普洱茶茶渣对茶花鸡2号肉品质的影响  

Effect of Pu-Erh Tea Residue on The Meat Quality of Chahua Chicken No.2

作　　者：尹晓健 李永能[2] 杨红玖 豆腾飞 胡洪[1] 潘洪彬[1] 赵素梅[1] 黄英[1] YIN Xiaojian;LI Yongneng;YANG Hongjiu;DOU Tengfei;HU Hong;PAN Hongbin;ZHAO Sumei;HUANG Ying(Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province,Faculty of Animal Science and Technology,Yunnan Agricultural University,Yunnan Kunming 650201,China;Organization Department,Yunnan Agricultural University,Yunnan Kunming 650201,China;Honghe County Animal Husbandry Science and Technology Promotion Station,Yunnan Honghe 654499,China)

机构地区：[1]云南农业大学动物科学技术学院,云南省动物营养与饲料重点实验室,云南昆明650201 [2]云南农业大学组织部,云南昆明650201 [3]红河县畜牧科技推广站,云南红河654499

出　　处：《饲料工业》2024年第14期43-49,共7页Feed Industry

基　　金：国家“十四五”重点研发计划项目[2022YFD1601905];国家蛋鸡产业技术体系[CARS-40-S25];云南省动物营养与饲料重点实验室开放基金[2021YNPKLANF005];云南省教育厅科学研究基金项目[2022J0291]。

摘　　要：试验旨在探讨饲粮中添加不同水平普洱茶茶渣对茶花鸡2号肉品质的影响。选取144只茶花鸡2号,随机分为3组,每组6个重复,每个重复8只。对照组饲喂基础饲粮,1%和2%茶渣组分别在基础饲粮上添加1%和2%的普洱茶茶渣,试验期28 d,试验结束进行鸡肉品质测定。结果表明:①与对照组相比,1%和2%茶渣组胸肌和腿肌肉品质物理特性(L^(*)值、a^(*)值、b^(*)值、pH4_(5min)、pH_(24h)、失水率、蒸煮损失率、剪切力)和常规营养成分(粗蛋白、粗脂肪和粗灰分含量)无显著差异(P>0.05),1%茶渣组胸肌各氨基酸含量以及2%茶渣组腿肌各氨基酸含量无显著差异(P>0.05)。②与对照组相比,2%茶渣组胸肌Asp、Thr、Ser、Glu、Ala、Cys、Val、Ile、Leu、Tyr、Lys、UAA和TAA含量极显著降低(P<0.01),Met、Phe、His、Arg、SAA、BAA、EAA和NEAA含量显著降低(P<0.05),Gly和Pro含量无显著变化(P>0.05),1%茶渣组腿肌Tyr含量极显著降低(P<0.01),Asp、Thr、Ser、Glu、Ala、Val、Ile、Leu、Phe、Lys、Arg、UAA、SAA、BAA、EAA、NEAA和TAA含量显著降低(P<0.05),Gly、Cys、Met、His和Pro含量无显著变化(P>0.05)。由此可见,饲粮中添加1%和2%普洱茶茶渣分别降低了茶花鸡2号腿肌和胸肌氨基酸含量,降低了肌肉风味。The aim of this experiment was to investigate the effect of different levels of pu-erh tea resi-due added to the feeding ration on the meat quality of chahua chicken No.2.One hundred and forty-four chahua chicken No.2 were selected and randomly divided into 3 groups of 6 replicates each,with 8 chickens in each replicate.The control group was fed the basal diet,and the 1%and 2%tea residue groups were added 1%and 2%levels of pu-erh tea residue to the basal diet,respectively.On 28 days,the chicken meat quality was measured at the end of the test.The results showed as follows:①com-pared with the control group,there were no signifi-cant differences(P>0.05)in the physical charac-teristics of breast and thigh muscle quality(L^(*)value,a^(*)value,b^(*)value,pH_(45 min),pH_(24 h),water loss,cooking loss rate,shear force)and conven-tional nutrients(crude protein,crude fat and crude ash content)in the 1%and 2%tea residue groups.There was no significant difference in the content of each amino acid in the breast muscle in the 1%tea residue group as well as the content of each amino acid in the thigh muscle in the 2%tea residue group as compared to the control group(P>0.05).②Compared with the control group,the Asp,Thr,Ser,Glu,Ala,Cys,Val,Ile,Leu,Tyr,Lys,UAA and TAA contents of the breast muscles of the 2%tea residue groups were highly significantly re-duced(P<0.01),Met,Phe,His,Arg,SAA,BAA,EAA and NEAA contents were significantly reduced(P<0.05),Gly and Pro contents were not significant(P>0.05),and the 1%tea residue groups showed highly significant(P<0.01)decrease in Tyr content of thigh muscle,significant(P<0.05)decrease in Asp,Thr,Ser,Glu,Ala,Val,Ile,Leu,Phe,Lys,Arg,UAA,SAA,BAA,EAA,NEAA,and TAA content,and no Gly,Cys,Met,His,and Pro content significant changes(P>0.05).It can be seen that the addition of 1%and 2%pu-erh tea residue to the ration reduced the amino acid content of the thigh and breast muscles and muscle flavor of chahua chicken No.2,respectively.

关 键 词：普洱茶茶渣 茶花鸡2号 肉品质 氨基酸 风味 

分 类 号：S816.7[农业科学—饲料科学]