复合非淀粉多糖酶对肉鸡肉品质的影响

将200只21日龄罗斯肉鸡分正对照组、负对照组和处理组1～3(在负对照组日粮基础上各添加一种复合非淀粉多糖酶制剂)共5组试验,56日龄屠宰,测定肉品质。结果表明,负对照组肉鸡的腿肌肉色a值显著小于(P<0.05)正对照组和处理组1;所有处理组中,处理组1肉鸡的胸肌滴水损失最小,负对照组肉鸡的腿肌滴水损失最大;负对照组和处理组3的腿肌剪切力显著大于其他3个处理组;5个处理组胸肌或腿肌的粗水分、粗蛋白、粗脂肪、粗灰分、肌苷酸等化学成分指标差异不显著(P>0.05)。本试验表明,酶类全、酶活性高的复合NSP酶制剂对肉鸡肉品质有一定的改善作用。

Effects of Non-Starch Polysaccharide Complex Enzymes on Meat Quality in Broilers

Two hundred ROSS broilers at age of 21 days were designed to five treatment groups in this experiment,including the positive and negative control treatments,and Group 1 to 3 with feed additive of the commercial non-starch polysaccharide complex enzymes each on base of the negative group diet. At 56 days of age,broilers were killed and breast and thigh muscle meat quality were analyzed.The results showed that thigh meat color CIELAB a value for the negative control broilers was lower(P<0.05) than those of the positive control and Group 1.The drip loss of breast meat for Group 1 was the lowest,and the drip loss of thigh meat for the negative control was the highest among all treatments.The shear force for the negative control and Group 3 were higher than those of other three groups.There were no difference(P>0.05) on the contents of crude moisture,crude protein,crude fat,crude ash,and inosine acid for breast and thigh meat among all treatments.These findings proved that the addition of NSP complex enzymes in broiler diets could improve the meat quality.