日粮中添加姜黄素对鸡肉品质的影响

Effect of Dietary Supplementation with Curcumin on the Chicken Quality

为探究在日粮中添加姜黄素对肉鸡宰后肉品质的变化情况,将肉鸡分为4组(对照组、100 mg/kg姜黄素组、150 mg/kg姜黄素组和200 mg/kg姜黄素组)。取屠宰后肉样进行肉品质、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值、营养指标、抗氧化能力、微观结构等指标的测定。结果表明,与对照组相比,日粮中添加姜黄素后可以明显降低肉的滴水损失率、蒸煮损失率、TBARS值,抑制pH值的下降,对水分、灰分、脂肪含量影响差异不显著(P>0.05),可以明显提高肉的抗氧化能力。综上所述,添加姜黄素可改善鸡肉色泽,提高鸡肉的抗氧化能力和保水性,其中,日粮中添加150 mg/kg姜黄素的效果最佳。

The changes in meat quality of broilers fed with the diet supplemented with curcumin were studied.Broilers were assigned into four groups:control,100 mg/kg curcumin,150 mg/kg curcumin,and 200 mg/kg curcumin.The quality,thiobarbituric acid reactive substances(TBARS),nutrients,antioxidant capacity,and microstructure of the meat were determined.The results showed that compared with the control group,the dietary supplementation with curcumin reduced the drip loss,cooking loss,and TBARS,inhibited the pH de⁃cline,had no significant effects on water,ash or fat content(P>0.05),and significantly improved the antioxi⁃dant capacity of the meat.In conclusion,supplementing curcumin can improve the color,antioxidant capac⁃ity,and water retention of chicken,and the supplementation at 150 mg/kg had the best effect.