动物营养学报 >

2017 , Vol. 29 >Issue 12: 4419 - 4432

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.12.022

饲料营养 Feed science and technology

嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响

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  • 1. 石河子大学动物科技学院, 石河子 832000;
    2. 河南科技学院动物科技学院, 新乡 453003;
    3. 新疆天康畜牧生物技术股份有限公司生物添加剂分公司, 乌鲁木齐 830011
王永强(1978-),男,河南济源人,博士研究生,研究方向为动物营养与饲料资源开发利用。E-mail:netwyq@163.com

收稿日期: 2017-06-30

  网络出版日期: 2017-12-04

基金资助

国家自然科学基金项目（31360564）；新疆维吾尔族自治区研究生科研创新项目（XJGRI2014058）

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Effects of Cottonseed Meal Fermented by Lactobacillus acidophilus on Muscle Nutrients and Flavor Characteristics of Yellow-Feathered Broilers

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  • 1. College of Animal Science and Technology, Shihezi University, Shihezi 832000, China;
    2. College of Animal Science and Technology, Henan Institute of Science & Technology, Xinxiang 453003, China;
    3. Xinjiang Tiankang Animal Husbandry Biotechnology Co., Ltd. Biological Additive Branch, Urumqi 830011, China

Received date: 2017-06-30

  Online published: 2017-12-04

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摘要

本试验旨在研究嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响。试验选取360只21日龄（449.66±6.01）g的健康黄羽肉鸡公鸡，随机分为6个组，每组6个重复，对照组（Ⅰ组、Ⅲ组和Ⅴ组）饲粮中分别添加3%、6%和9%棉籽粕，试验组（Ⅱ组、Ⅳ组和Ⅵ组）饲粮中分别添加3%、6%和9%发酵棉籽粕，进行42 d的饲养试验后从每组随机选取6只鸡屠宰、采样，并对样本的常规营养成分、脂肪酸、氨基酸及肌苷酸含量等指标进行测定和分析。结果表明：1）与对照组相比，饲粮添加发酵棉籽粕对黄羽肉鸡肌肉中常规营养成分含量均无显著影响（P>0.05）；2）Ⅱ组肌肉中亚油酸含量比Ⅰ组显著提高了13.91%（P<0.05），Ⅳ组肌肉中亚麻酸含量比Ⅲ组显著提高了21.51%（P<0.05），Ⅱ组、Ⅳ组肌肉中多不饱和脂肪酸含量比Ⅰ组、Ⅲ组分别显著提高了14.22%和9.04%（P<0.05）；3）Ⅵ组肌肉中总游离氨基酸含量较Ⅴ组显著提高了13.85%（P<0.05）；Ⅳ组、Ⅵ组肌肉中风味氨基酸（FAA）含量较Ⅲ组、Ⅴ组分别显著提高了6.04%和9.27%（P<0.05），Ⅳ组、Ⅵ组肌肉中FAA比Ⅱ组分别显著提高了5.55%和5.39%（P<0.05）；4）Ⅵ组肌肉中肌苷酸含量较Ⅴ组显著提高了10.81%（P<0.05），其他各组相比均无显著差异（P>0.05）。由以上结果可知，饲粮中添加发酵棉籽粕可以改善黄羽肉鸡肌肉的风味特性，按6%或9%比例添加效果较好。

关键词： 嗜酸乳杆菌; 发酵棉籽粕; 营养; 风味; 黄羽肉鸡

本文引用格式

王永强, 张晓羊, 刘建成, 聂存喜, 张凡凡, 蒋粒薪, 马贵军, 张文举 . 嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响[J]. 动物营养学报, 2017 , 29(12) : 4419 -4432 . DOI: 10.3969/j.issn.1006-267x.2017.12.022

Abstract

This study was conducted to investigate the effects of cottonseed meal fermented by Lactobacillus acidophilus on muscle nutrients and flavor characteristics of yellow-feathered broilers. Three hundred and sixty 21-day-old healthy male yellow-feathered broilers with an average body weight of (449.66±6.01) g were randomly divided into 6 groups with 6 replicates per group and 10 broilers per replicate. Broilers in control groups (groups Ⅰ, Ⅲ and Ⅴ) were fed diets added 3%, 6% and 9% cottonseed meal, and broilers in experiment groups (groups Ⅱ, Ⅳ and Ⅵ) were fed diets added 3%, 6% and 9% fermented cottonseed meal, respectively. After 42 days of feeding, six broilers were selected randomly from each group for slaughter and sampling, and the contents of conventional nutrients, fatty acids, amino acids, inosinic acid in samples were measured and analyzed. The results showed as follows:1) compared with the control groups, there were no significant difference in muscle conventional nutrients in experimental groups (P>0.05). 2) The linoleic acid (C18:2) content in muscle of group Ⅱ was significantly increased by 13.91% (P<0.05) compared with group Ⅰ. The linolenic acid (C18:3) content in muscle of group Ⅳ was significantly increased by 21.51% (P<0.05) compared with group Ⅲ. The polyunsaturated fatty acid content in muscle of groups Ⅱ and Ⅳ were significantly increased by 14.22% and 9.04% (P<0.05) compared with groups Ⅰ and Ⅲ, respectively. 3) Compared with group Ⅴ, the total amino acid content in muscle of group Ⅵ was significantly increased by 13.85%(P<0.05); the flavor amino acid (FAA) content in muscle of groups Ⅳ and Ⅵ was significantly increased by 6.04% and 9.27% (P<0.05) compared with groups Ⅲ and Ⅴ, respectively. The FAA content in muscle in groups Ⅳ and Ⅵ was significantly increased by 5.55% and 5.39% (P<0.05) compared with group Ⅱ. 4) The inosinic acid content in muscle of group Ⅵ was significantly increased by 10.81% (P<0.05) compared with group Ⅴ. The results showed above indicate that the addition of fermented cottonseed meal can improve the muscle flavor characteristics of yellow-feather broilers, and it is better to add at 6% or 9% proportion.

Key words： Lactobacillus acidophilus; fermented cottonseed meal; nutrient; flavor; yellow-feathered broilers

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