动物营养学报 >

2022 , Vol. 34 >Issue 1: 297 - 310

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.01.028

研究论文 RESEARCH PAPER

酵母硒和枣粉对白羽肉鸡肌原纤维蛋白构象、功能及消化特性的影响

  • 王拙 ,
  • 范晓娜 ,
  • 高艳蕾 ,
  • 张丽 ,
  • 郭兆斌 ,
  • 余群力 ,
  • 韩玲
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  • 甘肃农业大学食品科学与工程学院, 兰州 730070
王拙(1993-),女,甘肃陇南人,硕士研究生,研究方向为畜产品加工和安全。E-mail:51422416@qq.com

收稿日期: 2021-06-04

  网络出版日期: 2022-01-18

基金资助

甘肃省教育科技创新专项(GSSYLXM-02);国家自然科学基金项目(32060550)

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Effects of Selenium Yeast and Jujube Powder on Myofibrillar Protein Conformation, Functional and Digestion Properties of White Feather Broilers

  • WANG Zhuo ,
  • FAN Xiaona ,
  • GAO Yanlei ,
  • ZHANG Li ,
  • GUO Zhaobin ,
  • YU Qunli ,
  • HAN Ling
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  • College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

Received date: 2021-06-04

  Online published: 2022-01-18

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摘要

本试验旨在研究酵母硒和枣粉对白羽肉鸡肌原纤维蛋白构象、功能及消化特性的影响。选用1日龄、体重相近、健康的白羽肉鸡180只，随机分成6组，每组3个重复，每个重复10只。6个组分别为CK组（基础饲粮）、J组（基础饲粮+8%枣粉替换8%玉米）、0.3S组（基础饲粮+0.3 mg/kg酵母硒）、0.6S组（基础饲粮+0.6 mg/kg酵母硒）、0.3S+J组（基础饲粮+0.3 mg/kg酵母硒+8%枣粉替换8%玉米）和0.6S+J组（基础饲粮+0.6 mg/kg酵母硒+8%枣粉替换8%玉米）。试验期42 d。试验结束时，取鸡胸肉，以肌原纤维蛋白为对象，测定肌原纤维蛋白的结构（二级、三级结构）、功能特性（溶解度、浊度、乳化及起泡特性）、凝胶特性（强度、弹性及持水力）及体外模拟消化（消化率、粒径）等指标。结果表明：1）与CK组相比，0.6S组、0.3S+J组和0.6S+J组肌原纤维蛋白中α-螺旋含量显著增加（P<0.05），β-折叠含量显著降低（P<0.05）。2）与CK组相比，J组、0.3S组、0.6S组、0.3S+J组和0.6S+J组肌原纤维蛋白浊度显著降低（P<0.05），0.3S组、0.6S组、0.3S+J组和0.6S+J组肌原纤维蛋白溶解度、乳化性和乳化稳定性显著升高（P<0.05），0.3S+J组和0.6S+J组肌原纤维蛋白起泡性显著增加（P<0.05），J组、0.3S组、0.6S组、0.3S+J组和0.6S+J组肌原纤维蛋白泡沫稳定性显著增加（P<0.05），0.6S组、0.3S+J组、0.6S+J组肌原纤维蛋白凝胶硬度和凝胶弹性显著升高（P<0.05），0.6S+J组肌原纤维蛋白凝胶持水力显著升高（P<0.05）。3）与CK组相比，J组、0.3S+J组和0.6S+J组的肌原纤维蛋白肠消化率显著增加（P<0.05），0.3S组、0.6S组、0.3S+J组、0.6S+J组的肌原纤维蛋白体外消化粒径均显著降低（P<0.05）。由此可见，饲粮中添加酵母硒和枣粉可以维持鸡肉宰后肌原纤维蛋白结构稳定，使其表现出良好的功能特性，同时改善其消化特性。

关键词： 酵母硒; 肌原纤维蛋白; 构象; 功能特性; 凝胶特性; 体外消化特性

本文引用格式

王拙 , 范晓娜 , 高艳蕾 , 张丽 , 郭兆斌 , 余群力 , 韩玲 . 酵母硒和枣粉对白羽肉鸡肌原纤维蛋白构象、功能及消化特性的影响[J]. 动物营养学报, 2022 , 34(1) : 297 -310 . DOI: 10.3969/j.issn.1006-267x.2022.01.028

Abstract

This experiment was conducted to evaluate the effects of selenium yeast and jujube powder on myofibrillar protein conformation, functional and digestion properties of white feather broilers. A total of 180 healthy white feather broilers with similar body weight were randomly divided into 6 groups with 3 replicates per group and 10 broilers per replicate. The six groups were CK group (basal diet), J group (basal diet+8% jujube powder to replace 8% corn), 0.3S group (basal diet+0.3 mg/kg selenium yeast), 0.6S group (basal diet+0.6 mg/kg selenium yeast), 0.3S+J group (basal diet+0.3 mg/kg selenium yeast+8% jujube powder to replace 8% corn) and 0.6S+J group (basal diet+0.6 mg/kg selenium yeast+8% jujube powder to replace 8% corn), respectively. The experiment lasted for 42 days. At the end of the experiment, took chicken breast meat and took myofibrillar protein as the object, the indexes of structure (secondary and tertiary structure), functional properties (solubility, turbidity, emulsifying and foaming characteristics), gel properties (strength, elasticity and water holding capacity) and in vitro digestion (digestibility, particle size) of myofibrillar proteins were measured. The results showed as follows:1) compared with the CK group, the myofibrillar protein α-helix content of 0.6S group, 0.3S+J group and 0.6S+J group was significantly increased (P<0.05), and the β-sheet content was significantly decreased (P<0.05). 2) Compared with the CK group, the myofibrillar protein turbidity of J group, 0.3S group, 0.6S group, 0.3S+J group and 0.6S+J group was significantly decreased (P<0.05), the myofibrillar protein solubility, emulsibility and emulsion stability of 0.3S group, 0.6S group, 0.3S+J group and 0.6S+J group were significantly increased (P<0.05), the myofibrillar protein foaming property of 0.3S+J group and 0.6S+J group was significantly increased (P<0.05), the myofibrillar protein foam stability of J group, 0.3S group, 0.6S group, 0.3S+J group and 0.6S+J group was significantly increased (P<0.05), the myofibrillar protein gel hardness and gel springiness of 0.6S group, 0.3S+J group and 0.6S+J group was significantly increased (P<0.05), and the myofibrillar protein gel water holding capacity of 0.6S+J group was significantly increased (P<0.05). 3) Compared with the CK group, the myofibrillar protein intestinal digestibility of J group, 0.3S+J group and 0.6S+J group was significantly increased (P<0.05), and the in vitro digestion particle sizes of myofibrillar protein of 0.3S group, 0.6S group, 0.3S+J group and 0.6S+J group were significantly decreased (P<0.05). In conclusion, the supplementation of selenium yeast and jujube powder in diets can maintain the structural stability of myofibrillar protein in postmortem chicken breast, leading to good functional properties, while improve its digestive characteristics.

Key words： selenium yeast; myofibrillar protein; conformation; functional properties; gel properties; in vitro characteristics

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