甘氨酰谷氨酰胺对粤黄鸡肉品质的影响

The Effect of Glycyl-Glutamine on Meat Quality of Yuehuang Broilers

试验选用1日龄优质粤黄鸡360只,随机分为4组,每组设3个重复,每个重复30只,通过饮水添加不同剂量(第Ⅰ组0,第Ⅱ组0.01 mg/L,第Ⅲ组0.05 mg/L和第Ⅳ组0.10 mg/L)甘氨酰谷氨酰胺(glycyl-glutam ine,G ly-G ln),以观察其对粤黄鸡肉品品质的影响,试验期91 d.试验结果表明:(1)0.10 mg/L的甘氨酰谷氨酰胺处理组胸肌剪切力较对照组有显著提高(P<0.05);但对腿肌剪切力无显著影响;(2)0.10 mg/L的甘氨酰谷氨酰胺处理组胸肌肉色色度较对照组有一定增高的趋势,但差异不显著(P=0.059);(3)0.10 mg/L的甘氨酰谷氨酰胺处理组胸肌和腿肌的终pH值显著高于对照组(P<0.05);(4)0.05 mg/L的甘氨酰谷氨酰胺处理组胸肌初水分含量显著高于对照组(P<0.05);(5)所有剂量甘氨酰谷氨酰胺对肌肉失水率以及肌肉中粗蛋白、粗脂肪含量均无显著性影响.以上结果提示,甘氨酰谷氨酰胺能够降低肌肉嫩度,增加肌肉的保水性能,改善肉色.

Three hundreds and sixty one-day-old Yuehuang broilers were randomly alloted into four groups. Each group had three replicates and each replicate had thirty chickens. Four groups were supplemented with different concentrations of glycyl-glutamine （0 in group Ⅰ , 0. 01 mg/L in group Ⅱ, 0. 05 mg/L in group Ⅲ, 0. 10 mg/L in group Ⅳ ） through the water to observe its effects on meat quality of broilers. The total experimental duration was 91 d. The results showed that： （ 1 ） The sheafing strength of breast muscle was significantly improved by 0. 10 mg/L glycyl-glutamine treatment （ P 〈 0. 05 ）, but no difference was observed on thigh muscle; （2） Addition of 0. 10 mg/L glycyl-glutamine had some effect on the meat color of breast muscle, but there were no statistical differences between the group Ⅳ and Ⅰ （P = 0. 059 ） ; （ 3 ） The ultimate pH of breast and thigh muscle after 24 h were markedly improved by 0. 10 mg/L glycyl-glutamine supplement （P 〈 0. 05） ; （4） Addition of 0. 05 mg/L glycyl-glutamine had significant effect on the moisture of breast muscle （ P 〈 0. 05 ） ; （ 5 ） No significant effects of glycyl-glutamine on the ratio of water loss and the content of protein, lipid and absorbed water in breast and thigh muscles were observed.