[Objective]The paper was to compare the slaughter performance and meat flavor of quality chicken under cage rearing and free-range farming conditions.[Method]A total of 4001-day-old cocks,S07 line cultivated by Sichua...[Objective]The paper was to compare the slaughter performance and meat flavor of quality chicken under cage rearing and free-range farming conditions.[Method]A total of 4001-day-old cocks,S07 line cultivated by Sichuan Dahen Poultry Breeding Co.,Ltd.(bred for 4 succes-sive generations),were kept in cages until the end of 5 weeks of age,which were then divided into cage rearing and free-range farming groups.All cocks were fed with the same diet,and slaughter tests and meat quality analysis were carried out at the end of 10 and 22 weeks of age,respectively.[Result]The live weight,carcass weight and abdominal fat percentage in cage rearing group were significantly higher than those in free-range farming group(P<0.01),and the percentage of half-eviscerated yield and percentage of eviscerated yield in cage rearing group were significantly higher than those in free-range farming group(P<0.05),but there were no significant differences in dressing percentage,percentage of leg muscle and per-centage of breast muscle.The intramuscular fat(IMF)content and muscle fiber density of chicken in cage rearing group were significantly higher than those in free-range farming group(P<0.01),but there was no significant difference in inosinic acid(IMP)content.The content of IMF and IMF increased with the increase of feeding age,but the deposition rate of intramuscular fat was higher than that of IMF in late feeding period.[Conclusion]The study will provide reliable guidance for production and market consumption of high quality chicken.展开更多
该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG...该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。展开更多
基金Supported by National Chicken Industry Research System of China(CARS-41-G04)Key R&D Program of Sichuan Province(2021YFN0029,2021YFYZ0031)Special Project of Financial Operation of Sichuan Province(SASA2020CZYX007)。
文摘[Objective]The paper was to compare the slaughter performance and meat flavor of quality chicken under cage rearing and free-range farming conditions.[Method]A total of 4001-day-old cocks,S07 line cultivated by Sichuan Dahen Poultry Breeding Co.,Ltd.(bred for 4 succes-sive generations),were kept in cages until the end of 5 weeks of age,which were then divided into cage rearing and free-range farming groups.All cocks were fed with the same diet,and slaughter tests and meat quality analysis were carried out at the end of 10 and 22 weeks of age,respectively.[Result]The live weight,carcass weight and abdominal fat percentage in cage rearing group were significantly higher than those in free-range farming group(P<0.01),and the percentage of half-eviscerated yield and percentage of eviscerated yield in cage rearing group were significantly higher than those in free-range farming group(P<0.05),but there were no significant differences in dressing percentage,percentage of leg muscle and per-centage of breast muscle.The intramuscular fat(IMF)content and muscle fiber density of chicken in cage rearing group were significantly higher than those in free-range farming group(P<0.01),but there was no significant difference in inosinic acid(IMP)content.The content of IMF and IMF increased with the increase of feeding age,but the deposition rate of intramuscular fat was higher than that of IMF in late feeding period.[Conclusion]The study will provide reliable guidance for production and market consumption of high quality chicken.
文摘该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。
