外源风味添加剂对肉仔鸡生长性能和肉品质的影响研究
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摘要
本试验通过在肉仔鸡玉米—豆粕型日粮中添加外源风味添加剂—核苷酸(肌苷酸IMP和鸟苷酸GMP)和谷氨酸钠(GMS),研究了外源风味添加剂对肉仔鸡生长性能、养分表观代谢率、胴体品质和肉品风味方面的影响。结果如下:
选择240只1日龄艾维茵肉仔鸡,随机分为4个组,每个组6个重复,每重复10只鸡,公母各半。对照组饲喂玉米—豆粕型基础日粮,试验组分别在基础日粮中添加核苷酸0.2%、谷氨酸钠0.2%、混合物0.4%(核苷酸和谷氨酸钠各占一半),进行7周的饲养试验和代谢试验。结果表明:各试验组的末重、日增重均有提高,与对照组相比,核苷酸组和混合组的末重均差异显著(P＜0.01),其中混合组差异极显著(P＜0.01),各试验组差异均不显著(P＞0.05),各组日均采食量差异均不显著(P＞0.05);与对照组相比,核苷酸组、谷氨酸钠组、混合组的日增重分别为差异显著(P＜0.05)、差异不显著(P＞0.05)、差异极显著(P＜0.01);与对照组相比,各试验组的采食量均有提高,而料肉比均有下降,但各组之间差异均不显著(P＞0.05)。与对照组相比,添加外源风味添加剂后各处理组的粗蛋白、粗脂肪、钙、磷养分表观代谢率整体上有提高,其中与对照组相比,谷氨酸钠组、核苷酸组和混合组的粗蛋白表观代谢率均显著提高(P＜0.01)。
49日龄时每重复随机取1只公鸡屠宰,进行屠宰试验和肉品质的评定。与对照组相比,各试验组的屠宰率、半净膛率、全净膛率、腿肌率、腹脂率都差异不显著(P＞0.05)。与对照组相比,谷氨酸钠组的胸肌率差异显著(P＜0.05),各处理组的肌肉剪切力、滴水损失、pH均降低,肌肉粗蛋白含量提高,其中与对照组相比,谷氨酸钠组差异显著(P＜0.05)。
肌肉中氨基酸、高级脂肪酸、核苷酸是禽肉重要的风味物。与对照组相比,各试验组的胸肌中水解氨基酸均有所提高,核苷酸组、谷氨酸钠组与对照组相比分别为差异显著(P＜0.05)、差异极显著(P＜0.01),其中各试验组中重要风味物谷氨酸含量均显著或极显著地高于对照组。与对照组相比,各试验组的核苷酸含量都有提高,其中核苷酸组差异达到显著(P＜0.01)。与对照组相比,各试验组的高级脂肪酸组成有一定改变,不饱和脂肪酸相对含量有所提高,且差异均极显著(P＜0.05),饱和脂肪酸相对含量有所下降,但各组之间差异不显著(P＞0.05)。
本试验表明,与对照组相比,肉仔鸡日粮中添加外源风味添加剂可提高肉仔鸡的生长性能,有利于肉仔鸡养分表观消化率的提高。添加外源风味添加剂,在一定程度上提高了鸡肉的胴体品质,改善了肌肉中的水解氨基酸、高级脂肪酸和核苷酸组成,提高了肌肉内风味物质含量。
The exogenous flavour additives(nuclcotides,IMP/GMP and Sodium Glutamatc,GMS)were supplemented in the corn-soybean meal diets to study the effects on broilers'growth,meat qualiy and meat flavour.The results were as follows:
Two hundred and fouty one-day-old Avain broilers were divided into four groups of six repeats.Each repeat had ten birds(five males and five females).Birds of group 1 were fed the corn-soybean meal diets.The birds of group 2,3,4 were fed the corn-soybean meal diets with adding 0.2%nucleotides(IMP、GMP),0.2%Sodium Glutamate(GMS),0.4%admixture(0.2%Nuclcotides and 0.2%Sodium Glutamate). Feeding experiment of seven weeks and metabolic experiment were carried on.The results showed that comppared with the control group,7~(th)week body weight of group 2,3,4 improved 3.28%(P＜0.05)、2.09%(P＞0.05)、4.26%(P＜0.01),there were no differences among groups 2,3,4.The ADFI of the groups 2,3,4 increased by 2.08%(P＞0.05),1.48%(P＞0.05),2.68%(P＞0.01),the ADG of the groups 2,3,4 increased by 3.36%(P＜0.05),1.48%(P＞0.05),4.33%(P＜0.01),the feed/gain of the groups 2,3,4 increased by 2.85%(P＞0.05),1.80%(P＞0.05),3.30%(P＞0.05).Adding exogenous flavour additives increased crude protein,calcium and total phosphorus apparent metabolic rate approximately.Comppared with the control group,the apparent metabolic rate of the crude protein of the groups 2,3,4 increased by 5.28%(P＜0.01),2.68%(P＜0.01),9.29%(P＜0.01).
Twenty four 7-week-old broilers were selected and slaughtered to study the effect of the exogenous flavour additives on carcass merit.The carass yield,leg muscle rate,eviscerated weight rate,eviscerated weight rate with giblet,abdomen fat rate of the four groups were no significant differences(P＞0.05).Comppared with the control group,the brisket rate of the groups 3 was significant difference(P＜0.05).The pyschieal characteristics of broiler's muscle of group 2,3,4 were better than the control group's.The drop loss,shear force,pH of group 2,3,4 decreased.
The composition of the amino acids,the fatty acids and nucletides in muscular were the important flavours.Compared with the control group,the amino acids of the groups 2,3,4 increased by 2.78%(P＞0.05),6.03%(P＜0.01),2.17%(P＞0.01),the unsaturated fatty acid of the groups 2,3,4 increased,saturated fatty acid of the groups 2,3,4 decreased.The nucletides(IMP and GMP)of the groups 2,3,4 increased by 10.86%(P＞0.05),6.07%(P＞0.05),37.06%(P＜0.01).It was concluded that the exogenous flavour additives could increase unsaturated fatty acid,the amino acids and nucletides in muscle,decreased saturated fatty acid and improve meat quality.
The results indicated that the addition of exogenous flavour additives increased the growth performance of broilers and the nutrient apparent metabolic rate.Adding the exogenous flavour additives,the composition of the amino acids,the fatty acids and nucletides in muscular improved and the flavour would be better.
选择240只1日龄艾维茵肉仔鸡,随机分为4个组,每个组6个重复,每重复10只鸡,公母各半。对照组饲喂玉米—豆粕型基础日粮,试验组分别在基础日粮中添加核苷酸0.2%、谷氨酸钠0.2%、混合物0.4%(核苷酸和谷氨酸钠各占一半),进行7周的饲养试验和代谢试验。结果表明:各试验组的末重、日增重均有提高,与对照组相比,核苷酸组和混合组的末重均差异显著(P＜0.01),其中混合组差异极显著(P＜0.01),各试验组差异均不显著(P＞0.05),各组日均采食量差异均不显著(P＞0.05);与对照组相比,核苷酸组、谷氨酸钠组、混合组的日增重分别为差异显著(P＜0.05)、差异不显著(P＞0.05)、差异极显著(P＜0.01);与对照组相比,各试验组的采食量均有提高,而料肉比均有下降,但各组之间差异均不显著(P＞0.05)。与对照组相比,添加外源风味添加剂后各处理组的粗蛋白、粗脂肪、钙、磷养分表观代谢率整体上有提高,其中与对照组相比,谷氨酸钠组、核苷酸组和混合组的粗蛋白表观代谢率均显著提高(P＜0.01)。
49日龄时每重复随机取1只公鸡屠宰,进行屠宰试验和肉品质的评定。与对照组相比,各试验组的屠宰率、半净膛率、全净膛率、腿肌率、腹脂率都差异不显著(P＞0.05)。与对照组相比,谷氨酸钠组的胸肌率差异显著(P＜0.05),各处理组的肌肉剪切力、滴水损失、pH均降低,肌肉粗蛋白含量提高,其中与对照组相比,谷氨酸钠组差异显著(P＜0.05)。
肌肉中氨基酸、高级脂肪酸、核苷酸是禽肉重要的风味物。与对照组相比,各试验组的胸肌中水解氨基酸均有所提高,核苷酸组、谷氨酸钠组与对照组相比分别为差异显著(P＜0.05)、差异极显著(P＜0.01),其中各试验组中重要风味物谷氨酸含量均显著或极显著地高于对照组。与对照组相比,各试验组的核苷酸含量都有提高,其中核苷酸组差异达到显著(P＜0.01)。与对照组相比,各试验组的高级脂肪酸组成有一定改变,不饱和脂肪酸相对含量有所提高,且差异均极显著(P＜0.05),饱和脂肪酸相对含量有所下降,但各组之间差异不显著(P＞0.05)。
本试验表明,与对照组相比,肉仔鸡日粮中添加外源风味添加剂可提高肉仔鸡的生长性能,有利于肉仔鸡养分表观消化率的提高。添加外源风味添加剂,在一定程度上提高了鸡肉的胴体品质,改善了肌肉中的水解氨基酸、高级脂肪酸和核苷酸组成,提高了肌肉内风味物质含量。
The exogenous flavour additives(nuclcotides,IMP/GMP and Sodium Glutamatc,GMS)were supplemented in the corn-soybean meal diets to study the effects on broilers'growth,meat qualiy and meat flavour.The results were as follows:
Two hundred and fouty one-day-old Avain broilers were divided into four groups of six repeats.Each repeat had ten birds(five males and five females).Birds of group 1 were fed the corn-soybean meal diets.The birds of group 2,3,4 were fed the corn-soybean meal diets with adding 0.2%nucleotides(IMP、GMP),0.2%Sodium Glutamate(GMS),0.4%admixture(0.2%Nuclcotides and 0.2%Sodium Glutamate). Feeding experiment of seven weeks and metabolic experiment were carried on.The results showed that comppared with the control group,7~(th)week body weight of group 2,3,4 improved 3.28%(P＜0.05)、2.09%(P＞0.05)、4.26%(P＜0.01),there were no differences among groups 2,3,4.The ADFI of the groups 2,3,4 increased by 2.08%(P＞0.05),1.48%(P＞0.05),2.68%(P＞0.01),the ADG of the groups 2,3,4 increased by 3.36%(P＜0.05),1.48%(P＞0.05),4.33%(P＜0.01),the feed/gain of the groups 2,3,4 increased by 2.85%(P＞0.05),1.80%(P＞0.05),3.30%(P＞0.05).Adding exogenous flavour additives increased crude protein,calcium and total phosphorus apparent metabolic rate approximately.Comppared with the control group,the apparent metabolic rate of the crude protein of the groups 2,3,4 increased by 5.28%(P＜0.01),2.68%(P＜0.01),9.29%(P＜0.01).
Twenty four 7-week-old broilers were selected and slaughtered to study the effect of the exogenous flavour additives on carcass merit.The carass yield,leg muscle rate,eviscerated weight rate,eviscerated weight rate with giblet,abdomen fat rate of the four groups were no significant differences(P＞0.05).Comppared with the control group,the brisket rate of the groups 3 was significant difference(P＜0.05).The pyschieal characteristics of broiler's muscle of group 2,3,4 were better than the control group's.The drop loss,shear force,pH of group 2,3,4 decreased.
The composition of the amino acids,the fatty acids and nucletides in muscular were the important flavours.Compared with the control group,the amino acids of the groups 2,3,4 increased by 2.78%(P＞0.05),6.03%(P＜0.01),2.17%(P＞0.01),the unsaturated fatty acid of the groups 2,3,4 increased,saturated fatty acid of the groups 2,3,4 decreased.The nucletides(IMP and GMP)of the groups 2,3,4 increased by 10.86%(P＞0.05),6.07%(P＞0.05),37.06%(P＜0.01).It was concluded that the exogenous flavour additives could increase unsaturated fatty acid,the amino acids and nucletides in muscle,decreased saturated fatty acid and improve meat quality.
The results indicated that the addition of exogenous flavour additives increased the growth performance of broilers and the nutrient apparent metabolic rate.Adding the exogenous flavour additives,the composition of the amino acids,the fatty acids and nucletides in muscular improved and the flavour would be better.
引文
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