日粮中添加谷氨酰胺对肉仔鸡肉品质和抗氧化指标的影响

Effects of Dietary Supplementation of Glutamine on Meat Quality and Antioxidant Indexes of Broilers

本试验旨在研究外源添加谷氨酰胺(Gln)对肉仔鸡肉品质的影响,并对肌肉中风味物质和抗氧化指标进行分析,探讨其对肉质的影响机理。选用1日龄艾维茵肉仔鸡360羽,随机分成4组(每组6个重复,每个重复15羽),对照组饲喂基础日粮,试验组饲喂在基础日粮中分别添加了0.5%、1.0%、1.5%谷氨酰胺的试验日粮。于42日龄进行屠宰取样,测定各项指标。结果表明,与对照组相比,各试验组鸡的肌肉系水力和pH均有所提高(P>0.05),皮脂厚和肌间脂肪宽度有所降低(P>0.05);肌肉中胶原蛋白含量显著增加(P<0.05);胸肌中必需氨基酸和鲜味氨基酸含量都显著增加(P<0.05),谷氨酸和苯丙氨酸含量亦显著增加(P<0.05);1.0%和1.5%添加组肌苷酸含量有所提高(P>0.05);1.0%Gln组胸肌中丙二醛(MDA)含量显著降低(P<0.05),各试验组胸肌中超氧化物歧化酶(SOD)活力有升高的趋势(P>0.05);0.5%和1.0%Gln组血清中SOD和谷胱甘肽过氧化物酶(GSH-Px)活力显著提高(P<0.05)。以上表明,日粮添加Gln可改善肉仔鸡肉品质,提高鸡肉的鲜味和抗氧化能力,以0.5%的Gln添加量效果最佳。

The experiment was conducted to study the effects of glutamine on meat quality, flavor compounds and antioxidant indexes of broilers. Three hundred and sixty 1-day-old Avian broilers were randomly divided into four groups with 6 replicates in each group and 15 broilers in each replicate. Birds in control group were fed basal diet and those in test groups were fed basal diet added with 0.5%, 1.0% and 1.5% glutamine, respectively. Eighteen birds from each group were slaughtered on the 42th day to determine related indexes. The results showed that compared with control group, in the three test groups water holding capacity and pH of meat were increased （P〉0.05）; the thickness of subcutaneous fat and intermuscular fat depth were decreased （P〉0.05） ; the contents of collagen, essential amino acids, flavor amino acids, glutamate and phenylalanine in breast muscle were significantly increased （P〈0.05）, respectively. The contents of inosinic acid were increased in 1.0% and 1.5% Gin groups（P〉0.05）; and the content of malondialdehyde （MDA） was significantly decreased in 1.0% Gln group （P〈0.05） ; the activity of SOD tended to increase （P〉0.05）. In 0.5% and 1.0% Gin groups, the activities of SOD and GSH-Px in serum were significantly increased （P〈0.05）. It was concluded that adding glutamine into the diets could improve the meat quality, fresh flavor and antioxidant capacity of broilers, and the 0.5% Gln group had the best effect.