Yang Eun Ju, Seo Ye Seul, Dilawar Muhammad Ammar, Mun Hong Seok, Park Hyeoung Seog, Yang Chul Ju
Food Research Center, Jeonnam Bioindustry Foundation, Naju 58275, Korea.
Department of Animal Science & Technology, Sunchon National University, Suncheon 57922, Korea.
J Anim Sci Technol. 2020 Sep;62(5):730-740. doi: 10.5187/jast.2020.62.5.730. Epub 2020 Sep 30.
This feeding trial was conducted to investigate the effects of (MA) and (GT) in drinking water on physicochemical attributes, sensory qualities, proximate analysis and oxidative stability of broiler leg meat. One hundred and twenty broiler chicks were assigned to 1 of 4 dietary treatments for 5 weeks. The dietary treatments were 1) control, 2) T1 (0.1% 1 MA:1 GT), 3) T2 (0.1% 1 MA:4 GT), 4) T3 (0.1% 4 MA: 1 GT). The water holding capacity and cooking loss were improved ( < 0.05) in T2 and T3. The flavor, texture and acceptability of leg meat by consumers were significantly increased in T2 relative to the control ( < 0.05). The crude protein content was increased in T3 while the crude fat decreased in T2 ( < 0.05). Moreover, broilers supplemented with plant extracts had the lowest leg meat TBARS (thiobarbituric acid reactive substances) values after 2 weeks of storage as compared with the control. Total phenolic contents and 1-1-diphenyl 2 picrylhydrazyl (DPPH) activity were also better in the T2 group ( < 0.05) compared with the control, whereas 2,2-Azinobis-3 ethytlbenzothiazoline-6-sulfonic acid (ABTS) remained unaffected. Overall, these results demonstrate that broiler drinking water with the inclusion of plant extract combination can be used to enhance the oxidative stability, shelf life and quality characteristics of broiler leg meat without compromising the growth performance.
本饲养试验旨在研究饮水中添加(MA)和(GT)对肉仔鸡腿部肌肉理化特性、感官品质、常规成分分析及氧化稳定性的影响。120只肉仔鸡雏鸡被分配到4种日粮处理中的1种，为期5周。日粮处理分别为：1) 对照组；2) T1（0.1% 1 MA:1 GT）；3) T2（0.1% 1 MA:4 GT）；4) T3（0.1% 4 MA: 1 GT）。T2和T3组的保水性和蒸煮损失得到改善（P<0.05）。与对照组相比，T2组消费者对腿部肌肉的风味、质地和接受度显著提高（P<0.05）。T3组粗蛋白含量增加，而T2组粗脂肪含量降低（P<0.05）。此外，与对照组相比，添加植物提取物的肉仔鸡在储存2周后腿部肌肉的硫代巴比妥酸反应物（TBARS）值最低。与对照组相比，T2组的总酚含量和1,1-二苯基-2-苦基肼（DPPH）活性也更好（P<0.05），而2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）不受影响。总体而言，这些结果表明，在肉仔鸡饮水中添加植物提取物组合可用于提高肉仔鸡腿部肌肉的氧化稳定性、货架期和品质特性，而不会影响其生长性能。
