Effects of pig skin collagen supplementation on broiler breast meat

Sanghun Park¹, Yun-a Kim¹, Sanghun Lee¹, Yunhwan Park¹, Nahee Kim¹, Jungseok Choi¹^,^*

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¹Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.

^*Corresponding Author: Jungseok Choi, Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea. Phone: +82-43-261-2551. E-mail: jchoi@chungbuk.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 10, 2021 ; Revised: May 24, 2021 ; Accepted: May 28, 2021

Published Online: Jun 04, 2021

Abstract

This study aimed to enhance the quality of broiler breast meat by adding pig skin collagen to feed. A total of 50 Ross 308 broilers were classified according to the following feeding regime for two weeks: basal diet (NC), basal diet + 0.1% fish collagen (PC), basal diet + 0.1% pig skin collagen (T1), basal diet + 0.5% pig skin collagen (T2), and basal diet + 1.0% pig skin collagen (T3). The moisture content was the highest in the PC group, and the protein content was the lowest in the T1 group (p < 0.05). The fat content was higher in the T1 and PC groups, whereas the ash content was higher in the T3 group (p < 0.05). Drip loss was the highest in the NC group and the lowest in the T2 group (p < 0.05). Lightness was low in groups T2 and T3, redness was low in groups T2 and PC, and yellowness was low in groups T1, T2, and PC (p < 0.05). The collagen content of the chicken breast was the highest in the T3 group, and that of the skin was the highest in the T1 group (p < 0.05). The tissue characteristics of springiness, cohesiveness, chewiness, and hardness were the highest in the T3 group (p < 0.05). In conclusion, the supplementation of a broiler diet with pig skin collagen was found to increase the collagen content of the breast meat, indicating the improved quality of the broiler breast meat.

Keywords: broiler meat; pig skin; collagen; drip loss; tissue characteristics