The effect of B-carotene and VE on the composition of fatty acids and their peroxidation stability in chicken meat
2006
Han Ruili | Li Tongshu | Li Jianqun
صينى. 将180只21日龄AA肉鸡分为6组，Ⅰ组饲喂豆油日粮，Ⅱ～Ⅵ组饲喂鱼油日粮;在Ⅱ～Ⅵ组鱼油日粮中，Ⅲ～Ⅴ组分别添加15，45，75 mg/kg β-胡萝卜素，Ⅵ组则添加200 mg/kg维生素E(VE)，研究β-胡萝卜素和VE对饲喂鱼油日粮鸡肉中脂肪酸组成、肉色、滴水损失、SOD活性和丙二醛含量影响。结果表明，与豆油日粮相比，在肉鸡日粮中添加鱼油，可增加鸡肉中饱和脂肪酸和ω-3多不饱和脂肪酸的相对含量，降低鸡肉的肉色；在鱼油日粮中添加不同水平的β-胡萝卜素和VE，可增加鸡肉的SOD活性，减少鸡肉的滴水损失和丙二醛含量。
اظهر المزيد [+] اقل [-]إنجليزي. 180 3 week-old AA broilers were averaged in six treatments. Treatment Ⅰ was fed on soybean oil diet, treatment Ⅱ-Ⅵ was fed on fish oil diet, treatment Ⅲ, Ⅳ, Ⅴ and Ⅵ were formulated by supplementing 15, 45, 75 mg/kg β-carotene, 200 mg/kg VE into the fish oil diet. The objective of this trail is to study the effect of the content of ω-3 fatty acid and the efficacy of VE or β-carotene on the composition of fatty acid, meat color, drip loss, activity of SOD enzyme and the content of MDA in chicken meat.The main results are: the supplementing fish oil into broilers diet can increase the content of ω-3 PUFA and SFA, and can decrease meat color in meat. When fish oil diet is supplemented with different levels of VE or β-carotene, activity of SOD enzyme can increase markedly, but meat drip loss and concentration of MDA can be reduced.
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