Kim H W, Yan F F, Hu J Y, Cheng H W, Kim Y H B
Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 915 W. State Street, West Lafayette, IN 47907.
Department of Animal Sciences, Purdue University, West Lafayette, IN 47907.
Poult Sci. 2016 Jun 1;95(6):1457-64. doi: 10.3382/ps/pew055. Epub 2016 Mar 4.
This study evaluated the effects of dietary probiotic supplement and postmortem storage on meat quality of chicken breast during retail display. A total of 35 birds were randomly obtained from 3 feeding groups (control without probiotic supplement, 250 ppm Sporulin, and 500 ppm PoultryStar). The probiotic supplement had no influence on feed conversion ratio and body weight gain, as well as body weight at 29 and 44 d (P > 0.05). After slaughter, each side of the breast muscles (M. Pectoralis major) was assigned to either one d or 5 d of postmortem storage. Probiotic supplement had no influence on the rate of pH decline of chicken breast muscles during the initial 6 h postmortem (P > 0.05). No interactions between probiotic supplement and postmortem storage on meat quality were found (P > 0.05). Postmortem storage decreased drip loss from 25.30 to 18.05% (P < 0.05). Probiotics-fed chicken groups, particularly PoultryStar treatment, had a higher myofibrillar fragmentation index than the control group (P < 0.05). However, shear force values were not affected by the probiotic treatments. Decreases in color and lipid stabilities of breast muscles were found during display (P < 0.05), but were not affected by the probiotic supplement (P > 0.05). Our result suggests that probiotic supplement had no adverse impacts on proteolysis and oxidative changes during 5 d postmortem display storage.
本研究评估了日粮添加益生菌和宰后储存对鸡胸肉在零售展示期间肉质的影响。从3个饲养组（不添加益生菌的对照组、250 ppm的芽孢杆菌素和500 ppm的家禽之星）中随机选取35只鸡。益生菌添加对饲料转化率、体重增加以及29日龄和44日龄时的体重均无影响（P>0.05）。屠宰后，将每侧胸肌（胸大肌）分别进行1天或5天的宰后储存。益生菌添加对宰后最初6小时内鸡胸肉肌肉的pH值下降速率没有影响（P>0.05）。未发现益生菌添加与宰后储存对肉质的相互作用（P>0.05）。宰后储存使滴水损失从25.30%降至18.05%（P<0.05）。饲喂益生菌的鸡组，特别是家禽之星处理组，肌原纤维断裂指数高于对照组（P<0.05）。然而，剪切力值不受益生菌处理的影响。展示期间胸肌的颜色和脂质稳定性降低（P<0.05），但不受益生菌添加的影响（P>0.05）。我们的结果表明，在宰后5天的展示储存期间，益生菌添加对蛋白水解和氧化变化没有不利影响。
