壳聚糖对肉仔鸡肉品质的影响

Effect of chitosan on meat quality in broilers

试验旨在探讨壳聚糖对鸡肉品质的影响。试验选用了体重相近的健康的1日龄AA肉仔鸡(公)120只,随机分成5组,每组设4个重复,每个重复6只鸡。在各组基础饲料中分别添加0、50、100、150mg·kg-1的壳聚糖,第5组在基础日粮中添加6mg·kg-1黄霉素,试验期42d。结果表明,肉仔鸡日粮中添加不同水平的壳聚糖,鸡肉pH呈上升趋势(P<0.05),肌纤维趋于变细(P>0.05),剪切力和滴水损失下降(P<0.05),MDA的含量在100、150mg·kg-1壳聚糖的处理组也呈显著下降趋势(P<0.05)。添加壳聚糖对粗脂肪含量影响差异不显著(P>0.05),虽有所下降,但肌苷酸含量在150mg·kg-1壳聚糖的处理组与对照组比较,呈显著上升趋势且差异显著(P<0.05),改善肉的鲜味。以上结果显示,肉仔鸡日粮中添加壳聚糖可提高肉仔鸡的嫩度和风味,促进机体的抗氧化功能,进而提高肉品质。

An experiment was conducted to study the effects of different doses of chitosan on meat quality in broilers.A total of 120,1 d old broilers were randomly allotted to five dietary treatments （6 birds per pen with 4 pens per treatment）.The experiment period was 42 d.The control birds were fed the basal diet alone,the other treatments fed the basal diet supplemented with 50,100,150 mg·kg-1 chitosan （CHS）,respectively,the fifth treatment was fed basal diet added 6 mg·kg-1 bambermycin.The results showed that supplementing chitosan significantly increased pH value （P0.05）,decreasing wear force and drip loss （P0.05）.Chitosan did not effect the contents of dry mater,crude protein and muscle fat （P0.05）,although the muscle fat decreased lineary and the meat flavor was negatively influenced.However,there was an increasing tendency in meat inosine monophsphate（IMP） by supplementing chitosan （P0.05）,so that meat flesh status was improved.In conclusion,chitosan in the diet of broilers increased meat tenderness and meat flavor,and promoted anti-oxidation function of muscle,thereby improving the quality of meat.