Betti M, Schneider B L, Wismer W V, Carney V L, Zuidhof M J, Renema R A
Agriculture, Food and Nutritional Science, 4-10 Ag-Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Poult Sci. 2009 May;88(5):1085-95. doi: 10.3382/ps.2008-00158.
Consumers are becoming more aware of the impact on their health of the food they eat. One of the ways they hope to reduce their risk of cardiovascular disease is by consuming more foods enriched with polyunsaturated fatty acids (PUFA), particularly n-3 fatty acids. Flaxseed is a good source for increasing the n-3 PUFA in poultry meat because of the high content of alpha-linolenic acid. A study was conducted to identify an optimal process to enrich of broiler diets with n-3 PUFA by using 2 levels of flaxseed fed for various times before processing. The acceptability of broiler meat functional properties was tested to ensure that further processing efficiencies would not be compromised by the enrichment strategy. This experiment was conducted as a 2 x 8 factorial, with 2 dietary levels of ground flaxseed (10 and 17%) fed for 8 lengths of time before processing [0 (control), 4, 8, 12, 16, 20, 24, and 35 d]. Of 650 Ross x Ross 308 mixed-sex broilers reared in this study, 128 were used to evaluate breast and thigh meat functional properties, oxidative stability, and sensory analysis. No statistical interactions were found between treatments for chicken breast meat quality traits. The duration of feeding flaxseed strongly affected meat quality parameters. In particular, feeding flaxseed for 16 d resulted in a final pH of 5.65, compared with 5.93 in the control. The lower ultimate pH found in animals fed flaxseed affected meat cooking loss, drip loss, and shear value (P < 0.0001). Shear value significantly increased after 16 d of feeding flaxseed (P < 0.0001). Susceptibility to oxidation increased in both breast and thigh broiler meat with the duration of feeding flaxseed. Enriching the diet for less than 16 d did not result in perceivable sensory defects. Duration of flaxseed feeding significantly affected the color characteristics, functional properties, and oxidative stability of broiler meat.
消费者越来越意识到他们所吃食物对自身健康的影响。他们希望降低心血管疾病风险的一种方法是食用更多富含多不饱和脂肪酸（PUFA）的食物，尤其是n-3脂肪酸。亚麻籽是增加禽肉中n-3 PUFA的良好来源，因为其富含α-亚麻酸。开展了一项研究，通过在加工前不同时间段使用两种水平的亚麻籽来确定用n-3 PUFA富集肉鸡日粮的最佳工艺。对鸡肉的功能特性可接受性进行了测试，以确保富集策略不会影响进一步的加工效率。本试验采用2×8析因设计，在加工前用两种日粮水平的粉碎亚麻籽（10%和17%）饲喂8个不同时长[0（对照）、4、8、12、16、20、24和35天]。本研究饲养的650只罗斯×罗斯308混合性别肉鸡中，128只用于评估胸肉和腿肉的功能特性、氧化稳定性和感官分析。鸡胸肉品质性状的处理之间未发现统计学交互作用。饲喂亚麻籽的时长对肉质参数有显著影响。特别是，饲喂亚麻籽16天导致最终pH值为5.65，而对照组为5.93。饲喂亚麻籽的动物中较低的最终pH值影响了肉的烹饪损失、滴水损失和剪切值（P<0.0001）。饲喂亚麻籽16天后剪切值显著增加（P<0.0001）。随着饲喂亚麻籽时长的增加，鸡胸肉和鸡腿肉的氧化敏感性均增加。日粮富集时间少于16天未导致可察觉的感官缺陷。亚麻籽饲喂时长显著影响了肉鸡的颜色特性、功能特性和氧化稳定性。
