饲粮中添加牛至精油对芦花鸡肉品质及微量元素的影响

Effects of Oregano Essential Oil on Quality and Trace Elements of Luhua Chicken

本试验旨在探究饲粮中添加不同水平牛至精油对芦花鸡肉品质、肌肉营养成分及微量元素的影响。选取49日龄健康芦花鸡120只(体重1478.75±85.81 g),随机分为4组,每组3个重复,每个重复10只鸡,各组饲粮分别添加0(Q8组)、50(QO50组)、100(QO100组)和150 mg/kg(QO150组)的牛至精油,试验期为75 d(预试期3 d,正试期72 d)。饲喂结束后屠宰并测定肉品质、肌肉营养成分和微量元素。结果表明:(1)Q50组45 min肉色(黄度b*)、失水率,QO150组失水率均显著低于Q8组(P<0.05);QO100和QO150组24 h肉色(亮度L*)显著高于Q8组(P<0.05);标准化评分表明QO100组胸肌肉品质最好;(2)QO50、QO100、QO150组45 min肉色(红度a*)、QO150组失水率均显著低于Q8组(P<0.05);QO50组pH24h显著高于QO100组(P<0.05);标准化评分表明QO50组腿肌肉品质最好;(3)胸肌粗灰分QO50和QO100组显著高于Q8组(P<0.05);(4)各试验组微量元素含量与Q8组无显著差异(P>0.05)。由此可见,饲粮中添加牛至精油对芦花鸡肉品质及肌肉营养成分有一定改善作用,且添加50 mg/kg牛至精油对肉品质改善效果更佳。

This experiment was conducted to investigate the effects of different levels of oregano essential oil on quality,muscle nutritional components and trace elements of Luhua chicken.One hundred and twenty 49-day-old healthy Luhua chickens(body weight 1478.75±85.81 g)were randomly divided into 4 groups with 3 replicates per group and 10 chickens per replicate.All groups were fed diets supplemented with 0(Q8 group),50(QO50 group),100(QO100 group)and 150 mg/kg(QO150 group)oregano essential oil,respectively,and the experiment lasted for 75 days(the pre-trial 3 days and the experiment 72 days).The meat quality,muscle nutrition and trace elements were determined.The results showed that:(1)meat color(yellowness b*)and water loss rate in group Q50,and water loss rate in QO50 group were significantly lower than those in Q8 group at 45 min(P<0.05);24 h meat color(brightness L*)in QO100 and QO150 groups was significantly higher than that in Q8 group(P<0.05).The standardized score showed that QO100 group had the best chest muscle quality.(2)Flesh color(redness a*)and water loss rate in QO50,QO100 and QO150 groups were significantly lower than that in Q8 group at 45 min(P<0.05);PH 24h in QO50 group was significantly higher than that in QO100 group(P<0.05).The standardized score showed that QO50 group had the best leg muscle quality.(3)Ash content of chest muscle in QO50 and QO100 groups was significantly higher than that in Q8 group(P<0.05).(4)There was no significant difference in trace elements content between experimental groups and Q8 group(P>0.05).In conclusion,adding oregano essential oil in diets can improve the quality and nutritional composition in muscle of Luhua chicken,and adding 50 mg/kg oregano essential oil has the best improvement effect on meat quality.