饲粮牛至和大蒜精油对肉仔鸡屠宰性能、肉品质、肉色、pH 值和感官品质的影响。

Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat.

a Faculty of Agriculture, Department of Animal Science , Ege University , İzmir , Turkey.

Br Poult Sci. 2014;55(2):157-66. doi: 10.1080/00071668.2013.879980. Epub 2014 Apr 23.

Abstract

An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. 2. The diets were supplemented with no essential oil (control), oregano essential oil or garlic essential oil at 300 mg/kg and oregano essential oil at 150 mg/kg + garlic essential oil at 150 mg/kg. 3. Dietary oregano and garlic oil supplementation did not affect carcass yields, the relative weight of carcass parts, breast and thigh meat composition, pH or b* value of breast meat. Oregano + garlic oil supplementation significantly decreased the L* value. The a* value of breast meat in birds given a diet supplemented with oregano oil was lower than that in birds given a diet supplemented with garlic oil and oregano oil + garlic oil. The essential oil addition had no positive effect on the oxidative stability. There was no difference between the treatments in breast appearance. 4. The juiciness, flavour, oxidised flavour and acceptability of breast meat samples were affected by treatments.

摘要

进行了一项实验，以确定两种精油（牛至和大蒜）的单独和联合作用对肉鸡胴体特性、肉组成、颜色、pH 值和感官质量的影响。
日粮中分别添加了无精油（对照）、牛至精油或大蒜精油 300mg/kg 和牛至精油 150mg/kg+大蒜精油 150mg/kg。
牛至和大蒜油补充饲料对胴体产率、胴体各部分相对重量、胸肉和腿肉组成、pH 值或胸肉 b值没有影响。牛至+大蒜油补充显著降低了 L值。添加牛至油的日粮组鸡的胸肉 a值低于添加大蒜油和牛至油+大蒜油的日粮组鸡的胸肉 a值。添加精油对氧化稳定性没有积极影响。处理之间在胸肉外观上没有差异。
胸肉样品的多汁性、风味、氧化风味和可接受性受到处理的影响。