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通过饲喂添加发酵石榴(Punica granatum L.)副产品的日粮来提高肉鸡的肉质营养品质和保质期。

Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products.

作者信息

Ahmed S T, Ko S-Y, Yang C-J

机构信息

a Department of Animal Science and Technology , Sunchon National University , Jeonnam , Korea.

b Department of Agribusiness , Atish Dipankar University of Science and Technology , Dhaka , Bangladesh.

出版信息

Br Poult Sci. 2017 Dec;58(6):694-703. doi: 10.1080/00071668.2017.1363870. Epub 2017 Sep 15.

Abstract
  1. Four experimental diets containing 0, 0.5, 1.0 and 2.0% fermented pomegranate by-products (FPB) were supplied to 320d-old broilers to evaluate the effects of FPB on growth performance, nutritional composition, fatty acid profile and oxidative stability of meat. 2. Dietary supplementation of FPB linearly increased the weight gain and feed intake of broilers with linear reduction in feed conversion ratio. 3. The crude protein, iron, magnesium, and sodium content were linearly higher, whereas cholesterol was linearly lower in the breast meat of FPB-supplemented broilers. In thigh meat, linearly lower ether extract and cholesterol with higher moisture was noted in response to increasing levels of FPB. 4. The proportion of saturated fatty acids was both linearly and quadratically lower in breast and thigh meat, whereas those of monounsaturated fatty acids of breast (linear and quadratic) and n-3 fatty acids of breast and thigh (linear) meat was higher in the FPB-supplemented broilers. The n-6/n-3 ratio of breast meat was linearly lower in response to FPB supplementation. The hypocholesterolaemic to hypercholesterolaemic ratio of thigh meat was higher in the FPB-supplemented groups. 5. The thiobarbituric acid reactive substances and pH value were lower in the breast and thigh meat of FPB-supplemented broilers. 6. Thus, additive supplementation of the diet with up to 2% FPB improved the nutritional quality, fatty acid profile and shelf life of broiler meat.
摘要
  1. 向320日龄的肉鸡提供四种分别含有0%、0.5%、1.0%和2.0%发酵石榴副产品(FPB)的实验日粮,以评估FPB对肉鸡生长性能、营养成分、脂肪酸谱和肉的氧化稳定性的影响。2. 日粮中添加FPB使肉鸡的体重增加和采食量呈线性增加,饲料转化率呈线性降低。3. 补充FPB的肉鸡胸肉中粗蛋白、铁、镁和钠含量呈线性升高,而胆固醇呈线性降低。在腿肉中,随着FPB水平的增加,乙醚提取物和胆固醇呈线性降低,水分含量升高。4. 补充FPB的肉鸡胸肉和腿肉中饱和脂肪酸的比例呈线性和二次方降低,而胸肉中(线性和二次方)单不饱和脂肪酸以及胸肉和腿肉中(线性)n-3脂肪酸的比例较高。补充FPB后,胸肉的n-6/n-3比值呈线性降低。补充FPB的组中腿肉的降胆固醇与升胆固醇比值较高。5. 补充FPB的肉鸡胸肉和腿肉中的硫代巴比妥酸反应物质和pH值较低。6. 因此,日粮中添加高达2%的FPB可改善鸡肉的营养品质、脂肪酸谱和保质期。

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