Effects of dietary supplementation of red ginseng marc and α-tocopherol on the growth performance and meat quality of broiler chicken

Abstract

Supplementation of poultry diets with 3% red ginseng marc markedly reduced mortality and serum cholesterol levels and remarkably improved meat quality in broilers.

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

“…Previous studies have shown that the presence of natural antioxidants could retard the formation of metmyoglobin and have highly suppressive effects and decrease L* or increase a* values (Fernandez-Lopez et al, 2005;Velasco and Williams, 2011). In contrast, Kim et al (2014) suggested that the color of the thigh muscle was not affected by supplementation of broiler diets with increased levels of red ginseng marc.…”

“…This result implies that the combination of fermented red ginseng marc and red-koji or red 1 C=Control (no treatment); T1=2% red ginseng marc; T2=1% fermented red ginseng marc with red-koji; T3=2% liquid red ginseng ginseng marc may be important for improving antioxidant properties during storage. In other words, an increase in DPPH radical-scavenging activity has a positive impact on meat quality, possibly because of the saponins present in red ginseng marc and the ability to serve as efficient free-radical scavengers (Kim et al, 2014). Kim et al (2014) showed that DPPH radical-scavenging activity in thigh meat increased significantly with increasing levels of red ginseng marc.…”

“…The pH of ground meat was determined in triplicate by using the method described by Kim et al (2014). About 10 g of ground breast meat was homogenized in 90 mL of distilled water by using a blender (HM-3000; Hyundai Electronic Industry Co., Incheon, South Korea) for 1 min, and pH of the homogenate was determined using a digital pH meter (691 pH meter; Metrohm, Swiss) calibrated at pH 4.0 and 7.0.…”

“…It was believed to be a waste product, but studies showed that red ginseng marc powder or fermented red ginseng marc has pharmacological properties and strong antioxidant effects (Jung et al, 2010;Lim et al, 2004). In a study to apply poultry diets (3%), Kim et al (2014) reported the potential effects of red ginseng marc on antioxidant activity.…”

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

“…Red ginseng marc is a water-insoluble byproduct remaining after the red ginseng extraction process. The positive effects of red ginseng marc have gained much attention, as shown in two studies that examined the effects of dietary red ginseng marc on the growth and meat quality of pigs and broilers (Ao et al, 2011a;Kim et al, 2014). In Korea, red ginseng marc is unfortunately discarded as a waste material, even though it has many suggested positive uses .…”