Breast meat quality of broilers fed fermented red ginseng marc powder mixed with red-koji during storage

Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of <i>Houttuynia cordata</i> with fermented red koji

“…In other words, feed form or a combination of HC and FRK did not significantly affect meat color. Similar results and conclusions were documented by Kim et al (2016), who reported that even though meat color was significantly different among groups fed different forms of red ginseng and red koji, these additives did not have an antioxidant effect on meat color. Also, it has been well documented that the presence of antioxidant compounds in natural products may retard metmyoglobin formation and decrease L* values or a* values (Fernandez-Lopez, Zhi, Aleson-Carbonell, Perez-Alvarez, & Kuri, 2005).…”

“…In addition, stronger DPPH radical-scavenging activity in duck breast meat was observed in T2 and T3. This phenomenon is similar to observations for red ginseng marc and α-tocopherol or FRGM powder mixed with RK for broiler breast meat (Kim et al, 2016;Kim, Lee, & Choi, 2014). In fact, the DPPH scavenging ability (antioxidant effect) of HC and FRK supplemental feeds may be primarily the result of essential oils, alkaloids, and flavonoids, or dimerumic acid, which is one of the main components of HC and FRK (Arunachalam & Narmadhapriya, 2011;Fu, Dai, Lin, & Lu, 2013).…”

“…Possibly, a small reduction in the pH values of HC and FRK (T2 and T3) at 7 days might be explained by the fact that the ability of the antioxidant is dependent on pH values (Xiong, Decker, Robe, & Moody, 1993). Similarly, Kim et al (2016) showed a minor significant (p < 0.05) effect on pH in broiler breast meats with FRGM with RK as the number of storage days increased.…”

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.…”

Effects of dietary fermented red ginseng marc and red ginseng extract on growth performance, nutrient digestibility, blood profile, fecal microbial, and noxious gas emission in weanling pigs

“…Red ginseng marc is a fibrous and insoluble byproduct obtained after the extraction process of red ginseng. It was believed to be a waste product, but recently, studies showed that red ginseng marc powder or fermented red ginseng marc (FRGM) has pharmacological properties and strong antioxidant effects (Lim et al 2004;Jung et al 2010;Kim et al 2016). These benefits may be linked to the presence of bioactive components such as saponins, polysaccharides and alkaloids, which are retained in red ginseng marc after extraction (Francis et al 2002;Yildirim et al 2013).…”