Jiang Xingjiao, Yang Jiangrui, Yu Lihui, Zhou Zhengjiang, Yu Lijun, Luo Yankai, Shan Linxian, Yang Ruijuan, Wang Haizhen, Du Xiaocui, Huang Qichao, Zhao Cunchao, Liu Yan, Sheng Jun, Fang Chongye
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Heliyon. 2024 Jul 26;10(15):e34903. doi: 10.1016/j.heliyon.2024.e34903. eCollection 2024 Aug 15.
Improving the number of amino acids and unsaturated fatty acids in the diet is a good way to raise the quality of the meat. Currently, most research on the quality of broiler meat focuses on genetic traits; nevertheless, it is unclear how meat quality is regulated. This experiment was conducted to investigate the effects of different supplemental levels of walnut meal (WM) on growth performance, amino acid and fatty acid composition, microbial composition, and meat quality of white feather broilers. 1 week old white feather broilers (n = 120; Body weight 83.76 ± 2.32 g), were randomly divided into 3 treatments and 4 replicates. Walnut meal of basic diet (CK), 5 %(WM-L) and 10 %(WM-H) were added to the diets of white feather broilers, respectively. The results showed that walnut meal could increase L* 24 h (24 h brightness) of breast muscle of white feathered broilers (p < 0.05). The amount of essential amino acids (e.g., isoleucine, methionine, leucine, tryptophan, and phenylalanine), umami amino taste acids (glutamic acid), and PUFA/SFA (polyunsaturated fatty acid) (n-3PUFA and n-6 PUFA) in breast muscle increased as the dose was increased. Furthermore, walnut meal regulated amino acid flavour metabolism by increasing the relative abundance of , , and , according to 16S rRNA sequencing and functional prediction analysis. The correlation showed that amino acid and fatty acid composition was one of the key factors affecting pH value, meat color and tenderness of chicken. In conclusion, dietary addition of walnut meal can increase the content of essential amino acids and unsaturated fatty acids and the relative abundance of beneficial bacteria of broilers, which is of great significance for improving meat quality of white feather broilers.
提高日粮中氨基酸和不饱和脂肪酸的含量是提高肉品质的一个好方法。目前，大多数关于肉鸡品质的研究都集中在遗传特性上；然而，肉品质是如何调控的尚不清楚。本试验旨在研究不同添加水平的核桃粕（WM）对白羽肉鸡生长性能、氨基酸和脂肪酸组成、微生物组成及肉品质的影响。将1周龄的白羽肉鸡（n = 120；体重83.76±2.32 g）随机分为3个处理，4个重复。分别在白羽肉鸡日粮中添加基础日粮（CK）、5%（WM-L）和10%（WM-H）的核桃粕。结果表明，核桃粕可提高白羽肉鸡胸肌24 h亮度值（L*）（p < 0.05）。随着添加量的增加，胸肌中必需氨基酸（如异亮氨酸、蛋氨酸、亮氨酸、色氨酸和苯丙氨酸）、鲜味氨基酸（谷氨酸）以及多不饱和脂肪酸/饱和脂肪酸（n-3多不饱和脂肪酸和n-6多不饱和脂肪酸）的含量增加。此外，根据16S rRNA测序和功能预测分析，核桃粕通过增加特定菌群的相对丰度来调节氨基酸风味代谢。相关性分析表明，氨基酸和脂肪酸组成是影响鸡肉pH值、肉色和嫩度的关键因素之一。综上所述，日粮中添加核桃粕可提高肉鸡必需氨基酸和不饱和脂肪酸的含量以及有益菌的相对丰度，这对改善白羽肉鸡的肉品质具有重要意义。
