and 30 days. As the storage time increased, the presence of chitosan and nitrite resulted in decreasedresidual nitrite value and increased pH (in control and T2), TBARS (thiobarbituric acid reactive substance) values, and totalplate counts (TPC). Values for pH, TBARS, residual nitrite and total plate counts decreased significantly in response to theaddition of chitosan and nitrite relative to the control ( p

유화형 소시지에 마늘즙과 양파즙을 각각 1%와 3%를 첨가하여 냉장온도(4±1℃)에서 21일간 저장하면서 pH, peroxide value, TBARS, 총 미생물수 및 아질산염 잔존량을 조사하였다. 실험구는 마늘즙과 양파즙을 첨가하지 않은 대조구, 마늘즙 1% 첨가구는 T1, 마늘즙 3% 첨가구는 T2, 양파즙 1% 첨가구는 T3 및 양파즙 3% 첨가구를 T4 등 5개 처리구로 나누어 0, 7, 14 및 21일간 저장하면서 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 서서히 감소하였고, 마늘즙 첨가구는 양파즙 첨가구보다 낮았으며, 대조구의 pH가 가장 높았다. 과산화물가는 저장기간 동안 증가하였고, 마늘즙과 양파즙의 첨가구는 대조구보다 유의적으로 낮은 함량을 보였다(p

본 연구는 비육한우 50두를 공시하여 일반사료를 급여한 대조구와 야생쑥 2%를 급여한 시험구 등 2개 처리구로 나누어 생후14개월-29개월령까지 14.7개월간 비육시험하고, 생산된 고기의 육질을 분석하였다. 쑥사료를 급여한 거세한우의 생산성에서 총증체량, 일당증체량이 대조구보다 처리구에서 높았고, 사료요구율이 낮아 쑥사료를 급여함으로 사료효율이 개선되었다. 혈중 총 콜레스테롤은 대체로 정상범위로서 비육전기보다 비육후기가 더 높은 경향이었고, 비육이 진행될수록 증가하는 경향을 나타내었으며, GOT와 GPT 및 BUN은 처리구간의 유의성은 없었다. 도체중은 처리구가 대조구보다 높았고, 배최장근단면적은 처리구가 대조구보다 넓었다. 육량 및 육질등급을 환산하였을 때 처리구(각 1.80점, 2.39점)가 대조구(1.70점, 2.30점)보다 높은 결과이었다. 콜레스테롤 함량에서 쑥이 첨가된 처리구가 대조구보다 유의적으로 낮게 나타났다(p

Aluminum sulfate (alum, [Al2 (SO4)3. 14H2O]) additions to poultry litter can be used effectively as litter amendments, which can lead to greatly reduce ammonia emissions and phosphorus solubility in the poultry industry. However, there are little studies which compare the effects of alum and liquid alum with respect to the enivornmental effects of poultry litter. The goal of this study was to evaluate the effects of alum and liquid alum on pH, EC, moisture, ammonium and soluble phosphorus contents from poultry litter during 3 weeks. The treatments were mixed in the upper 1cm of litter, which included 3.5g alum, 5.5g alum, 7.5g alum, 8g liquid alum, 13g liquid alum, and 17g liquid alum/100g litter. The litter pH was much lower (P

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p

In this experiment, 5 treatments consisted of control, probiotics (0.2%; T1), illite (1.0%; T2), activated carbon (1.0%; T3), and hardwood vinegar (1.0%; T4) as diets of chicken were evaluated for 35 days through feeding of 200 male chickens (Arbor Acre Broiler). Thigh muscle from slaughtered chickens were analyzed on pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), shear force, and meat color during 10 d of cold storage at . Groups of T3 and T4 showed higher pH levels compared to the control group, and T4 showed significantly higher value. Over the storage period, all treatment groups showed increase in pH (p

The goal of this study was to investigate the effects of dietary mugwort on the proximate composition, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS) and fatty acid in chicken meats. One hundred sixty broiler chicks (1 d old) were assigned to one or four dietary groups: Control; commercial feed supplemented with 1% mugwort (T1); commercial feed with 3% mugwort (T2) and commercial feed with 5% mugwort (T3). After 42 d, broilers from each group were slaughtered and meat samples were vacuum packaged and stored at over a period of 0, 1,2,3, and 4 wk. Chicken breast was not influenced by all treatments in moisture, crude protein and crude fiber, while crude fat was lowered (p

This study was conducted to determine the effects of dietary supplementation with CLA (0, 0.5, 1.0, 1.5, and 2.0%) on the proximate composition, sensory evaluation, pH, TBARS, cooking loss, WHC, shear force and objective color of chicken meat. Two hundred broiler chickens (Arbor Acre Broiler, male) were randomly assigned to five groups, fed for five weeks, and slaughtered. The proximate composition and crude protein of thigh muscle from the 1.5% and 2.0% CLA groups were significantly higher than the other groups (p

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, carcass characteristics and fatty acid composition in finishing pigs. One hundred fifty pigs (; average initial body weight) were used in a 100 day experiment. Pigs were randomly placed into five experimental feeding groups (control, 0.2% probiotics, 1.0% illite, 1.0% active carbon and 1.0% hardwood vinegar) and were slaughtered at approximately 110 kg live weight. There was a slight, but insignificant increase in average daily body weight gain and feed intake among all treatment groups. Feed conversion was reduced when probiotics were added (p

This study was conducted to determine the effects of dietary supplementation with probiotics on the growth and meat quality of finishing pigs. A total of forty eight () pigs ( average initial body weight) were randomly assigned to four groups and fed on a diet supplemented with 0, 0.2, 0.5 or 1% probiotics for 58 days. The pigs were slaughtered at approximately 105 kg live weight. Supplementation with 0.2% probiotics significantly (p) values and increased redness () values. Furthermore, the saturated fatty acid contents of the 0.2% and 0.5% probiotic test groups decreased and the unsaturated fatty acid contents increased relative to the control.

This study aimed to determine the effect of supplementation of broiler diets with red ginseng marc and α-tocopherol on the growth performance and meat quality during a 35-day feeding period. A total of 225 Hubbard male broiler chicks were fed diets supplemented with 0%, 1%, 2% and 3% red ginseng marc, or 2% red ginseng marc + 200 IU α-tocopherol kg(-1) and randomly allocated to five dietary groups (15 floor pens), so that each group had three replicates and 15 broilers per pen (0.09 m(2) per bird).There were no differences among the treated groups with regard to growth performance and proximate composition, except for mortality and crude fat in broilers. Serum cholesterol levels were lower in the chickens receiving diets supplemented with red ginseng marc and α-tocopherol than those in the control. With the exception of water-holding capacity or shear force values, increasing levels of red ginseng marc and a combination of red ginseng marc and α-tocopherol affected chicken thigh meat quality by decreasing the pH and thiobarbituric acid reactive substance and increasing the total phenol and DPPH-radical scavenging compared with those in the control. Broiler diets with increasing levels of red ginseng marc and the combination of red ginseng marc and α-tocopherol did not affect the color of thigh muscle, but the treatment significantly increased a* values.Supplementation of poultry diets with 3% red ginseng marc markedly reduced mortality and serum cholesterol levels and remarkably improved meat quality in broilers.