中草药添加剂对AA肉鸡肌肉品质和风味物质含量的影响

为探讨不同中草药添加剂对AA肉鸡肌肉品质和风味物质含量的影响,选择280羽1日龄健康AA肉鸡,随机分为7组,对照组饲喂基础饲粮,试验组分别在基础饲粮中添加1%中草药组方1(Ⅰ组)、2(Ⅲ组)、3(Ⅴ组)及2%中草药组方1(Ⅱ组)、2(Ⅳ组)、3(Ⅵ组),试验期42 d,试验结束时取胸肌、腿肌,测定肌肉品质和风味物质含量。结果显示:在AA肉鸡基础饲饲粮中添加1%和2%的3种中草药组方均能显著提高腿肌中粗蛋白含量,与对照组相比,Ⅰ、Ⅲ、Ⅴ组(1%添加水平)腿肌粗蛋白含量分别显著提高37.45%、50.49%、61.85%,Ⅱ、Ⅳ、Ⅵ组(2%添加水平)腿肌粗蛋白含量分别显著提高39.62%、44.46%、80.72%;中草药组脂肪含量、干物质含量均与对照组差异不显著。中草药组腿肌和胸肌MDA含量均显著低于对照组,与对照组相比,Ⅰ、Ⅲ、Ⅴ组(1%添加水平)胸肌中MDA含量分别显著降低71.19%、57.63%、66.10%,Ⅱ、Ⅳ、Ⅵ组(2%添加水平)分别显著降低71.19%、55.93%、59.32%;Ⅰ、Ⅲ、Ⅴ组(1%添加水平)腿肌中MDA含量分别显著降低42.86%、28.57%、51.43%,Ⅱ、Ⅳ、Ⅵ组(2%添加水平)分别显著降低37.14%、37.14%、62.86%。整体上,与对照组相比,中草药组胸肌、腿肌风味物质含量升高,2%的中草药组方1和中草药组方3能够显著提高提高腿肌中的HxR+Hx含量。综上,3种中草药组方均可提高肌肉品质和风味物质含量,添加量以2%适宜。

Effects of Chinese Herbs on Muscle Quality and Flavor Compounds in AA Broilers

To understand the effect of Chinese medicine on AA broiler the quality and flavor of meat,2801-day-old healthy AA Broilers were randomly assigned to a control group ( fed with basal diet ) and six experimental groups on the basis of the basal diet supplemented with 1% Chinese herbal medicine formula 1(group Ⅰ),2(group Ⅲ),3(group Ⅴ) and 2% Chinese herbal medicine formula 1(groupⅡ),2(group Ⅳ),3(group Ⅵ). The results showed that 1% and 2% of the three kinds of Chinese herbal medicine could significantly improve the leg muscle protein content. Compared with the control group,Ⅰ,Ⅲ,Ⅴ group(1% addition level) leg muscle crude protein content were significantly increased by 37. 45%,50. 49%,61. 85%,respectively,and Ⅱ,Ⅳ,Ⅵgroup(2% addition level) leg muscle crude protein content were significantly increased by 39. 62%,44. 46%,80. 72%,respectively. Fat content,dry matter content of the Chinese herbal medicine group were of no significant difference from the control group. In the Chinese herbal medicinal group,the leg and breast muscle MDA contents were significantlylower than those in control group. Compared with the control group,Ⅰ,Ⅲ,Ⅴgroup (1% addition level) in muscle MDA content was significantly decreased by 71. 19%,57. 63%,66. 10% respectively,andⅡ,Ⅳ,Ⅵ group ( 2% addition level ) were significantly decreased by 71 . 19%, 55 . 93%, 59 . 32%, respectively.Ⅰ,Ⅲ,Ⅴgroup(1% addition level) in leg muscle MDA content was significantly decreased by 42. 86%,28. 57%,51. 43% respectively,and Ⅱ,Ⅳ,Ⅵgroup(2% addition level) were significantly decreased by 37. 14%,37. 14%,62. 86%, respectively. Overall, compared with the control group, the breast muscle and leg muscle flavor of the matter content in the group of Chinese herbal medicine increases,2% of Chinese herbal medicine formula 1,3 could significantly improve the increase of HxR+Hx content in leg muscle. To sum up,three kinds of Chinese herbal medicine formula can improve the meat quality and flavor substance content,adding an appropriate amount to 2%.