茶汤对肉仔鸡肉品物性参数的影响

Effects of Tea Infusion on Physical Properties of Breast Meat in Broiler

爱拔益加(AA)肉仔鸡200只,随机分为两组(试验组、对照组),试验组于14日龄起饮用1%茶叶汤,比较研究茶汤对肉仔鸡肉品物性参数的影响。结果:饮用茶汤试验组肉仔鸡胸肉的吊挂滴水损失率减少37%(P<0.05);色调指标的红度(a)值试验组低于对照组27.29%,而黄度(b)值高出对照组110.55%(P<0.05),两组平均色差(△Eab)为2.18,有可感觉到的差异。试验组肉仔鸡腹脂的碘价和酸度值分别低于对照组8.7%和20.5%(P<0.05),-10～-20 ℃贮存30天后肉脂的TBA值低于对照组13.65%(P<0.05)。结论:茶汤替代饮水对肉仔鸡的生活机能、肉品色度指标及肉脂的抗氧化稳定性均有显著的改善效果。

Two hundred AA broilers were randomly divided into 2 groups (test group and control group). The broiler in test group were fed with 1% tea infusion at 14-days age. Result showed that the loss rate of breast meat drip decreased 37% in test group than that in control group (P<0.05); the tone index a-value of breast meat was 27.29% lower and b-value was 110.55% higher in test group than those in control group (P<0.05). The average color difference(△Eab=2.18) of two groups was significant. Iodine value and acidity value of kidney fat in test group were 8.7% and 20.5% lower than those in control group (P<0.05). The TBA value of breast meat was 13.65% lower in test group than that in control group after being stored 30 days in -10～-20 ℃(P>0.05). It is regarded that tea infusion instead of drinking water could improve significantly living function, meat color index, meat and fat antioxidative stability of broiler.