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首页> 外文期刊>Food Science & Nutrition >Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary ( Rosmarinus officinalis L.) powder and vitamin E
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Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary ( Rosmarinus officinalis L.) powder and vitamin E

机译：日粮中添加迷迭香（迷迭香）粉和维生素E对冷藏肉鸡胸肉的氧化稳定性的影响

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Abstract The aim of the present study was to evaluate the effect of rosemary ( Rosmarinus officinalis L.) powder and vitamin E, as feed additives combined at different levels, on oxidative stability of broiler meat up to 14th day after chilling. A total of 270 1-day-old male chicks of Ross 308 strain were randomly assigned to nine dietary groups with three replicates having 10 birds each. Diets were supplemented with 0, 0.5, or 1.0% of rosemary (R) powder and 0, 100, or 200 mg/kg of vitamin E (alpha-tocopherol acetate; VitE) according to the following treatments: T1 ?￠???? control basal diet (0R + 0VitE); T2 ?￠???? 0R + 100VitE; T3 ?￠???? 0R + 200VitE; T4 ?￠???? 0.5R + 0VitE; T5 ?￠???? 0.5R + 100VitE; T6 ?￠???? 0.5R + 200VitE; T7 ?￠???? 1.0R + 0VitE; T8 ?￠???? 1.0R + 100VitE; and T9 ?￠???? 1.0R + 200VitE. At day 42, two birds of each replicate were slaughtered and the length and weight of cecum was recorded. Carcasses and their economically valuable parts were also weighted and broiler breast refrigerated at 4???°C for 14 days. At day 0, 4, 7, and 14 of storage the malondialdehyde (MDA) content of breast meat was evaluated. After 4 days of storage, meat MDA contents of the T5 (0.43 mg/kg) and T9 (0.41 mg/kg) were lower than control group (T1: 0.55 mg/kg; p < .05). On day 7, groups supplemented with rosemary or VitE alone showed similar MDA contents ( p > .05) than control. On day 14, lower ( p < .05) MDA contents than T1 were observed in all groups except for broilers fed diet supplemented only with vitamin E. No effects were observed between treatments on the relative weight of the several carcass traits, however, VitE influenced ( p < .05) the weight and size of cecum. Based on our findings, the combination of rosemary powder and vitamin E at different levels in diet is useful to limit the lipid oxidation of chilled chicken meat.
机译：摘要本研究的目的是评估迷迭香（迷迭香）粉和维生素E（作为饲料添加剂的不同含量）对冷却后至第14天的肉鸡氧化稳定性的影响。总共将270只1日龄的Ross 308品系雄性小鸡随机分配到9个饮食组中，每组3个重复，每组10只。根据以下治疗方法，在日粮中添加0、0.5或1.0％的迷迭香（R）粉和0、100或200 mg / kg的维生素E（α-生育酚乙酸酯; VitE）： ？控制基础饮食（0R + 0VitE）; T2？￠ ???? 0R + 100VitE; T3？￠ ???? 0R + 200VitE; T4？￠ ???? 0.5R + 0VitE; T5？￠ ???? 0.5R + 100VitE; T6？￠ ???? 0.5R + 200VitE; T7？￠ ???? 1.0R + 0VitE; T8？￠ ???? 1.0R + 100VitE;和T9？￠ ???? 1.0R + 200VitE。在第42天，宰杀每只复制品的两只鸟，并记录盲肠的长度和重量。屠体及其有经济价值的部分也要称重，并将肉鸡胸肉在4℃冷藏14天。在储存的第0、4、7和14天，评估了乳房中丙二醛（MDA）的含量。储存4天后，T5（0.43 mg / kg）和T9（0.41 mg / kg）的肉MDA含量低于对照组（T1：0.55 mg / kg; p <.05）。在第7天，仅补充迷迭香或VitE的组显示出与对照组相似的MDA含量（p> .05）。在第14天，除仅饲喂维生素E的肉鸡外，所有组的MDA含量均低于T1（p <.05）。在两次between体之间，对几种weight体性状的相对体重没有观察到影响。影响（p <.05）盲肠的重量和大小。根据我们的发现，饮食中不同水平的迷迭香粉和维生素E的组合可用于限制冷藏鸡肉的脂质氧化。

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