改善鸡肉品质的研究进展

家禽肉质调控已成为家禽研究热点之一。影响家禽肉质的因素很多,其中脂肪氧化和矿物元素是2个重要因素。本文综述鸡肉品质问题、导致鸡肉品质下降的因素以及相关研究,以期为养殖和屠宰终端提供一定的参考。     

改善鸡肉品质的途径

鸡肉是人们肉食的主要来源之一.但随着生活水平的提高,人们对肉品质的要求越来越高.鸡肉的肉质风味与品种关系密切,并且家禽机体的组成成分取决于基础代谢中营养物质的分配,营养调控是改善家禽肉品质的主要途径之一,另外饲养环境及饲养方式对肉品质也有显著的影响.本文探讨了遗传改良、营养调控、饲养环境及饲养方式对鸡肉品质的影响.     

优质鸡肉品质的评定指标和影响因素

优质鸡肉逐渐受到消费者的青睐,在满足肉品营养需要基础上,肉质及风味也成为消费者追逐的目标。本文着重从优质鸡肉品质的评定指标(p H、肉色、系水力和嫩度)和影响因素(遗传因素、营养因素、饲养管理因素和屠宰前及屠宰后影响因素)进行综述。     

青海东部地区海东鸡鸡肉肉质检测分析报告

本文对海东鸡和卡力岗鸡鸡肉肉质品质成份进行了检测,并对检测数据进行了单因素方差分析.结果表明：海东鸡鸡肉肉质主要营养成份,蛋白质、铁、棕榈酸、亚油酸和一些主要氨基酸如天冬氨酸、苏氨酸、丝氨酸、缬氨酸、异氨酸、异亮氨酸、酪氨酸和苯丙氨酸等均高于卡力岗鸡鸡肉主要营养成份的含量.     

影响猪肉质的营养因素

肉质是影响肉类消费量的一个至关重要的因素，在肉质控制上，营养起着重要的作用，利用营养调控来改善猪肉品质是可行的。饲粮能量、蛋白质、脂肪、矿物质及维生素是调控肉质的基础。     

鸡肉风味物质的影响因素及其营养调控研究进展

风味是衡量肉品质特性的重要指标。鸡肉风味是由于风味前体物质经热诱导发生一系列复杂的化学反应,形成了挥发性气味物质和非挥发性滋味物质。本文综述了鸡肉中的主要风味物质、风味前体物质转化成风味物质的主要途径、影响鸡肉风味的主要因素以及风味前体物质形成的营养调控技术,为提升鸡肉风味提供参考和借鉴。     

猪肉和禽肉质量的营养调控

随着生活水平的提高，人们对畜禽肉质与健康之间的关系越来越关注。影响肉质的因素很多，其中最重要的是遗传因素，而饲料营养是最重要的环境因素。本文将集中讨论饲料营养对猪、禽肉品质的影响，在日粮和饲养范围内提出改善猪、禽肉品质的营养调控措施。１饲料营养对猪禽...     

营养与肉品质的研究进展以及肉品质的检测指标与方法

随着人民生活水平的提高,肉的需要量越来越多,对肉质的要求也越来越高;改善肉品质成了消费者十分关心的问题,肉质受到许多因素的影响,合理的利用各种营养因子有助于改善肉品质,本文就近年来各种营养因子对内品质的营养调控、以及对内品质的检测指标和方法进行简要的综述.     

营养与肉品质的研究进展以及肉品质的检测指标与方法

随着人民生活水平的提高,肉的需要量越来越多,对肉质的要求也越来越高;改善肉品质成了消费者十分关心的问题,肉质受到许多因素的影响,合理的利用各种营养因子有助于改善肉品质,本文就近年来各种营养因子对肉品质的营养调控、以及对肉品质的检测指标和方法进行简要的综述。     

猪肉品质的营养调控研究进展

猪肉品质常用肌肉pH、肉色、系水力、肌内脂肪含量等指标进行评定,主要受遗传、营养和饲养、屠宰加工处理等因素影响,其中,营养水平是影响肉品质的关键因素之一。中国在地方品种猪肉品质营养调控方面研究还比较薄弱,有关营养调控的研究尚不深入,对营养物质及营养物质间互作对肉质基因表达的影响研究较少。作者着重阐述了能量、蛋白质与赖氨酸、维生素、矿物元素4个方面对猪肉品质营养调控的研究进展,并对未来如何通过营养调控提高中国地方猪肉品质作以展望。     

肉鸡肌肉品质的研究现状与趋势

鸡肉是人们食物结构中的重要肉食来源之一。但目前鸡肉产量的增加与肉品品质的下降的矛盾正成为人们关注的热点。本文综述了肉鸡肌肉品质概念、评价系统与方法、影响肌肉品质的因素,并对鸡肉品质研究方向进行了预测。     

肉鸡肌纤维与肉质关系研究

选用地方鸡种白耳鸡、泰和鸡、黄羽肉鸡康达尔 12 8cs、石岐杂鸡、快长肉鸡AA鸡cs、蛋用鸡罗曼褐cs和矮脚黄鸡 7个鸡种 (系 ) ,在同样条件下饲养到 13周龄进行品味、肌纤维等性状测定。结果表明 ,地方鸡种白耳鸡、矮脚黄鸡肉质最好 ,石岐杂鸡、康达尔黄鸡 12 8cs次之 ;罗曼褐cs、AA鸡cs、泰和鸡肉质较差。白肌纤维直径大于红肌纤维和中间型纤维直径 ,其所占比例与肉质呈负相关 ,白肌纤维比例愈高 ,肉质愈差。肌纤维直径与鸡的体重大小没有关系。肌纤维密度和直径共同影响肌肉的蛋白质含量 ,且与肉质呈负相关     

鸡肉质风味性状相关候选基因的研究进展

家禽的肉质性状已经成为育种工作者一个重要的研究方向,而影响家禽肉质的因素有很多,如:遗传、营养、环境、疾病等。研究结果表明,肌内脂肪与肉的嫩度及肉质相关;另外,肌苷酸(IM P)是鸡肉质鲜味特性的主要物质基础,影响IM P生成的各种基因都是潜在的候选基因。作者综述了与肌内脂肪及肌苷酸合成代谢相关的脂蛋白脂酶(LPL)、细胞外脂肪酸结合蛋白(EX-FABP)、瘦蛋白受体(OBR)、解偶联蛋白(UCP)、腺苷琥珀酸裂解酶(ADSL)、腺苷一磷酸脱氨酶1(AM PD 1)等基因的研究进展。     

Identification of single-nucleotide polymorphisms in 5' end and exons of the PRKAG3 gene in Hubbard White broiler, Leghorn layer, and three Chinese indigenous chicken breeds

5′‐AMP‐activated protein kinase plays an important role in regulating the level of ATP in the presence of metabolic stress. Previous studies revealed that polymorphisms in 5′‐AMP‐activated protein kinase gamma 3 subunit (PRKAG3) gene are associated with meat quality in pigs. In the present study, single‐nucleotide polymorphisms (SNPs) in the 5′‐end and exons of chicken PRKAG3 gene were identified with the method of single‐strand conformation polymorphism in Hubbard ISA White broiler, Leghorn layer, and three Chinese indigenous chicken breeds, Tibet Chicken, Shouguang Chicken and Beijing Yellow Chicken. Two SNPs in the 5′‐end of the gene and 10 SNPs in exons 3, 4, 9 and 11, of which three caused amino acid substitutions, were identified in the PRKAG3 gene of the five chicken breeds. The results will facilitate further study on the association between the mutations of PRKAG3 and chicken meat quality.     

鸡肉品质的营养调控研究进展

肉品的品质问题已经成为人们日益关注的问题。文章从营养调控的角度对鸡肉品质的研究进展进行综述,试图展示国内外鸡肉品质的营养调控研究现状,以期对今后的研究有所帮助。     

3个品种鸡的蛋品质比较研究

随机选取43周龄的拉萨白鸡鸡蛋、藏鸡鸡蛋和白来航鸡鸡蛋各30枚,进行蛋品质测定。结果表明,3个品种鸡的蛋品质存在差异,除蛋比重差异不显著（P〉0.05）外,拉萨白鸡鸡蛋、白来航鸡鸡蛋与藏鸡鸡蛋的蛋重、蛋壳颜色、气室直径、蛋壳百分率、蛋壳强度、蛋黄重量、蛋壳厚度均存在极显著差异（P〈0.01）;拉萨白鸡鸡蛋、藏鸡鸡蛋与白来航鸡鸡蛋的蛋形指数存在极显著差异（P〈0.01）;拉萨白鸡鸡蛋与藏鸡鸡蛋、白来航鸡鸡蛋的蛋白高度、哈氏单位存在极显著差异（P〈0.01）;蛋白重量、蛋黄比色在3个品种鸡的鸡蛋中存在极显著差异（P〈0.01）;拉萨白鸡鸡蛋与藏鸡鸡蛋、白来航鸡鸡蛋的蛋白百分率存在显著差异（P〈0.05）;3个品种鸡的蛋壳重量和蛋黄百分率相互表现出显著或极显著差异（P〈0.05或P〈0.01）;拉萨白鸡鸡蛋、白来航鸡鸡蛋与藏鸡鸡蛋的血肉斑存在显著差异（P〈0.05）。综合来看,拉萨白鸡的蛋品质最佳,具有良好的市场前景,应加大对拉萨白鸡的品种培育力度。     

微卫星DNA标记与鸡肉品质性状的相关分析

本研究测定了隐性白羽和仙居鸡参考家系F2代500羽个体的26个微卫星座位的多态性,分析微卫星标记与鸡肉品质性状之间的相关性,结果发现:位于2号染色体上的标记ADL212分别与pH值和嫩度显著相关;位于3号和5号染色体上的微卫星标记MCW 004和MCW 223与肉色显著相关;与胸肌失水率显著相关的微卫星标记分别为:位于2号染色体的MCW 264和ADL212以及5号染色体的MCW 223和9号染色体的ADL211。     

Occurrence of Salmonellae in retail raw chicken products in Ethiopia

A cross-sectional study was undertaken to determine the presence and prevalence of salmonellae in retail raw chicken meat and giblets (gizzard and liver) in supermarkets in Addis Ababa (Ethiopia). A total of 301 samples (244 chicken meat, 32 gizzards and 25 livers) were collected from 22 randomly selected supermarkets and examined for the presence of Salmonella. For the isolation and identification of salmonellae, the technique recommended by the International Organization for Standardization (ISO 6579, 1998) was used. Salmonellae were detected from 54 (17.9%) of the 301 samples examined. Chicken meat and giblet samples in 68.2% (15/22) of the supermarkets were contaminated with salmonellae. The contamination level of Salmonella was higher in chicken giblets as compared to chicken meat, which were respectively 12.3%, 53.1% and 28.0% in chicken meat, gizzard and liver samples. Out of the 54 Salmonella isolates, nine different serotypes were identified: Salmonella Braenderup (31.5%), S. Anatum (25.9%), S. Saintpaul (14.8%), S. Uganda (11.1%), S. Haifa, S. Group B, S. Rough form and S. Typhimurium (each 3.7%) and S. Virchow (1.8%). The high level of Salmonella contamination of chicken meat and giblets observed in the present study indicated the need in an improvement in the microbiological quality of retail chicken in Ethiopia.     

Effect of reduced dietary protein and supplementation with a docosahexaenoic acid product on broiler performance and meat quality

1. Chicken breast meat is a lean meat due to its low content of intramuscular fat (IMF) resulting in an overall lower acceptability by consumers due to a decrease in juiciness, flavour and increased chewiness. Recently, studies performed in pigs suggested the possibility of increasing IMF by decreasing dietary crude protein (CP) content, an effect possibly mediated through an increased lipogenesis.

2. Dietary supplementation with lipids rich in omega 3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) may modulate an increase in the content of these fatty acids in meat from monogastric animals and, thus, promote the daily intake of n-3 LC-PUFA by humans.

3. LC-PUFA are very susceptible to oxidation, resulting in off-flavours that affect meat quality and consumers’ acceptability.

4. This trial was conducted to assess the effect of reducing dietary CP, from 21% to 17%, on chicken’s meat IMF content and, simultaneously, to evaluate if a complementary supplementation with a proprietary n-3 LC-PUFA source (DHA Gold?) could improve meat quality. These effects were assessed by measuring productive performance and meat quality, oxidative stability, sensory traits and fatty acid profile.

5. A reduction in CP content of broiler diets, from 21% to 17%, balanced for lysine, improved performance while it was not sufficient to increase IMF content in chicken meat. In contrast, DHA Gold? supplementation had a positive impact both in broiler productive parameters and in meat fatty acid profile.

6. In addition, incorporation of 7.4% of DHA Gold? in the diet promoted carcass yield but negatively affected chicken meat acceptability by consumers, due to a decrease of meat oxidative stability.

7. Overall the data suggest that neither a dietary supplementation with DHA Gold? nor a reduction in CP have a direct positive effect in the levels of IMF present in broiler meat.     

驴肉品质及其影响因素的研究进展

随着社会的发展和生产方式的转变，驴的役用功能逐渐消失，而驴肉功效的明确与开发利用则使驴产业在近几年有了迅猛发展。作者针对驴肉的营养特点及驴肉品质和营养价值的影响因素，如驴的品种、年龄、饲料营养、屠宰加工、驴肉质量鉴别等方面进行了综述。已有研究表明，驴肉是优质的蛋白质来源，具有高蛋白质、高必需氨基酸、高不饱和脂肪酸和低脂肪、低胆固醇、低热量的三高三低特点；对不同品种及不同屠宰年龄驴肉的营养及化学组成分析发现，不同品种驴肉的蛋白质和脂肪含量不同，不同年龄的驴肉化学组成不同，即品种和年龄对驴肉品质有很大的影响；在驴饲料中添加植物提取物可以改变饲料消化率进而使肉品质得到改善；不同部位驴肉的营养成分含量有所差别，通过对比蛋白质、脂肪、剪切力和熟肉率发现，背最长肌的食用品质高于臀肉；通过施加电刺激可加快驴肉排酸进度，改变肌纤维结构和钙蛋白酶降解，进而改善肉嫩度；使用傅里叶红外光谱分析可提高真假驴肉的辨别率。作者对驴肉肉品质及营养价值影响因素进行总结，旨在为制定规范的驴肉生产标准，保障驴肉品质提供参考依据。