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1、现代食品科技ModernFoodScienceandTechnology2017,Vol.33,No.8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李伟,陈运娇,谭荣威,张小英,曹庸(华南农业大学食品学院,广东省天然活性物工程技术研究中心,广东广州510642)摘要:本文旨在研究在日粮中添加桉叶多酚对胡须鸡肌肉抗氧化性能和肉质品质的影响。试验选用324只90日龄胡须鸡,设置6个实验组,每组6个重复,每个重复9只鸡,连续喂养40d,宰杀后采集胸肌和腿肌,分析胡须鸡肌肉抗氧化性能、肉色、滴水损失和营养成分等指标。结果表明:与对照组相比,在抗氧化指标方面,桉叶多酚可以显著提高
2、胡须鸡肌肉中谷胱甘肽过氧化物酶(GSH-PX)活力,同时显著降低丙二醛值(MDA)含量;在肉质品质方面,桉叶多酚能够显著改善肌肉肉色、提高肌肉中肌内脂肪含量;此外,桉叶多酚显著改善肌肉脂肪酸组成,提高油酸、亚麻酸相对含量,降低饱和脂肪酸含量,提高了肉质品质。综上所述,桉叶多酚具有提高胡须鸡肌肉抗氧化性能、改善肉质品质的作用,本文为桉叶多酚在禽类高品质肉制品方面的应用提供了实验基础。关键词:桉叶多酚;胡须鸡;抗氧化;肉质文章篇号:1673-9078(2017)8-58-65DOI:10.13982/j.mfst.1673-9078.2017.8.010EffectofEucal
3、yptusPolyphenolsontheAntioxidantActivityandMeatQualityofBeardChickenLIWei,CHENYun-jiao,TANRong-wei,ZHANGXiao-ying,CAOYong(GuangdongProvinceEngineeringResearchCenterforBioactiveNaturalProducts,CollegeofFoodSciences,SouthChinaAgriculturalUniversity,Guangzhou510642,China)Abstract:Thepurposeoft
4、hispaperistostudytheeffectsofdietarysupplementcontainingeucalyptuspolyphenols(EPE)ontheantioxidantactivityandmeatqualityofbeardchickenmuscles.Atotalof32490-day-oldbeardchickenswererandomlydividedintosixgroups(sixreplicates/groupandninechickens/group).Theanimalswerefedfor40days,andbreastandt
5、highmuscleswerecollectedafterslaughtertoanalyzetheantioxidantactivity,meatcolor,driploss,nutrients,etc.ofbeardchickenmuscles.Intermsoftheindicatorsofantioxidantactivity,theresultsshowedthatEPEcouldsignificantlyenhancetheactivityofglutathioneperoxidase(GSH-PX)andsignificantlyreducethemalondi
6、aldehyde(MDA)contentofbeardchickenmuscle.Inthecaseofmeatquality,EPEcouldobviouslyimprovethemeatcolorandincreasethecontentofintramuscularfat.Simultaneously,EPEcouldobviouslyimprovethecompositionoffattyacids,enhancethecontentsofoleicandlinolenicacid,andreducethecontentofsaturatedfattyacids,in
7、ordertoimprovethemeatquality.Insummary,EPEcouldobviouslyimprovetheantioxidantactivityofbeardchickenmuscleandenhancethemeatquality.Keywords:eucalyptuspolyphenols;beardchicken;antioxidantactivity;meatquality桉树是桃金娘科桉树属、杯果木属和伞房属等一种活性物质,例如挥发油、鞣质和黄酮等,因此对于[1]大类