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Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality.
Animals ( IF 2.7 ) Pub Date : 2020-05-29 , DOI: 10.3390/ani10060947
Raluca Paula Turcu 1 , Tatiana Dumitra Panaite 1 , Arabela Elena Untea 1 , Cristina Șoica 1 , Mădălina Iuga 2 , Silvia Mironeasa 2
Affiliation  

The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.

中文翻译:

在肉鸡饲喂多不饱和脂肪酸丰富的日粮中补充葡萄渣对肉品质的影响。

评估了在富含多不饱和脂肪酸的肉鸡日粮(4%亚麻籽粉)中使用葡萄渣作为天然抗氧化剂对肉的颜色,质地和脂质过氧化的影响。为期4周的饲养试验是在200只Cobb 500肉鸡上进行的,分为5组,并用带钢笔的实验房饲养。与对照组相比,实验组的饮食包括白色和红色两种葡萄渣的3%或6%。饮食配方中富含红葡萄果渣影响了肉的颜色参数,与对照相比,强调了乳房和大腿的总色差(ΔE)升高。饮食中添加葡萄渣会导致肉的硬度增加,无论添加的数量和种类如何。肉鸡日粮中所含的葡萄果渣对肉的颜色和质地有积极影响。关于脂质氧化参数,在所有实验组中,大腿肉中的硫代巴比妥酸反应性物质(TBARS)的值均降低。另外,与对照组相比,在补充了3%白葡萄果渣和6%红葡萄果渣的组中,乳腺差异显着。总之,用葡萄渣补充富含PUFA的肉鸡日粮可改善肉的颜色和质地,这是消费者选择的基本参数。另外,葡萄渣补充表明大腿肉的氧化稳定性得到改善,特别是关于TBARS值。在所有实验组中,大腿肉中的硫代巴比妥酸反应性物质(TBARS)的价值均下降。另外,与对照组相比,在补充了3%白葡萄果渣和6%红葡萄果渣的组中,乳腺差异显着。总之,用葡萄渣补充富含PUFA的肉鸡日粮可改善肉的颜色和质地,这是消费者选择的基本参数。另外,葡萄渣补充表明大腿肉的氧化稳定性得到改善,特别是关于TBARS值。在所有实验组中,大腿肉中的硫代巴比妥酸反应性物质(TBARS)的价值均下降。另外,与对照组相比,在补充了3%白葡萄果渣和6%红葡萄果渣的组中,乳腺差异显着。总之,用葡萄渣补充富含PUFA的肉鸡日粮可以改善肉的颜色和质地,这是消费者选择的基本参数。另外,葡萄渣补充表明大腿肉的氧化稳定性得到改善,特别是关于TBARS值。总之,用葡萄渣补充富含PUFA的肉鸡日粮可以改善肉的颜色和质地,这是消费者选择的基本参数。另外,葡萄渣补充表明大腿肉的氧化稳定性得到改善,特别是关于TBARS值。总之,用葡萄渣补充富含PUFA的肉鸡日粮可以改善肉的颜色和质地,这是消费者选择的基本参数。另外,葡萄渣补充表明大腿肉的氧化稳定性得到改善,特别是关于TBARS值。
更新日期:2020-05-29
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