母源性酵母硒与蛋氨酸对狼山鸡种蛋及后代鸡胸肉品质的影响
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摘要
本研究选用52周龄健康种用狼山蛋鸡450只，随机分为9个处理组，每组50只，设5个重复，每个重复10只。采用二因素三水平有重复的析因试验设计。在玉米-豆粕型日粮基础上添加不同水平的酵母硒(以硒计0ppm、0.3ppm、0.6ppm)与蛋氨酸(0.32％，0.40％，0.54％)，以不添加酵母硒和添加0.32％处理组为对照组。预试期30天，试验期70天。本试验的目的是研究(1)对种蛋抗氧化能力及物理品质的影响；(2)对后代鸡胸肉抗氧化能力、持抽性和肉色的影响；(3)对后代鸡胸肉肌原纤维蛋白生化特性、凝胶特性和乳化特性的影响。
酵母硒和蛋氨酸对种蛋抗氧化能力和物理品质的改善有一定影响。(1)酵母硒与蛋氨酸对种蛋蛋黄的硒含量、谷胱甘肽过氧化物酶(GPx)活力、谷胱甘肽(GSH)含量、羟自由基抑制能力(IC_(·OH))和丙二醛(MDA)含量以及蛋清的GPx活力、羟自由基抑制能力、MDA和活性巯基含量均有互作效应(P＜0.01)，蛋清GSH含量和羰基含量无互作效应(P＞0.05)。添加酵母硒显著提高种蛋蛋黄硒含量，添加酵母硒和提高饲料中蛋氨酸水平显著提高种蛋的羟自由基抑制能力和GSH含量，降低MDA和蛋白羰基含量，提高种蛋抗氧化能力。在提高种蛋抗氧化能力方面效果较佳的组合为0.3ppm酵母硒+0.4％蛋氨酸处理。(2)酵母硒和蛋氨酸对种蛋蛋白重、蛋白重比、蛋黄重、蛋壳重比、蛋形指数、蛋黄指数和哈夫单位无互作效应(P＞0.05)，蛋黄比重、蛋壳重和蛋白高度有互作效应(P＜0.05)。饲料中添加0.3ppm的酵母硒能够提高狼山鸡种蛋的蛋白、蛋壳重和其比率，降低蛋黄重及其比率。饲料中添加0.54％水平的蛋氨酸明显提高种蛋蛋白重量比，降低蛋黄重及其比率，随着蛋氨酸水平的提高，蛋壳重及其比率逐渐降低。饲料中添加0.3ppm的酵母硒明显提高狼山鸡种蛋的蛋白高度和哈夫单位，高蛋氨酸水平饲料并不利于改善种蛋的蛋白高度和哈夫单位。
母源性酵母硒和蛋氨酸影响后代鸡胸肉抗氧化能力、持水性和肉色的改善。(1)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉的硒含量、羟自由基抑制能力、MDA和肌原纤维蛋白羰基含量以及母鸡胸肉的GSH含量、羟自由基抑制能力、MDA含量均有互作效应(P＜0.05)，30日龄公鸡胸肉GPx活力和GSH含量无互作效应(P＞0.05)。适宜含量的母源性酵母硒和蛋氨酸更有利于提高后代公鸡胸肉的GSH含量和羟自由基抑制能力，酵母硒和高蛋氨酸处理明显减弱后代公鸡胸肉脂肪和肌原纤维蛋白氧化程度。(2)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉的汁液损失和煮制损失以及母鸡胸肉的汁液损失均有互作效应(P＜0.05)，30日龄公鸡胸肉pH_(24h)和母鸡胸肉pH_(24h)、煮制损失无互作效应(P＞0.05)。母源性酵母硒和高蛋氨酸处理有利于降低肌肉的汁液流失和煮制损失，提高后代公鸡胸肉的持水能力，但对母鸡没有效果。(3)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉的肉色L~*、a~*、b~*值以及母鸡胸肉肉色L~*、b~*值均有互作效应(P＜0.05)，30日龄母鸡胸肉肉色a~*值无互作效应(P＞0.05)。母源性酵母硒和高蛋氨酸处理有利于改善后代公鸡胸肉的肉色，0.6ppm母源性酵母硒和0.54％母源性蛋氨酸处理水平较大程度上提高了后代公鸡胸肉的肉色a~*值，降低了肉色L~*值。
母源性酵母硒和蛋氨酸对后代鸡胸肉肌原纤维蛋白生化特性、凝胶特性和乳化特性有一定的影响。(1)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉肌原纤维蛋白的总巯基、二硫键、羰基含量和Ca-ATPase、Na，K-ATPase活力以及母鸡胸肉肌原纤维蛋白的Ca-ATPase、Na，K-ATPase活力均有互作效应(P＜0.05)，30日龄公鸡胸肉肌原纤维蛋白活性巯基和母鸡胸肉肌原纤维蛋白的活性巯基、总巯基和二硫键含量无互作效应(P＞0.05)。0.6ppm母源性酵母硒和0.54％母源性蛋氨酸处理较大程度上增加了后代公鸡胸肉肌原纤维蛋白的活性巯基、总巯基含量和Ca-ATPase、Na，K-ATPase活力，减少了公鸡胸肉肌原纤维蛋白的二硫键和蛋白羰基含量。(2)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉肌原纤维蛋白的凝胶硬度、弹性和purge loss均有互作效应(P＞0.05)，凝胶保水性无互作效应(P＞0.05)。0.3pp m母源性酵母硒和0.40％母源性蛋氨酸处理较大程度上增加了后代公鸡胸肉肌原纤维蛋白凝胶硬度、弹性和保水性。(3)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉肌原纤维蛋白的乳化活性和乳化稳定性无互作效应(P＞0.05)。母源性酵母硒和蛋氨酸一定程度上改善了后代胸肉肌原纤维蛋白的乳化活性和乳化稳定性，其中蛋氨酸处理对其影响程度较大，0.54％蛋氨酸处理组后代的胸肉肌原纤维蛋白的乳化活性明显高于其它处理组。
综上所述，结合相关性分析，本研究认为种母鸡日粮中添加酵母硒和蛋氨酸明显提高了种蛋的抗氧化能力，该效应进一步持续到后代仔鸡生长早期，减弱30日龄仔鸡胸肉的脂肪氧化和肌原纤维蛋白氧化程度，一定程度上改善了后代鸡胸肉的持水性和肉色，提高了肌原纤维蛋白的凝胶特性和乳化特性。
The experiment was conducted using a total of 450 52-week-old Lang-shan hens to investigate the effects of adding organic selenium(0,0.3ppm,0.6ppm respectively) and methionine 0.32%, 0.40%, 0.54% respectively) to corn soybean diets on breeding egg quality and meat quality in offspring chickens and their interaction. Breeding hens were randomLy divided into 9 treatments (50 for each treatment, 10 for each replicate). A 3><3 (organic selenium×methionine) experiment with replicates was designed. No organic selenium and 0.32% methionine feed were used in control, and A 30-day adapting period and 70-day experiment period were used. The main research contents are as follows, (1) Effect of organic selenium and methionine on breeding hens performance and antioxidation capacity, physical qualities in breeding egg. (2) Effect of organic selenium and methionine on antioxidation capacity, water holding capacity and meat color in breast muscle of the offspring. (3) Effect of organic selenium and methionine on myofibrillar protein biochemical properties, gel properties and emulsifying properties in breast muscle of the offspring.
The effect of organic selenium and methionine on antioxidation capacity, physical qualities in breeding egg were examined. There were significant effects of interaction between organic selenium and methionine on selenium content, GPx activity, GSH content, hydroxyl radical inhibiting capacity, and MDA content in yolk, GPx activity, hydroxyl radical inhibiting capacity, MDA content and active Sulfhydryl groups in albumen(P< 0.01). and no significant interactive effects on GSH content and carbonyl content in albumen (P > 0.05). Supplementing organic selenium in diets significantly incresed the selenium content of yolk. Supplementing organic selenium and enhancing methionine level in diets significantly increased hydroxyl radical inhibiting capacity and GSH content, decreased MDA content and carbonyl content, improved antioxidation activity of breeding egg. Analysis showed that, it was better for the test group to add 0.3ppm organic selenium and 0.4% methionine at the same time. (2) There were no significant effects of interaction between organic selenium and methionine on albumen weight, albumen weight ratio, yolk weight, egg hell weight ratio, egg shape index, yolk index and haugh unit (P > 0.05). and significant interactive effects on yolk weight ratio, egg hell weight and albumen height (P <0.05). Supplementing 0.3ppm organic selenium in diets increased albumen, egg hell weight and ratio, decreased yolk weight and ratio. Supplementing 0.54% methionine in diets increased albumen ratio, decreased yolk weight and ratio. With improvement of methionine level, egg hell weight and ratio had a decreased tendency. Albumen height and haugh unit were improved by Supplementing 0.3ppm organic selenium in diets. High methionine levels in diets were not favorable to albumen height and haugh unit.
Effect of organic selenium and methionine on antioxidation capacity, water holding capacity and meat color in breast muscle of the offspring were examined. There were significant effects of interaction between maternal organic selenium and methionine on selenium content, hydroxyl radical inhibiting capacity, MDA content and carbonyl content of myofibrillar protein in 30-d-old male chicken breast, GSH content, hydroxyl radical inhibiting capacity, MDA content in 30-d-old female chicken breast (P<0.05). and no significant interactive effects on GPx activity and GSH content in 30-d-old male chicken breast (P > 0.05). Supplementing optimum content of organic selenium and methionine in maternal diets incresed the GSH content and hydroxyl radical inhibiting capacity in 30-d-old male chicken breast, decreased fat and myofibrillar protein oxidation. (2) There were significant effects of interaction between maternal organic selenium and methionine on drip loss and cook loss in 30-d-old male chicken breast, cook loss in 30-d-old female chicken breast (P < 0.05). and no significant interactive effects on pH_(24h) and cook loss in 30-d-old female chicken breast (P > 0.05). Supplementing optimum content of organic selenium and methionine in maternal diets was beneficial to improve water holding capacity in 30-d-old male chicken breast. (3) There were significant effects of interaction between maternal organic selenium and methionine on L~*, a~* and b~* value in 30-d-old male chicken breast, L~* and b~* value in 30-d-old female chicken breast (P < 0.05). and no significant interactive effects on a* value in 30-d-old female chicken breast (P>0.05). Supplementing 0.6ppm organic selenium and 0.54% methionine in maternal diets increased a~* value in 30-d-old male chicken breast, decreased L~* and b~* value. Supplementing optimum content of organic selenium and methionine in maternal diets was beneficial to improve meat color in 30-d-old male chicken breast.
Effect of organic selenium and methionine on myofibrillar protein biochemical properties, gel properties and emulsifying properties in breast muscle of the offspring were examined. There were significant effects of interaction between maternal organic selenium and methionine on total Sulfhydryl groups, disulfide bonds, carbonyl content, Ca-ATPase、Na,K-ATPase activity in 30-d-old male chicken breast myofibrillar protein, Ca-ATPase、Na,K-ATPase activity in 30-d-old female chicken breast (P<0.05). and no significant interactive effects on active Sulfhydryl groups, total Sulfhydryl groups and disulfide bonds content in 30-d-old male chicken breast (P > 0.05). Supplementing 0.6ppm organic selenium and 0.54% methionine in maternal diets increased active Sulfhydryl groups, total Sulfhydryl groups, Ca-ATPase、Na,K-ATPase activity of myofibrillar protein in 30-d-old male chicken breast, decreased disulfide bonds and carbonyl content. (2) There were significant effects of interaction between maternal organic selenium and methionine on hardness, springness, and purge loss of myofibrillar protein gel in 30-d-old male chicken breast(P < 0.05), and no significant interactive effects on gel water holding capacity (P > 0.05). Supplementing 0.3ppm organic selenium and 0.40% methionine in maternal diets increased hardness, springness, and water holding capacity of myofibrillar protein gel in 30-d-old male chicken breast. (3) There were no significant effects of interaction between maternal organic selenium and methionine on emulsifying activity and emulsion stability of myofibrillar protein in 30-d-old male chicken breast(P > 0.05). Supplementing optimum content of methionine in maternal diets was more beneficial to improve emulsifying activity and emulsion stability of myofibrillar protein than that of organic selenium in 30-d-old male chicken breast. Supplementing 0.54% methionine in maternal diets had higher emulsifying activity of myofibrillar protein than other treats in 30-d-old male chicken breast.
To sum up, Supplementing organic selenium and enhancing methionine level in diets improved antioxidation activity of breeding egg significantly, and this effect maintain to early development of chicks, decreased fat and myofibrillar protein oxidation, improved water holding capacity and color in breast muscle, also improved gel properties and emulsifying activity of myofibrillar protein.
酵母硒和蛋氨酸对种蛋抗氧化能力和物理品质的改善有一定影响。(1)酵母硒与蛋氨酸对种蛋蛋黄的硒含量、谷胱甘肽过氧化物酶(GPx)活力、谷胱甘肽(GSH)含量、羟自由基抑制能力(IC_(·OH))和丙二醛(MDA)含量以及蛋清的GPx活力、羟自由基抑制能力、MDA和活性巯基含量均有互作效应(P＜0.01)，蛋清GSH含量和羰基含量无互作效应(P＞0.05)。添加酵母硒显著提高种蛋蛋黄硒含量，添加酵母硒和提高饲料中蛋氨酸水平显著提高种蛋的羟自由基抑制能力和GSH含量，降低MDA和蛋白羰基含量，提高种蛋抗氧化能力。在提高种蛋抗氧化能力方面效果较佳的组合为0.3ppm酵母硒+0.4％蛋氨酸处理。(2)酵母硒和蛋氨酸对种蛋蛋白重、蛋白重比、蛋黄重、蛋壳重比、蛋形指数、蛋黄指数和哈夫单位无互作效应(P＞0.05)，蛋黄比重、蛋壳重和蛋白高度有互作效应(P＜0.05)。饲料中添加0.3ppm的酵母硒能够提高狼山鸡种蛋的蛋白、蛋壳重和其比率，降低蛋黄重及其比率。饲料中添加0.54％水平的蛋氨酸明显提高种蛋蛋白重量比，降低蛋黄重及其比率，随着蛋氨酸水平的提高，蛋壳重及其比率逐渐降低。饲料中添加0.3ppm的酵母硒明显提高狼山鸡种蛋的蛋白高度和哈夫单位，高蛋氨酸水平饲料并不利于改善种蛋的蛋白高度和哈夫单位。
母源性酵母硒和蛋氨酸影响后代鸡胸肉抗氧化能力、持水性和肉色的改善。(1)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉的硒含量、羟自由基抑制能力、MDA和肌原纤维蛋白羰基含量以及母鸡胸肉的GSH含量、羟自由基抑制能力、MDA含量均有互作效应(P＜0.05)，30日龄公鸡胸肉GPx活力和GSH含量无互作效应(P＞0.05)。适宜含量的母源性酵母硒和蛋氨酸更有利于提高后代公鸡胸肉的GSH含量和羟自由基抑制能力，酵母硒和高蛋氨酸处理明显减弱后代公鸡胸肉脂肪和肌原纤维蛋白氧化程度。(2)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉的汁液损失和煮制损失以及母鸡胸肉的汁液损失均有互作效应(P＜0.05)，30日龄公鸡胸肉pH_(24h)和母鸡胸肉pH_(24h)、煮制损失无互作效应(P＞0.05)。母源性酵母硒和高蛋氨酸处理有利于降低肌肉的汁液流失和煮制损失，提高后代公鸡胸肉的持水能力，但对母鸡没有效果。(3)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉的肉色L~*、a~*、b~*值以及母鸡胸肉肉色L~*、b~*值均有互作效应(P＜0.05)，30日龄母鸡胸肉肉色a~*值无互作效应(P＞0.05)。母源性酵母硒和高蛋氨酸处理有利于改善后代公鸡胸肉的肉色，0.6ppm母源性酵母硒和0.54％母源性蛋氨酸处理水平较大程度上提高了后代公鸡胸肉的肉色a~*值，降低了肉色L~*值。
母源性酵母硒和蛋氨酸对后代鸡胸肉肌原纤维蛋白生化特性、凝胶特性和乳化特性有一定的影响。(1)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉肌原纤维蛋白的总巯基、二硫键、羰基含量和Ca-ATPase、Na，K-ATPase活力以及母鸡胸肉肌原纤维蛋白的Ca-ATPase、Na，K-ATPase活力均有互作效应(P＜0.05)，30日龄公鸡胸肉肌原纤维蛋白活性巯基和母鸡胸肉肌原纤维蛋白的活性巯基、总巯基和二硫键含量无互作效应(P＞0.05)。0.6ppm母源性酵母硒和0.54％母源性蛋氨酸处理较大程度上增加了后代公鸡胸肉肌原纤维蛋白的活性巯基、总巯基含量和Ca-ATPase、Na，K-ATPase活力，减少了公鸡胸肉肌原纤维蛋白的二硫键和蛋白羰基含量。(2)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉肌原纤维蛋白的凝胶硬度、弹性和purge loss均有互作效应(P＞0.05)，凝胶保水性无互作效应(P＞0.05)。0.3pp m母源性酵母硒和0.40％母源性蛋氨酸处理较大程度上增加了后代公鸡胸肉肌原纤维蛋白凝胶硬度、弹性和保水性。(3)母源性酵母硒与蛋氨酸对后代30日龄公鸡胸肉肌原纤维蛋白的乳化活性和乳化稳定性无互作效应(P＞0.05)。母源性酵母硒和蛋氨酸一定程度上改善了后代胸肉肌原纤维蛋白的乳化活性和乳化稳定性，其中蛋氨酸处理对其影响程度较大，0.54％蛋氨酸处理组后代的胸肉肌原纤维蛋白的乳化活性明显高于其它处理组。
综上所述，结合相关性分析，本研究认为种母鸡日粮中添加酵母硒和蛋氨酸明显提高了种蛋的抗氧化能力，该效应进一步持续到后代仔鸡生长早期，减弱30日龄仔鸡胸肉的脂肪氧化和肌原纤维蛋白氧化程度，一定程度上改善了后代鸡胸肉的持水性和肉色，提高了肌原纤维蛋白的凝胶特性和乳化特性。
The experiment was conducted using a total of 450 52-week-old Lang-shan hens to investigate the effects of adding organic selenium(0,0.3ppm,0.6ppm respectively) and methionine 0.32%, 0.40%, 0.54% respectively) to corn soybean diets on breeding egg quality and meat quality in offspring chickens and their interaction. Breeding hens were randomLy divided into 9 treatments (50 for each treatment, 10 for each replicate). A 3><3 (organic selenium×methionine) experiment with replicates was designed. No organic selenium and 0.32% methionine feed were used in control, and A 30-day adapting period and 70-day experiment period were used. The main research contents are as follows, (1) Effect of organic selenium and methionine on breeding hens performance and antioxidation capacity, physical qualities in breeding egg. (2) Effect of organic selenium and methionine on antioxidation capacity, water holding capacity and meat color in breast muscle of the offspring. (3) Effect of organic selenium and methionine on myofibrillar protein biochemical properties, gel properties and emulsifying properties in breast muscle of the offspring.
The effect of organic selenium and methionine on antioxidation capacity, physical qualities in breeding egg were examined. There were significant effects of interaction between organic selenium and methionine on selenium content, GPx activity, GSH content, hydroxyl radical inhibiting capacity, and MDA content in yolk, GPx activity, hydroxyl radical inhibiting capacity, MDA content and active Sulfhydryl groups in albumen(P< 0.01). and no significant interactive effects on GSH content and carbonyl content in albumen (P > 0.05). Supplementing organic selenium in diets significantly incresed the selenium content of yolk. Supplementing organic selenium and enhancing methionine level in diets significantly increased hydroxyl radical inhibiting capacity and GSH content, decreased MDA content and carbonyl content, improved antioxidation activity of breeding egg. Analysis showed that, it was better for the test group to add 0.3ppm organic selenium and 0.4% methionine at the same time. (2) There were no significant effects of interaction between organic selenium and methionine on albumen weight, albumen weight ratio, yolk weight, egg hell weight ratio, egg shape index, yolk index and haugh unit (P > 0.05). and significant interactive effects on yolk weight ratio, egg hell weight and albumen height (P <0.05). Supplementing 0.3ppm organic selenium in diets increased albumen, egg hell weight and ratio, decreased yolk weight and ratio. Supplementing 0.54% methionine in diets increased albumen ratio, decreased yolk weight and ratio. With improvement of methionine level, egg hell weight and ratio had a decreased tendency. Albumen height and haugh unit were improved by Supplementing 0.3ppm organic selenium in diets. High methionine levels in diets were not favorable to albumen height and haugh unit.
Effect of organic selenium and methionine on antioxidation capacity, water holding capacity and meat color in breast muscle of the offspring were examined. There were significant effects of interaction between maternal organic selenium and methionine on selenium content, hydroxyl radical inhibiting capacity, MDA content and carbonyl content of myofibrillar protein in 30-d-old male chicken breast, GSH content, hydroxyl radical inhibiting capacity, MDA content in 30-d-old female chicken breast (P<0.05). and no significant interactive effects on GPx activity and GSH content in 30-d-old male chicken breast (P > 0.05). Supplementing optimum content of organic selenium and methionine in maternal diets incresed the GSH content and hydroxyl radical inhibiting capacity in 30-d-old male chicken breast, decreased fat and myofibrillar protein oxidation. (2) There were significant effects of interaction between maternal organic selenium and methionine on drip loss and cook loss in 30-d-old male chicken breast, cook loss in 30-d-old female chicken breast (P < 0.05). and no significant interactive effects on pH_(24h) and cook loss in 30-d-old female chicken breast (P > 0.05). Supplementing optimum content of organic selenium and methionine in maternal diets was beneficial to improve water holding capacity in 30-d-old male chicken breast. (3) There were significant effects of interaction between maternal organic selenium and methionine on L~*, a~* and b~* value in 30-d-old male chicken breast, L~* and b~* value in 30-d-old female chicken breast (P < 0.05). and no significant interactive effects on a* value in 30-d-old female chicken breast (P>0.05). Supplementing 0.6ppm organic selenium and 0.54% methionine in maternal diets increased a~* value in 30-d-old male chicken breast, decreased L~* and b~* value. Supplementing optimum content of organic selenium and methionine in maternal diets was beneficial to improve meat color in 30-d-old male chicken breast.
Effect of organic selenium and methionine on myofibrillar protein biochemical properties, gel properties and emulsifying properties in breast muscle of the offspring were examined. There were significant effects of interaction between maternal organic selenium and methionine on total Sulfhydryl groups, disulfide bonds, carbonyl content, Ca-ATPase、Na,K-ATPase activity in 30-d-old male chicken breast myofibrillar protein, Ca-ATPase、Na,K-ATPase activity in 30-d-old female chicken breast (P<0.05). and no significant interactive effects on active Sulfhydryl groups, total Sulfhydryl groups and disulfide bonds content in 30-d-old male chicken breast (P > 0.05). Supplementing 0.6ppm organic selenium and 0.54% methionine in maternal diets increased active Sulfhydryl groups, total Sulfhydryl groups, Ca-ATPase、Na,K-ATPase activity of myofibrillar protein in 30-d-old male chicken breast, decreased disulfide bonds and carbonyl content. (2) There were significant effects of interaction between maternal organic selenium and methionine on hardness, springness, and purge loss of myofibrillar protein gel in 30-d-old male chicken breast(P < 0.05), and no significant interactive effects on gel water holding capacity (P > 0.05). Supplementing 0.3ppm organic selenium and 0.40% methionine in maternal diets increased hardness, springness, and water holding capacity of myofibrillar protein gel in 30-d-old male chicken breast. (3) There were no significant effects of interaction between maternal organic selenium and methionine on emulsifying activity and emulsion stability of myofibrillar protein in 30-d-old male chicken breast(P > 0.05). Supplementing optimum content of methionine in maternal diets was more beneficial to improve emulsifying activity and emulsion stability of myofibrillar protein than that of organic selenium in 30-d-old male chicken breast. Supplementing 0.54% methionine in maternal diets had higher emulsifying activity of myofibrillar protein than other treats in 30-d-old male chicken breast.
To sum up, Supplementing organic selenium and enhancing methionine level in diets improved antioxidation activity of breeding egg significantly, and this effect maintain to early development of chicks, decreased fat and myofibrillar protein oxidation, improved water holding capacity and color in breast muscle, also improved gel properties and emulsifying activity of myofibrillar protein.
引文
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