摘要
试验旨在研究檀香树叶和种子对文昌鸡肉品质的影响,选择180只体重为1.05 kg左右的70日龄文昌母鸡,随机分为4个处理,每个处理3个重复,每个重复15只。对照组饲喂玉米—豆粕型基础日粮,试验1、2、3组分别在基础日粮中添加8%发酵檀香树叶和1%檀香种子、4%檀香树叶和1%檀香种子、3%檀香树叶和2%檀香种子。结果表明,与对照组相比,除试验1组腿肌红度有所下降、亮度有所增加外,其他试验组腿肌的颜色(红度和黄度)均有增加的趋势,但色泽有所减弱;嫩度呈升高的趋势,但失水率和蒸煮损失率略有降低;pH差异不显著。试验1组胸肌校正肌苷酸含量显著高于对照组(P<0.05),肌苷酸含量比对照组高9.2%(P>0.05),胸肌K值比对照组低26%(P>0.05);试验1组胸肌不饱和脂肪酸、油酸C18:1、亚油酸C18:2、胸肌必需氨基酸、游离氨基酸和鲜味氨基酸含量与对照组相比均有升高的趋势。因此,日粮中添加发酵处理的檀香树叶和种子能提高文昌鸡肌肉品质,改善肉质风味。
The experiment was conducted to study the effects of S.album leaves and seeds on meat quality of Wenchang chicken. 180 70-day-old Wenchang chickens were randomly allocated to 4 treatments.Each treatment contained 3 replicates,and 15 chickens per replicate.Chickens in the control group were fed basal diet,chickens in test group 1 to 3 were fed basal diet containing 8% fermented leaves and 1% seeds,4% leaves and 1% seeds,3% leaves and 2% seeds of S.album respectively.The results showed that compared with the control group,except for the test group 1 of leg muscle red degrees declined and brightness increased,the color of leg muscle in the test groups 1,2,3 tended to improve,lightness had the trend to reduce,the pH had no significant effect,the percentage of water and cooking loss tended to decrease,tenderness tended to increase.Compared with the control group,the thorax muscles of corrected IMP content of the test group 1 could significantly improve（P 0.05）,the IMP content of breast could increase 9. 2%（P0.05）,and the value of the K drcreased 26%（P0.05）.Compared with the control group,the C18∶ 1,C18∶ 2,UFA, EAA,free amino acids and flavour amino acids of the test group 1 tended to increase in thoracic muscles.The results indicated that fermented leaves and seeds of S.album supplementation in the diet had the trend to improve meat quality and flavour of Wenchang chicken.
出处
《中国畜牧兽医》
CAS
北大核心
2012年第12期64-69,共6页
China Animal Husbandry & Veterinary Medicine
关键词
檀香树叶
檀香种子
文昌鸡
肉品质
S.album leaves
S.album seeds
Wenchang chicken
meat quality
作者简介
作者简介：王永胜（1985-），男，河南人，硕士，研究方向：动物营养与饲料科学。
通信作者：刘铀，教授，硕士生导师。Email：ly9314@sohu．com.
