饲粮中添加巴拉圭茶对肉品质的影响

Q3 Agricultural and Biological Sciences
Bruna Barreto Przybulinski, Rodrigo Garófallo Garcia, Maria Fernanda de Castro Burbarelli, Sarah Sgavioli, Jean Kaique Valentim, Felipe Cardoso Serpa
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引用次数: 0

摘要

目的是评价日粮中添加马黛茶对屠宰后冷冻120天鸡肉产量和质量的影响。这些鸟以完全随机的设计分布,有4个处理,8个重复,每个重复25只鸟。在基础饲粮中分别添加1、2、4和6 g kg-1的脱水马黛茶粉。屠宰时,测量温度、pH值和胴体产量。冷冻后120天,对肉的pH值、比色法、蒸煮失重(CWL)、剪切力和保水能力进行评估。屠宰后评估的参数对胸部和鸡腿温度有回归效应。乳房温度呈递减的线性效应(R2=0.61)。对于变化的大腿温度,存在负二次效应(R2=0.66)。冷冻后120天对鸡腿和鸡胸的品质特征进行评价,鸡腿CWL呈线性增加的趋势(R2=0.38)。马黛茶可以包含在鸡饲料中高达6g kg-1,在冷冻120天后不改变pH值,颜色和肉的嫩度,保持胴体和切割产量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects on meat quality of Yerba mate (Ilex paraguariensis) in the diet of chickens
The objective is to evaluate the effects of the inclusion of yerba mate in the diet on the yield and quality of chicken meat stored frozen for 120 days after slaughter. The birds were distributed in a completely randomized design, with four treatments, and eight replications with 25 birds each. The treatments consisted of providing a basal diet with 1, 2, 4, and 6 g kg-1 of ground dehydrated Yerba mate. At slaughter, temperature, pH, and carcass yield were measured. 120 days after meat freezing, measurements of pH, colorimetry, cooking weight loss (CWL), shear force, and water retention capacity were estimated. The parameters evaluated after slaughter showed regression effects on breast and drumstick temperature. Breast temperature showed a decreasing linear effect (R2=0.61). For the variable thigh temperature, there was a negative quadratic effect (R2=0.66). The quality characteristics of breast and drumstick evaluated 120 days after freezing showed an increasing linear effect of drumstick CWL (R2=0.38). Yerba mate can be included in up to 6 g kg-1 in chicken feed without changing pH, color, and meat tenderness after 120 days of freezing, maintaining carcass and cut yields.
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来源期刊
Acta Scientiarum. Animal Sciences
Acta Scientiarum. Animal Sciences Agricultural and Biological Sciences-Food Science
CiteScore
1.60
自引率
0.00%
发文量
45
审稿时长
9 weeks
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