摘要
试验旨在研究三黄鸡饲粮中添加不同比例茶多酚和火麻油对其肉品质和抗氧化性能的影响。选取三黄鸡108只(90日龄,体重相近),随机分成6组,每组3个重复,每重复6只。对照组饲喂基础饲粮,试验1、2、3、4、5组分别饲喂添加2%火麻油、200 mg/kg茶多酚和2%火麻油、300 mg/kg茶多酚和2%火麻油、200 mg/kg茶多酚和3%火麻油、300 mg/kg茶多酚和3%火麻油的试验饲粮。试验期35 d。试验在第35 d通过屠宰取得胸肌、腿肌测定肉品质指标,通过翅下静脉采血获得血清测定抗氧化性能指标。试验结果表明:①添加茶多酚和火麻油可增加胸肌pH和系水力,降低剪切力。pH试验1、2、3组显著高于对照组(P<0.05)。剪切力试验组低于对照组(P>0.05)。系水力试验2、3、4组显著高于对照组(P<0.05)。②添加茶多酚和火麻油可以增加腿肌pH和系水力,降低剪切力。pH和系水力这两个指标试验组高于对照组(P>0.05)。剪切力试验1、2、3、4组显著低于对照组(P<0.05)。③添加茶多酚和火麻油可以降低血清中丙二醛含量、增加总抗氧化能力。丙二醛含量试验组低于对照组(P>0.05)。总抗氧化能力试验2、3、4组,显著高于对照组(P<0.05)。综上所述,饲粮中添加茶多酚和火麻油能很好的改善三黄鸡肉品质和抗氧化性能,其中以添加300 mg/kg茶多酚和2%火麻油的效果最佳。
The experiment was conducted to study the effects of dietary in different proportions of tea polyphenols and hemp seed oil on meat quality and antioxidant performance of Sanhuang chicken.A total of 108 Sanhuang chicken of 90 day old and similar weight were used and randomly divided into six groups,each containing three replicates(six chickens per replicate).The control group was fed with the basal diet,from group 1 to group 5 was fed on the trial diets supplemented with2% hemp seed oil,200 mg/kg tea polyphenols and 2% hemp seed oil,300 mg/kg tea polyphenols and2% hemp seed oil,200 mg/kg tea polyphenols and 3% hemp seed oil,300 mg/kg tea polyphenols and3% hemp seed oil,respectively.The trial lasted for 35 days.The chest muscle and leg muscle were collected by the slaughter test for determination of meat quality indexes,and blood samples were collected from the wing vein for determination of antioxidant indexes on the 35 day.The results showed as the followings:(1) It could increase the pH and water-holding capacity,and reduce the shear force of the chest muscle by supplementation of tea polyphenols and hemp seed oil.The pH of treatment groups 1,2 and 3 was significantly higher than that of the control group(P<0.05).The shear force in treatment groups was lower than the control group(P>0.05).The water-holding capacity of treatment groups 2,3 and 4 was significantly higher than that of the control group(P<0.05).(2)It could increase the pH and water-holding capacity,and reduce the shear force of the leg muscle by supplementation of tea polyphenols and heat seed oil.The two indexes of pH and water-holding capacity in treatment groups were higher than that of the control group(P>0.05).The shear force in treatment groups 1,2,3 and 4 was significantly lower than that of the control group(P<0.05).(3)It could reduce the malondialdehyde content and increase the total antioxidant capacity of serum by supplementation of tea polyphenols and heat seed oil.The malondialdehyde content of treatment groups was lower than that of th
作者
黄雅莉
蓝铋师
侯小露
周贞兵
谢树桃
吴健平
HUANG Yali;LAN Bishi;HOU Xiaolu;ZHOU Zhenbing;XIE Shutao;WU Jianping(Guangxi Agricultural Vocational and Technical College,Guangxi Nanning 530007,China;Hengxian Animal Disease Prevention and Control Center,Guangxi Hengxian 530300,China)
出处
《饲料工业》
CAS
北大核心
2021年第15期48-52,共5页
Feed Industry
基金
2019年度广西高校中青年教师科研基础能力提升项目“火麻油和茶多酚对三黄鸡生长性能、屠宰性能和肌肉品质的影响”[2019KY1391]。
关键词
三黄鸡
肉品质
抗氧化性能
茶多酚
火麻油
Sanhuang chicken
meat quality
antioxidant performance
tea polyphenols
hemp seed oil
