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

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

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

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

RESEARCH PAPER

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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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

Cite this article

WANG Zhuo , FAN Xiaona , GAO Yanlei , ZHANG Li , GUO Zhaobin , YU Qunli , HAN Ling . Effects of Selenium Yeast and Jujube Powder on Myofibrillar Protein Conformation, Functional and Digestion Properties of White Feather Broilers[J]. Chinese Journal of Animal Nutrition, 2022 , 34(1) : 297 -310 . DOI: 10.3969/j.issn.1006-267x.2022.01.028

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