Growth Performance and Fatty Acid Profiles of Broilers Given Diets Supplemented with Fermented Red Ginseng Marc Powder Combined with Red Koji

Abstract

KeywordsFermented red ginseng marc powder, red koji, red ginseng marc, growth performance, fatty acid. ABSTRACTIn this study, 240 one-d-old Arbor Acres broiler chicks (160 males and 80 females) were randomly allocated in a completely randomized design with four treatments and four replicates. Broilers were fed from hatching to 28 d of age four diets: a basal diet (control), 2% red ginseng marc, 1% fermented red ginseng marc with red koji, and 2% liquid red ginseng. Growth performance and fatty acid profiles in broiler were evaluated. Supplementing diets with different types of red ginseng did have significant effects (p<0.05) on initial body weight, due to differences in the birth weights of birds, including weight gain, and mortality. However, no significant differences between the treatments (p>0.05) were found for final body weight, feed intake, and feed conversion. In addition, supplementing broiler diets with different types of red ginseng did not significantly influence (p>0.05) fatty acid profiles in either breast or thigh meats. We concluded that growth performance (weight gain and mortality) was most enhanced in diets supplemented with 1% fermented red ginseng powder combined with red koji.

Effects of Different Types of Red Ginseng Marc and Fermented Red Koji Blend as Feed Additives on Blood Parameters and Egg Yolk Fatty Acid Profiles of Laying Hens

“…To the best of our knowledge, the present study is the first to develop a processing method to enhance the functionality of a RGM and FRK blend. Our previous research confirmed that the dietary addition of RGM and FRK had a positive influence on the growth performance, meat quality, and fatty acid (FA) profiles of broiler chickens (Chung & Choi, 2016;Kim et al, 2016). Thus, in the present study, we supplemented the diet of laying hens with different forms of a RGM and FRK (powder, pellet and coated pellet) blend, rather than a single form, to evaluate its effects on the blood parameters and fatty acid composition of the egg yolk of laying hens.…”

A Study on Growth Performance of Ducks Fed Diets with Different Types of Sipjeondaebo-Tang Byproduct Meal and Red Ginseng Marc with Fermented Red Koji and Ammonia Fluxes in Duck Litter using Alum or Aluminum Chloride

“…This observation supports the findings of Kim et al (2014), who observed markedly decreased mortality using 3% red ginseng marc in broiler diets. In addition, Chung and Choi (2016) reported that 1% fermented red ginseng combined with red koji had a marked effect on mortality, which was 0% at day 28. This means that these two feeding strategies to improve growth performance might counteract each other when used in combination.…”

“…For FCR, only T3 (1% blends powder, a mixture of ST byproduct powder and RGMK) was better than the control, as there were no remarkable changes with the other treatments with different types of ST byproduct meal and RGMK. Research on feeding blends to poultry was first carried out by Chung and Choi (2016) who showed that 1% fermented red ginseng marc combined with red koji s (RGMK) led to better weight gain (p < 0.05) than did other treatments. At the same time, they reported that broilers fed diets with fermented red ginseng marc powder combined with red koji did not influence FBW, feed intake, or FCR.…”

“…), which has medicinal properties, especially a serum lipid-lowering effect that is likely due to monacolin K (Arunachalam and Narmadhapriya, 2011). Animal feeding experiments have been limited to broilers (Chung and Choi, 2016), and its effects on duck production have not been studied. s However, Sipjeondaebo-tang byproduct and red ginseng marc are usually simply discarded rather than used in animal feed, even though they contain large amounts of bioactive materials (Lim et al, 2004).…”

Efek Antioksidatif dan Akseptabilitas Bakso Daging Ayam Ras dengan Penambahan Gel Lidah Buaya

“…Padahal daging ayam ras mengandung lemak cukup tinggi yaitu sekitar 5,21% (bb) (Bostami dkk., 2017). Asam lemak penyusun trigliserida ayam ras sebagian besar adalah asam lemak tidak jenuh yaitu sebanyak 58,23-63,86% dan dari jumlah tersebut sekitar 35,20% merupakan poly-unsaturated fatty acid (PUFA) seperti asam alfa-linolenat (ALA), asam arakidonat, asam dokosapentaenoat (DPA) dan asam adrenat (Chung & Choi, 2016). Asam lemak tersebut sangat mudah mengalami oksidasi yang dapat mengakibatkan kerusakan oksidatif dan menurunkan nilai gizi, timbulnya off-flavor (rasa, bau rancid), dan zat yang bersifat toksik.…”