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当前位置: 首页 > 文章 > 酵母(Saccharomyces cerevisiae)及酵母提取物对肉鸡肉质的影响(英文) 动物营养学报 2011,23 (2) 299-306
Position: Home > Articles > Effects of Yeast(Saccharomyces cerevisiae) and Yeast Extracts on Meat Quality of Broiler Chickens Chinese Journal of Animal Nutrition 2011,23 (2) 299-306

酵母(Saccharomyces cerevisiae)及酵母提取物对肉鸡肉质的影响(英文)

作  者：
张爱武;鞠贵春;薛军;左璐雅;董斌
单  位：
中国药材集团公司;沈阳鑫育隆饲料有限公司;吉林农业大学中药材学院
关键词：
酵母;酵母提取物;最终pH;水煮失重率;剪切力;TBARS值
摘  要：
本文旨在研究酵母(Saccharomyces cerevisiae)及其提取物对肉鸡肉质的影响。试验采用单因子随机分组,选取1日龄雄性肉鸡180只,随机分为3组,每组6个重复,每个重复10只。分别在基础饲粮中添加0.5%酵母和0.3%酵母提取物作为试验组饲粮。试验结果表明,饲粮添加酵母提取物可显著增加肉鸡小腿肉的最终pH(P<0.05),同时饲粮添加酵母有增加肉中水分含量及降低水煮失重率的趋势,但未达到统计学显著水平(P>0.05)。饲粮添加酵母及酵母提取物与对照组相比均可显著降低生肉和熟肉的剪切力(P<0.05)。饲粮添加酵母与对照组相比可显著降低TBARS值(P<0.05)。由此可知,饲粮添加酵母及酵母提取物可改善肉鸡肉质和嫩度,同时酵母及酵母提取物均具有降低氧化的作用。
译  名：
Effects of Yeast(Saccharomyces cerevisiae) and Yeast Extracts on Meat Quality of Broiler Chickens
作  者：
ZHANG Aiwu1 JU Guichun1 XUE Jun2 ZUO Luya1 DONG Bin1(1.Chinese Medicine Materials College of Jilin Agricultural University,Changchun 130118,China;2.China National Group of Traditional & Herbal Medicine,Beijing 102600,China)
关键词：
Saccharomyces cerevisiae;yeast extract;pHu;cooking loss;shear force;TBARS value
摘  要：
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 a 0.3% 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.

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