Peng I C, Larsen J E, Stadelman W J, Jones D J, Tonkinson L V
Department of Food Science, Purdue University, West Lafayette, Indiana 47907.
Poult Sci. 1987 Aug;66(8):1341-5. doi: 10.3382/ps.0661341.
Processed yields (percent hot carcass) and cooked meat flavor of broilers fed 100 ppm of an anticoccidial agent (a mixture of 50 ppm narasin and 50 ppm nicarbazin) were compared with yields of birds fed a ration without the anticoccidial agent. Broilers were processed at 7 wk of age (49 days) after a 4-day withdrawal from the anticoccidial agent for the treated birds. The flavor of meat was evaluated by a 12-member sensory panel. Meat was either deep fat-fried or oven roasted. Sensory evaluations were made on freshly cooked samples and on cooked meat refrigerated for 24 h and reheated. The anticoccidial agent did not produce a difference (P greater than .05) in the hot carcass yields of the broilers as compared with control birds fed the nonmedicated diet. Analyses of triangle test data for flavor evaluations by two statistical methods indicated that there were no detectable differences (P greater than .05) in flavor between broilers fed the anticoccidial agent in the diet and those fed the control diet.
将饲喂100 ppm抗球虫剂（50 ppm那拉菌素和50 ppm尼卡巴嗪的混合物）的肉鸡的加工产量（热胴体百分比）和熟肉风味，与饲喂不含抗球虫剂日粮的肉鸡产量进行比较。处理组肉鸡在停喂抗球虫剂4天后，于7周龄（49天）时进行加工。肉的风味由一个12人组成的感官评定小组进行评估。肉采用深度油炸或烤箱烤制。对刚烹制的样品以及冷藏24小时后再加热的熟肉进行感官评定。与饲喂未添加药物日粮的对照肉鸡相比，抗球虫剂对肉鸡的热胴体产量没有产生差异（P大于0.05）。通过两种统计方法对风味评估的三角试验数据进行分析表明，日粮中添加抗球虫剂的肉鸡与饲喂对照日粮的肉鸡在风味上没有可检测到的差异（P大于0.05）。
