动物营养学报2017，Vol.29Issue(12)：4419-4432,14.DOI:10.3969/j.issn.1006-267x.2017.12.022
嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响
Effects of Cottonseed Meal Fermented by Lactobacillus acidophilus on Muscle Nutrients and Flavor Characteristics of Yellow-Feathered Broilers
摘要
Abstract
This study was conducted to investigate the effects of cottonseed meal fermented by Lactobacillus acidophilus on muscle nutrients and flavor characteristics of yellow-feathered broilers.Three hundred and sixty 21-day-old healthy male yellow-feathered broilers with an average body weight of (449.66±6.01) g were ran-domly divided into 6 groups with 6 replicates per group and 10 broilers per replicate.Broilers in control groups ( groups Ⅰ, Ⅲ andⅤ) were fed diets added 3%, 6%and 9%cottonseed meal, and broilers in experiment groups ( groupsⅡ,Ⅳ and Ⅵ) were fed diets added 3%, 6% and 9% fermented cottonseed meal, respective-ly.After 42 days of feeding, six broilers were selected randomly from each group for slaughter and sampling, and the contents of conventional nutrients, fatty acids, amino acids, inosinic acid in samples were measured and analyzed.The results showed as follows:1) compared with the control groups, there were no significant difference in muscle conventional nutrients in experimental groups (P>0.05).2) The linoleic acid (C18:2) content in muscle of group Ⅱ was significantly increased by 13.91%( P<0.05) compared with groupⅠ.The linolenic acid ( C18:3) content in muscle of group Ⅳwas significantly increased by 21.51%( P<0.05) com-pared with group Ⅲ.The polyunsaturated fatty acid content in muscle of groups Ⅱ and Ⅳ were significantly increased by 14.22% and 9.04%( P<0.05) compared with groupsⅠand Ⅲ, respectively.3) Compared with group Ⅴ, the total amino acid content in muscle of group Ⅵ was significantly increased by 13.85%( P<0.05); the flavor amino acid ( FAA) content in muscle of groups Ⅳ and Ⅵ was significantly increased by 6.04%and 9.27%( P<0.05) compared with groups Ⅲ and Ⅴ, respectively.The FAA content in muscle in groups Ⅳ and Ⅵ was significantly increased by 5.55% and 5.39%( P<0.05) compared with group Ⅱ.4) The inosinic acid content in muscle of group Ⅵ was significantly increased by 10.81%( P<0.05) compared with group Ⅴ.The results showed above indicate that the addition of fermented cottonseed meal can improve the muscle flavor characteristics of yellow-feather broilers, and it is better to add at 6%or 9% proportion.关键词
嗜酸乳杆菌/发酵棉籽粕/营养/风味/黄羽肉鸡Key words
Lactobacillus acidophilus/fermented cottonseed meal/nutrient/flavor/yellow-feathered broilers分类
农业科技引用本文复制引用
王永强,张晓羊,刘建成,聂存喜,张凡凡,蒋粒薪,马贵军,张文举..嗜酸乳杆菌发酵棉籽粕对黄羽肉鸡肌肉营养成分和风味特性的影响[J].动物营养学报,2017,29(12):4419-4432,14.基金项目
国家自然科学基金项目(31360564) （31360564）
新疆维吾尔族自治区研究生科研创新项目(XJGRI2014058) （XJGRI2014058）
