| 報告時間：2025-6-20 |
| 報告地點：Room 407 |
| 指導老師：Yu-Tse Liu |
| 學生：Chen-Wei Kao |
| 摘要 |
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Plant-derived feed additives, rich in polyphenols and flavonoids, exhibit antioxidant and antimicrobial properties and are considered potential natural alternatives to antibiotics. While they may enhance growth performance and meat quality in livestock, their effects are influenced by factors such as source, concentration, and application method. The mechanisms underlying their impact on meat quality remain unclear. This study evaluated the effects of dietary supplementation with garlic peel extract at different concentrations on broiler meat quality. Broilers were assigned to a control group (CON) or to treatments with low (G125), medium (G250), or high (G500) concentrations of garlic peel extract. After 35 days, birds were slaughtered and meat quality traits were assessed. Results showed that G125 had higher postmortem pH values and redder meat color. G250 and G500 improved thigh meat water-holding capacity, while G125 reduced cooking loss in both breast and thigh meat. However, higher TBARS values were observed in G250 and G500 breast meat. Texture analysis indicated that G125 breast meat had lower hardness, gumminess, and chewiness. For thigh meat, the G250 group exhibited reduced hardness, and all treatment groups showed lower gumminess and chewiness compared to the CON. In conclusion, garlic peel extract supplementation can improve broiler meat quality, particularly at lower concentrations (G125). |
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