혹서기 서로 다른 급수 형태가 닭의 생산성, 육질 및 혈액성상에 미치는 영향
Effects of Various Types of Drinking Water on Performance, Meat Quality and Blood Biochemical Composition of Chicken under High Temperature Conditions
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초록
본 연구는 고온다습한 하절기에 음수의 형태가 닭의 생산성, 육질, 혈액의 성상에 미치는 영향을 구명하고자 실행하였다. 8일령 로스종 360수를 4개 처리구인 수돗물, 이온수, 냉수 및 냉이온수(냉수+이온수)로 처리구당 6반복으로 평사에 수용하여 5주령까지 급수하였다. 계사내부 평균 온도와 습도는 30.9℃와 74.0%였으며, 수돗물의 평균온도는 29.5℃였다. 이온수는 정전기를 이용하여 물을 이온화하였고, 냉수는 15℃로 고정하여 급수하였다. 증체량, 사료섭취량 및 사료요구율은 주간으로 측정하였으며, 혈액과 계육 샘플은 실험 종료시에 채취하였다. 사육전기 21일령에 증체량은 수돗물 처리구에서 다른 처리구에 비하여 낮았지만 통계적 차이는 없었으며, 사육후기의 35일령에 이온수, 냉수, 냉이온수 처리구에서수돗물 처리구에 비하여 현저하게 높게 나타났다(p<0.01). 사료섭취량은 증체와 동일하게 사육전기에는 처리구간에 일관적 차이가 없었지만 사육후기에 수돗물 처리구에 비하여 다른 처리구에서 매우 개선되는 경향을 보였다(p<0.01). 사료요구율은 사양실험 전기간에서 이온수, 냉수 및 냉이온수 처리구에서매우 개선되었다(p<0.05). 계육의 가슴살에서 명도는 수돗물 처리구에서 높게 나타났으며, 적색도는 낮은 경향을 보였다. 황색도는 일관성이 없었지만 pH는 수돗물 처리구에서 다른 처리구에 비하여 낮게나타났다(p<0.05). 조리감량은 이온수, 냉수 및 냉이온수 처리구에서 수돗물에 비하여 매우 낮았지만(p<0.05) 연도는 높은 경향을 보였다. 혈중 알부민과 단백질은 처리구간에 차이가 없었지만, 중성지방은 이온수, 냉수 및 냉이온수 처리구에서 낮은 경향을 보였다(p<0.05). 혈중 포도당은 처리구간에 차이가 없었지만 HDL 콜레스테롤은 이온수, 냉수, 냉이온수 처리구에서 수돗물 처리구에 비해 현저하게 높게 나타났다(p<0.05). 본 실험 결과 혹서기 육계에 냉이온수 급수는 생산성 및 육질을 개선하고 혈중HDL을 높게 하였다.
Abstract
This study was conducted to investigate the effects of various types of drinking water onperformance, meat quality and blood biochemical composition of broiler chicks under hightemperature conditions. Three hundred sixty, eight day old Ross X Ross were allocated to thefloor pen with four treatments for four weeks. Treatments consisted of tap water(TW), ionwater(IW), cold water(CW), ion + cold water(ICW) with six replicates. Temperature andhumidity were 30.9℃ and 74.0% respectively, in indoor chicken house, and average temperature of TW was 29.5℃. IW was ionized by static electricity, and cold water was constantly kept at15℃. Weight gain, feed intake and feed conversion were weekly measured until five weeks ofage from eight days old. Blood and meat samples were taken and measured at the end ofexperiment. Weight gain tended to increase in IW, CW and ICW treatments compared with TWat three weeks old, but significantly(p<0.01) higher than TW at five weeks of age. Nodifference was found in feed intake for starting period, but showed significantly(p<0.01)increased in IW, CW and ICW treatments for finishing period. Feed conversion wassignificantly (p<0.05) improved in IW, CW and ICW treatments compared to TW group duringwhole experiment period. Meat lightness seemed to increase, but redness decreased in TWcompared with other treatments. However,pH of meat showed lower(p<0.05) in TW compared tothat of other treatments. Cooking loss showed significantly(p<0.05) lower in other treatmentsthan TW, but tenderness decreased in TW treatments. Blood albumin and protein showed nodifference, but triglyceride of birds drunk IW, CW and ICW were decreased(p<0.05). HDLcholesterol was significantly(p<0.05) high in those treatments compared to that of TW. Theresults of this experiment indicated that ICW can improve the performance, meat quality andHDL cholesterol of broiler chicks under high temperature season.
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