摘要
研究天然虾青素对肉鸭的感官、肉质和储藏稳定性的影响。试验选择108只出壳健康商品樱桃谷肉鸭,随机分为2组,分别饲喂添加0mg/kg(对照组)和10mg/kg虾青素(试验组)的饲粮。结果表明:饲喂虾青素可显著改善肉鸭胫掌、喙的颜色,并可在肝脏、胸肌和腿肌中沉积,可显著降低胸肌鲜样和冰冻样中的丙二醛(MDA)含量。
This experiment was conducted to study the effects of natural astaxanthin on sensory, meat quality and storage sta- bility of meat duck. One hundred and eight one-day-old healthy commercial cherry valley meat duck were randomly distributed into 2 treatments fed with the basal diet supplemented with 0 mg/kg （control）, 10 mg/kg astaxanthin, respectively. The results showed that astaxanthin could significantly improve the duck tibia palm beak color, and astaxanthin content of liver, breast and
出处
《粮食与饲料工业》
CAS
北大核心
2012年第6期43-45,共3页
Cereal & Feed Industry
基金
2010年湖北省自然科学基金重点项目
关键词
虾青素
肌肉品质
丙二醛
肉鸭
astaxanthin meat quality
malondialdehyde （MDA）
meat duck
