嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响

Effects of Cottonseed Meal Fermented by Lactobacillus acidophilus on Muscle Nutrients and Flavor Characteristics of Yellow-Feathered Broilers

本试验旨在研究嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响。试验选取360只21日龄(449.66±6.01)g的健康黄羽肉鸡公鸡,随机分为6个组,每组6个重复,对照组(Ⅰ组、Ⅲ组和Ⅴ组)饲粮中分别添加3%、6%和9%棉籽粕,试验组(Ⅱ组、Ⅳ组和Ⅵ组)饲粮中分别添加3%、6%和9%发酵棉籽粕,进行42 d的饲养试验后从每组随机选取6只鸡屠宰、采样,并对样本的常规营养成分、脂肪酸、氨基酸及肌苷酸含量等指标进行测定和分析。结果表明:1)与对照组相比,饲粮添加发酵棉籽粕对黄羽肉鸡肌肉中常规营养成分含量均无显著影响(P>0.05);2)Ⅱ组肌肉中亚油酸含量比Ⅰ组显著提高了13.91%(P<0.05),Ⅳ组肌肉中亚麻酸含量比Ⅲ组显著提高了21.51%(P<0.05),Ⅱ组、Ⅳ组肌肉中多不饱和脂肪酸含量比Ⅰ组、Ⅲ组分别显著提高了14.22%和9.04%(P<0.05);3)Ⅵ组肌肉中总游离氨基酸含量较Ⅴ组显著提高了13.85%(P<0.05);Ⅳ组、Ⅵ组肌肉中风味氨基酸(FAA)含量较Ⅲ组、Ⅴ组分别显著提高了6.04%和9.27%(P<0.05),Ⅳ组、Ⅵ组肌肉中FAA比Ⅱ组分别显著提高了5.55%和5.39%(P<0.05);4)Ⅵ组肌肉中肌苷酸含量较Ⅴ组显著提高了10.81%(P<0.05),其他各组相比均无显著差异(P>0.05)。由以上结果可知,饲粮中添加发酵棉籽粕可以改善黄羽肉鸡肌肉的风味特性,按6%或9%比例添加效果较好。

This study was conducted to investigate the effects of cottonseed meal fermented by Lactobacillus acidophilus on muscle nutrients and flavor characteristics of yellow-feathered broilers. Three hundred and sixty 21-day-old healthy male yellow-feathered broilers with an average body weight of （449.66±6.01） g were ran- domly divided into 6 groups with 6 replicates per group and 10 broilers per replicate. Broilers in control groups （groups Ⅰ , Ⅱ and Ⅴ） were fed diets added 3%, 6% and 9% cottonseed meal, and broilers in experiment groups （groups Ⅱ, Ⅳ and Ⅵ） were fed diets added 3%, 6% and 9% fermented cottonseed meal, respective- ly. After 42 days of feeding, six broilers were selected randomly from each group for slaughter and sampling, and the contents of conventional nutrients, fatty acids, amino acids, inosinic acid in samples were measured and analyzed. The results showed as follows： 1 ） compared with the control groups, there were no significant difference in muscle conventional nutrients in experimental groups （P〉0.05）. 2 ） The linoleic acid （C18：2） content in muscle of group I] was significantly increased by 13.91% （P〈0.05） compared with group I ~ The linolenic acid （C18：3） content in muscle of group 1V was significantly increased by 21.51% （P〈0.05） com- pared with group 111. The polyunsaturated fatty acid content in muscle of groups ]I and 1V were significantly increased by 14.22% and 9.04% （P〈0.05） compared with groups I and In, respectively. 3） Compared with group V, the total amino acid content in muscle of group Ⅵ was significantly increased by 13.85% （P〈 0.05） ; the flavor amino acid （FAA） content in muscle of groups IV and Ⅵ was significantly increased by 6.04% and 9.27% （P〈0.05） compared with groups 111 and V, respectively. The FAA content in muscle in groups IV and VI was significantly increased by 5.55% and 5.39% （P〈0.05） compared with group I/. 4） The inosinic acid content in muscle of group VI was significantly increased by 10.81% （P〈0.05） compared with group V. The results showed above indicate that the addition of fermented cottonseed meal can improve the muscle flavor characteristics of yellow-feather broilers, and it is better to add at 6% or 9% proportion.