二甲基甘氨酸钠对肉鸡屠宰性能、肉品质及肌肉抗氧化能力的影响  

Effect of N,N-Dimethylglycine Sodium on Slaughter Performance,Meat Quality Indices and Antioxidant Performance of Broilers

作　　者：寇涛[1] 胡志萍[1] 董丽[1] 何进田 白凯文[1] 王恬[1] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210095

出　　处：《食品科学》2015年第5期179-184,共6页Food Science

基　　金：江苏省科技支撑计划(农业)项目(BE2010356)

摘　　要：目的:研究日粮中添加二甲基甘氨酸钠(N,N-dimethylglycine sodium salt,Na-DMG)对肉鸡屠宰性能、肉品质及肌肉抗氧化能力的影响。方法:实验选用1日龄爱拔益加(Arbor Acres,AA)肉鸡720只,随机分成6组,每组6个重复,对照组饲喂基础日粮,实验组在基础日粮中添加300、500、1 000、1 500、2 000 mg/kg二甲基甘氨酸钠。结果:1)二甲基甘氨酸钠可提高肉鸡的全净膛率和腿肌率,且以添加1 500 mg/kg二甲基甘氨酸钠组的效果最好(P<0.05)。2)二甲基甘氨酸钠主要影响胸肌的肉品质。1 000、1 500 mg/kg二甲基甘氨酸钠较对照组极显著地降低了烹饪损失率(P<0.01),2 000 mg/kg二甲基甘氨酸钠则显著降低了烹饪损失率(P<0.05);1 500、2 000 mg/kg二甲基甘氨酸钠组的96 h滴水损失率显著低于对照组(P<0.05)。就剪切力而言,1 000~2 000 mg/kg二甲基甘氨酸钠可极显著降低肉鸡胸肌的剪切力(P<0.01)。3)二甲基甘氨酸钠对胸肌的抗氧化能力影响较为显著。与对照组相比,1 000 mg/kg的二甲基甘氨酸钠可显著提高胸肌的总抗氧化能力(total antioxidative capacity,T-AOC)活性(P<0.05)。结论:二甲基甘氨酸钠可显著提高肉鸡的屠宰性能,改善肉品质,提高胸肌的抗氧化能力,且以1 000~1 500 mg/kg的添加剂量效果最佳。The study was conducted to evaluate the effect of N,N-dimethylglycine sodium salt(Na-DMG) on slaughter performance,meat quality indices and antioxidant performance of broilers.Totally 720 one-day-old AA broilers were randomly allocated to six groups with 6 replicates,and fed commercial starter diet supplemented with Na-DMG at doses of 300,500,1 000,1 500 and 2 000 mg/kg for 42 days,respectively.The results showed that 1) dietary addition of Na-DMG increased the percentage of eviscerated carcass and thigh muscle in broilers(P < 0.05).The 1 500 mg/kg Na-DMG group displayed the best slaughter performance;2) dietary Na-DMG mainly affected meat quality in dices of breast muscle.The cooking loss of breast muscle from 42-day-old broilers was decreased extremely signifi cantly by Na-DMG supplementation at doses of 1 000 and 1 500 mg/kg when compared with the control group(P < 0.01),and significantly reduced at 2 000 mg/kg(P < 0.05).Na-DMG when supplemented at 1 500 and 2 000 mg/kg led to a signifi cant decrease in drip loss(96 h postmortem) of chicken breast muscle when compared with the control group(P < 0.05).Moreover,Na-DMG at doses between 1 000 and 2 000 mg/kg could reduce the shear force of chicken breast muscle signifi cantly(P < 0.01);and 3) dietary Na-DMG could also affect antioxidant performance of breast muscle by increasing T-AOC levels at 1 000 mg/kg when compared with the control group(P < 0.05).In conclusion,N,N-dimethylglycine sodium salt can improve the slaughter performance and meat quality of broilers signifi cantly,and also enhance the antioxidant capacity of breast muscle,especially at doses of 1 000–1 500 mg/kg.

关 键 词：二甲基甘氨酸钠 肉鸡 屠宰性能 肉品质 抗氧化能力 

分 类 号：S831.5[农业科学—畜牧学]