复合型植物提取物对三黄鸡肉品质的影响

摘要

本试验旨在研究日粮中添加不同比例的复合型植物提取物对三黄鸡肉品质的影响.试验选用1日龄,健康、初始体重为29.21 9的三黄鸡公鸡240只,随机分4组,每组10个重复,每个重复6只鸡.A组饲喂基础日粮,B、C、D组在基础日粮中分别添加0.01％、0.02％、0.04％的植物提取物.饲养至70日龄时进行屠宰试验,分别取胸肌、腿肌,测定物理指标、化学指标、氨基酸含量、脂肪酸含量.结果表明:与对照组相比,饲料中添加0.02％的植物提取物能够提高肌肉pH、粗蛋白比例(P＜0.05),降低肌肉脂肪(P＜0.05),但对肌肉剪切力无显著差异(P＞0.05);增加肌肉中苏氨酸、谷氨酸、甘氨酸、亮氨酸、必需氨基酸、呈味氨基酸、总氨基酸含量(P＜0.05):提高腿肌中饱和脂肪酸、不饱和脂肪酸、必需脂肪酸含量(P＜0.05).综合分析,在饲料中添加0.02％的植物提取物能显著改善肌肉风味,提高肌肉品质.%This experiment was conducted to study the effects of different compound plant extract levels on meat quality of yellow-feathered broilers.240 one-day-old cock of yellow-feathered broilers (initial body weight (BW) 29.21g) were individually weighed and assigned to 1 of 4 dietary treatments (10 replicate cages/treatment and 6 broiler chickens/cage)based on their BW.Group A:the basal diet was fed,B,C and D three groups were fed diets containing 0.01％,0.02％ and 0.04％ of plant extracts in basal diet.Slaughter experiments were carried out at 70 days of age,the physical,chemical,amino acid and fatty acid contents of the pectoral muscle and leg muscle were measured.The result shows:The addition of 0.02％ of plant extracts could increase the ratio of muscle pH and crude protein (P＜0.05),reduce muscle fat (P＜0.05),but there was no significant difference in muscle shear force (P＞0.05).The contents of threonine,glutamic acid,glycine,leucine,essential amino acids,flavor amino acids and total amino acids in muscle were increased (P＜0.05).The contents of saturated fatty acids,unsaturated fatty acids,essential fatty acids in leg muscles were increased(P＜0.05).Comprehensive analysis,adding 0.02％ of plant extracts in the diet can significantly improve muscle flavor and improve muscle quality.