• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>International conference of meat science and technology >Effect of dietary lipid source on fatty acid profile, lipid oxidation and sensory acceptability of broiler breast meat
【24h】

Effect of dietary lipid source on fatty acid profile, lipid oxidation and sensory acceptability of broiler breast meat

机译：膳食脂质来源对肉鸡脂肪酸型，脂质氧化和感官可接受的影响

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Dietary fatty acids are absorbed and deposited in the tissue of monogastric animals without significant modification. The aims of this study were to investigate the effects of different dietary lipid sources and inclusion levels on fatty acid profile, lipid oxidation and sensory acceptability of broiler breast meat. Eight isocaloric and isonitrogenous diets were formulated, using sunflower oil, high oleic sunflower oil, fish oil and tallow at a 30 g/kg and 60 g/kg inclusion level. Eight hundred, day-old Ross 788 broiler males were randomly allocated to the 8 treatments (n=100). Birds were slaughtered at a commercial abattoir at 42 days of age. Chicken breast (n=12/treatment) were used for fatty acid analysis, assessment of lipid oxidation during storage and sensory analysis. Fatty acid composition of dietary lipid sources were reflected in fatty acid profiles of breast meat. Birds fed fish oil showed more (p < 0.0001) oxidation in breast meat than birds from any of the other treatments during storage. Meat samples of the high oleic sunflower oil treatment were preferred (p < 0.0001), while fish oil samples were the least acceptable (p < 0.0001) to the sensory panel. It was demonstrated that it is possible to improve the health properties of chicken by the inclusion of omega-9 (high oleic sunflower oil) or omega-3 (fish oil) in broiler diets. Dietary lipid sources could be used to manipulate sensory characteristics of broiler breast meat but care must be exercised since dietary lipid sources influence the lipid oxidation processes of broiler meat.
机译：饮食脂肪酸被吸收和沉积在无意义的动物组织中，而无明显修饰。本研究的目的是探讨不同膳食脂质源和包涵体对脂肪酸型材的影响，脂肪氧化和肉鸡母乳的感官可接受性。配制八个异蜂制型和异鼻饮食，使用葵花籽油，高油气向日葵油，鱼油和牛油，以30g / kg和60g / kg包涵液水平。八百日，日龄罗斯788肉鸡雄性随机分配给8种治疗（n = 100）。在42天的时候在商业Abattoir屠宰鸟类。鸡胸肉（n = 12 /处理）用于脂肪酸分析，储存过程中脂氧化的评估和感官分析。膳食脂质源的脂肪酸组成反映在乳肉的脂肪酸谱中。喂养鱼油的鸟类在储存期间的任何其他治疗中的母猪均比母乳氧化更多（p <0.0001）。优选高油气向日葵油处理的肉样品（P <0.0001），而鱼油样品是最少可接受的（P <0.0001）到感官面板。据证明，通过在肉鸡饮食中包含ω-9（高油e葵花籽油）或ω-3（鱼油），可以通过包含ω-9（高油气向日葵）或ω-3（鱼油）来改善鸡的健康特性。膳食脂质来源可用于操纵肉鸡母乳的感官特征，但必须在膳食脂质源影响肉鸡的脂质氧化过程以来，必须进行护理。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号