酵母(Saccharomyces cerevisiae)及酵母提取物对肉鸡肉质的影响
张爱武;鞠贵春;薛军;左璐雅;董斌
classmate
【摘 要】The aim of the prent study was to investigate the effects of yeast ( Saccharomyces cerevisiae, SC)and yeast extracts (YE) on meat quality of broiler chicks.One hundred and eighty one-day-old male broiler chicks were randomly allotted into 3 treatments with 6 replicates each, and each replicate containing 10 birds.A 0.5% SC and a0.3% YE were added to the control diets, respectively.The results showed as follows: compared with the control, the ultimate pH (pHu) of drumstick meat treated with YE significantly incread ( P ＜0.05), while the moisture content tended to increa and the cooking loss tended to decrea ( P ＞ 0.05) of the meat treated with SC.The shear forces of both boiled and raw meat of SC-fed and YE-fed broilers significantly decread ( P ＜ 0.05) compared with the control.The 2-thiobarbituric acid-reactive substances (TBARS) value treated with SC was significantly lower ( P ＜ 0.05) than the control after incubation.It can be concluded that the dietary SC and YE supplementation can improve the meat qualit
y.Both SC and YE can reduce the oxidation of meat and skin.%本文旨在研究酵母(Saccharomyces cerevisiae)及其提取物对肉鸡肉质的影响.试验采用单因子随机分组,选取1日龄雄性肉鸡180只,随机分为3组,每组6个重复,每个重复10只.分别在基础饲粮中添加0.5%酵母和0.3%酵母提取物作为试验组饲粮.试验结果表明,饲粮添加酵母提取物可显著增加肉鸡小腿肉的最终pH(P＜0.05),同时饲粮添加酵母有增加肉中水分含量及降低水煮失重率的趋势,但未达到统计学显著水平(P＞0.05).饲粮添加酵母及酵母提取物与对照组相比均可显著降低生肉和熟肉的剪切力(P＜0.05).饲粮添加酵母与对照组相比可显著降低TBARS值(P＜0.05).由此可知,饲粮添加酵母及酵母提取物可改善肉鸡肉质和嫩度,同时酵母及酵母提取物均具有降低氧化的作用.
【期刊名称】《动物营养学报》
环雅官网
【年(卷),期】2011(023)002
【总页数】8页(P299-306)
【关键词】酵母;酵母提取物;最终pH;水煮失重率;剪切力;TBARS值
花圃的意思
【作 者】张爱武;鞠贵春;薛军;左璐雅;董斌
dustinhoffman
【作者单位】吉林农业大学中药材学院,长春,130118;吉林农业大学中药材学院,长春,130118;中国药材集团公司,北京,102600;吉林农业大学中药材学院,长春,130118;吉林农业大学中药材学院,长春,130118
mbo是什么
【正文语种】中 文
【中图分类】S831.5
北瓶鼻鲸
Saccharomyces cerevisiae(SC),one of the most commercialized yeast types,has been fed to animals for a long time[1].Previous rearches had evaluated the effects of yeast products on performance and ileal morphology of poultry[2-4],yet a few rearches had been focud on the effects of yeast products on broiler meat quality.
Meat quality characteristics,such as tenderness,juiciness,drip-loss,cooking loss,pH,and shelflife,are important to the consumers while purchasing the product as well as to the processors while processing the value-added meat products[5-7].Some trials show that th
e tenderness[8]and water holding capacity[9]of the edible meat from broiler chickens is incread when fed a chromium-enriched SC diet.
In addition,yeast products can improve the anti-oxidative status of living animals and increa the oxidative stability of meat,which are considered to bebeneficial to the consumers and the processing industry[10].The effect of yeast products on oxidative stability of chicken meat has not been extensively studied,albeit the yeast culture supplementation in diet could increa the anti-oxidative capacity of Cashmere goats[11].
Therefore,the prent study was conducted to evaluate the effects of SC and yeast extracts(YE)on meat quality of broiler chickens.
新目标英语七年级上册1 MATERIALS AND METHODS
1.1 Birds,diets,and experimental design
One hundred and eighty one-day-old male broiler chickens(Ross 308 strain)were randomly assigned to 18 wire-floored,suspended cages in a temperaturecontrolled room.
exhibition是什么意思阳光英语Continuous lighting was provided throughout the experimental period.Room temperature was decread from 32℃on d 0 to 25℃on d 21 and was kept constant thereafter,and d 0 was the day when eggs were hatched out.There were 3 dietary treatments with 6 replicates each,and each replicate contained 10 birds.The 3 treatments consisted of a control diet,a 0.5%SC diet and a 0.3%YE diet to make sure that the YE content was the same between the two diets,and the yeast was cell wall-removed.Starter and finisher diets were formulated(Table 1)and ud as a control diet(without the addition of SC or YE).SC and YE were added to the control diet at the expen of soybean meal,respectively.The colony-forming units(cfu)of SC were counted to be 1.3×1010 cfu/g.Feed and water was provided ad libitum throughout the 35-day feeding trial.
Table 1 Composition and nutrient levels of the diets(DM basis) %1)Provided the following per kilogram of diet：vitamin A 5 500 IU,vitamin D3 1 100 IU,vitamin E 11 IU,vitamin B12 0.006 6 mg,riboflavin 4.4 mg,pantothenic acid 11 mg(Ca-pantothenate 11.96 mg),choline 190.96 mg(choline chloride 220mg),menadione 1.1mg(menadione sodium bisulfite complex 3.33 mg),folic acid 0.55mg,pyridoxine 2.2mg(pyridoxine hydorchloride 2.67 mg),
biotin 0.11mg,thiamin 2.2mg(thiamin mononitrate 2.40 mg),ethoxyquin 125 mg.2)Provided the following per kilogram of diet：Mn 120 mg,Zn 100 mg,Fe 60 mg,Cu 10mg,I 0.46mg,Ca 150 to 180mg.3)ME is a calculated value,and other nutrients are analyzed values.Ingredients Starter(1to 3 week) Finisher(4 to 5week)Yellow corn 59.74 64.25 Soybean meal 28.26 27.83 Corn gluten meal 6.26 3.00 Soybean oil 2.00 1.83 CaHPO4 1.76 1.22 Limestone 0.94 1.13 NaCl 0.40 0.40 DL-methionine(50%) 0.36 0.14 L-lysine(98%) 0.08 Vitamin premix 1) 0.10 0.10 Mineral premix 2) 0.10 0.10 Total 100.00 100.00 Nutrient levels3)DM 88.98 88.81 ME/(MJ/kg) 12.98 12.98 CP 21.00 19.00 Ca 1.00 0.90 Total phosphorous 0.72 0.62 Available phosphorous 0.45 0.35 Methionine 0.50 0.38 Lysine 1.10 1.00
1.2 Collection of meat and skin samples
On the last day of the 35-day feeding trial,1 bird from each cage was lected randomly and euthanized by cervical dislocation.Immediately after slaughter,the entirebreast and drumstick meat(with skin)were sampled.One half of the raw breast and drumstick meat w
ere sampled and stored at 4℃before the pHu,moisture content,cooking loss and shear force was determined.The rest of the raw meat and skin samples were stored at-20℃for the lipid oxidation assay.
1.3 Determination of p Hu
Approximately 10 g of the ground breast and drumstick meat was homogenized in 50 mL distilled water 24 h after slaughter[12].The pHu of the homogenate was measured using a portable pH meter(HI8424,Beijing Hanna Instruments Science＆Technology Co.Ltd.,Beijing,China).
1.4 Determination of moisture content
