口服薤白、莪术、细辛和肉桂精油的肉鸡(胸大肌)的氧化稳定性。

IF 1.3 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Translational Animal Science Pub Date : 2024-04-29 eCollection Date: 2024-01-01 DOI:10.1093/tas/txae073
Olatunji Abubakar Jimoh, Sule Bamidele Akinleye, Chigozie Joy Simon, Aderonke Opeyemi Kayode, Mary Olajumoke Akande, Tolulope Emmanuel Ogunjobi, Labeeb Taiwo Tijani, Kehinde Tosin Ayileye
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引用次数: 0

摘要

脂质氧化在活体肌肉中是一个正常过程,但在死后由于失去了固有的抗氧化防御能力而加剧,从而导致肉质下降。本研究调查了在肉鸡饮用水中添加精油(EO)对冷冻贮藏期间胸大肌的物理性质、抗氧化剂和脂质氧化的影响。将 200 日龄的箭竹鸡分为 5 组:对照组(T1)和添加精油组(T2):在为期 49 天的研究中,在饮用水中添加薤白(T2)、莪术(T3)、细辛(T4)和肉桂(T5),添加量为 300 毫升/升。之后,按照标准程序将禽类宰杀并切除胸肉,在 4 °C 下保存 28 天进行评估。结果表明,T1 禽类胸大肌的烹饪损失与 T4 禽类相比无显著差异(P > 0.05),但明显高于 T2、T3 和 T5 禽类。T5 禽类的肉类滴水损失最低。不同采样日的总抗氧化活性结果不尽相同。一般来说,对照组的值较低,但 T2 和 T4 在第 0 天和第 28 天的值较高。脂质过氧化率随着时间的推移而增加;然而,与对照组相比,添加环氧乙烷明显降低了过氧化率。肉鸡补充大蒜、姜黄和肉桂环氧乙烷可提高第 21 天和第 28 天胸脯肉中的谷胱甘肽过氧化物酶,而姜黄环氧乙烷可提高超氧化物歧化酶至第 7 天。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Oxidative stability in meat (pectoralis major) of broiler orally supplemented with essential oils of allium sativum, Curcuma longa, Zingiber officinale, and Cinnamomum zeylanicum.

Lipid oxidation is a normal process in living muscles, but is escalated postmortem due to the loss of inherent antioxidant defense, which causes quality deterioration of meat. This study investigates the effects of essential oil (EO) supplementation to the drinking water of broiler chicken on physical properties, antioxidants, and lipid oxidation in Pectoralis major during frozen storage. Two hundred day-old chicks of arbo acre were allocated to five groups; control (T1) and the groups supplemented with: Allium sativum (T2), Curcuma longa (T3), Zingiber officinale (T4) and Cinnamomum zeylanicum (T5) at the level of 300ml/L into drinking water throughout a 49-d study. Thereafter, birds were slaughtered and breast meat excised for assessments during a 28-d storage period at 4 °C using standard procedure. The results show that cooking loss of Pectoralis major from T1 birds was not significantly (P > 0.05) different from that of T4, and were significantly higher than those of T2, T3, and T5 birds. Meat from T5 birds showed the lowest drip loss. The results for total antioxidant activity are not similar among sampling days. In general, control group showed inferior values, but T2 and T4 had greater values on days 0 and 28. The rate of lipid peroxidation increased with time; however, EOs administration markedly reduced the peroxidation rates compared to controls. The catalase activity of breast meat was significantly declined from day 14, but was enhanced as an effect of EO consumption especially in group T5 at 21 and 28 d. Supplementation of garlic, turmeric, and cinnamon EOs to broiler chickens increased glutathione peroxidase in breast meat on days 21 and 28, while turmeric EO enhanced superoxide dismutase up to 7 d. In conclusion, EOs are valuable supplements for broiler chickens and potent in enhancing meat quality and prolonging the shelf life.

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来源期刊
Translational Animal Science
Translational Animal Science Veterinary-Veterinary (all)
CiteScore
2.80
自引率
15.40%
发文量
149
审稿时长
8 weeks
期刊介绍: Translational Animal Science (TAS) is the first open access-open review animal science journal, encompassing a broad scope of research topics in animal science. TAS focuses on translating basic science to innovation, and validation of these innovations by various segments of the allied animal industry. Readers of TAS will typically represent education, industry, and government, including research, teaching, administration, extension, management, quality assurance, product development, and technical services. Those interested in TAS typically include animal breeders, economists, embryologists, engineers, food scientists, geneticists, microbiologists, nutritionists, veterinarians, physiologists, processors, public health professionals, and others with an interest in animal production and applied aspects of animal sciences.
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