杜仲对鸡肉品质的影响及作用机理探讨

本试验将1日龄爱拔益加肉鸡135只随机分成A、B、C组,每组3个重复,每个重复15只,A组为对照组,饲喂基础日粮;B组为药物组,在基础日粮中添加50 mg/kg洛克沙生和750 mg/kg 10%金霉素;C组为杜仲组,在基础日粮中添加1%杜仲皮粉,以此来研究杜仲对鸡肉品质的影响。结果表明,饲料中添加杜仲比不添加或使用洛克沙生或金霉素能显著改善肉色(P<0.01),降低滴水损失(P<0.01)和蒸煮损失(P<0.05),并使肌纤维变细(P<0.05),明显增强鸡肉的抗氧化性能(P<0.05)和血清中的超氧化物歧化酶(SOD)活性(P<0.05),显著降低胸肌和血清中甘油三酯(TG)含量以及乳酸脱氢酶(LDH)活性。同时,杜仲有提高肌肉中肌苷酸(IMP)含量、血清中碱性磷酸酶(AKP)、酸性磷酸酶(ACP)活性以及降低肌肉中胆固醇(CHOL)含量和血清中肌酸激酶(CK)活性的趋势。以上结果表明,杜仲具有提高鸡肉品质的作用,其作用机制可能与改变肌肉及血清中的一些酶活有关。     

复方黄芪颗粒对肉鸡肉品质的影响

试验旨在探究复方黄芪颗粒对肉鸡肉品质的影响.采用罗斯肉仔鸡进行饲喂试验,试验组分别添加0.87％、1.74％、3.48％复方黄芪颗粒,试验期42 d.结果 显示,肉质含水量均在71％～78％之间,复方黄芪颗粒给药组含水量均高于对照组.胸肌和腿肌的pH2h值和pH24h值均在优质鸡pH值范围内,给药组pH值均大于对照组....     

茶籽多糖及茶皂素对肉鸡生长性能和肠道微生物的影响

试验旨在研究2种主要水溶性茶籽提取物茶籽多糖和茶皂素对良凤花肉鸡生产性能和肠道微生物菌群的影响。试验选用1日龄健康良凤花肉鸡800羽,随机分为4组,每组4个重复。抗生素组饲喂基础日粮添加5mg/kg恩拉霉素,试验组Ⅰ、Ⅱ、Ⅲ分别在基础日粮中添加茶籽多糖300mg/kg、茶皂素500mg/kg和茶籽多糖300mg/kg+茶皂素500mg/kg。结果表明:肉鸡日粮中添加水溶性茶籽提取物,在试验第3阶段试验Ⅰ、Ⅲ组平均日采食量显著高于抗生素组和试验Ⅱ组(P0.05);日粮添加茶籽多糖和茶皂素均有利于肉鸡盲肠中乳酸杆菌的增殖(P0.05),添加茶皂素能够降低盲肠大肠杆菌的数量(P0.05)。     

热应激影响鸡肉品质的研究进展

热应激是家禽业最主要的环境应激源之一.急性或慢性热应激均可引起肉鸡生长速度降低、饲料转化效率下降、免疫系统受损、肠道菌群紊乱及肉质下降.影响肉质方面,主要涉及3种机制:(1)屠宰应激和屠宰后,糖原转化导致乳酸积累增加,特别是在肌肉温度较高时,pH值迅速下降,引起肌浆蛋白变性,导致肌肉持水能力降低;(2)热应激加速肉鸡呼...     

鸡肉品质营养调控技术研究进展

鸡肉不但具有高蛋白、低脂肪和低胆固醇的优点,而且肉质嫩滑、滋味鲜美,目前肉鸡产量大幅提高与肉品质的下降之间的矛盾日益突出。鸡肉品质受到遗传、营养、饲养和屠宰加工等多种因素的影响。国内外大量研究表明通过营养调控技术能较好地改善鸡肉品质。文章就肉质评定指标、肉质影响因素及鸡肉品质营养调控现状进行综述,以期为相关技术实际应用提供参考。     

鱼油日粮对鸡肉品质的影响研究

在4～8周肉鸡日粮中分别添加鱼油、豆油两种脂肪，通过测定不同脂肪日粮对鸡肉肉质理化指标、感官评定及肉品中SOD（超氧化物歧化酶）、MDA（丙二醛）等指标的测定，重点研究鱼油对鸡肉肉质和风味的影响。试验结果表明，在肉鸡日粮中添加鱼油组鸡肉肉色降低，腿肌滴水损失增加，黄色素的沉积降低，肉鸡的胫色和肉色降低（P〈0.05），肉品的香味评分提高（P〈0.05），肉品的脂质过氧化水平显著增加（P〈0．05）。     

茶多糖对LPS活化单核巨噬细胞内活性氧的影响

研究红茶多糖对细菌脂多糖(Lipopolysaccharides,LPS)诱导的单核细胞氧自由基产生和细胞凋亡的影响,体外培养单核细胞U937,采用LPS和茶多糖处理细胞,用流式细胞术分析茶多糖与细胞膜的结合、细胞内活性氧水平和细胞凋亡。结果显示,茶多糖以浓度依赖的方式与U937结合,添加LPS后,茶多糖与细胞膜结合量减少;茶多糖可减少LPS诱导活性氧(reactive oxygen species,ROS)的产生,并降低细胞凋亡和坏死。表明茶多糖可与LPS竞争结合单核细胞,从而降低细胞内活性氧(ROS)的水平,并减少LPS所导致的细胞凋亡和坏死。     

微量元素硒的作用机理及对畜禽肉质的影响

目前,微量元素已成研究热点。本文综述了硒的作用机理、生物学作用、缺硒对动物的危害及硒对畜禽肉质的影响。     

茶多糖的保键作用研究进展

本文以茶多糖（Tea Polysaccharide，TPS）的组成成分、理化性质和生物活性为基础，对茶多糖在降血糖、降血脂、抗凝血及抗血栓、增强免疫功能、降血压、减慢心率和增加冠脉流量、耐缺氧等主要方面的保健作用进行了综述，并对茶多糖的保健前景进行了展望。     

纤维素复合酶对肉鸡屠宰性能和肉质性状的影响

选用1日龄AA肉鸡128羽,随机分成4组,每组4个重复,对照组饲喂基础日粮,试验组在基础日粮中添加0.05%、0.1%和0.15%的纤维素复合酶,研究添加不同水平纤维素复合酶对肉鸡屠宰性能和肉质性状的影响。结果表明,添加纤维素复合酶可显著提高肉鸡宰前活重、屠体重、半净膛重、全净膛重和胸肌重、全净膛率、半净膛率和胸肌率(P0.05),降低腹脂重和腹脂率(P0.05);改善肉鸡肌肉品质,显著降低了胸肌和腿肌的失水率(P0.05);显著提高肝脏重和肝脏指数(P0.05)。     

Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens

1. This study aimed to investigate the effects of carnosine supplementation on meat quality, antioxidant capacity and lipid peroxidation status in broiler chickens.

2. A total of 256 1-d-old male Arbor Acres broilers were randomly assigned to 4 treatments consisting of 8 replicates of 8 chickens each. The birds were supplied with 4 different diets: a basal diet or a basal diet supplemented with 100, 200 or 400 mg/kg carnosine, respectively. The whole experiment lasted 42 d.

3. The results showed that dietary supplementation with carnosine linearly increased the values of pH_45 min and redness and reduced drip loss of breast meat. Dietary carnosine increased the activity of antioxidant enzymes in liver, serum and breast meat and decreased the contents of lipid peroxides at 21 and 42 d of age.

4. These findings indicated that dietary supplementation with carnosine was beneficial to enhance meat quality, antioxidant capacity and decrease lipid peroxidation status of breast meat.     

The effect of dietary turmeric on antioxidant properties of thigh meat in broiler chickens after slaughter

Two hundred and fifty‐day‐old male broiler chicks (Ross 308) were used to investigate the dietary supplementation effects of different levels of 0.0 turmeric rhizome powder (TRP) (free TRP, F.TRP), 0.25 (low TRP, L.TRP), 0.5 (medium TRP, M.TRP) and 0.75% TRP (high TRP, H.TRP) or 50 mg/kg vitamin E (VE) on antioxidant properties of thigh meat in broiler chickens after slaughter. No effect of treatment was observed for the activities of glutathione peroxidase (GPX) and superoxide dismutase (SOD) and total antioxidant status (TAS) in thigh meat (P > 0.05) but all were reduced over time (P < 0.0001). A significant treatment*time interaction was observed for thigh meat GPX activity (P = 0.02). Significant effects of treatment and time were observed for malondialdehyde (MDA) content (P < 0.05). There was no significant difference between the treatments for thigh meat MDA content at slaughter (P > 0.05). Three days after refrigerator storage, MDA content in thigh meat of M.TRP birds was lower than that of F.TRP birds (P < 0.05). Both the M.TRP and VE birds showed a lower MDA content in thigh meat as compared with F.TRP birds 7 days after storage (P < 0.05). In conclusion, dietary consumption of 5 mg/kg TRP can increases the thigh meat shelf‐life storage and quality in broiler chickens after slaughter.     

Effect of dietary astaxanthin rich yeast,Phaffia rhodozyma,on meat quality of broiler chickens

We evaluated effects of dietary supplementation with astaxanthin (Ax)‐rich yeast, Phaffia rhodozyma (Xanthophyllomyces dendrorhous), on broiler chicken meat quality. Fourteen‐day‐old female Ross broilers were divided into three groups: control group, Ax‐free diet; Ax 10 group, 10 mg/kg Ax diet; and Ax 20 group, 20 mg/kg Ax diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48 h postmortem for Ax 20 samples (P < 0.05) and for b* values in Ax 20 and Ax 10 groups (P < 0.05). Cooking loss decreased in the Ax 20 group (P < 0.05). After 120 h aging, contents of several free amino acids and total free amino acid content of Ax 20 group were significantly higher than the control (P < 0.05). In sensory evaluation, meat texture attributes improved significantly in the Ax 20 group (P < 0.01). No significant changes occurred in flavor attribute scores of meat soup from the Ax 20 group compared with the control even though most assessors preferred meat soup from the Ax 20 group. Overall, Ax‐rich yeast in the diet improves broiler chicken meat quality.     

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。     

饲粮中添加黄芩提取物对肉鸡生长性能、营养物质消化率和肉质的影响

文章旨在研究饲粮中添加黄芩提取物对肉鸡生长性能、营养物质消化率和肉质的影响。试验选取平均体重接近的1日龄AA肉鸡100只,称重后随机分为4组,试验1、2、3组在对照组基础饲粮基础上分别添加0.02%、0.04%、0.06%的黄芩提取物,处理42 d。试验结果:与对照组相比,试验2、3组肉鸡21日龄体重分别显著提高10.5%、9.3%(P<0.05),试验1、2、3组肉鸡42日龄体重分别显著提高8.7%、11.9%、10.4%(P<0.05)。1~21日龄,试验2、3组肉鸡ADG分别显著提高11.2%、10.0%(P<0.05);22~42日龄,试验1、2、3组肉鸡ADG分别显著提高9.5%、12.5%、10.9%(P<0.05),试验2、3组FCR分别显著降低12.7%、8.2%(P<0.05);1~42日龄,试验1、2、3组肉鸡ADG分别显著提高8.8%、12.2%、10.7%(P<0.05),试验2、3组FCR分别显著降低11.0%、7.8%(P<0.05)。试验1、2、3组肉鸡对饲粮中氮的消化率较对照组分别显著提高8.2%、9.8%、7.5%(P<0.05),试验2、3组肉鸡对GE的消化率分别显著提高8.5%、7.3%(P<0.05),试验2组肉鸡对饲粮中DM的消化率提高8.0%(P<0.05)。试验1、2、3组肌肉第5天的滴水损失较对照组分别显著降低14.9%、15.7%、15.2%(P<0.05)。表明,黄芩提取物可以促进肉鸡生长,改善养分消化率和肉质,添加量为0.06%时效果最好。     

牛磺酸对肉仔鸡屠宰性能和肌肉品质的影响

本研究旨在探讨牛磺酸对肉仔鸡屠宰性能和肌肉品质的影响。选用240只1日龄艾维茵肉仔鸡,随机分为5组,每组3个重复。对照组饲喂玉米-豆粕型基础日粮,试验组在基础日粮中添加0.05%、0.10%、0.15%和0.20%的牛磺酸,试验期42 d。结果表明:(1)日粮中添加0.10%牛磺酸能够显著降低42日龄肉仔鸡胸肌失水率和粗脂肪含量(P<0.05),显著提高胸肌pH和粗蛋白质含量(P<0.05);(2)添加0.15%的牛磺酸显著提高42日龄肉仔鸡胸肌率和瘦肉率(P<0.05),显著降低皮脂厚(P<0.05),显著提高胸肌pH和粗蛋白质含量(P<0.05),显著降低胸肌粗脂肪含量(P<0.05);(3)0.20%的牛磺酸显著提高胸肌pH、肉色和粗蛋白质含量(P<0.05)。