Institute for Nutritional and Food Sciences, Katzenburgweg 7-9, 53115 Bonn, Germany.
Institute of Animal Nutrition and Nutritional Physiology, Heinrich-Buff-Ring 26-32 (IFZ), 35392 Gießen, Germany.
Poult Sci. 2017 Aug 1;96(8):2853-2861. doi: 10.3382/ps/pex071.
The aim of this study was to investigate the influence of different methionine sources and concentrations on the quality and spoilage process of broiler meat. The trial was comprised of 7 treatment groups: one basal group (suboptimal in Methionine+Cysteine; i.e., 0.89, 0.74, 0.69% in DM SID Met+Cys in starter, grower, and finisher diets, respectively) and 3 doses (0.10, 0.25, and 0.40%) of either DL-Methionine (DLM) or DL-2-hydroxy-4-methylthio butanoic acid (DL-HMTBA) on an equimolar basis of the DLM-supplemented groups. The broilers were fed the diets for 35 d, then slaughtered and processed. The filets were aerobically packed and stored under temperature controlled conditions at 4°C. Meat quality investigations were comprised of microbial investigations (total viable count and Pseudomonas spp.), pH and drip loss measurements of the filets. The shelf life of the meat samples was determined based on sensory parameters. After slaughtering, all supplemented meat samples showed a high quality, whereby no differences between the 2 methionine sources could be detected for the microbial load, pH, and drip loss. In comparison to the control group, the supplemented samples showed a higher sensory quality, characterized by a fresh smell and fresh red color. Methionine supplementation had a significant influence on meat quality parameters during storage. The microbial load, pH and drip loss of the chicken filets were positively correlated to the methionine concentration. Additionally, the microbial load at the end of storage was positively correlated to pH and drip loss values. Nevertheless, the microbial parameters were in a normal range and the positive correlation to methionine concentration did not affect the sensory shelf life. The mean sensory shelf life of the broiler filets varied between 7 to 9 d. During storage, no difference in the development of sensory parameters was observed between the supplemented groups, while the spoilage process of the basal group occurred slightly faster. In conclusion, methionine concentration, but not methionine source, effected meat quality parameters in breast muscles of broilers.
本研究旨在探讨不同蛋氨酸来源和浓度对肉鸡肉品质和变质过程的影响。试验包括 7 个处理组：一个基础组（蛋氨酸+半胱氨酸不足；即基础日粮中 DM SID 蛋氨酸+半胱氨酸分别在雏鸡、生长鸡和育肥鸡日粮中为 0.89、0.74 和 0.69%）和 3 个剂量（0.10、0.25 和 0.40%）的 DL-蛋氨酸（DLM）或 DL-2-羟基-4-甲基硫丁酸（DL-HMTBA），以补充 DLM 组的等摩尔基础。肉鸡饲喂这些日粮 35 天，然后屠宰和加工。肉片采用需氧包装，在 4°C 温度控制条件下储存。肉品质研究包括微生物调查（总活菌计数和假单胞菌属）、肉片的 pH 值和滴水损失测量。根据感官参数确定肉样的货架期。屠宰后，所有添加蛋氨酸的肉样均表现出高质量，两种蛋氨酸源的微生物负荷、pH 值和滴水损失无差异。与对照组相比，添加组的肉样具有更高的感官品质，具有新鲜的气味和新鲜的红色。蛋氨酸补充对储存期间的肉品质参数有显著影响。鸡肉片的微生物负荷、pH 值和滴水损失与蛋氨酸浓度呈正相关。此外，储存结束时的微生物负荷与 pH 值和滴水损失值呈正相关。尽管如此，微生物参数仍处于正常范围，与蛋氨酸浓度的正相关并不影响感官货架期。肉鸡肉片的平均感官货架期在 7 到 9 天之间。储存期间，添加组之间的感官参数发展没有差异，而基础组的变质过程稍快。总之，蛋氨酸浓度而非蛋氨酸源影响肉鸡胸肌的肉质参数。
