食品与发酵工业 >

2022 , Vol. 48 >Issue 2: 52 - 58

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026561

研究报告

酵母硒和枣粉对鸡肉成熟过程中肉品质及氧化特性的影响

  • 杨超 ,
  • 贾绥安 ,
  • 唐德富 ,
  • 高艳蕾 ,
  • 王拙 ,
  • 余群力 ,
  • 韩玲 ,
  • 张丽
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃农业大学 动物科学技术学院,甘肃 兰州,730070)
硕士研究生(张丽教授为通信作者,E-mail:zhanglwubd@163.com)

收稿日期: 2020-12-25

  修回日期: 2021-02-04

  网络出版日期: 2022-02-28

基金资助

甘肃省现代农业产业技术体系猪鸡产业体系(GARS-ZJ-5);国家自然科学基金(32060550)

收起

Effects of yeast selenium and jujube powder on meat quality and oxidation characteristics of chicken during post-mortem aging

  • YANG Chao ,
  • JIA Suian ,
  • TANG Defu ,
  • GAO Yanlei ,
  • WANG Zhuo ,
  • YU Qunli ,
  • HAN Ling ,
  • ZHANG Li
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2020-12-25

  Revised date: 2021-02-04

  Online published: 2022-02-28

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摘要

研究酵母硒和枣粉对肉鸡生长性能、肉品质和抗氧化性能的变化。选取240只1日龄白羽肉鸡,随机分为4组,每组3个重复,每个重复20只。分别为CK组(基础日粮)、J组(基础日粮+8%枣粉替换8%玉米,质量分数)、0.3S组(基础日粮+0.3 mg/kg酵母硒)和0.3S+J组(基础日粮+0.3 mg/kg酵母硒+8%枣粉替换8%玉米),饲养42 d。结果表明,添加酵母硒和枣粉显著提高肉鸡体重和平均日增重及胸肌蛋白质含量(P＜0.05),添加枣粉显著降低胸肌脂肪含量(P＜0.05)。与CK组相比,添加酵母硒和枣粉显著提高宰后胸肌的pH值及降低剪切力(P＜0.05),此外,酵母硒和枣粉混合添加显著提高胸肌的系水力(P＜0.05);添加酵母硒和枣粉均能降低成熟过程中胸肌中羰基和丙二醛含量(P＜0.05)。由此得出,该试验条件下,添加酵母硒和枣粉均可提高肉鸡的生长性能,改善肉鸡胸肌的肉品质和抗氧化功能,其中以酵母硒和枣粉复配组效果最佳。该研究结果为酵母硒和枣粉在饲粮中的应用提供理论依据和数据支撑。

关键词： 酵母硒; 枣粉; 生长性能; 肉质; 抗氧化

本文引用格式

杨超 , 贾绥安 , 唐德富 , 高艳蕾 , 王拙 , 余群力 , 韩玲 , 张丽 . 酵母硒和枣粉对鸡肉成熟过程中肉品质及氧化特性的影响[J]. 食品与发酵工业, 2022 , 48(2) : 52 -58 . DOI: 10.13995/j.cnki.11-1802/ts.026561

Abstract

To study the effects of yeast selenium and jujube powder on the growth performance, meat quality and antioxidant capacity of white-feathered broiler during maturation, 240 one-day-old white-feather broilers were selected and randomly divided into four groups with 3 replicates in each group, and 20 broilers in each replicate based on the content of yeast selenium and jujube powder: CK group with basal diet; J group with basal diet+8% Jujube powder to replace 8% corn; 0.3S group with basal diet+0.3 mg/kg yeast selenium; 0.3S+J group with basal diet+0.3 mg/kg yeast selenium+8% jujube powder to replace 8% corn. Results showed that white-feathered broilers fed with yeast selenium and jujube powder could increase the body weight and average daily gain (P<0.05). Compared with the CK group, the white-feathered broilers fed with yeast selenium and jujube powder were lower in fat, and higher in protein. As well as the pH, water holding capacity increased and the shear force decreased. The content of malondialdehyde and protein carbonyl in chicken breastfed with yeast selenium or jujube powder increased during aging. In conclusion, growth performance, meat quality and antioxidant capacity of white-feathered broiler could be improved by the addition of yeast selenium and jujube powder in the diet, and the best result was detected in the 0.3S + J treatment. The results provide a valuable theoretical basis and data support for the application of yeast selenium and jujube powder in the diet.

Key words： selenium yeast; jujube powder; growth performance; fleshy; antioxidant

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