摘要
本试验旨在研究日粮中添加蝇蛆干对青脚麻鸡产肉性能、肉营养品质及风味物质的影响。选择1 200只35日龄的青脚麻鸡公雏,随机分为2组,每组4个重复,每个重复150只。对照组饲喂不添加蝇蛆干基础日粮,试验组在饲喂基础日粮的基础上添加3%蝇蛆干。在相同条件下饲养至70日龄,每组随机抽取8只进行屠宰并分别取胸肌和腿肌样品进行测定。结果表明:1两组产肉性能优良,无显著差异(P>0.05);2与对照组相比,试验组青脚麻鸡胸肌、腿肌中粗蛋白质含量分别提高了8.8%和4.4%(P<0.05),总氨基酸含量分别提高了11.0%和2.3%(P<0.05);试验组青脚麻鸡肉中肉豆蔻烯酸、十五烷酸相对含量显著高于对照组(P<0.05);3与对照组相比,试验组青脚麻鸡胸肌、腿肌中鲜味氨基酸含量分别提高了11.9%和3.5%,胸肌中肌苷酸含量显著提高了21.1%(P<0.05);试验组青脚麻鸡肉中测出双戊烯、1-甲氧基-2-丙酮、3-壬酮和乳酸異丁酯4种特有的挥发性风味物质,且香味呈味物醛类和1-辛烯-3-醇的含量明显高于对照组。由此可知,日粮中额外添加3%蝇蛆干能提高青脚麻鸡肉中粗蛋白质、氨基酸、鲜味物质和挥发性香味物质的含量,对于生产营养风味俱佳的青脚麻鸡具有一定的促进作用。
This experiment was conducted to study the effect of dietary supplementation of maggot dry on meat performance,nutritional quality and flavor compounds of meat in Qingjiao Ma chickens.A total of 1 200 Qingjiao Ma cocks at 35 days of age were randomly allocated to 2groups with4 replicates per group and 150 chickens per replicate.The chickens in control group were only fed the basic diet（without maggot dry）,and those in the experiment group were fed basal diet supplemented with 3% maggot dry.The chickens in two groups were raised in the same conditions.At 70 days of age,eight cocks were randomly selected and slaughtered in each group.The results showed as follows：①The meat performance in control group and experiment group were all good,and had no significant difference（P〉0.05）.② Compared with control group,the crude protein contents of chest and leg muscle in experiment group were increased by 8.8% and 4.4%（P〈0.05）,respectively,and the amino acids（especially essential amino acid）contents were increasedby 11.0% and 2.3%（P〈0.05）,respectively;The relative contents of nutmeg acid and pentadecane acid in chest and leg muscle of experiment group were significantly higher than those of control group（P〈0.05）.③ Compared with control group,the delicious amino acid content in chest and leg muscle were increased by 11.9%and 3.5%,respectively;the inosine acid content in chest muscle of experiment group was increased by 21.1%,The four kinds of special volatile flavor substances（dipentene,methoxyacetone,3-nonanone and isobutyl lactate）of meat in experiment group were obtained,and the flavour components of aldehyde and mushroom alcohol were higher than those of control group.Therefore,dietary supplementation of 3% maggot dry could increase the contents of crude protein,amino acids,delicious substance and volatile flavour compounds,and helped to produce chickens with flavor and nutritious meats.
出处
《中国畜牧兽医》
CAS
北大核心
2015年第11期2935-2944,共10页
China Animal Husbandry & Veterinary Medicine
基金
山东省现代农业产业技术体系项目(SDAIT-13-011-02)
关键词
青脚麻鸡
蝇蛆干
产肉性能
营养品质
风味物质
Qingjiao Ma chickens
maggot dry
meat performance
nutritional quality
flavor compounds
