- 期刊
不同乾燥方式對白肉雞與商用烏骨雞血液抗氧化性之研究
Antioxidative Activity of Blood Meal Obtained from Broiler and Silkie Fowl with Different Drying Methods
摘要
The purposes of this study were to investigate the functional characteristics of broiler and silkie fowl blood meal with lyophilization and hot-air drying (50℃). Proximate composition, amino acid composition, contents of copper, zinc, iron and antioxidative activity were carried out in this study. There was no significant difference in proximate composition, but contents of trace elements for silkie fowl were higher than broiler (p＜0.05). According to the results of antioxidant, the higher scavenging effects on superoxide anion were found in blood meal by air dried compared to lyophilization (p＜0.05). The lyophilization treatment of silkie fowl blood meal and the hot-air drying treatment of broiler blood meal had the strongest inhibition in lipid peroxidation. All the blood meal showed higher ability of the ferrous ion chelating. These results indicated lyophilized silkie fowl and hot-air dried broiler blood meal had the greatest antioxidative activity, and had high potential to be utilized and produced antioxidative functional food.
並列摘要
The purposes of this study were to investigate the functional characteristics of broiler and silkie fowl blood meal with lyophilization and hot-air drying (50℃). Proximate composition, amino acid composition, contents of copper, zinc, iron and antioxidative activity were carried out in this study. There was no significant difference in proximate composition, but contents of trace elements for silkie fowl were higher than broiler (p＜0.05). According to the results of antioxidant, the higher scavenging effects on superoxide anion were found in blood meal by air dried compared to lyophilization (p＜0.05). The lyophilization treatment of silkie fowl blood meal and the hot-air drying treatment of broiler blood meal had the strongest inhibition in lipid peroxidation. All the blood meal showed higher ability of the ferrous ion chelating. These results indicated lyophilized silkie fowl and hot-air dried broiler blood meal had the greatest antioxidative activity, and had high potential to be utilized and produced antioxidative functional food.