摘要
本试验旨在探究不同添加水平发酵白酒糟对白羽肉鸡生长性能、肉品质、挥发性风味物质及脂肪酸组成的影响。选取健康的1日龄白羽肉仔鸡720只,随机分为6组,每组6个重复,每个重复20只(公母各占1/2)。6组发酵白酒糟的添加水平依次为0(F0组)、2.5%(F2.5组)、5.0%(F5组)、10.0%(F10组)、15.0%(F15组)和20.0%(F20组)(风干基础)。试验期42 d,试验分为前期(1~21日龄)和后期(22~42日龄)2个阶段。结果表明:1)与F0组相比,在1~21日龄,F20组平均日增重显著降低(P<0.05),料重比显著升高(P<0.05);在22~42日龄,F2.5组料重比显著低于F20组(P<0.05);在1~42日龄,F20组料重比显著高于F0组、F2.5组和F5组(P<0.05)。发酵白酒糟添加水平与1~21日龄白羽肉鸡平均日增重的回归方程为Y=-0.003 X^(2)-0.101 X+35.032,与料重比的回归方程为Y=0.0004 X^(2)-0.001 X+1.181;与22~42日龄白羽肉鸡料重比的回归方程为Y=0.00047 X^(2)-0.002 X+1.476。由回归方程得出,在发酵白酒糟添加水平为1.25%时,1~21日龄白羽肉鸡料重比最佳;发酵白酒糟添加水平为2.13%时,1~42日龄白羽肉鸡料重比最佳。2)与F0组相比,F20组胸肌滴水损失显著增加(P<0.05)。3)与F0组相比,F10组的胸肌酪氨酸含量显著升高(P<0.05),F2.5组、F5组、F10组和F15组苯丙氨酸含量显著降低(P<0.05)。4)F15组胸肌醛类物质相对含量最高,F10组醇类物质相对含量最多,其中关键风味物质以壬醛为主。5)与F0组相比,其他各组胸肌十五碳酸、棕榈酸、二十碳酸、二十一碳酸和二十二碳酸含量均显著降低(P<0.05)。各组胸肌单不饱和脂肪酸总量差异不显著(P>0.05),但F0组顺-13-二十二碳一烯酸和顺-15-二十四碳一烯酸含量显著高于其他组(P<0.05)。各组胸肌多不饱和脂肪酸总量差异不显著(P>0.05),但F0组顺-5,8,11,14,17-二十碳五烯酸含量显著高于其他组(P<0.05),F20组显著低于F0组、F2.5组和F5组(P<0.05)。F0组胸肌饱和脂肪酸总量显著高于其他组(P<0.05),而F10组不饱和脂肪酸的相对含量最高。综上所述,在1~21日龄,发酵白酒糟添加水平在1.25%为宜,在1~42日龄,发酵白酒糟添加水平在2.13%为宜;同时,当发酵白酒糟添加水平为20%时,白羽肉鸡的生长性能显著降低。但当发酵白酒糟添加水平为10%~15%时,则可显著改善肌肉挥发性风味物质与脂肪酸组成,从而改善白羽肉鸡肉品质。
This experiment aimed to investigate the effects of different addition levels of fermented distillers’grains on meat quality,amino acid composition,volatile flavor compounds,and fatty acid composition of white feather broilers.A total of 720 healthy 1-day-old white feather broilers were selected and randomly divided into 6 groups with 6 replicates in each group and 20 broilers in each replicate(half male and half female).The addition levels of fermented distillers’grains in the 6 groups were 0(F0 group),2.5%(F2.5 group),5.0%(F5 group),10.0%(F10 group),15.0%(F15 group),and 20.0%(F20 group)(air-dry basis).The experimental period was 42 days,divided into the early stage(1 to 21 days of age)and the late stage(22 to 42 days of age).The results showed that:1)compared with the F0 group,at the 1 to 21 days of age,the average daily gain of the F20 group was significantly decreased(P<0.05),and the feed-to-gain ratio was significantly increased(P<0.05);at the 22 to 42 days of age,the feed-to-gain ratio of the F2.5 group was significantly lower than that of the F20 group(P<0.05);at the 1 to 42 days of age,the feed-to-gain ratio of the F20 group was significantly higher than that of the F0 group,F2.5 group,and F5 group(P<0.05).The regression equation between the addition level of fermented distillers’grains and the average daily gain of white feather broilers at 1 to 21 days of age was Y=-0.003 X^(2)-0.101 X+35.032,and the regression equation with the feed-to-gain ratio was Y=0.0004 X^(2)-0.001 X+1.181;the regression equation between the addition level of fermented distillers’grains and the feed-to-gain ratio of white feather broilers at 22 to 42 days of age was Y=0.00047 X^(2)-0.002 X+1.476.From the regression equations,the optimal feed-to-gain ratio for white feather broilers at 1 to 21 days of age was when the addition level of fermented distillers’grains was 1.25%;and at 1 to 42 days of age,the optimal addition level was 2.13%.2)Compared with the F0 group,the drip loss of breast muscle in the F20 group was significantly increased(P<0.05).3)Compared with the F0 group,the tyrosine content in breast muscle of the F10 group was significantly increased(P<0.05),and the phenylalanine content in the F2.5 group,F5 group,F10 group,and F15 group was significantly decreased(P<0.05).4)The relative content of aldehydes in breast muscle of the F15 group was the highest,and the relative content of alcohols in the F10 group was the most,with nonanal being the key flavor substance.5)Compared with the F0 group,the contents of pentadecanoic acid,palmitic acid,arachidic acid,heneicosanoic acid,and docosanoic acid in breast muscle of other groups were significantly decreased(P<0.05).There was no significant difference in the total amount of monounsaturated fatty acids in breast muscle among groups(P>0.05),but the contents of cis-13-docosenoic acid and cis-15-tetracosenoic acid in the F0 group were significantly higher than those in other groups(P<0.05).There was no significant difference in the total amount of polyunsaturated fatty acids in breast muscle among groups(P>0.05),but the content of cis-5,8,11,14,17-eicosapentaenoic acid in the F0 group was significantly higher than that in other groups(P<0.05),and the F20 group was significantly lower than the F0 group,F2.5 group,and F5 group(P<0.05).The total amount of saturated fatty acids in breast muscle of the F0 group was significantly higher than that in other groups(P<0.05),while the relative content of unsaturated fatty acids in the F10 group was the highest.In conclusion,at 1 to 21 days of age,the appropriate addition level of fermented distillers’grains is 1.25%,and at 1 to 42 days of age,it is 2.13%;meanwhile,when the addition level of fermented distillers’grains is 20%,the growth performance of white feather broilers is significantly reduced.However,when the addition level is 10%to 15%,it can significantly improve the volatile flavor substances and fatty acid composition of muscle,thus enhancing the meat quality of white feather broilers.
作者
刘能文
许思妍
王媛媛
宦海琳
奚雨萌
还红华
李满雨
李锋
闫俊书
LIU Nengwen;XU Siyan;WANG Yuanyuan;HUAN Hailin;XI Yumeng;HUAN Honghua;LI Manyu;LI Feng;YAN Junshu(College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,China;Key Laboratory of Planting and Breeding,Ministry of Agriculture and Rural Affairs,Institute of Animal Husbandry,Jiangsu Academy of Agricultural Sciences,Nanjing 210014 China;Institute of Animal Husbandry,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China)
出处
《动物营养学报》
北大核心
2025年第11期7503-7517,共15页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
江苏省农业科技自主创新资金
国家重点研发计划(2023YFD1301003)。
关键词
发酵白酒糟
白羽肉鸡
生长性能
肉品质
氨基酸
挥发性风味物质
脂肪酸
fermented distiller’s grains
white feather broilers
growth performance
meat quality
amino acids
volatile flavor compounds
fatty acids
