摘要
选用240只8日龄科宝肉鸡,分成4个处理:对照组全程饲喂基础日粮,以等能量替代原则,试验Ⅰ、Ⅱ、Ⅲ组用大豆磷脂和溶血磷脂不同比例替换大豆油的日粮饲喂肉鸡。试验自8日龄开始到42日龄,共34 d,研究大豆磷脂、溶血磷脂对肉鸡屠宰性能和肉品质的影响。结果显示:试验组体重明显高于对照组(P<0.05),屠体重也表现出相同趋势,全净膛重、全净膛率有增加趋势,但差异不显著(P>0.05);试验组的胸肌重、胸肌率与对照组没有明显差异(P>0.05),而腿肌重、腿肌率则显著高于对照组(P<0.05),试验Ⅲ组的腿肌重高于对照组20.35%;试验组的滴水损失、肉色、穿刺力、硬度、弹性等指标与对照组没有显著差异(P>0.05),试验组p H值高于对照组(P<0.05),黏性、咀嚼性显著性低于对照组(P<0.1或P<0.05)。研究表明磷脂和溶血磷脂可显著提高肉鸡屠体重、腿肌重、腿肌率,减缓屠宰后p H值的降低改善肉质。
Two hundred and forty 8-day-age Cobb broiler were divided into 4 groups according to the principle of equal energy diet, which were fed the diet with different proportion of soybean phospholipids or lysophosphatide instead of soybean oil as experimental I, II, III groups, meanwhile, control group was fed the basal diet. The trial period was 34 days from 8 to 42 days of age. The experiment was to evaluate the effects of soybean phospholipids and lysophosphatide on slaughter performance and meat quality of broilers. The results showed that the body weights of experimental groups were significantly higher than the control group （P〈0.05）, the carcass weights of those groups had same tendency. The eviscerated weights, and eviscerated ratios had the same tendency, however, the difference was notsignificant （P〉0.05）. The weights and ratios of leg muscle of those experimental groups had significant differences compared with the control group （P〈0.05）, while the weights and ratios of breast muscle of which were not dill）rent significantly （P〉0.05）. The leg muscle weight of group m was 20.35% higher than the control group. Drip loss, meat color, puncture force, hardness, elasticity, viscosity of experimental groups had no significant difference compared with the control groups （P〉0.05）. The pH values of experimental groups were higher than the control group （P〈0.05）, meanwhile, the viscosity and chewiness of those groups were significantly lower than the control group （P〈0.1 or P〈0.05）. it＇s conclued that the addition of phospholipids and lysophosphatide could significantly increase the carcass weight, leg muscle weight, leg muscle ratio, and slow down the decline of pH value after chicken slaughtering to improve the meat quality.
作者
李明
牛岩
崔朝霞
黄巍峰
张玲
谷克仁
张慧茹
LIMing1, NIU Yan2, CUI Zhaoxia1, HUANG Weifeng3, ZHANG Ling3, GU Keren1, ZHANG Huiru1(1.Henan University of Technology, Zhengzhou, Henan 450001， 2.Henan Bureau of Animal Husbandry, Zhengzhou, Henan 450011， 3.Guangzhou Yied Biological Technology Co., Ltd., Guangzhou, Guangdong 51134)
出处
《中国家禽》
北大核心
2018年第5期29-32,共4页
China Poultry
基金
校企合作项目(H2015sw69
H2014hx19)
关键词
大豆磷脂
溶血磷脂
屠宰性能
肉品质
肉鸡
soybean phospholipids
lysophosphatide
slaughter performance
meat quality
broiler
