酵母硒和枣粉饲粮对鸡肉宰后氧化及氨基酸的影响研究

为研究酵母硒和枣粉饲粮对白羽肉鸡鸡胸肉成熟过程中蛋白质氧化及氨基酸含量变化的影响,本试验采用不同浓度酵母硒和枣粉饲喂白羽肉鸡42 d,根据酵母硒和枣粉添加量分为6个处理组,分别为CK(基础日粮)、J组(基础日粮+8%枣粉替换8%玉米)、0.3S(基础日粮+0.3 mg·kg^-1酵母硒)、0.6S(基础日粮+0.6 mg·kg^-1酵母硒)、0.3S+J(基础日粮+0.3 mg·kg^-1酵母硒+8%枣粉替换8%玉米)和0.6S+J(基础日粮+0.6 mg·kg^-1酵母硒+8%枣粉替换8%玉米)饲喂组,分析肉鸡宰后不同时间点(0、12、24、48、72 h)鸡胸肉中羰基、巯基、二硫键、二聚酪氨酸、氨基酸含量和表面疏水性等指标的变化规律。结果表明,随着成熟时间的延长,羰基、二硫键、二聚酪氨酸含量和表面疏水性均不同程度增加,巯基和总氨基酸含量逐渐降低。与CK相比,饲粮中添加酵母硒和枣粉均能降低蛋白质氧化程度,且添加酵母硒组能显著增加鸡胸肉中氨基酸总量(P<0.05),0.6S+J饲喂组对抑制蛋白质的氧化和防止氨基酸含量损失的作用最显著(P<0.05),且天冬氨酸、苏氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、胱氨酸、缬氨酸、蛋氨酸、异亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸、精氨酸和脯氨酸含量显著高于其他组(P<0.05)。综上,鸡肉成熟过程会加剧蛋白质氧化程度和氨基酸损失,而在饲粮中添加酵母硒和枣粉能起到抑制蛋白质氧化的作用,其中在饲粮中添加酵母硒能显著抑制氨基酸总量的降低,复合添加0.6 mg·kg^-1酵母硒和8%的枣粉组效果最佳。本研究结果为酵母硒和枣粉在饲粮中的应用提供了一定的理论依据和数据支撑。

Effects of Yeast Selenium and Jujube Powder Diet on Post-Mortem Oxidation and Amino Acids of Chicken

In order to study the effects of yeast Selenium and Jujube powder on protein oxidation and amino acid composition of white feathered broiler(AA)during maturation,six treatments on ASS were carried out for 42 days by combining content of yeast selenium and jujube powder(CK,basal diet;J,basal diet+8%jujube powder to replace 8%corn;0.3 S,basal diet+0.3 mg·kg^-1 yeast selenium;0.6 S,basal diet+0.6 mg·kg^-1 yeast selenium;0.3 S+J,basal diet+0.3 mg·kg^-1 yeast selenium+8%jujube powder to replace 8%corn;0.6 S+J,basal diet+0.6 mg·kg^-1 yeast selenium+8%jujube powder to replace 8%corn).The variation of indexes including carbonyl content,sulfhydryl content,disulfide bond content,dimeric tyrosine content,surface hydrophobicity,and amino acid content were analyzed with five different aging duration times(0,12,24,48 and 72 hours).The results showed that the content of carbonyl group,disulfide bond,dimeric tyrosine,and surface hydrophobicity increased with a longer aging time(P<0.05),while the content of sulfhydryl group and total amino acid decreased gradually(P<0.05).Compared with CK treatment,white feathered broilers fed with Selenium yeast and jujube powder can reduce the oxidation degree of protein of chicken breast.In addition,there was a positive effect to inhibit the oxidation of protein and decrease of amino acids in 0.6 S+J treatment,among which the content of aspartic acid,threonine,serine,glutamic acid,glycine,alanine,cystine,valine,methionine,isoleucine,tyrosine,alanine,lysine,histidine,arginine and proline was significantly higher than other treatments.In conclusion,the oxidation of protein and loss of amino acids were exacerbated during aging,which could be inhibited by the addition of yeast selenium and Jujube powder in the diet.The best result was detected in the 0.6 S+J treatment.The results of this study would provide a valuable theoretical basis and data support for the application of selenium yeast and jujube powder in diet.