碩士 / 東海大學 / 食品科學系 / 84 / Abstract Nine groups of broilers were fed diets supplemented
with three levels(0, 2 and 4 %)of cod fish oil and three levels
(0, 50 and 100 IU/kg)(1 IU=1 mg DL-α-tocopheryl acetate) of α-
tocopheryl acetate in order to increase the contents of n-3
fatty acids (EPA and DHA) and α-tocopherols in chicken meat.
Broilers fed with cod fish oil (2 and 4 %)had higher contents
of EPA and DHA than the control. The higher % of fish oil fed,
the higher contents of n-3 fatty acids deposited in meat. The
chicken skin contained higher amounts of EPA and DHA, followed
by the thigh and breast meat. Broilers fed with α-tocopheryl
acetate (50 and 100 IU/kg) had lower contents of cholesterol,
TBA values and Hunter L and b values; and had higher contnets of
α-tocopherols, total aerobic plate counts and Hunter a
values. During frozen storage, acetaldehyde was detected at day
10; both acetaldehyde and propanal were detected at day 20; and
at day 30 and 40, only propenal was detected. The odor and
overall acceptability scores of thigh meat decreased with the
increase of fish oil in feed.
| Identifer | oai:union.ndltd.org:TW/084THU00253013 |
| Date | January 1996 |
| Creators | Huang, Hui-Chun, 黃惠君 |
| Contributors | Chun-Chin Kuo, 郭俊欽 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 96 |
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