日粮中添加包被肉桂油对肉鸡屠宰性能、肌肉品质和风味的影响

为探究鸡日粮中添加包被肉桂油对肉鸡生长性能、屠宰性能、肌肉品质和肌肉风味的影响,试验选用168只1日龄罗斯308雏鸡,随机分成2个处理组,对照组饲喂基础日粮,试验组在基础日粮中添加300 mg/kg的包被肉桂油。结果显示:与对照组相比,试验组肉鸡活体重没有显著的差异(P>0.05);21日龄胸肌的a^*值和b^*值(P<0.05)和42日龄胸肌和腿肌的24 h pH值(P<0.05)提高,21和42日龄胸肌和腿肌的滴水损失(P<0.05)降低;21日龄胸肌中过氧化氢的含量和42日龄胸肌丙二醛含量(P<0.01)降低;腿肌中的甜味氨基酸(丝氨酸和甘氨酸)(P<0.05)和芳香族氨基酸(酪氨酸和苯丙氨酸)的含量(P<0.01)提高。研究表明:日粮中添加300 mg/kg的包被肉桂油能够改善肉鸡肌肉品质的部分指标,提高胸肌抗氧化力和腿肌风味。

Effect of Coated-Oleum Cinnamomi on the Slaughter Performance,Meat Quality and Flavor of Broilers

In order to explore the effects of coated-Oleum cinnamomi(cOCM)on growth performance,slaughter performance and meat quality and flavor of broiler chickens.A total of 168 one-day-old Ross 308 chicks were assigned to two groups with birds in control group fed basal diet and birds in experimental group fed basal diet supplemented with 300 mg/kg of cOCM.The results showed that compared with the control group,the experimental group did not show significant effect on the growth performance of broiler chickens(P>0.05);increased the a^* and b^* of breast muscle at 21 days of age and the pH24 hof breast and thigh muscle at 42 days of age(P<0.05),decreased the drip loss of breast and thigh muscle at 21 days of age and 42 days of age(P<0.05);reduced the hydrogen peroxide content at 21 days of age and malondialdehyde level at 42 days of age in the breast muscle(P<0.01);elevated the content of sweet amino acids(serine andglycine)and aromatic amino acids(tyrosine and phenylalanine)in the thigh muscle at 42 days of age(P<0.01).In conclusion,dietary addition of 300 mg/kg of cOCM could partially improve the meat quality of broilers and promote the breast antioxidative capacity and thigh flavor.