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Investigating Meat Quality of Broiler Chickens Fed on Heat Processed Diets Containing Corn Distillers Dried Grains with Solubles
Korean J. Food Sci. An. 2018;38:629-635
Published online June 30, 2018;
© 2018 Korean Society for Food Science of Animal Resources

YoungHo Shim1,†, JinSoo Kim2,†, Abdolreza Hosseindoust2, YoHan Choi2, MinJu Kim2, SeungMin Oh2, HyungBin Ham2, Alip Kumar2, KwangYeol Kim2, Aera Jang3, and ByungJo Chae2,*

1SAJOBIOFEED, Hamyeong 57136, Korea
2College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
3Department of Animal Products and Food Science, Kangwon National University, Chuncheon 24341, Korea
Correspondence to: ByungJo Chae
Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
Tel: +82-33-250-8616
Fax: +82-33-244-4946
These authors contributed equally to this work.
Received October 24, 2017; Revised February 20, 2018; Accepted March 7, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The present study investigated the effects of feed form and distiller’s dried grain with solubles (DDGS) on meat quality and fatty acids profile of broiler chickens. A total of 720 broilers (Ross 308; average BW [body weight] 541±5.7 g) were randomly allotted to six treatments. Birds were fed three different feed forms (mash; SP, simple pellet; EP, expanded pellet) and DDGS (0 or 200 g kg-1) in a 3×2 factorial arrangement. The addition of DDGS and EP to the diet resulted in increased shear force of breast meat. Moreover, DDGS inclusion in the diet reduced the concentration of stearic acid and behenic acid in thigh meat. Pelleting (SP and EP) of the diets increased palmitic acid content in the thigh, whereas the linolenic acid content decreased. The breast mass was higher with EP and SP diets than with the mash diet. Feed processing led to increased pectoralis muscle and drum mass compared to mash-fed chickens. In conclusion, our results demonstrated that EP decreased thigh linolenic acid and meat shear force. In addition, DDGS supplementation in broiler hampers meat quality by increasing the shear force.
Keywords : feed processing, pellet, expansion, broiler chicken, fatty acids profile

June 2018, 38 (3)