乳酸杆菌(Lactobacillus fermentum 1.2029)对肉仔鸡胴体和肌肉品质的影响  

Effect of Lactobacillus fermentum 1.2029 on carcass and meat quality in broiler chickens

作　　者：曹力[1] 高红丽[1] 任国艳[1] 陈秀金[1] 武晓红[2] 李松彪[1] 韩四海[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]河南科技大学动物科技学院,河南洛阳471003

出　　处：《畜牧与兽医》2016年第7期27-31,共5页Animal Husbandry & Veterinary Medicine

基　　金：河南科技大学博士启动基金(400913480041)

摘　　要：旨在探讨乳酸杆菌对肉仔鸡胴体和肌肉品质的影响。72只1日龄的艾拔益加(AA)肉仔鸡分为2组,每组6个重复,每个重复6只。处理组每天口腔灌服发酵乳酸杆菌(Lactobacillus fermentum 1.202 9),对照组每天口腔灌服生理盐水。42日龄,每个重复随机选取2只鸡宰杀,测定屠宰性能和肉品质。结果表明:乳酸杆菌处理组的腹脂率显著低于对照组(P<0.05),胸肌p H值高于对照组(P<0.05),且在24 h内,乳酸杆菌处理组胸肌p H的下降速度低于对照组(P<0.05);宰后24 h,乳酸杆菌处理组胸肌的亮度值(L*)显著低于对照组(P<0.05),而红度值(a*)显著高于对照组(P<0.05);乳酸杆菌处理组的胸肌和腿肌的剪切力显著低于对照组(P<0.05)。结果提示,乳酸杆菌能够降低肉鸡腹脂的沉积,改善肉仔鸡肌肉的品质。The experiment was conducted to study the effects of Lactobacillus on carcass and meat quality in broiler chickens. Seventy-two Arbor-Acres broilers at 1-day-old were devided into two experimental groups of six replicates. Lactobacillus was orally administered daily in the treatment group,while,physiological saline was given in the control group. At the age of 42 d,2 chickens per-replicate were randomly selected and weight of carcass,breast meat,thigh meat and abdominal fat were determined. The results showed that L. fermentum 1. 2029 reduced abdominal fat（ P 0. 05）,and increased breast meat pH significantly and slowed down pH reduction within 24 hour（ P 0. 05）.Breast meat L＊value at 24 h postmortem was decreased（ P〈0. 01） and breast meat a＊value at 24 h postmortem was increased（ P〈0. 01） in Lactobacillus-administered birds. Shear force value of breast meat and thigh meat was reduced（ P〈0. 05） in broilers administered Lactobacillus. These results indicated that Lactobacillus could reduce deposition of abdominal fat and improve meat quality in broiler to some extent.

关 键 词：乳酸杆菌 肉鸡 肉品质 

分 类 号：S831.5[农业科学—畜牧学]