| 摘要: |
| 【目的】研究含20 g/kg亚麻油肉仔鸡日粮中天然维生素E（VE）添加水平及屠宰前添加时间对其腿肉品质及4 ℃冷藏氧化稳定性的影响，为合理利用天然VE及提高鸡肉品质提供依据。【方法】将315只21日龄健康Cobb雌性肉仔鸡随机分为7组（1个对照组和6个试验组），每组5重复，每重复9只鸡。对照组饲喂基础日粮（VE含量为30 mg/kg）；试验组采用2×3因子设计，处理因素为VE水平（60和120 mg/kg）和添加时间（屠宰前7，14和21 d）。42日龄时采样，测定腿肉滴水损失、剪切力、pH、肉色、VE及4 ℃冷藏第0，2，4，6，8天的丙二醛（MDΑ）含量。【结果】随日粮天然VE水平的增加及添加时间的延长，肉仔鸡腿肉VE含量显著提高，滴水损失及冷藏第0，2，4，6，8天的MDA含量显著降低(P<0.05)。VE添加水平、添加时间及其互作对腿肉剪切力、pH、肉色的影响差异不显著（P>0.05）。【结论】在屠宰前21 d向肉仔鸡日粮（含20 g/kg亚麻油）中添加120 mg/kg天然VE，可显著增加腿肉VE含量，提高其系水力及4 ℃冷藏保鲜时的氧化稳定性，改善其品质并延长其货架期。 |
| 关键词: 天然维生素E 氧化稳定性 肉品质 肉仔鸡 |
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| 基金项目:陕西省“13115”科技创新工程技术研究中心项目（2010ZDGC-02）；国家自然科学基金项目（31001017）；陕西省科技攻关项目（2009K01-02）；国家科技支撑计划项目（2011bad26b03） |
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| Effect of natural vitamin E levels and duration of supplementation on thigh meat oxidative stability of broilers |
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| Abstract: |
| 【Objective】This experiment was conducted to investigate the effect of dietary supplemented natural vitamin E (VE) levels and duration on thigh meat quality and oxidation stability of thigh meat refrigerated at 4 ℃ of broilers.【Method】Cobb cross broilers (n=315,21 d old,female) were randomly allotted to 7 treatments (1 control group and 6 experiment groups) with 5 replicates of 9 broilers each.The control group was fed basal diet (VE:30 mg/kg);The experiment groups were a 2×3 factorial experiment with 2 dietary VE levels (VE:60 and 120 mg/kg) and 3 durations (7,14 and 21 d prior to slaughter at 42 d).The drip loss,shear force,pH,meat colour,VE and the content of MDA in thigh meat refrigerated at 4 ℃ for 0,2,4,6,8 d of broilers were measured.【Result】Increasing natural VE levels or duration of supplementation significantly increased the content of VE,decreased drip loss and the content of MDA in thigh meat refrigerated at 4 ℃ for 0,2,4,6,8 d (P<0.05).VE levels,duration or their interaction did not influence shear force value,pH or meat colour in thigh meat (P>0.05).【Conclusion】The basal diet (2% linseed oil) combination of 120 mg/kg natural VE during the 21 d prior to slaughter increased retention of VE in thigh meat,enhanced water holding capacity and oxidative stability during refrigerated storage and improved thigh meat quality. |
| Key words: natural vitamin E oxidation stability meat quality broiler |
