摘要
本试验对四种饲养模式(有抗生素放养、无抗生素放养、有抗生素舍养、无抗生素舍养)下的鸡蛋挥发性风味物质进行检测比较,结果显示:挥发性风味物质总量、醛类、醇类、酮类均是放养极显著高于舍养;相比有抗生素养殖,不添加抗生素养殖更能显著提高鸡蛋中的风味物质含量。
The effects of four feeding modes on volatile flavor compounds of Gushi chicken eggs were studied in this experiment, the feeding modes as follows~ free-range or not~ adding antibiotics or not. The results showed that total amount of volatile flavor~ hydrocarbon, aldehyde, alcohol and ketone in the group of free-range mode were significantly higher than those of not free-range mode group. Compared with the group of adding antibiotics~ without antibiotics could significantly improve the contents of volatile flavor com- pounds.
出处
《四川畜牧兽医》
2018年第2期34-36,共3页
Sichuan Animal & Veterinary Sciences
基金
国家自然科学青年基金(31601529)
欧盟创新中心国际合作项目
肉类加工四川省重点实验室开放基金项目(16R-07)
肉鸡现代产业链关键技术集成研究与产业化示范(2016NZ0003)
关键词
固始鸡
养殖模式
抗生素
挥发性风味物质
Gushi chicken
Feeding mode
Antibiotics
Volatile flavor compounds
