鱼油日粮对鸡肉品质的影响研究

Study on the Effect on Chicken Meat Quality of Fish Oil Diet

在4～8周肉鸡日粮中分别添加鱼油、豆油两种脂肪,通过测定不同脂肪日粮对鸡肉肉质理化指标、感官评定及肉品中SOD(超氧化物歧化酶)、MDA(丙二醛)等指标的测定,重点研究鱼油对鸡肉肉质和风味的影响。试验结果表明,在肉鸡日粮中添加鱼油组鸡肉肉色降低,腿肌滴水损失增加,黄色素的沉积降低,肉鸡的胫色和肉色降低(P<0.05),肉品的香味评分提高(P<0.05),肉品的脂质过氧化水平显著增加(P<0.05)。

Two types of fats,fish oil and soybean oil,were added into the basic diet of 4-8 weeks old broiler chickens.With the examination of physical and chemical character of chicken meat,sense evaluation,SOD and MDA in chicken meat,the effect of adding fish oil on the chicken meat quality and flavor were studied.The results of experiment indicated that,once fish oil was added into daily diet,meat color descended,the drip loss of leg muscle increased,the deposition of flavochrome decreased as well as the shank color and meat color of the chicken （P〈0.05）.Moreover,the flavor score of meat （P〈0.05）,lipid peroxidation（P〈0.05） in chicken muscle were dramatically improved.