补充母源性有机硒与蛋氨酸对后代仔鸡腿肉过热味的影响

Effects of organic selenium and methionine supplementation of the maternal diet on warmed-over flavor in their progeny thigh meat

通过测定后代仔鸡腿肉冷藏期间过热味发生的氧化产物含量变化,探讨母源性有机硒和蛋氨酸补充对后代仔鸡腿肉过热味产生的影响。选用450只52周龄狼山种母鸡随机分成9个处理组,每组5个重复,每个重复10只鸡,分别在玉米-豆粕型基础日粮中添加不同水平的有机硒和蛋氨酸。各处理组有机硒(0.1%)的水平为0.13,0.43和0.73mg/kg,DL-蛋氨酸(99%)的水平为0.32,0.40和0.54mg/kg。饲喂后收集种蛋孵化。每处理组挑选160只健康雏鸡,随机分成5个重复,饲喂相同日粮。13周龄时,从每个重复随机挑选2只仔母鸡,屠宰,取样,测定指示过热味发生的氧化产物含量的变化。研究发现:在过热味发展初期(6h)母源性有机硒和蛋氨酸对总醛、己醛、1-戊醇、2,3-辛二酮和2-戊基-呋喃的含量影响显著,存在互作效应(P<0.05);对过热味发展后期(3d)挥发性氧化产物的含量影响不显著。高硒高蛋氨酸组与低硒低蛋氨酸组总醛、己醛和1-戊醇的含量最低,而2,3-辛二酮与2-戊基呋喃的含量最高;两组间各物质含量差异不显著。冷藏时间对各种挥发性氧化产物的含量均有极显著影响(P<0.01)。因此,在种母鸡日粮中添加硒和蛋氨酸可防止13周龄仔鸡腿肉过热味的产生。

This study was conducted to determine the content of volatile oxidative compounds of the warmed-over flavor （WOF） and the effect of maternal dietary supplementation of selenium （Se） and methionine （Met） on WOF of the next generation. Four hundred fifty Lang- shah breeding hens at 52 weeks of age were randomly allotted to 1 of 9 treatments for 5 replicates of 10 birds each. The breeder hens were fed a basal corn-soybean meal diet and supplemented with Se and Met. Se and Met levels in the diet of breeder hens were 0. 13, O. 43, and 0. 73 mg/kg of Se from Se-yeast （0. 1% ） and 0. 32, 0. 40 and 0. 54 mg/kg of Met from DL-methionine （99%）, respectively. Eggs with uniform weight and size per treatment were collected and incubated. After incubation, 160 healthy chicks from the same female-parental group were randomly divided into 5 replicates. All the chicks were fed with the same diet. After 13 weeks, 2 female progeny each replicate were slaugh- tered. The content of volatile oxidative compounds which indicate WOF was measured. A significant interactive effect between maternal Se and Met on relative quantity of primary volatile oxidative compounds produced at the beginning of WOF was found （ P〈0. 05 ）. Both the highest levels of Se and Met in breeder hens diets resulted in the lower content of total aldehyde, hexanal and 1-pentanol, but the higher concentration of 2, 3-octanedione and 2-pentyl-furan in progeny thigh （P〈0. 05 ）, and there was no difference between the two treatments. The relative quantity of volatile oxidative compounds as a result of WOF development was significantly influenced by the chilled storage time （ P〈 0. 01 ）. In conclusion, maternal dietary selenium and methionine supplementation can affect WOF in their progeny thigh meat.