Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA.
Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China.
Poult Sci. 2019 Dec 1;98(12):7158-7169. doi: 10.3382/ps/pez518.
Dietary probiotic supplementation is a promising alternative to antibiotics in the poultry industry, and some studies have found its positive impacts on meat quality attributes. The objective of this study was to evaluate the effects of dietary treatments on oxidative stability of postmortem chicken fillet (M. Pectoralis major) muscles during 7 d of storage under either high oxygen (HIOX) or vacuum (VAC) conditions. A total of 264 Hy-Line Brown laying hens (11 birds per cage) were assigned to 2 different dietary treatments (regular diet or 300 ppm probiotic, Sporulin enhanced diet) before being sacrificed. At 17 wk, one bird per cage from 6 cages per treatment was randomly selected and slaughtered (n = 12). Chicken fillets from both sides were collected and randomly assigned to HIOX or VAC conditions. Within each fillet side, the muscle was divided into 3 portions, assigned to 1 or 7 d storage period, while the caudal portion was allocated as the 0 d samples for proximate composition and fatty acid profiling. Results revealed that the muscle crude compositions were not altered in laying hens that were fed probiotic supplementary diet compared to controls (P > 0.05). However, the muscle samples from probiotic fed laying hens had higher proportions of unsaturated fatty acid (74.76 vs. 71.65%, P < 0.05) and 2-thiobarbituric acid reactive substances (0.79 vs. 0.67 mg malondialdehyde/kg meat, P < 0.05) than the samples from the control. In addition, the probiotic fed laying hens, but not controls, had higher levels of conjugated dienes (3.32 vs. 2.63 μg/g meat) and peroxides (0.40 vs. 0.30 milliequivalent O2/kg fat) in the muscle samples after 7 d of storage (P < 0.05). The results from the present study indicated that postmortem fillet muscles obtained from the laying hens fed with probiotic supplementation would be more prone to be oxidized, especially under more oxidizing conditions (HIOX and extended storage time).
日粮添加益生菌是家禽业抗生素的一种有前途的替代品，一些研究发现其对肉质属性有积极影响。本研究的目的是评估日粮处理对高氧（HIOX）或真空（VAC）条件下储存 7 天的鸡胸脯肉（M. Pectoralis major）肌肉氧化稳定性的影响。总共 264 只海兰褐蛋鸡（每笼 11 只）被分配到 2 种不同的日粮处理（常规日粮或 300ppm 益生菌，螺旋藻增强日粮），然后进行宰杀。在 17 周龄时，从每个处理的 6 个笼子中随机选择 1 只鸡进行宰杀（n = 12）。从两侧鸡胸肉中采集并随机分配到 HIOX 或 VAC 条件下。在每片鸡胸肉中，肌肉被分为 3 部分，分配到 1 天或 7 天的储存期，而尾部部分被分配为 0 天的样本，用于进行近似成分和脂肪酸分析。结果表明，与对照组相比，饲喂益生菌补充日粮的蛋鸡肌肉的粗成分没有改变（P > 0.05）。然而，与对照组相比，饲喂益生菌的蛋鸡肌肉样本的不饱和脂肪酸比例更高（74.76% vs. 71.65%，P < 0.05），2-硫代巴比妥酸反应物质（0.79 与 0.67mg 丙二醛/kg 肉，P < 0.05）。此外，与对照组相比，只有饲喂益生菌的蛋鸡在储存 7 天后肌肉样本中的共轭二烯（3.32 与 2.63μg/g 肉）和过氧化物（0.40 与 0.30 毫当量 O2/kg 脂肪）水平更高（P < 0.05）。本研究结果表明，从饲喂益生菌的蛋鸡获得的宰后胸脯肉在储存过程中（尤其是在高氧化条件下（HIOX 和延长储存时间））更容易氧化。
