姜黄素对皖江黄鸡肉质的影响  

Effect of Curcumin on meat quality for Wang-Jiang-Yellow Chicken

作　　者：胡忠泽[1] 闻爱友[1] 王立克[1] 胡元庆[1] 谭志静[1] 

机构地区：[1]安徽科技学院动物科学学院,凤阳233100

出　　处：《家禽科学》2009年第9期7-10,共4页Poultry Science

基　　金：安徽省自然科学基金资助项目(070411253X)

摘　　要：选取1日龄皖江黄鸡240只,随机分成4组,每组设3个重复,每个重复20只鸡。A组为空白对照组,饲喂基础日粮,B、C、D组为试验组,分别在基础日粮中添加150mg·kg-1、250mg·kg-1、350mg·kg-1姜黄素。试验结果表明,添加250mg·kg-1、350mg·kg-1的姜黄素能显著提高皖江黄鸡的胸肌率、腿肌率(P<0.05),降低滴水损失和蒸煮损失(P<0.05),改善肉色(P<0.05)。添加250mg·kg-1、350mg·kg-1姜黄素对皖江黄鸡全净膛率、半净膛率以及鸡肉pH值没有显著影响(P>0.05),但有增加的趋势。添加250mg·kg-1的姜黄素能显著提高皖江黄鸡的屠宰率(P<0.05)。添加350mg·kg-1的姜黄素能显著降低失水率(P<0.05)。各试验组中以250mg·kg-1姜黄素作用效果最为明显,显著减小皖江黄鸡的肌纤维直径和剪切力值(P<0.05),使鸡肉嫩度得到改善。240 one-day-old Wan Jiang yellow chickens were selected and divided randomly into four groups, each group with three replications and each replication with 15 chickens. Group A was the control group, in which chickens were fed with basal diet, while B, C, and D groups were treatment group, in which chickens were fed with basal diet added into 150 mg·kg^-1,250 mg·kg^-1,350 mg·kg^-1 curcumin. Results showed that adding 250 mg·kg^-1,350 mg·kg^-1 cureumin could obviously enhance the percentage of breast muscle, the percentage of leg muscle （P〈0.05）, decrease dripping loss and cooking loss （P〈0.05） , improve meat color （P〈0.05）. The slaughter percentage, whole and half net carcass percentage and pH value were no significantly effect after adding cureumin （P〉0.05） , but they tended to increasing. Adding 250 mg·kg^-1 of curcumin could significantly improve the Wan-Jiang-Yellow chicken the percentages of slaughter （P〈0.05）. Adding 350 mg·kg^-1 of curcumin could significantly reduce the percentage of water loss （P〈0.05）. The 250 mg·kg^-1 curcumin was superior to others in improving meat quality, and the muscle fiber diameter as well as shear stress value were reduced.

关 键 词：姜黄素 皖江黄鸡 肉质 

分 类 号：S831.5[农业科学—畜牧学]