3种植物添加剂对惠阳胡须鸡肌肉氨基酸、脂肪酸组成与含量的影响

doi:10.16431/j.cnki.1671-7236.2018.07.013

摘要/Abstract

摘要：

本试验旨在研究绿茶粉、桑叶粉和大蒜粉对鸡肌肉中氨基酸、脂肪酸含量和组成的影响，为植物添加剂在惠阳胡须鸡生产中的应用提供理论依据。选取120只120日龄体重相同、健康的惠阳胡须母鸡，随机分成4个处理，每个处理3个重复，每个重复10只。试验Ⅰ组，饲喂基础日粮+2%绿茶粉；试验Ⅱ组，饲喂基础日粮+4%桑叶粉；试验Ⅲ组，饲喂基础日粮+1.5%大蒜粉；对照组，饲喂基础日粮，预试验7 d，正式试验30 d。饲养试验结束后，每个处理随机选取10只鸡进行屠宰。每只屠宰鸡取同一部位胸肌100 g，通过氨基酸自动分析仪测定肌肉中氨基酸的组成和含量，通过气相色谱仪测定肌肉中脂肪酸的组成和含量。试验结果表明：①日粮中添加植物添加剂对肌肉中氨基酸的组成没有影响，但对肌肉中氨基酸的含量有影响，试验组必需氨基酸含量均显著高于对照组（P<0.05）；②日粮中添加植物添加剂对肌肉中脂肪酸的组成没有影响，但对肌肉中脂肪酸的含量有影响，对照组总饱和脂肪酸含量显著高于3个试验组（P<0.05），而3个试验组总多不饱和脂肪酸含量/总饱和脂肪酸含量的比值显著高于对照组（P<0.05）。本试验结果表明，日粮中添加植物添加剂不影响肌肉中氨基酸和脂肪酸的组成，但影响肌肉中两者的含量，显著降低鸡肌肉中饱和脂肪酸的含量，提高多不饱和脂肪酸的比例，增加必需氨基酸含量。因此，日粮中添加植物添加剂可改善惠阳胡须鸡肌肉品质。

关键词: 植物添加剂; 惠阳胡须鸡; 氨基酸; 脂肪酸

Abstract:

The experiment was conducted to study the effects of plant additives (mulberry leaf powder,garlic powder and green tea powder) on content and composition of amino acids and fatty acids in muscle in Huiyang Bearded chicken.120 one hundred and twenty-day-old female chickens were randomly divided into 4 treatments,3 replicates per treatment,10 chickens per replicate.The different treatments were fed the following diets:Group Ⅰ,fedding basal diet + 2% green tea powder;Group Ⅱ,feeding basal diet + 4% mulberry leaf powder;Group Ⅲ,feeding basal diet + 1.5% garlic powder;Control group,feeding basal diet.After preliminary experiment for 7 days,the feeding trial lasted for 30 days.After the trial,10 chickens per treatment were selected to be slaughtered.100 g of meat from breast muscle of every individual from the slaughtered chickens was used to analyze the content and composition of fatty acids and amino acids by gas chromatography and automatic amino acid analyzer,respectively.The results showed that:①The plant additives had no effect on the composition of amino acids in muscle,but significantly improved the content of essential amino acid in muscle compared with the control group (P<0.05);②The plant additives had no effect on the composition of fatty acids in muscle,but significantly decreased content of the saturated fatty acids (P<0.05),while significantly improving percentage of polyunsaturated fatty acids in muscle compared with the control group.Overall,the plant additives could improve the meat quality by significantly improving the content of essential amino acid,percentage of polyunsaturated fatty acids in muscle,and significantly decreasing content of the saturated fatty acids in muscle.

Key words: plant additives; Huiyang Bearded chicken; amino acids; fatty acid

中图分类号:

S831.5

陈圆, 李红伟, 冯惠婷, 刘芳菲, 杨敏宜. 3种植物添加剂对惠阳胡须鸡肌肉氨基酸、脂肪酸组成与含量的影响[J]. 《中国畜牧兽医》, 2018, 45(7): 1833-1840.

CHEN Yuan, LI Hongwei, FENG Huiting, LIU Fangfei, YANG Minyi. Effect of Three Kinds of Plant Additives on the Content and Composition of Amino Acids and Fatty Acids in Muscle of Huiyang Bearded Chicken[J]. , 2018, 45(7): 1833-1840.

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