Øverland M, Borge G I, Vogt G, Schøyen H F, Skrede A
Centre of Excellence, Department of Animal and Aquacultural Sciences, Aquaculture Protein Centre Norway, Norwegian University of Life Sciences, As, Norway.
Poult Sci. 2011 Jan;90(1):201-10. doi: 10.3382/ps.2010-00784.
Bacterial meal (BPM) produced from bacteria grown on natural gas is a feed source containing approximately 70% CP and 10% lipids with predominantly C16:0 and C16:1 fatty acids. The effect of increasing dietary levels (0, 40, 80, or 120 g/kg) of BPM on fatty acid composition, the profile of volatiles by dynamic headspace gas chromatography-mass spectrometry, and sensory quality of frozen-stored broiler chicken thigh meat was examined. Increasing levels of BPM increased (linear, P < 0.0001) the content of saturated fatty acids, tended (linear, P = 0.05) to increase the content of monounsaturated fatty acids, and tended (linear, P = 0.08) to decrease the content of polyunsaturated fatty acids in the meat. Feeding BPM reduced (linear, P ≤ 0.03) levels of the volatile lipid oxidation products butanal, hexanal, heptanal, and nonanal in the meat during frozen storage but had no significant effects on the sensory quality parameters related to odor and flavor. The presence of antioxidants in BPM may have reduced lipid oxidation in the meat. To conclude, adding BPM to diets reduced the formation of volatile lipid oxidation products during frozen storage of the broiler thigh meat. Dynamic headspace gas chromatography-mass spectrometry was a more sensitive method in detecting early lipid oxidation compared with TBA reactive substances and sensory quality analyses in broiler thigh meat.
以天然气培养的细菌制成的细菌粉（BPM）是一种饲料来源，其粗蛋白含量约为70%，脂质含量为10%，主要脂肪酸为C16:0和C16:1。研究了在日粮中增加BPM水平（0、40、80或120 g/kg）对冷冻储存的肉鸡大腿肉脂肪酸组成、动态顶空气相色谱-质谱法测定的挥发性成分谱以及感官品质的影响。BPM水平的增加使肉中饱和脂肪酸含量增加（线性关系，P < 0.0001），单不饱和脂肪酸含量有增加趋势（线性关系，P = 0.05），多不饱和脂肪酸含量有减少趋势（线性关系，P = 0.08）。饲喂BPM可降低冷冻储存期间肉中挥发性脂质氧化产物丁醛、己醛、庚醛和壬醛的水平（线性关系，P ≤ 0.03），但对与气味和风味相关的感官品质参数无显著影响。BPM中抗氧化剂的存在可能减少了肉中的脂质氧化。总之，在日粮中添加BPM可减少肉鸡大腿肉冷冻储存期间挥发性脂质氧化产物的形成。与硫代巴比妥酸反应物和肉鸡大腿肉感官品质分析相比，动态顶空气相色谱-质谱法是检测早期脂质氧化更灵敏的方法。
