摘要
为研究日粮中添加茶多酚对肉仔鸡脂肪沉积及色泽的影响,试验选用1日龄AA鸡200只随机分成4组,每组50只,对照组饲喂基础日粮,试验组日粮为在基础日粮中分别添加100 mg/kg、250 mg/kg、500 mg/kg的茶多酚,于14、28、42日龄每组随机抽取5只进行屠宰,测定腹脂重、腹脂色泽。结果日粮中添加不同水平茶多酚,肉鸡的腹脂重、腹脂率均有明显的降低,且随茶多酚添加剂量增加而降低,当剂量增加到500 mg/kg时,差异极显著(P<0.01);腹脂的L值(亮度)和a值(红度)随剂量增加而降低,b值(黄度)随剂量增加而升高,以添加250 mg/kg时,茶多酚对脂肪色泽改变效果最佳。结果表明日粮中添加不同剂量的茶多酚可以降低腹脂沉积,加深脂肪色泽,改善肉仔鸡的胴体品质。
To study the effect of tea polyphenols （TP） supplementation on deposition and color of fat in broilers, 200 one - day - old healthy AA broilers were randomly divided into 4 groups, each group 50. Control group was fed with basal diet; experimental group was fed with the diet supplemented with 100,250,500 mg/kg TP. 5 broilers in each group were randomly selected and slaughtered on the 14th ,28th ,42th day. While the dose of TP was increased, the weight of abdominal fat and the rate of abdominal fat were decreased obviously, and the best dose is 500 mg/kg （P 〈0.01 ）. While the dose of TP was increased,the L value（lightness） and a value （redness） were decreased, but b value（yellowness） was increased. When the dose reached 250mg/kg,the effect of the change of fat color was best. The results showed that different levels of TP supplementation brought down the deposition of fat and enhanced the meat quality of broilers.
出处
《安徽科技学院学报》
2006年第6期10-13,共4页
Journal of Anhui Science and Technology University
基金
安徽省教育厅科研项目(2006KJ164B)
关键词
茶多酚
肉仔鸡
脂肪沉积
色泽
Tea polyphenols
Broilers
Deposition of fat
Color
