壳聚糖对贵妃鸡肉品质的影响

Effects of Chitosan Supplementation on Meat Quality of Princess Chickens

本研究旨在探讨壳聚糖对贵妃鸡肉品质的影响。选择健康、体重相近的90日龄贵妃鸡(公)150只,随机分为5组,每组6个重复,每个重复5只,分别饲喂在基础日粮中添加0、0.05%、0.10%、0.15%和0.20%壳聚糖的试验日粮。试验鸡采用双层笼养,试验期56 d。结果表明:(1)贵妃鸡日粮中添加不同水平的壳聚糖,鸡肉肉色无显著变化(P>0.05),但鸡肉pH呈二次曲线上升(P<0.05),剪切力和滴水损失呈二次曲线下降(P<0.05),肌纤维趋于变细(P=0.092),以0.15%的添加水平效果最明显。(2)鸡肉的干物质、总还原糖、总氨基酸含量组间未显差异(P>0.05);肌肉脂肪含量呈线性下降(P<0.05),不利于肉的香味,但肌苷酸含量趋于升高,改善了肉的鲜味。(3)血清谷胱甘肽过氧化物酶和超氧化物歧化酶活性趋于上升、肌酸激酶活性趋于下降;0.15%的壳聚糖显著降低乳酸脱氢酶活性和丙二醛含量(P<0.05)。由此可见,贵妃鸡日粮中添加壳聚糖可改善鸡肉物理和组织学特性的作用,促进机体的抗氧化功能,进而提高肉品质,其适宜添加水平为0.15%。

The experiment was conducted to study the effects of chitosan on the meat quality of Princess chickens. One hundred and fifty 90-day-old male Princess chickens were randomly allocated into 5 groups with 6 replicates of 5 birds fed diets containing 0, 0.05%, 0.10%, 0.15% and 0.20 % chitosan, respecthively. The chickens were caged and the experiment lasted for 8 weeks. The results showed that： （1） supplementing chitosan showed no change in meat color （P〉0.05）, but a quadratic increase of pH, a quadratic decrease of wear force and drip loss （P〈0.05）, and a decreasing tendency in muscle fiber diameter, which resulted in the improved meat physical characteristics with the best effects in 0.15% chitosan group; （2） supplementing chitosan did not affect the contents of dry matter, total reducing sugar and total amino acids （P〉0.05）, thereby resulting in no change in sweat and bitter of meat, but muscle fat was linearly （P〈0.05） decreased and then the meat flavor was negatively influenced. However, there was an increasing tendency in meat inosine monophosphate （IMP） by chitosan supplementation so that the meat fresh status was improved; （3） supplementing chitosan enhanced the antioxidant status and improved the meat quality due to the tendency in increased activities of GSH-PX and SOD, the decreased CK activity, significantly decreased LDH activity and malondiadehyde content at the 0.15% chitosan level （P〈0.05）. In conclusion, supplementing chitosan in the diet of Princess chickens improved the meat quality by improving meat physical and histological characteristics and enhancing the antioxidant status of birds, and the appropriate addition level was recommended to be 0.15 %.