补充V_E和V_C对鸡胴体脂质过氧化的保护作用  

THE PROTECTION EFFECT OF VITAMIN E AND VITAMIN C ADDED TO DIET TO THE LIPID PEROXIDATION OF CHICKEN CARCASS

作　　者：李权超[1] 王锡锋[1] 詹纯列[2] 徐本法[2] 

机构地区：[1]广州军区军事医学研究所,510507 [2]广州军区广州总医院

出　　处：《肉品卫生》1997年第9期4-6,共3页

摘　　要：在饲喂基础饲料的基础上,对两组实验鸡分别补充V_e、V_e+V_c,饲养3周。宰后立即取血、胸肌、腿肌及48小时后取胸肌、腿肌样品测超氧化物歧化酶(SOD)含量和丙二醛(MDA)水平。结果显示,实验组肉鸡SOD含量显著高于对照组,MDA水平显著低于对照组。提示饲料中补充这两种抗氧化维生素可延长胴体保藏时间。上述两种维生素起协同作用。As the control group of chickens being fed normal diets,the two experimental groups of chickens were fed the diets added VE,VEand Vc,respectively. The designated time were 3 weeks. The superoxide dismutase (SOD)content and the malonyldialdehyde (MDA) level of blood,chest muscle and leg muscle were measured immediately or 48 hours after slaughter. It was found that SOD content in the two experimental chickens was more higher than that of the Control ones and the MDA level was in reverse. This indicated that adding the two vitamins to diets could prolong the preservation time of chicken carcass,and the two vitamins showed corporate effects.

关 键 词：维生素E 维生素C 鸡 胴体 脂质过氧化 

分 类 号：S831.5[农业科学—畜牧学]