现代食品科技2017，Vol.33Issue(8)：58-65,8.DOI:10.13982/j.mfst.1673-9078.2017.8.010
桉叶多酚对胡须鸡肌肉抗氧化性能和肉质品质影响的研究
Effect of Eucalyptus Polyphenols on the Antioxidant Activity and Meat Quality of Beard Chicken
摘要
Abstract
The purpose of this paper is to study the effects of dietary supplement containing eucalyptus polyphenols (EPE) on the antioxidant activity and meat quality of beard chicken muscles.A total of 324 90-day-old beard chickens were randomly divided into six groups (six replicates/group and nine chickens/group).The animals were fed for 40 days,and breast and thigh muscles were collected after slaughter to analyze the antioxidant activity,meat color,drip loss,nutrients,etc.of beard chicken muscles.In terms of the indicators of antioxidant activity,the results showed that EPE could significantly enhance the activity of glutathione peroxidase (GSH-Px) and significantly reduce the malondialdehyde (MDA) content of beard chicken muscle.In the case of meat quality,EPE could obviously improve the meat color and increase the content of intramuscular fat.Simultaneously,EPE could obviously improve the composition of fatty acids,enhance the contents of oleic and linolenic acid,and reduce the content of saturated fatty acids,in order to improve the meat quality.In summary,EPE could obviously improve the antioxidant activity of beard chicken muscle and enhance the meat quality.关键词
桉叶多酚/胡须鸡/抗氧化/肉质Key words
eucalyptus polyphenols/beard chicken/antioxidant activity/meat quality引用本文复制引用
李伟,陈运娇,谭荣威,张小英,曹庸..桉叶多酚对胡须鸡肌肉抗氧化性能和肉质品质影响的研究[J].现代食品科技,2017,33(8):58-65,8.基金项目
国家重点研发计划-人工林非木质林产资源高质化利用技术创新(2016YFD0600806) （2016YFD0600806）
