책임운영기관 농촌진흥청 국립축산과학원 (로고)

The objective of this experiment was to investigate the effects of dietary Lactobacillus- fermented Artemisia princeps(LFA) on the meat characteristics of male layer birds. A total of six hundred and twenty-four 1-d-old male layer birds were randomly allotted 3 dietary treatments in 4 replicated pens consisting of 52 birds each. The control diet was formulated to be adequate in energy and nutrients. Two additional diets were prepared by adding 0.25 or 0.50% of LFA to the control diet. The experimental diets were fed on an ad libitum basis to the birds for 49 d. At the end of the experiment, 10 birds from each treatment were killed by cervical dislocation and the samples of breast and thigh meat were collected for the determination of meat fatty acids, proximate nutrients, color, and texture. The results indicated that the concentrations of crude fat in the breast (linear, p<0.05) and thigh meat (linear and quadratic, p<0.05) decreased, but those of oleic acids (linear, p<0.05) and polyunsaturated fatty acids (linear, p<0.05) increased with the inclusion of LFA in the diet. The results of this experiment indicate that dietary LFA may be used as a functional ingredient to improve meat characteristics.