CAJ | 학술논문

本文旨在研究酵母(Saccharomyces cerevisiae)及其提取物对肉鸡肉质的影响.试验采用单因子随机分组,选取1日龄雄性肉鸡180只,随机分为3组,每组6个重复,每个重复10只.分别在基础饲粮中添加0.5%酵母和0.3%酵母提取物作为试验组饲粮.试验结果表明,饲粮添加酵母提取物可显著增加肉鸡小腿肉的最终pH(P＜0.05),同时饲粮添加酵母有增加肉中水分含量及降低水煮失重率的趋势,但未达到统计学显著水平(P＞0.05).饲粮添加酵母及酵母提取物与对照组相比均可显著降低生肉和熟肉的剪切力(P＜0.05).饲粮添加酵母与对照组相比可显著降低TBARS值(P＜0.05).由此可知,饲粮添加酵母及酵母提取物可改善肉鸡肉质和嫩度,同时酵母及酵母提取物均具有降低氧化的作用.
본문지재연구효모(Saccharomyces cerevisiae)급기제취물대육계육질적영향.시험채용단인자수궤분조,선취1일령웅성육계180지,수궤분위3조,매조6개중복,매개중복10지.분별재기출사량중첨가0.5%효모화0.3%효모제취물작위시험조사량.시험결과표명,사량첨가효모제취물가현저증가육계소퇴육적최종pH(P＜0.05),동시사량첨가효모유증가육중수분함량급강저수자실중솔적추세,단미체도통계학현저수평(P＞0.05).사량첨가효모급효모제취물여대조조상비균가현저강저생육화숙육적전절력(P＜0.05).사량첨가효모여대조조상비가현저강저TBARS치(P＜0.05).유차가지,사량첨가효모급효모제취물가개선육계육질화눈도,동시효모급효모제취물균구유강저양화적작용.
The aim of the present study was to investigate the effects of yeast ( Saccharomyces cerevisiae, SC)and yeast extracts (YE) on meat quality of broiler chicks.One hundred and eighty one-day-old male broiler chicks were randomly allotted into 3 treatments with 6 replicates each, and each replicate containing 10 birds.A 0.5% SC and a0.3% YE were added to the control diets, respectively.The results showed as follows: compared with the control, the ultimate pH (pHu) of drumstick meat treated with YE significantly increased ( P ＜0.05), while the moisture content tended to increase and the cooking loss tended to decrease ( P ＞ 0.05) of the meat treated with SC.The shear forces of both boiled and raw meat of SC-fed and YE-fed broilers significantly decreased ( P ＜ 0.05) compared with the control.The 2-thiobarbituric acid-reactive substances (TBARS) value treated with SC was significantly lower ( P ＜ 0.05) than the control after incubation.It can be concluded that the dietary SC and YE supplementation can improve the meat quality.Both SC and YE can reduce the oxidation of meat and skin.