不同剂型茶树油对反复冻融后北京鸭肉品质的影响  

Effects of different dosage forms of tea tree oil on quality properties of Peking ducks with repeated freeze-thaw cycles

作　　者：邓钰蓱 李阳 马淑慧 马吉飞 徐刚 DENG Yuping;LI Yang;MA Shuhui;MA Jifei;XU Gang(Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry/College of Animal Science and Veterinary Medicine,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津农学院动物科学与动物医学学院/天津市农业动物繁育与健康养殖重点实验室,天津300392

出　　处：《黑龙江畜牧兽医》2022年第20期108-114,共7页Heilongjiang Animal Science And veterinary Medicine

基　　金：天津市教委科研计划项目(2020KJ094,2020KJ097);天津市农业动物繁育与健康养殖重点实验室开放基金课题(2020zdkf03)。

摘　　要：为研究不同剂型茶树油对反复冻融后北京鸭肉品质的影响,试验将60只1日龄北京鸭随机分为3组,分别为液态组、固态组和对照组,液态组在饮水中添加0.6 mL/L的液态茶树油添加剂,固态组在日粮中添加0.6 g/kg的固态茶树油添加剂,对照组不添加茶树油,试验期45 d,试验结束后,按常规方法屠宰肉鸭,每只肉鸭取新鲜鸭腿一只,按组别分别反复冻融1,3,6,9次,测定各组硫代巴比妥酸(TBARS)值、水分(失水率、系数力、拿破率)和肌原纤维蛋白特性(肌原纤维蛋白溶解度和肌原纤维蛋白表面疏水性)。结果表明:随着冻融次数的增加,各组鸭肉的TBARS值、失水率和肌原纤维蛋白表面疏水性均大体呈现升高的趋势,系水力、拿破率、肌原纤维蛋白溶解度均大体呈现降低的趋势。在冻融不同次数后,固态组与液态组鸭肉的TBARS值、失水率和肌原纤维蛋白表面疏水性均低于对照组,系水力、拿破率、肌原纤维蛋白的溶解度均高于对照组;液态组鸭肉的TBARS值、失水率和肌原纤维蛋白表面疏水性均低于固态组,系水力、拿破率、肌原纤维蛋白溶解度均高于固态组。其中固态组鸭肉的TBARS值仅在冻融6次后极显著低于对照组(P<0.01);而液态组鸭肉的TBARS值在冻融1次和6次后均极显著低于对照组(P<0.01),在冻融9次后显著低于对照组(P<0.05),在冻融1次后极显著低于固态组(P<0.01)。固态组鸭肉的失水率在冻融1次、3次和6次后显著低于对照组(P<0.05);而液态组鸭肉的失水率在冻融1次和3次后均极显著低于对照组(P<0.01),在冻融6次和9次后显著低于对照组(P<0.05);相同冻融次数固态组和液态组鸭肉的失水率均差异不显著(P>0.05)。固态组鸭肉的系水力仅在冻融1次后显著高于对照组(P<0.05);而液态组鸭肉的系水力在冻融1次和3次后均极显著高于对照组(P<0.01),在冻融6次后显著高于对照组(P<0.05)。固态组鸭肉的拿破率To study the effects of different dosage forms of tea tree oil on the quality of Beijing duck meat after repeated freeze-thawing, 60 Peking ducks with 1 day age were randomly divided into three groups: liquid group, solid group and control group. The liquid group was supplemented with 0.6 mL/L liquid tea tree oil additive in drinking water, the solid group was supplemented with 0.6 g/kg solid tea tree additive in diet, and the control group was not supplemented with tea tree oil. The test period was 45 d.At the end of the experiment, the ducks were slaughtered according to the conventional method, and one fresh leg was taken from each duck, which was frozen and thawed once, three times, six times and nine times, respectively. The values of thiobarbituric acid(TBARS), water(water loss rate, coefficient force, breakage rate) and myofibrillar protein(myofibrillar protein solubility and surface hydrophobicity) were measured in each group. The results showed that the TBARS value, water loss rate and myofibrillar protein surface hydrophobicity of duck meat in each group showed an increasing trend gererally, and the water force, breaking rate and myofibrillar protein solubility all showed a decreasing trend generally with the increase of freezing and thawing times.After different times of freezing and thawing, the TBARS value, water loss rate and myofibrillar protein surface hydrophobicity of duck meat in solid and liquid groups were lower than those in control group, while the hydraulic power, fracture rate and myofibrillar protein solubility of duck meat in solid and liquid groups were higher than those in control group;the TBARS valve, water loss rate and myofibrillar protein surface hydrophobicity of duck meat in liquid group was lower than those in solid group, while the hydraulic power, fracture rate and myofibrillar protein solubility of duck meat in liquid group was lower than those in solid group, while the hydraulic power, fracture rate and myofibrillar protein solubility of duck meat in liquid group were high

关 键 词：茶树油 北京鸭 TBARS值 保水性 肌原纤维蛋白 

分 类 号：S816.7[农业科学—饲料科学]