动物营养学报2011，Vol.23Issue(3)：410-416,7.DOI:10.3969/j.issn.1006-267x.2011.03.009
饲粮中添加谷氨酸钠对黄羽肉鸡生长性能及肉品风味的影响
Effects of Sodium Glutamate Supplementation on Growth Performance and Meat Flavor of Yellow-feathered Broilers
摘要
Abstract
The present study was designed to investigate the effects of sodium glutamate supplementation on growth performance and meat flavor of yellow-feathered broilers. A total of gOO Lingnan yellow-feathered broilers (42-day-old) were used in this experiment. They were allotted to 4 groups on the basis of body weight and each group consisted of 5 replicates with 40 chickens in each replicate. Four groups were supplemented with 0,270, 540 and 1 080 mg/kg sodium glutamate in the basal diet. The experiment was ended when the broilers reached 63 days old. The results showed as follows: supplementation of sodium glutamate did not result in significant differences in growth performance ( P > 0.05 ), and also did not result in significant differences in pH, L * ,a * , drip loss, water holding capacity, shear force and intramuscular fat content of muscle ( P > 0.05), but significantly increased muscle b * of yellow-feathered broilers ( P < 0.05 ). Supplemented with 540 mg/kg sodium glutamate in diets improved the odor, flavor and juiciness of muscle ( P < 0.05), and also increased the contents of muscle flavor amino acids, i. e. glycine, glutamine, aspartic acid, alanine, methionine and proline ( P < 0.05). Supplemented with 270 and 1 080 mg/kg sodium glutamate in diets did not affect the odor, flavor,juiciness and flavor amino acid contents of muscle ( P > 0.05), but 1 080 mg/kg sodium glutamate supplementation increased the muscle tenderness ( P < 0.05). There were no significant differences in glutathione, sulfhedryl, malondialdehyde contents and total antioxidative capability in serum and muscle, serum lactic acid content,and muscle inosinic acid content among the 4 groups (P > 0.05 ), but the glutamic acid content in serum and muscle was significantly increased by sodium glutamate supplementation (P < 0.05 ). Supplemented with 540 and 1 080 mg/kg sodium glutamate in diets increased the gene expression of adenosine monophosphate deaminase 1 (AMPD1) (P <0.05). In conclusion, supplementation with 540 mg/kg sodium glutamate can increase the meat flavor and then improve the meat quality by increasing the flavor amino acid contents and related gene expression in muscle of yellow-feathered broilers, and the growth performance is not decreased. [ Chinese Journal of Animal Nutrition ,2011,23 (3) :410-416]关键词
谷氨酸钠/黄羽肉鸡/生长性能/肉品风味Key words
sodium glutamate/ yellow-feathered broilers/ growth performance/ meat flavor分类
农业科技引用本文复制引用
马现永,周桂莲,林映才,蒋宗勇,郑春田,陈芳..饲粮中添加谷氨酸钠对黄羽肉鸡生长性能及肉品风味的影响[J].动物营养学报,2011,23(3):410-416,7.基金项目
广东省自然科学基金团队项目(5200576) （5200576）
公益性行业(农业)科研专项经费(nyhyzx07-038) （农业）
国家肉鸡产业技术体系项目(nycytx-42-G2-01) （nycytx-42-G2-01）
