动物营养学报2011，Vol.23Issue(2)：299-306,8.DOI:10.3969/j.issn.1006-267x.2011.02.017
酵母(Saccharomyces cerevisiae)及酵母提取物对肉鸡肉质的影响
Effects of Yeast (Saccharomyces cerevisiae) and Yeast Extracts on Meat Quality of Broiler Chickens
摘要
Abstract
The aim of the present study was to investigate the effects of yeast ( Saccharomyces cerevisiae, SC)and yeast extracts (YE) on meat quality of broiler chicks.One hundred and eighty one-day-old male broiler chicks were randomly allotted into 3 treatments with 6 replicates each, and each replicate containing 10 birds.A 0.5% SC and a0.3% YE were added to the control diets, respectively.The results showed as follows: compared with the control, the ultimate pH (pHu) of drumstick meat treated with YE significantly increased ( P ＜0.05), while the moisture content tended to increase and the cooking loss tended to decrease ( P ＞ 0.05) of the meat treated with SC.The shear forces of both boiled and raw meat of SC-fed and YE-fed broilers significantly decreased ( P ＜ 0.05) compared with the control.The 2-thiobarbituric acid-reactive substances (TBARS) value treated with SC was significantly lower ( P ＜ 0.05) than the control after incubation.It can be concluded that the dietary SC and YE supplementation can improve the meat quality.Both SC and YE can reduce the oxidation of meat and skin.关键词
酵母/酵母提取物/最终pH/水煮失重率/剪切力/TBARS值Key words
Saccharomyces cerevisiae/yeast extract/pHu/cooking loss/shear force/TBARS value分类
农业科技引用本文复制引用
张爱武,鞠贵春,薛军,左璐雅,董斌..酵母(Saccharomyces cerevisiae)及酵母提取物对肉鸡肉质的影响[J].动物营养学报,2011,23(2):299-306,8.基金项目
The project sponsored by SRF for ROCS, SEM (2004001) （2004001）
