Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Istanbul University, Istanbul, 34320, Turkey.
Poult Sci. 2012 Sep;91(9):2361-9. doi: 10.3382/ps.2012-02272.
The objective of the current study was to evaluate the effect of dietary fat type and level on broiler meat quality. A 2 × 3 factorial arrangement with 2 types of fat including neutralized sunflower soapstock (NSS) and soybean oil (SO) at 3 levels of fat inclusion (2, 4, and 6%) was used with 5 replicates per treatment using 750 one-day-old broiler chicks in a completely randomized design. At the end of the study (d 36), 10 broilers from each replication were processed at a commercial slaughtering facility. Six carcasses from each replicate were used for meat quality evaluation. With the exception of 3 responses [breast meat lightness (L*) at 1 and 2 d, and redness (a*) at 5 d], there were no interactions between fat source and level. Breast meat pH at 15 min was not significantly affected by the dietary treatments. However, breast meat pH at 24 h postmortem was decreased (P < 0.01) in broilers fed the NSS. Breast meat cooking loss, shear force, and color did not differ between fat sources. Breast meat cooking loss decreased (P < 0.05) when the dietary levels of fat increased. Thigh meat TBA reactive substances were not different due to dietary fat source and level. Breast meat and skin L* value significantly decreased when the dietary levels of fat increased. Breast meat a* value was highest for the 6% fat fed birds on d 2 (P < 0.05) and d 5 (P < 0.01). Higher dietary fat levels decreased the b* values of breast meat except d 5. Breast skin yellowness (b*) value was higher (P < 0.01) for the SO-fed birds compared with NSS-fed birds. Thigh meat of the birds fed the NSS was lighter (P < 0.05) than that of the birds fed SO diets except d 5. Overall, data suggest that NSS can be used as an alternative fat source to SO with little effect on meat quality.
本研究旨在评估饲粮脂肪类型和水平对肉鸡肉质的影响。采用 2×3 因子设计，包括中性化葵花皂脚（NSS）和大豆油（SO）2 种脂肪源，脂肪添加水平分别为 2%、4%和 6%，每个处理 5 个重复，共使用 750 只 1 日龄肉鸡进行完全随机设计。在研究结束时（第 36 天），每个重复从 10 只肉鸡中取出 10 只进行商业屠宰。每个重复使用 6 只胴体进行肉质评估。除了 3 个响应[第 1 和 2 天的胸肉亮度（L*）和第 5 天的红色度（a*）]外，脂肪源和水平之间没有相互作用。15 分钟时的胸肉 pH 值不受饲粮处理的影响。然而，饲喂 NSS 的肉鸡的 24 小时后胸肉 pH 值降低（P<0.01）。胸肉的蒸煮损失、剪切力和颜色在脂肪源之间没有差异。随着饲粮脂肪水平的增加，胸肉的蒸煮损失减少（P<0.05）。由于饲粮脂肪源和水平，大腿肉 TBA 反应物质没有差异。胸肉和皮肤的 L值随着饲粮脂肪水平的增加而显著降低。饲喂 6%脂肪的肉鸡在第 2 天（P<0.05）和第 5 天（P<0.01）的胸肉 a值最高。较高的饲粮脂肪水平降低了胸肉的 b值，除了第 5 天。与饲喂 NSS 的肉鸡相比，饲喂 SO 的肉鸡的胸皮肤黄度（b值）更高（P<0.01）。饲喂 NSS 的肉鸡的大腿肉比饲喂 SO 日粮的肉鸡更浅（P<0.05），除了第 5 天。总的来说，数据表明，NSS 可以用作 SO 的替代脂肪源，对肉质几乎没有影响。
