作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《动物营养学报》 2011年第3期410-416,共7页

摘　　要： 本试验旨在研究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。将800只42日龄岭南黄羽肉鸡按照体重随机分为4组(每组5个重复,每个重复40只鸡),分别饲喂在基础饲粮中添加0、270、540、1 080 mg/kg谷氨酸钠的饲粮,饲喂至63日龄时结束试验。结果表明,饲粮中添加谷氨酸钠对黄羽肉鸡生长性能无显著影响(P>0.05);对肌肉pH、L*、a*、剪切力、系水力、肌内脂肪含量无显著影响(P>0.05),但是能显著提高肌肉b*(P<0.05)。饲粮添加540 mg/kg谷氨酸钠可显著提高黄羽肉鸡肌肉的气味、鲜味、多汁度(P<0.05),亦可显著提高肌肉中风味氨基酸——甘氨酸、谷氨酰胺、天冬氨酸、丙氨酸、蛋氨酸、脯氨酸的含量(P<0.05)。饲粮添加270、1 080 mg/kg谷氨酸钠对黄羽肉鸡肌肉的气味、鲜味、多汁度无显著影响(P>0.05),对肌肉中上述风味氨基酸的含量也无显著影响(P>0.05),但添加1 080 mg/kg谷氨酸钠可显著提高肌肉的易嚼度(P<0.05)。添加谷氨酸钠对黄羽肉鸡血清和肌肉中谷胱甘肽、巯基、丙二醛含量及总抗氧化能力,血清乳酸和肌肉肌苷酸含量均无显著影响(P>0.05),但可显著提高血清和肌肉中谷氨酸含量(P<0.05)。饲粮中添加540、1 080 mg/kg谷氨酸钠可显著提高肌肉中腺苷单磷酸脱氨酶1(AMPD1)基因的表达(P<0.05)。由此得出,饲粮中添加540 mg/kg谷氨酸钠可通过提高黄羽肉鸡肌肉中风味氨基酸的含量以及风味物质形成相关基因的表达来提高肉品风味,进而改善肉品质,并对生长性能无负面影响。 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 800 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（P0.05）,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（P0.05）,but significantly increased muscle b＊ of yellow-feathered broilers（P0.05）.Supplemented with 540 mg/kg sodium glutamate in diets improved the odor,flavor and juiciness of muscle（P0.05）,and also increased the contents of muscle flavor amino acids,i.e.glycine,glutamine,aspartic acid,alanine,methionine and proline（P0.05）.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（P0.05）,but 1 080 mg/kg sodium glutamate supplementation increased the muscle tenderness（P0.05）.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（P0.05）,but the glutamic acid content in serum and muscle was significantly increased by sodium glutamate supplementation（P0.05）.Supplemented with 540 and 1 080 mg/kg sodium glutamate in diets increased the gene expression of adenosine monophosphate deaminase 1（AMPD1）（P0.05）.In conclusion,supplementation with 540 mg/kg sodium glutamate can increase the meat flavor and th

关 键 词： 谷氨酸钠 黄羽肉鸡 生长性能 肉品风味

领　　域： [农业科学] [农业科学] [农业科学]