饲用复方中草药汤剂提升五华三黄鸡肉品质
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摘要
试验旨在研究中草药添加剂对五华三黄鸡肉品质及风味的影响.选用1 d龄五华三黄鸡母雏,随机分成试验组和对照组,每组6个重复,每个重复10只,共120只.对照组饮用清水,试验组在半天饮水量中按中草药汤/鸡体重=1/1 000添加复方中草药汤剂,养殖时间为120 d.养殖试验结束后,每个重复随机挑选3只合计36只进行屠宰,并测定屠宰性能、肌肉品质、风味物质含量.结果表明:试验组五华三黄鸡腹脂率显著小于对照组(P <0.05),其熟肉率及其肌肉的p H值显著高于对照组(P <0.05),滴水损失率极显著低于对照组(P <0.01);试验组和对照组均检测出15种氨基酸,包含7种必需氨基酸和4种鲜味氨基酸,试验组天冬氨酸、谷氨酸、甘氨酸、亮氨酸和赖氨酸显著大于对照组(P <0.05);试验组和对照组均检测出5种脂肪酸,试验组的十六棕榈酸、十六碳烯酸棕榈酸显著大于对照组(P <0.05).由此得出,使用复方中草药汤剂能改善五华三黄鸡屠宰性能、提升肉品质、提高部分氨基酸和总氨基酸的水平,改善脂肪酸含量和组成,提高肌肉风味.
To study the effect of compound Chinese herbal preparation on meat quality and muscle flavor of Wuhua Yellow Chickens. 120 one-day-old female Wuhua Yellow Chickens were randomly divided into control group and experimental group, each group included six replications(10 birds per replication). The experimental group added Compound Chinese herbal preparation in drinking water. There chicken of 120 days on every replicate was selected randomly to measure slaughter performance, muscle nutrition and flavor substance. The results showed that compound Chinese herbal preparation drinking water additives have a significant effect on reducing abdominal fat percentage(P <0.05), but the pH value and cooking holding percentage of experimental group's was significantly higher than that of control group's(P < 0.05), respectively. The experimental group's drip loss rate was extremely significantly higher than control group's(P < 0.01); There are 15 kinds of amino acids, 7 of which are essential amino acids and 4 of which are flavor amino acid was detected in both the experimental group and the control group. The content of Aspartic acid,glutamic acid, glycine, leucine and lysine in experimental group was significantly higher than that of control group's(P <0.05); 5 fatty acids were detected in both the experimental group and the control group. Palmitic acid and hexadecetoic acid in the experimental group were significantly higher than in the control group(P < 0.05). Therefore, compound Chinese herbal preparation drinking water additives can improve the slaughter performance and meat quality of Wuhua Yellow chickens, improve a part of amino acids and total amino acids' level, retrofitting the content and composition of fatty acids, and enhance muscle flavor.
To study the effect of compound Chinese herbal preparation on meat quality and muscle flavor of Wuhua Yellow Chickens. 120 one-day-old female Wuhua Yellow Chickens were randomly divided into control group and experimental group, each group included six replications(10 birds per replication). The experimental group added Compound Chinese herbal preparation in drinking water. There chicken of 120 days on every replicate was selected randomly to measure slaughter performance, muscle nutrition and flavor substance. The results showed that compound Chinese herbal preparation drinking water additives have a significant effect on reducing abdominal fat percentage(P <0.05), but the pH value and cooking holding percentage of experimental group's was significantly higher than that of control group's(P < 0.05), respectively. The experimental group's drip loss rate was extremely significantly higher than control group's(P < 0.01); There are 15 kinds of amino acids, 7 of which are essential amino acids and 4 of which are flavor amino acid was detected in both the experimental group and the control group. The content of Aspartic acid,glutamic acid, glycine, leucine and lysine in experimental group was significantly higher than that of control group's(P <0.05); 5 fatty acids were detected in both the experimental group and the control group. Palmitic acid and hexadecetoic acid in the experimental group were significantly higher than in the control group(P < 0.05). Therefore, compound Chinese herbal preparation drinking water additives can improve the slaughter performance and meat quality of Wuhua Yellow chickens, improve a part of amino acids and total amino acids' level, retrofitting the content and composition of fatty acids, and enhance muscle flavor.
引文
[1]祁光宇,刘斌,刘学荣.中草药饲料添加剂对动物生产性能的影响[J].中国饲料添加剂,2014(5):5-7.
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[3]高艳敏,边连全,刘显军.中草药复方制剂对桂香鸡生长性能和肉品质的影响[J].中国畜牧杂志,2015,51(3):72-76.
[4]席鹏彬,蒋守群,蒋宗勇,等.黄羽肉鸡肉质评定技术操作规程的建立[J].中国畜牧杂志,2011,47(01):72-76.
[5]贾汝敏,姚晶宁,黄毓青,等.海大香鸡不同品系屠宰性能与肉质性状的比较[C]//家禽研究最新进度——第十一次全国家禽学术讨论会论文集,北京:中国畜牧兽医学会,2003:158-160.
[6]董志勇.中草药饲料添加剂的研究现状和应用前景[J].畜牧兽医科技信息,2012(6):13-15.
[7]韦金成,周艳海,林盛裕,等.中草药提取物对广西麻鸡屠宰性能和肉品质的影响[J].饲料博览,2017(2):27-29.
[8]陈桂银,曹福亮,汪贵斌,等.银杏叶生物饲料添加剂对黄羽肉仔鸡屠宰性能及肉品质的影响[J].江苏林业科技,2006,33(02):22-24.
[9]李乃宾,杨芬霞,杜炳旺,等.珍禽贵妃鸡体尺性状与屠宰性能的相关分析[J].南方农业学报,2014,45(7):1281-1285.
[10]沈晓晖,刘炜,吴昊昊.不同肉鸡品种肉质性状的比较[J].上海畜牧兽医通讯,2009(6):50-51.
[11] FORREST J C, ABERLE E D, HEDRICK H B, et al.Principles of meat science[J].1989.
[12] EL R R, BABIL R, FERNANDEZ X. Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall[J]. Poultry Science,2004,83(10):1750-7.
[13]席鹏彬,蒋宗勇,林映才,等.鸡肉肉质评定方法研究进展[J].动物营养学报,2006(b12):347-352.
[14]靳二辉,周先建,孙启,等.复方中草药制剂对肉鸡肌肉发育和肉品质的影响[J].江苏农业学报,2018(2):374-384.
[15]程忠刚,林映才,陈建新,等.大豆素100对肥育猪生产性能、胴体品质和肉质的影响[J].猪业科学,2002,19(8):10-13.
[16]王权,周申益,张家玲,等.中草药添加剂改善肉鸡风味研究[J].云南畜牧兽医,1996(1):8-10.
[17]周光宏.肉品加工学[M].北京:中国农业出版社,2008.
[18]唐春霞.中草药饲料添加剂对三黄鸡生产性能及肉质风味的影响[D].兰州:甘肃农业大学,2007.
[19] MARCIN?K S, CABADAJ R, POPELKA P, et al.Antioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat[J]. Slovenian Veterinary Research,2008, 45(2):61-66.
[20]张海峰,白杰.日粮各种添加成分对鸡肉品质影响的研究进展[J].肉类研究,2011,25(4):50-53.
[21]高艳敏,边连全,刘显军.中草药复方制剂对桂香鸡生长性能和肉品质的影响[J].中国畜牧杂志,2015,51(3):72-76.
[22]钟敏,苏州,郭礼荣,等.复方中草药对宁都三黄鸡肉质风味的影响[J].江西畜牧兽医杂志,2014(5):9-10.
[23]陈国顺,刘渤涛,李国智,等.复方中草药饲料添加剂替代抗生素对肉仔鸡品质的影响[J].安徽农业科学,2007,35(22):6792-6793.
[24]刘彦慈,赵国先,王海宏.中草药方剂对肉仔鸡肌肉营养成分的影响[J].中国畜牧兽医,2011,38(8):19-22.
[2]付兴周,路志芳,申海燕.复方中药对肉鸡生长性能、免疫器官指数及肉质的影响[J].江苏农业科学,2017,45(5):161-163,169.
[3]高艳敏,边连全,刘显军.中草药复方制剂对桂香鸡生长性能和肉品质的影响[J].中国畜牧杂志,2015,51(3):72-76.
[4]席鹏彬,蒋守群,蒋宗勇,等.黄羽肉鸡肉质评定技术操作规程的建立[J].中国畜牧杂志,2011,47(01):72-76.
[5]贾汝敏,姚晶宁,黄毓青,等.海大香鸡不同品系屠宰性能与肉质性状的比较[C]//家禽研究最新进度——第十一次全国家禽学术讨论会论文集,北京:中国畜牧兽医学会,2003:158-160.
[6]董志勇.中草药饲料添加剂的研究现状和应用前景[J].畜牧兽医科技信息,2012(6):13-15.
[7]韦金成,周艳海,林盛裕,等.中草药提取物对广西麻鸡屠宰性能和肉品质的影响[J].饲料博览,2017(2):27-29.
[8]陈桂银,曹福亮,汪贵斌,等.银杏叶生物饲料添加剂对黄羽肉仔鸡屠宰性能及肉品质的影响[J].江苏林业科技,2006,33(02):22-24.
[9]李乃宾,杨芬霞,杜炳旺,等.珍禽贵妃鸡体尺性状与屠宰性能的相关分析[J].南方农业学报,2014,45(7):1281-1285.
[10]沈晓晖,刘炜,吴昊昊.不同肉鸡品种肉质性状的比较[J].上海畜牧兽医通讯,2009(6):50-51.
[11] FORREST J C, ABERLE E D, HEDRICK H B, et al.Principles of meat science[J].1989.
[12] EL R R, BABIL R, FERNANDEZ X. Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall[J]. Poultry Science,2004,83(10):1750-7.
[13]席鹏彬,蒋宗勇,林映才,等.鸡肉肉质评定方法研究进展[J].动物营养学报,2006(b12):347-352.
[14]靳二辉,周先建,孙启,等.复方中草药制剂对肉鸡肌肉发育和肉品质的影响[J].江苏农业学报,2018(2):374-384.
[15]程忠刚,林映才,陈建新,等.大豆素100对肥育猪生产性能、胴体品质和肉质的影响[J].猪业科学,2002,19(8):10-13.
[16]王权,周申益,张家玲,等.中草药添加剂改善肉鸡风味研究[J].云南畜牧兽医,1996(1):8-10.
[17]周光宏.肉品加工学[M].北京:中国农业出版社,2008.
[18]唐春霞.中草药饲料添加剂对三黄鸡生产性能及肉质风味的影响[D].兰州:甘肃农业大学,2007.
[19] MARCIN?K S, CABADAJ R, POPELKA P, et al.Antioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat[J]. Slovenian Veterinary Research,2008, 45(2):61-66.
[20]张海峰,白杰.日粮各种添加成分对鸡肉品质影响的研究进展[J].肉类研究,2011,25(4):50-53.
[21]高艳敏,边连全,刘显军.中草药复方制剂对桂香鸡生长性能和肉品质的影响[J].中国畜牧杂志,2015,51(3):72-76.
[22]钟敏,苏州,郭礼荣,等.复方中草药对宁都三黄鸡肉质风味的影响[J].江西畜牧兽医杂志,2014(5):9-10.
[23]陈国顺,刘渤涛,李国智,等.复方中草药饲料添加剂替代抗生素对肉仔鸡品质的影响[J].安徽农业科学,2007,35(22):6792-6793.
[24]刘彦慈,赵国先,王海宏.中草药方剂对肉仔鸡肌肉营养成分的影响[J].中国畜牧兽医,2011,38(8):19-22.