variations in pov ( peroxide value ) , tba ( thiobarbituric acid value ) or av ( acid value ) of the internal fat of broilers that had been fed with feed containing the spice of the present invention ( see below ) ( example 1 ) and those of the internal fat of broilers that had been fed with ordinary feed not containing the same ( comparative example 1 ) were measured at intervals . on the basis of the thus - measured values , the improvement in the anti - oxidative property and the acid - value - elevation inhibiting power of the fat was evaluated . table 1______________________________________group of compara - raw tivematerial name of ingredient example 1 example 1______________________________________grains corn , milo , cassava meal 66 . 9 % 67 % vegetable soybean refuse , rapeseed 18 % 18 % refuse refuse , corn gluten mealanimal origin fish powder , meat bone 10 % 10 % feed powder , feather mealothers animal fats and oils , 5 % 5 % calcium carbonate , salt , isomalto - oligo - saccharide syrup , silicic anhydride , cells of bacillus toyoii , calcium phosphatespice see table 2 0 . 1 % -- ______________________________________ (% means by % by weight .) the spices to be in table 1 above are as follows : table 2______________________________________feedno . spice______________________________________ 1 nutmeg 2 japanese pepper 3 tarragon 4 red chile 5 marjoram 6 rosemary 7 sage 8 thyme 9 basil10 onion11 turmeric12 mace13 mustard14 fenugreek15 anise seeds16 celery seeds17 caraway18 cumin19 fennel20 parsley21 paprika22 clove23 allspice24 laurel25 oregano26 cinnamon27 ginger______________________________________ ( 2 ) period : from 0 to 18th days , fed with feed containing no spice from 19th to 58th days , fed with feed containing the indicated spice ( only in example 1 ) to determine pov and av , the internal fat from the broilers thus fed under the above - mentioned conditions was stored at 40 ° c . for 7 days and was tested according to the standard indicated by handbook for fat - and - oil chemistry ( edited by nippon fat - and - oil chemistry association ). to determine tba , 2 g of the internal fat from the broilers were put in a phosphate buffer and homogenized therein , and a tba reagent was added thereto and hated in a boiling bath for 30 minutes . butanol and salt were added thereto , and the resulting mixture was centrifuged . the absorbance of the thus - separated butanol layer at 532 nm was measured . table 3______________________________________sample no . pov ( meq / kg ) tba ( nmol / g ) av ( meq / kg ) ______________________________________ 1 28 14 14 2 31 -- 15 3 30 -- 12 4 -- 18 -- 5 29 -- 18 6 32 -- 13 7 12 9 12 8 -- 35 -- 9 14 -- 1610 -- 24 1811 -- 43 -- 12 35 6 -- 13 33 -- 1514 32 -- 1615 46 -- 1816 43 -- 1517 48 -- 1418 50 -- 1519 33 -- 1420 -- 130 -- 21 49 -- 1922 -- 110 -- 23 -- 93 -- 24 31 -- 1825 30 -- -- 26 33 -- -- 27 40 -- -- comparative 136 330 29example______________________________________ as is obvious from the results in table 3 above , pov , tba and av of the fat obtained from the broilers fed with the feed of the present invention containing the indicated spice ( feed nos . 1 to 27 ) were all lower than those of the fat obtained from the broilers fed with the comparative feed containing no feed . from the fact , it is understood that the anti - oxidative property of the fat obtained from the broilers fed with the spices is enhanced and that the spices are effective in inhibiting the elevation of the acid value of the fat . the chicken meat of the broilers that had been fed with feed containing the spice of the present invention ( see below ) and that of the broilers that had been fed with ordinary feed not containing the same were subjected to a sensual test to determine their smell and taste . in addition , their k values were measured . on the basis of the results of the sensual test and the thus - measured values , the improvement in the oily smell and the taste of the meat and the improvement in the freshness - keeping power of the meat were evaluated . table 4______________________________________group of compara - raw example tivematerial name of ingredient 2 ˜ 23 example 2 ˜ 23______________________________________grains corn , milo , cassava meal 66 . 9 % 67 % vegetable soybean refuse , rapeseed 18 % 18 % refuse refuse , corn gluten mealanimal origin fish powder , meat bone 10 % 10 % feed powder , feather mealothers animal fats and oils , 5 % 5 % calcium carbonate , salt , isomalto - oligo - saccharide syrup , silicic anhydride , cells of bacillus toyoii , calcium phosphatespice see table 5 0 . 1 % -- ______________________________________ (% means by % by weight .) the spices to be in table 4 above are as follows : table 5______________________________________example 2 nutmegexample 3 maceexample 4 japanese pepperexample 5 tarragonexample 6 cloveexample 7 red chileexample 8 allspiceexample 9 parsleyexample 10 marjoramexample 11 rosemaryexample 12 sageexample 13 basilexample 14 onionexample 15 cinnamonexample 16 oreganoexample 17 mustard / clove / mace / marjoram = 1 / 1 / 1 / 1 , by weight - the same shall apply hereunder . example 18 japanese pepper / parsley = 1 / 1example 19 tarragon / sage / red chile = 1 / 1 / 1example 20 allspice / onion = 1 / 1example 21 nutmeg / thyme / caraway / paprika = 1 / 1 / 1 / 1example 22 rosemary / cinnamon = 1 / 1example 23 basil / giner = 1 / 1______________________________________ ( 2 ) period : from 0 to 18th days , fed with feed containing no spice from 19th to 58th days , fed with feed containing the indicated spice ( only in examples ) the smell and taste of the dark meat from the broilers thus fed under the above - mentioned conditions were evaluated . test method : the dark meat obtained from each of the broilers fed with the feed of each example or each comparative example was packed in vacuum . all the vacuum pack samples were boiled in the same pan for 30 minutes . the meats taken out from the packs were pulverized with hands to suitable sizes , and their smell and taste were evaluated organoleptically , individually . 22 panelists ( 14 women and 8 men ) tested the dark meat samples with respect to the following three matters : the samples were evaluated by 5 - rank evaluation ranging from &# 34 ;- 1 &# 34 ;, &# 34 ;- 1 &# 34 ;, &# 34 ; 0 &# 34 ;, &# 34 ;+ 1 &# 34 ; and &# 34 ;+ 2 &# 34 ;, based on the rank of the comparative samples of being &# 34 ; 0 &# 34 ;. 22 panelists ( 14 women and 8 men ) tested the dark meat samples with respect to their likes as to whether the sample was good or bad , based on the comparative samples . the results of the above - mentioned sensual test for the smell , the taste and the panelists &# 39 ; preference are shown in table 6 below . table 6______________________________________results of sensual test evaluation of smell and taste evaluation ( c ) of total panelists &# 39 ; ( a ) ( b ) evalu - preference smell taste ation good bad______________________________________example 1 + 0 . 79 + 0 . 71 + 0 . 79 17 * 5 * example 2 + 0 . 12 + 0 . 33 + 0 . 24 14 8example 4 + 0 . 40 + 0 . 60 + 0 . 50 14 8example 5 + 0 . 12 + 0 . 30 + 0 . 25 14 8example 6 + 0 . 17 + 0 . 53 + 0 . 23 15 7example 7 + 0 . 30 + 0 . 60 + 0 . 25 16 6example 8 + 0 . 19 + 0 . 80 + 0 . 60 17 5example 9 + 0 . 40 + 0 . 30 + 0 . 13 14 8example 10 + 0 . 50 + 0 . 20 + 0 . 26 14 8example 11 + 0 . 29 + 0 . 50 + 0 . 36 16 6example 12 + 0 . 50 + 0 . 42 + 0 . 25 14 8example 13 + 0 . 40 + 0 . 70 + 0 . 60 14 8example 14 + 0 . 80 + 0 . 90 + 1 . 10 19 3example 15 + 0 . 50 + 0 . 40 + 0 . 43 16 6example 16 + 0 . 45 + 0 . 33 + 0 . 45 17 5example 17 + 0 . 75 + 1 . 00 + 0 . 63 14 8example 18 + 0 . 50 + 0 . 65 + 0 . 50 15 7example 19 + 0 . 55 + 0 . 60 + 0 . 30 16 6example 20 + 0 . 80 + 0 . 93 + 1 . 00 19 3example 21 + 0 . 83 + 0 . 83 + 0 . 90 18 4example 22 + 0 . 55 + 0 . 40 + 0 . 50 17 5example 23 + 0 . 45 + 0 . 70 + 0 . 65 15 7______________________________________ * panelists the above - mentioned results gave significant difference between the chicken meat from the broilers fed with the spice - containing feed of the present invention and the chicken meat from those fed with the spice - free ordinary feed in their smell and taste and in the panelists preference for them . the meats from the broilers each fed with one of the feed samples of examples 2 to 23 and comparative examples 2 to 23 were stored at 0 ° c ., and the time - dependent variation in the k value of each of the thus - stored meats was determined by high performance liquid chromatography at regular intervals . table 7______________________________________k value of stored meatexample no . 0 day 4 days 7 days______________________________________example 2 17 % 39 % 52 % comparative example 2 28 % 50 % 61 % example 3 14 % 45 % 57 % comparative example 3 20 % 50 % 60 % example 4 19 % 48 % 58 % comparative example 4 20 % 50 % 60 % example 5 14 % 45 % 57 % comparative example 5 20 % 50 % 60 % example 6 16 % 43 % 57 % comparative example 6 20 % 50 % 60 % example 7 23 % 45 % 57 % comparative example 7 27 % 50 % 60 % example 8 17 % 45 % 57 % comparative example 8 27 % 50 % 60 % example 9 22 % 46 % 57 % comparative example 9 28 % 51 % 61 % example 10 14 % 45 % 55 % comparative example 10 20 % 50 % 60 % example 11 26 % 48 % 58 % comparative example 11 34 % 53 % 62 % example 12 26 % 50 % 58 % comparative example 12 34 % 53 % 62 % example 13 15 % 42 % 55 % comparative example 13 20 % 50 % 60 % example 14 16 % 43 % 57 % comparative example 14 16 % 43 % 57 % example 15 14 % 41 % 50 % comparative example 15 20 % 50 % 60 % example 16 15 % 43 % 52 % comparative example 16 20 % 50 % 60 % example 17 15 % 43 % 52 % comparative example 17 15 % 48 % 58 % example 18 17 % 44 % 55 % comparative example 18 20 % 50 % 60 % example 19 26 % 45 % 53 % comparative example 19 34 % 53 % 62 % example 20 27 % 44 % 54 % comparative example 20 34 % 53 % 62 % example 21 15 % 42 % 52 % comparative example 21 20 % 50 % 60 % example 22 26 % 44 % 53 % comparative example 22 34 % 53 % 62 % example 23 27 % 45 % 55 % comparative example 23 34 % 53 % 62 % ______________________________________ the results obviously indicate the decrease in the k value of the meat from the broilers fed with the spice - containing feed of the present invention . from these , the freshness - keeping effect of the spice - containing feed of the present invention is obvious .
livestock and poultry are fed with feed containing at least one spice chosen from among the families myristicaceae , cruciferae , rutaceae , compositae , pedaliaceae , piperaceae , leguminosae , umbelliferae , myrtaceae , solanaceae , labiatae , lauraceae , liliaceae and zingiberaceae , whereby the active ingredients of the spice taken into the bodies of the thus - fed livestock and poultry are transferred to their internal fat thereby to modify their meat and to improve the smell of their fat . accordingly , the fatty smell of the meat and fat to be obtained from the thus - fed livestock and poultry is removed and the freshness - keeping power of the meat and fat is enhanced . as the spices may be added to feed , livestock and poultry may efficiently take the spices with ease .