Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, a...Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.展开更多
Background： Previous studies with broiler have shown dietary supplementation with multi-enzyme complex containing non-starch polysaccharides （NSP） degrading enzymes and phytase is efficient in releasing phosphorus ...Background： Previous studies with broiler have shown dietary supplementation with multi-enzyme complex containing non-starch polysaccharides （NSP） degrading enzymes and phytase is efficient in releasing phosphorus （P）, calcium （Ca）, energy and amino acids from corn-soybean meal diets or corn-sorghum diets, hence compensating considerable levels of nutrients in formulation. Notwithstanding, such potentials have not been well defined in duck nutrition. Giving China being the largest duck producing country, we conducted this study to establish adequate specifications of major nutrients along with multi-enzyme complex to meat duck from day-old to slaughter, focusing on performance, utilization of nutrients and bone mineralization. Five dietary treatments were： Positive control （PC,T1）： the nutrients concentration of diet for 1 to 14 d of age were apparent metabolizable energy（AME） 2,800 kcal/kg, crude protein （CP）1 9.39%, Ca 0.85%, available phosphorus （avP） 0.42%; for 15 to 35 d of age these parameters were AME 2,900 kcal/kg, CP 16.47%,Ca 0.76%,avP 0.38%; Negative control 1（NC1,7-2）, the AME and digestible amino acids （DAA） were reduced by 70 kcal/kg and 2.0%, avP and Ca by 1.0 g/kg from PC diet; Negative control 2（NC2,T4）, the down- spec from PC diet was AME 100 kcal/kg, DAA 2.5%, avP 1.5 g/kg and Ca 1.2 g/kg; The enzyme complex was added at the same dosage （200 mL/1,000 kg） on NC1 （T3） and NC2 （T5） diets. Results： Comparing with the ducks fed on T1, T3 and T5 diets, the birds fed on NC2 diet showed the lowest （P 〈 0.05） body weight （ d 14 and 35）, feed intake （d 35）, tibia ash, Ca and P contents （d 14 and 35）, and the utilization of nutrients （P 〈 0.05）. The supplementation with the enzyme complex to the NC diets restored growth rate, utilization of nutrients and bone mineralization to the level of the PC diet, and increased AME by 60 kcal/kg and 117 kcal/kg, respectively for the NC1 and NC2 diets. Conclusion： These results suggest that down-spec AME by 100 kcal/kg, DAA by 2.5%, avP by 1.5 g/kg and Ca by 1.2 g/kg caused detrimental effects on duck performance compared with those fed on the PC diet, and these performance losses can be compensated by the addition of the multiple-enzyme complex.展开更多
为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,...为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析。研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异。随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L值均呈现先升高后降低的趋势,其中蒜粉添加量为4%时,各指标达到峰值。同时午餐肉色度的a值均降低,b值整体显著升高(P<0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6%时达到峰值。蒜粉对午餐肉的水分分布有一定的影响。结合模糊数学感官评价结果表明当蒜粉添加量为4%时,鸭肉午餐肉品质最佳。综上,添加4%的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值。展开更多
基金The Major Technological Innovation Projects of Hubei Province(2017ABA136).
文摘Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.
基金supported by the National Scientific and Technical Supporting Program(2014BAD13B02)the Meat Duck Industry Chain in Sichuan province(2014NZ0030)+1 种基金Sichuan Agricultural University 211 Foundation of ChinaAdisseo Asia Pacific Pte Ltd,Singapore
文摘Background： Previous studies with broiler have shown dietary supplementation with multi-enzyme complex containing non-starch polysaccharides （NSP） degrading enzymes and phytase is efficient in releasing phosphorus （P）, calcium （Ca）, energy and amino acids from corn-soybean meal diets or corn-sorghum diets, hence compensating considerable levels of nutrients in formulation. Notwithstanding, such potentials have not been well defined in duck nutrition. Giving China being the largest duck producing country, we conducted this study to establish adequate specifications of major nutrients along with multi-enzyme complex to meat duck from day-old to slaughter, focusing on performance, utilization of nutrients and bone mineralization. Five dietary treatments were： Positive control （PC,T1）： the nutrients concentration of diet for 1 to 14 d of age were apparent metabolizable energy（AME） 2,800 kcal/kg, crude protein （CP）1 9.39%, Ca 0.85%, available phosphorus （avP） 0.42%; for 15 to 35 d of age these parameters were AME 2,900 kcal/kg, CP 16.47%,Ca 0.76%,avP 0.38%; Negative control 1（NC1,7-2）, the AME and digestible amino acids （DAA） were reduced by 70 kcal/kg and 2.0%, avP and Ca by 1.0 g/kg from PC diet; Negative control 2（NC2,T4）, the down- spec from PC diet was AME 100 kcal/kg, DAA 2.5%, avP 1.5 g/kg and Ca 1.2 g/kg; The enzyme complex was added at the same dosage （200 mL/1,000 kg） on NC1 （T3） and NC2 （T5） diets. Results： Comparing with the ducks fed on T1, T3 and T5 diets, the birds fed on NC2 diet showed the lowest （P 〈 0.05） body weight （ d 14 and 35）, feed intake （d 35）, tibia ash, Ca and P contents （d 14 and 35）, and the utilization of nutrients （P 〈 0.05）. The supplementation with the enzyme complex to the NC diets restored growth rate, utilization of nutrients and bone mineralization to the level of the PC diet, and increased AME by 60 kcal/kg and 117 kcal/kg, respectively for the NC1 and NC2 diets. Conclusion： These results suggest that down-spec AME by 100 kcal/kg, DAA by 2.5%, avP by 1.5 g/kg and Ca by 1.2 g/kg caused detrimental effects on duck performance compared with those fed on the PC diet, and these performance losses can be compensated by the addition of the multiple-enzyme complex.
文摘为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析。研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异。随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L值均呈现先升高后降低的趋势,其中蒜粉添加量为4%时,各指标达到峰值。同时午餐肉色度的a值均降低,b值整体显著升高(P<0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6%时达到峰值。蒜粉对午餐肉的水分分布有一定的影响。结合模糊数学感官评价结果表明当蒜粉添加量为4%时,鸭肉午餐肉品质最佳。综上,添加4%的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值。
