天然V_E添加水平及时间对肉仔鸡腿肉氧化稳定性的影响

Effect of natural vitamin E levels and duration of supplementation on thigh meat oxidative stability of broilers

【目的】研究含20g/kg亚麻油肉仔鸡日粮中天然维生素E(VE)添加水平及屠宰前添加时间对其腿肉品质及4℃冷藏氧化稳定性的影响,为合理利用天然VE及提高鸡肉品质提供依据。【方法】将315只21日龄健康Cobb雌性肉仔鸡随机分为7组(1个对照组和6个试验组),每组5重复,每重复9只鸡。对照组饲喂基础日粮(VE含量为30mg/kg);试验组采用2×3因子设计,处理因素为VE水平(60和120mg/kg)和添加时间(屠宰前7,14和21d)。42日龄时采样,测定腿肉滴水损失、剪切力、pH、肉色、VE及4℃冷藏第0,2,4,6,8天的丙二醛(MDΑ)含量。【结果】随日粮天然VE水平的增加及添加时间的延长,肉仔鸡腿肉VE含量显著提高,滴水损失及冷藏第0,2,4,6,8天的MDA含量显著降低(P<0.05)。VE添加水平、添加时间及其互作对腿肉剪切力、pH、肉色的影响差异不显著(P>0.05)。【结论】在屠宰前21d向肉仔鸡日粮(含20g/kg亚麻油)中添加120mg/kg天然VE,可显著增加腿肉VE含量,提高其系水力及4℃冷藏保鲜时的氧化稳定性,改善其品质并延长其货架期。

【Objective】 This experiment was conducted to investigate the effect of dietary supplemented natural vitamin E（VE） levels and duration on thigh meat quality and oxidation stability of thigh meat refrigerated at 4 ℃ of broilers.【Method】 Cobb cross broilers（n=315,21 d old,female） were randomly allotted to 7 treatments（1 control group and 6 experiment groups） with 5 replicates of 9 broilers each.The control group was fed basal diet（VE：30 mg/kg）;The experiment groups were a 2×3 factorial experiment with 2 dietary VE levels（VE：60 and 120 mg/kg） and 3 durations（7,14 and 21 d prior to slaughter at 42 d）.The drip loss,shear force,pH,meat colour,VE and the content of MDA in thigh meat refrigerated at 4 ℃ for 0,2,4,6,8 d of broilers were measured.【Result】 Increasing natural VE levels or duration of supplementation significantly increased the content of VE,decreased drip loss and the content of MDA in thigh meat refrigerated at 4 ℃ for 0,2,4,6,8 d（P0.05）.VE levels,duration or their interaction did not influence shear force value,pH or meat colour in thigh meat（P0.05）.【Conclusion】 The basal diet（2% linseed oil） combination of 120 mg/kg natural VE during the 21 d prior to slaughter increased retention of VE in thigh meat,enhanced water holding capacity and oxidative stability during refrigerated storage and improved thigh meat quality.