不同养殖模式下江汉鸡肌肉氨基酸相对含量研究     

潘爱銮  吴艳  蔡传鹏  王军  黄京书  皮劲松  蒲跃进  梁振华  孙静 《湖北农业科学》2016,(21):5581-5583

测定了生态放养与笼养模式下江汉鸡肌肉氨基酸组成。结果表明,笼养母鸡肌肉甘氨酸含量为1.19%,极显著高于放养母鸡(0.86%);笼养公鸡、母鸡肌肉胱氨酸含量分别为0.17%、0.18%,极显著高于放养公鸡、母鸡(0.03%、0.04%);笼养公鸡、母鸡肌肉脯氨酸含量分别为0.82%、0.88%,显著高于放养公鸡、母鸡(0.64%、0.52%);两种养殖模式下,公鸡、母鸡肌肉中必需氨基酸与非必需氨基酸的比例(EAA/NAA)均超过FAO、WHO规定的不低于4∶6,放养公鸡、母鸡肌肉EAA/NAA为0.74、0.78,高于笼养公鸡、母鸡(分别为0.73、0.72)。两种养殖模式下江汉鸡肌肉品质各有千秋,难分仲伯,表明江汉鸡适应性广,肉质性状比较稳定,受环境条件影响不大。  相似文献   

低温流通牡蛎肉贮藏期品质变化及货架期预测   总被引：2，自引：0，他引：2  

李龙飞  秦小明  周翠平  王晓谦 《渔业现代化》2014,(5)

为探讨低温牡蛎肉的货架期寿命,以及10℃条件下,低温流通牡蛎肉品质随贮藏时间的变化及其货架期寿命,对贮藏期内,低温牡蛎肉的感官品质、菌落总数、挥发性盐基氮（ TVBN）和pH的变化进行了研究,并建立了以菌落总数为指标的货架期模型。结果表明,在10℃贮藏条件下,随着贮藏时间的延长,低温牡蛎肉的品质逐渐劣变,感官品质和菌落总数均在第7天达到不可食用状态,而TVBN和pH的变化则因酸化而相对滞后。以菌落总数为指标所建立的货架期模型,其误差在10％以内,能够对0～10℃范围内低温牡蛎肉的货架寿命进行预测。  相似文献   

Supplementation of sodium chloride in diets to improve the meat quality of Pacific white shrimp,Litopenaeus vannamei,reared in low‐salinity water     

Xu‐Xia Zhou  Jian‐You Zhang  Shu‐Lai Liu  Yu‐Ting Ding 《Aquaculture Research》2014,45(7):1187-1195

To investigate the effect of dietary sodium chloride (NaCl) on meat quality of white shrimp (Litopenaeus vannamei) reared in low‐salinity (2 g L^?1) water, shrimp were distributed into four groups (treatments T‐1, T‐2, T‐3 and control) with three replicates. All shrimps were completely randomised stocked into 12 tanks at an initial density of 40 shrimps per tank. Diets for the control, T‐1, T‐2 and T‐3 groups consisted of the basal diet supplemented with 0 g kg^?1, 10 g kg^?1, 20 g kg^?1 and 40 g kg^?1 of NaCl respectively. After 50 days, shrimps in T‐3 showed significantly better (P < 0.05) moisture, crude protein and ash than those of the control and T‐1. Higher muscle Na content was observed (P < 0.05) in T‐3 than that of the control. Significant increases (P < 0.05) in contents of inosinic acid, total free amino acid (TFAA) and essential free amino acid (EFAA) were also found in T‐3. Texture assays showed significant differences (P < 0.05) in hardness, adhesiveness and springiness between group T‐3 as compared with those of T‐1 and control. It indicated that dietary supplementation of NaCl appeared to be a promising practice to improve meat quality of white shrimp reared in low‐salinity waters.  相似文献   

不同营养水平对淘汰荷斯坦奶牛消化代谢、肉品质的影响   总被引：1，自引：0，他引：1  

李秋凤  李春芳  曹玉凤  李建国  殷元虎  李伟 《草业学报》2014,23(6):126-135

为了研究不同能量蛋白水平对淘汰荷斯坦奶牛消化代谢、肉品质的影响。采用单因素随机设计,选择体重相近的健康淘汰荷斯坦奶牛32头,随机分成4组,Ⅰ组(低营养水平)、Ⅱ(中营养水平)、Ⅲ(较高营养水平)、Ⅳ(高营养水平),试验分两期进行。结果表明,随着日粮营养水平的增加,各试验组粗蛋白、粗脂肪表观消化率差异显著(P<0.05),其中Ⅲ组最高,分别达到72.47%和80.64%;Ⅳ组背膘厚度比Ⅰ组提高了73.33%(P<0.05)。日粮营养水平能显著影响熟肉率、肉中脂肪和脂肪酸含量。其中,Ⅲ组熟肉率最高,为49.73%,比Ⅰ组、Ⅱ组、Ⅳ组分别提高6.03%,7.87%和4.30%(P<0.01);牛肉中脂肪含量Ⅰ组最低,为4.08%,Ⅳ组最高,达到6.94%;各试验组牛肉中多不饱和脂肪酸(PUFA)差异显著(P<0.05),Ⅳ组PUFA含量最低,为3.67%,Ⅱ组最高,达到5.93%,Ⅱ组比Ⅳ组提高61.58%(P<0.05),Ⅲ组PUFA含量比Ⅰ组、Ⅳ组分别高2.47%和58.31%(P<0.05)。因此,淘汰荷斯坦奶牛育肥营养水平建议值为:体重410~470 kg,干物质采食量为11.03~11.53 kg/d,DE摄入量为147.86~150.05 MJ/d,CP摄入量为1.57~1.66 kg/d(DM);育肥牛体重470~530 kg,干物质采食量为10.76~11.23 kg/d,DE摄入量为149.18~151.21 MJ/d,CP摄入量为1.53~1.62 kg/d(DM)。  相似文献   

"十全大补"药渣对肥育猪生长、胴体特性和肉质的影响          下载免费PDF全文

李肖梁  余东游  钱娅  尹兆正 《浙江大学学报(农业与生命科学版)》2006,32(4):433-437

研究在基础日粮中添加不同剂量"十全大补"药渣对肥育猪生长性能、胴体特性和肉质的影响.与对照组比较,肥育猪日粮中添加0.5%、1.0%、1.5%的中草药渣日增重分别增加7.40%(P＜0.05)、12.88%(P＜0.05)和9.75%(P＜0.05),料重比分别降低5.20%(P＜0.05)、7.23%(P＜0.05)和6.07%(P＜0.05);瘦肉率分别提高3.86%(P＞0.05)、6.27%(P＜0.05)和5.80%(P＜0.05),脂肪率分别降低6.42%(P＜0.05)、9.63%(P＜0.05)和9.30%(P＜0.05),背膘厚分别降低7.20%(P＜0.05)、13.26%(P＜0.05)和12.12%(P＜0.05),眼肌面积分别提高4.46%(P＞0.05)、9.24%(P＜0.05)和6.30%(P＜0.05);肌肉红色色度分别提高2.75%(P＞0.05)、6.67%(P＜0.05)和3.92%(P＞0.05),滴水损失率分别降低9.32%(P＜0.05)、12.42%(P＜0.05)和8.07%(P＜0.05);粗脂肪含量分别提高20.80%(P＜0.05)、28.47%(P＜0.01)和25.55%(P＜0.01).结果表明"十全大补"药渣可作为肥育猪饲料添加剂,具有改善其生长、胴体特性和肉质的效果.  相似文献   

用小麦部分替代日粮玉米对淮南麻黄鸡生产性能的影响研究          下载免费PDF全文

吴东  钱坤  周芬  陈丽园  夏伦志  任顶宏  胡青松  吕永彪 《家畜生态学报》2012,33(6):44-49

 试验旨在研究用不同比例小麦替代日粮玉米的营养水平对淮南麻黄鸡生产性能、肉品质和血清生化指标的影响。选用55日龄淮南麻黄鸡360只,随机分为4组,每组3个重复。试验前期（后期）,试验1、2和3组日粮为用小麦替代对照组日粮中的10%（20%）、20%（30%）和30%（40%）玉米。结果表明：（1）试验全期各组鸡增重、料增重比和屠宰性能差异均不显著（P>0.05）。（2）试验3组鸡胸肌pH₁和 pH₂₄都比对照组低（P<0.01）,试验3组肉色L比对照组高（P<0.01）。（3）试验1组鸡肉中精氨酸含量比对照组高12.50%（P<0.01）;试验2组鸡肉中钙、组氨酸含量比对照组分别高50.00%（P<0.05）和9.66%（P<0.01）;3组鸡肉中蛋氨酸、异亮氨酸、亮氨酸、苯丙氨酸和组氨酸含量比对照组分别高9.09%（P<0.05）、6.54%（P<0.01）、6.70%（P<0.01）、5.75%（P<0.01）和13.10%（P<0.01）。(4)试验各组鸡血清T3、T4、血糖、尿酸和尿素氮差异均不显著（P＞0.05）。上述结果表明用小麦替代部分玉米是可行的.  相似文献   

Extraintestinal pathogenic Escherichia coli in poultry meat products on the Finnish retail market     

Ulrike Lyhs  Ilona Ikonen  Tarja Pohjanvirta  Kaisa Raninen  P?ivikki Perko-M?kel?  Sinikka Pelkonen 《Acta veterinaria Scandinavica》2012,54(1):64

Background

Extraintestinal pathogenic Escherichia coli bacteria (ExPEC) exist as commensals in the human intestines and can infect extraintestinal sites and cause septicemia. The transfer of ExPEC from poultry to humans and the role of poultry meat as a source of ExPEC in human disease have been discussed previously. The aim of the present study was to provide insight into the properties of ExPEC in poultry meat products on the Finnish retail market with special attention to their prevalence, virulence and phylogenetic profiles. Furthermore, the isolates were screened for possible ESBL producers and their resistance to nalidixic acid and ciprofloxacin was tested.

Methods

The presence of ExPEC in 219 marinated and non-marinated raw poultry meat products from retail shops has been analyzed. One E. coli strain per product was analyzed further for phylogenetic groups and possession of ten virulence genes associated with ExPEC bacteria (kpsMT K1, ibeA, astA, iss, irp2, papC, iucD, tsh, vat and cva/cv) using PCR methods. The E. coli strains were also screened phenotypically for the production of extended-spectrum β-lactamase (ESBL) and the susceptibility of 48 potential ExPEC isolates for nalidixic acid and ciprofloxacin was tested.

Results

E. coli was isolated from 207 (94.5%) of 219 poultry meat products. The most common phylogenetic groups were D (50.7%), A (37.7%), and B2 (7.7%). Based on virulence factor gene PCR, 23.2% of the strains were classified as ExPEC. Two ExPEC strains (1%) belonged to [O1] B2 svg+ (specific for virulent subgroup) group, which has been implicated in multiple forms of ExPEC disease. None of the ExPEC strains was resistant to ciprofloxacin or cephalosporins. One isolate (2.1%) showed resistance to nalidixic acid.

Conclusions

Potential ExPEC bacteria were found in 22% of marinated and non-marinated poultry meat products on the Finnish retail market and 0.9% were contaminated with E. coli [O1] B2 svg+ group. Marinades did not have an effect on the survival of ExPEC as strains from marinated and non-marinated meat products were equally often classified as ExPEC. Poultry meat products on the Finnish retail market may have zoonotic potential.  相似文献   

猪肉脯的研制   总被引：2，自引：0，他引：2  

杨敏  张建华 《农产品加工．学刊》2009,(2)

采用正交试验,研究猪肉脯的原辅料配比及烘烤工艺条件。试验结果表明,猪肉脯的原辅料配比为:白砂糖7%,食盐3%,料酒2.5%,三聚磷酸钠0.15%;烘烤工艺条件为:烘干温度为65℃,烘干时间为5h,烘烤温度为250℃,烘烤时间为3min时,产品风味品质最好。  相似文献   

天然保鲜剂在冷却肉中的应用   总被引：2，自引：0，他引：2  

王利民 《农产品加工．学刊》2009,(2)

冷却肉保鲜是冷却肉生产中关注的中心问题,且天然保鲜剂的研究成为当前的热点。在查阅大量资料的基础上,阐述天然保鲜剂与栅栏效应对冷却肉的保鲜效果。  相似文献   

天然植物香料在肉制品中的抗氧化应用研究   总被引：1，自引：0，他引：1  

王花俊  刘利锋  袁岐山 《农产品加工．学刊》2009,(6)

天然植物香料的研究已成为目前国内外研究的热点问题。主要介绍了天然植物香料的抗氧化性及其在肉制品中的应用。  相似文献