五味子提取物对低脂系肉仔鸡肉质的影响

Effects of Schisandra Chinensis extract on meat quality of the lean line broilers

本试验采用单因子试验设计,将144羽1日龄健康、体重均一的低脂系肉仔鸡随机分为两组,每组6个重复,每个重复12羽。对照组饲喂基础日粮,试验组饲喂添加0.125%五味子提取物组的基础日粮,试验期为8周,研究五味子提取物对低脂系肉仔鸡肉质的影响。结果表明:(1)与对照组相比,五味子提取物组肉仔鸡胸肌纤维密度显著提高,腿肌直径显著降低(P<0.05),腿肌纤维密度有升高趋势,胸肌直径有降低趋势;(2)与对照组相比,五味子提取物组胸肌和腿肌的水分、蛋白质与脂肪含量无显著差异(P>0.05);(3)五味子提取物显著降低了肉仔鸡胸肌和腿肌剪切力(P<0.05),胸肌和腿肌pH、红度(a*)、黄度(b*)有升高趋势(P>0.05),滴水损失和蒸煮损失有降低趋势(P>0.05)。

The experiment was conducted to investigate the effects of extract of Schisandra Chinensis （ESC）on the meat quality of lean line broilers. 144 one-day-old healthy lean line chickens were randomly divided into two groups with 6 replicates of 12 birds each replicate.The control group fed basal diet and the experimental group fed basal diet added 0.125 % ESC,the experiment period was $ weeks.The results showed that： （1）ESC significantly increased the density of breast muscle fiber and decreased the thigh muscle diameter （P 〈 0.05）, the density of thigh muscle fiber increased and the diameter of breast muscle fiber decreased. （2）Moisture,fat and protein content of breast and thigh muscle were not changed（P 〉 0.05）.（3）ESC reduced the shear force of breast and thigh muscle significantly（P 〈 0.05）,and their pH,a^＊, b^＊ increased （P 〉 0.05 ）,drip loss and cooking loss decreased （P 〉 0.05 ）.