作　　者： ; ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品与发酵工业》 2004年第4期138-140,共3页

摘　　要： 通过在肉鸡饲料中添加一定量的儿茶素 ,来研究体内儿茶素对鸡肉的抗氧化保鲜作用效果。体内儿茶素明显提高了鸡肉的氧化稳定性能 ,具有延长保鲜期的潜力 ,鸡腿肉的效果比鸡胸肉的效果更加明显 ,鸡肉的氧化稳定性能随着儿茶素添加量的增多而改善 ,儿茶素 3 0 0mg/kg的抗氧化作用效果与VE2 0 0mg/kg的相近。结果表明 ,儿茶素可以代替VE 作为肉鸡饲料中的抗氧化添加剂 。 The anti oxidation and preservative effects of tea catechins added to feed of chicken were investigated in this study.In vivo tea catechins improved significantly the oxidative stability of chicken meat. The anti oxidation effect of tea catechins in thigh meat was more obvioust than it in breast meat. The stability effects for chicken meat were positively related to the amount the tea catechins added to the feed. Tea catechins at a level of 300?mg/kg feed had an equivalent effect with vitamin E at a level of 200?mg/kg feed.The results from this study sugges that tea catechins can be alternative for vitamin E as a natural antioxidant for chicken meat

关 键 词： 儿茶素 鸡肉品质 抗氧化 保鲜作用 饲料 肉鸡 添加剂

领　　域： [农业科学] [农业科学] [农业科学] [农业科学] [农业科学]