中草药饲料添加剂对白羽肉鸡鸡肉中挥发性成分的影响

目的]探究中草药饲料添加剂对白羽肉鸡鸡肉中挥发性成分的影响。方法]采用随机单位组设计,将1 000只肉鸡随机分为基础日粮+黄霉素、基础日粮+中草药0.3%水平、基础日粮+0.4%水平、基础日粮+中草药0.3%水平+甜菜碱、基础日粮5组。结果]结果表明:各处理匹配度超过800的挥发性风味化合物共50中,包括醛、醇、烃、酮、酸、酯以及含N、O、S的杂环化合物等七类,其中以醛、酮等羰基化合物为主,醇、烃次之,中草药组挥发性成分多于抗生素组。结论]中草药组与抗生素组相比较,多出的成分均为烯、醛、醇,可以提高肉仔鸡的风味,该组方0.3%添加量可以提高肉鸡鸡肉中的挥发性成分的种类,提高肉质风味。

Influences of Chinese Herbal Feed Additive on the Volatile Components in Chicken Meat of White Feather Broiler

Objective] The study aimed to discuss the influences of chinese herbal feed additive on the volatile components in chicken meat of white feather broiler.Method] With 1 000 healthy Kebao broiler chickens,1 day old,as experimental animals,they were divided into 5 groups(basal diet flavomycin,basal diet 0.3% or 0.4% Chinese herb,basal diet 0.3% Chinese herb lycine,basal diet) randomly according to their feeds by completely randomized design.The volatile components in the chicken meat of each group were analyzed by GC-MS.Result] The volatile flavor compounds with matching degree exceeding 800 were 50 kinds in the chicken meat of each treatment group,including 7 kinds such as aldehydes,alcohols,hydrocarbons,ketone,acid,esters and heterocyclic compounds containing N,O and S.Among them the carbonyl compounds such as aldehydes and ketone were dominant and the alcohols and hydrocarbons were secondary.The volatile components in Chinese herb groups were more than that in antibiotics groups,and the additional components were ethylenic,aldehydes and alcohols,they could increase the flavor of broiler chickens.Conclusion] Adding 0.3% Chinese herb could increase the kinds of volatile components in the chicken meat of broiler and its flavor.