摘要
试验旨在研究饲粮中添加发酵桂闽引象草对金陵花鸡屠宰性能、肉品质、肌肉理化特性及肌肉氨基酸含量的影响。选取体重(0.83±0.01)kg的8周龄金陵花鸡母鸡144羽,随机分成3组,每组4个重复,每个重复12羽鸡。对照组(CK)饲喂基础饲粮,GG5组和GG8组分别在基础日粮中添加50 g/kg和80 g/kg的发酵象草。预试期1 w,正式试验期12 w。结果表明:与CK组相比,GG8组的宰前体重、屠体重显著降低(P<0.05),腹脂率降低幅度较大(P>0.05);GG5组和GG8组的肌肉滴水损失分别降低了18.57%、27.99%(P>0.05),且呈线性降低趋势;GG5组和GG8组的肌肉粗蛋白含量显著提升(P<0.05),粗脂肪、亚麻酸和油酸含量显著降低(P<0.05);GG8组胸肌的肌苷酸、谷氨酸等风味物质含量显著升高(P<0.05);GG5组和GG8组胸肌的氨基酸总量、组氨酸、脯氨酸含量显著升高(P<0.05),且GG8组提升幅度更大。研究表明,添加80 g/kg发酵象草可以提高金陵花鸡肉品质、肌肉氨基酸含量以及鸡肉风味。
This study aimed to investigate the effects of fermented elephant grass(P.purpureum Schumab cv.Guimin)supplementation in the diet on the slaughter performance,meat quality,physicochemical properties of the muscle,and amino acid content of Jinling chickens.A total of 144 female Jinling chickens at eight weeks of age with an average body weight of(0.83±0.01)kg were randomly divided into three groups with four replicates in each group and 12 chickens in each replicate.The control group(CK)was fed a basal diet,while the GG5 and GG8 groups were supplemented with 50 g/kg and 80 g/kg of fermented elephant grass in the basal diet,respectively.The preliminary trial lasted for one week,and the formal experiment lasted for 12 weeks.The results showed that compared with the CK group,the pre-slaughter body weight and slaughter weight of the GG8 group were significantly reduced(P<0.05),with a larger reduction in the abdominal fat rate(P>0.05).The muscle drip loss of the GG5 and GG8 groups decreased by 18.57%and 27.99%,respectively(P>0.05),and showed a linear decreasing trend.The crude protein content in the muscle of the GG5 and GG8 groups was significantly increased(P<0.05),while the crude fat,linoleic acid,and oleic acid contentrations were significantly decreased(P<0.05).Compared with the CK group,the content of flavor substances such as inosine and glutamate in the pectoral muscle of the GG8 group was significantly increased(P<0.05).The total amino acid,histidine,and proline contentations in the pectoral muscle of the GG5 and GG8 groups were significantly increased(P<0.05),with a greater increase in the GG8 group.The study indicates that the addition of 80 g/kg fermented elephant grass can significantly improve the meat quality,the muscle amino acid content,and the muscle flavor of Jinling chickens.
作者
黄志朝
杨莹博
易显菊
甘锐桓
陈政谕
庞天德
易显凤
邓素媛
HUANG Zhi-chao;YANG Ying-bo;YI Xian-ju;GAN Rui-huan;CHEN Zheng-yu;PANG Tian-de;YI Xian-feng;DENG Su-yuan
出处
《饲料研究》
CAS
北大核心
2024年第11期56-60,共5页
Feed Research
基金
广西科技重大专项(项目编号:桂科AA22068099)
广西牛羊创新团队项目(项目编号:nycytxgxcxtd-2021-09-04)。
关键词
发酵象草
金陵花鸡
屠宰性能
肌肉风味
肉品质
氨基酸
fermented elephant grass
Jinling chickens
slaughter performance
muscle flavor
meat quality
amino acids
