【摘要】 试验旨在研究中草药添加剂对五华三黄鸡肉品质及风味的影响.选用1 d龄五华三黄鸡母雏,随机分成试验组和对照组,每组6个重复,每个重复10只,共120只.对照组饮用清水,试验组在半天饮水量中按中草药汤/鸡体重=1/1 000添加复方中草药汤剂,养殖时间为120 d.养殖试验结束后,每个重复随机挑选3只合计36只进行屠宰,并测定屠宰性能、肌肉品质、风味物质含量.结果表明:试验组五华三黄鸡腹脂率显著小于对照组(P <0.05),其熟肉率及其肌肉的p H值显著高于对照组(P <0.05),滴水损失率极显著低于对照组(P <0.01);试验组和对照组均检测出15种氨基酸,包含7种必需氨基酸和4种鲜味氨基酸,试验组天冬氨酸、谷氨酸、甘氨酸、亮氨酸和赖氨酸显著大于对照组(P <0.05);试验组和对照组均检测出5种脂肪酸,试验组的十六棕榈酸、十六碳烯酸棕榈酸显著大于对照组(P <0.05).由此得出,使用复方中草药汤剂能改善五华三黄鸡屠宰性能、提升肉品质、提高部分氨基酸和总氨基酸的水平,改善脂肪酸含量和组成,提高肌肉风味.更多还原

【Abstract】 To study the effect of compound Chinese herbal preparation on meat quality and muscle flavor of Wuhua Yellow Chickens. 120 one-day-old female Wuhua Yellow Chickens were randomly divided into control group and experimental group, each group included six replications(10 birds per replication). The experimental group added Compound Chinese herbal preparation in drinking water. There chicken of 120 days on every replicate was selected randomly to measure slaughter performance, muscle nutrition and flavor substance. The results showed that compound Chinese herbal preparation drinking water additives have a significant effect on reducing abdominal fat percentage(P <0.05), but the pH value and cooking holding percentage of experimental group’s was significantly higher than that of control group’s(P < 0.05), respectively. The experimental group’s drip loss rate was extremely significantly higher than control group’s(P < 0.01); There are 15 kinds of amino acids, 7 of which are essential amino acids and 4 of which are flavor amino acid was detected in both the experimental group and the control group. The content of Aspartic acid,glutamic acid, glycine, leucine and lysine in experimental group was significantly higher than that of control group’s(P <0.05); 5 fatty acids were detected in both the experimental group and the control group. Palmitic acid and hexadecetoic acid in the experimental group were significantly higher than in the control group(P < 0.05). Therefore, compound Chinese herbal preparation drinking water additives can improve the slaughter performance and meat quality of Wuhua Yellow chickens, improve a part of amino acids and total amino acids’ level, retrofitting the content and composition of fatty acids, and enhance muscle flavor.更多还原