母源性硒和蛋氨酸对后代仔鸡熟肉脂质氧化的影响  

Effects of selenium and methionine of the maternal diets on lipid oxidation in the cooked chicken meat

作　　者：闫利萍[1,2] 徐淑琴[1] 彭增起[1] 潘晓建[1] 高峰[1] 周光宏[1] 

机构地区：[1]国家肉类质量与安全控制中心南京农业大学,江苏南京210095 [2]蚌埠学院食品与生物工程系,安徽蚌埠233030

出　　处：《扬州大学学报（农业与生命科学版）》2009年第2期25-29,共5页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：国家重点基础研究发展计划项目(973-2004CB117505)

摘　　要：以52周龄狼山种母鸡为研究对象,将其随机分成9组,每组5个重复,每重复10只。分别在玉米-豆粕型基础日粮中添加0、0.3、0.6 mg.kg-1酵母硒(硒净含量0.1%)和3.2、4.0、5.4 g.kg-1DL-蛋氨酸(净含量99%),配制成9种试验日粮。试验鸡种蛋孵化后,每处理组选200只健康雏鸡,分成5个处理组,饲喂同一日粮。90日龄时,每重复随机抽取2只仔母鸡宰杀,探讨母源性硒和蛋氨酸添加量对4℃冷藏3 d后仔鸡熟肉中脂肪氧化的影响。结果表明:①母源性高硒处理组仔鸡熟肉中脂质过氧化物(TBARS)含量显著降低,且TBARS含量随蛋氨酸添加量的增加而呈增加趋势;②0.3 mg.kg-1酵母硒和5.4 g.kg-1蛋氨酸处理组冷藏3 d仔鸡熟肉中大多数游离脂肪酸和磷脂酸含量显著增加。结果显示,母鸡日粮中添加硒和蛋氨酸能延缓或抑制仔鸡熟肉中脂肪氧化。The objective of this research was to study the effects of selenium (Se) and methionine(Met) supplementation of the hen diets on fatty acids oxidation in the cooked chicken meat refrigerated 3 d at 4 ℃.Four hundred fifty Langshan hens were randomly divided into 9 treatments with 5 replicates each treatment and fed 1 of 9 corn soybean diets with 0,0.3 and 0.6 mg·kg-1(Se) from Se-yeast and 3.2,4.0 and 5.4 g·kg-1(Met) from DL-met,respectively.After incubation,200 day-old chickens in each treatment were divided...

关 键 词：仔鸡 母体效应 硒 蛋氨酸 脂肪氧化 

分 类 号：S831.5[农业科学—畜牧学]