Liu Xiangfei, Ma Aijin, Zhi Tongxin, Hong Dan, Chen Zhou, Li Siting, Jia Yingmin
Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2023 Jan 8;12(2):288. doi: 10.3390/foods12020288.
Probiotics are being used in diets to improve the quality of chicken meat. The aim of the study was to investigate the effects of dietary supplementation with Brevibacillus laterosporus S62-9 microbial agent on the meat quality, amino acids, and volatile compounds of chicken. The experiment was carried out with 160 1-day-old Arbor Acres male broiler chickens, rearing for 42 d. The chickens were randomly divided into two groups of 8 replicates each, with 10 chickens in each group. No supplement was added to the basal diet in the control group and Brevibacillus laterosporus S62-9 microbial agent was added to the diet of the experimental group. At the end of the experiment, the meat quality, meat chemical composition, amino acid composition, and volatile compounds of chicken were determined. The results showed that pH (p < 0.05), pressing loss (p < 0.05), cooking loss (p < 0.05), and shear force (p < 0.01) were notably decreased, the percentage of breast meat (p < 0.01), protein content (p < 0.05) were visibly increased, and remarkable changes were observed in the amino acid composition (change in seven amino acids) and volatile compounds profile (an increase of about 20-fold in the contents of 1-octen-3-ol and hexanal). In summary, it was found that Brevibacillus laterosporus S62-9 microbial agent can be used as a novel and effective feed supplement to improve the nutritional quality and flavor characteristics of broilers.
益生菌正被用于饮食中以提高鸡肉品质。本研究的目的是探讨日粮添加迟缓芽孢杆菌S62 - 9微生物制剂对鸡肉品质、氨基酸和挥发性化合物的影响。试验选用160只1日龄爱拔益加雄性肉鸡，饲养42天。将鸡随机分为两组，每组8个重复，每组10只鸡。对照组基础日粮不添加任何补充剂，实验组日粮添加迟缓芽孢杆菌S62 - 9微生物制剂。实验结束时，测定鸡肉的品质、肉化学成分、氨基酸组成和挥发性化合物。结果表明，pH值（p < 0.05）、压榨损失（p < 0.05）、蒸煮损失（p < 0.05）和剪切力（p < 0.01）显著降低，胸肉比例（p < 0.01）、蛋白质含量（p < 0.05）明显增加，氨基酸组成（7种氨基酸变化）和挥发性化合物谱（1 - 辛烯 - 3 - 醇和己醛含量增加约20倍）有显著变化。综上所述，发现迟缓芽孢杆菌S62 - 9微生物制剂可作为一种新型有效的饲料添加剂，用于改善肉鸡的营养品质和风味特性。
