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Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat

机译：鸡翅内饲料对新鲜家禽肉质质量和保质期的影响

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The aim of this study was to investigate the influence of different methionine sources and concentrations on the quality and spoilage process of broiler meat. The trial was comprised of 7 treatment groups: one basal group (suboptimal in Methionine+Cysteine; i.e., 0.89, 0.74, 0.69% in DM SID Met+Cys in starter, grower, and finisher diets, respectively) and 3 doses (0.10, 0.25, and 0.40%) of either DL-Methionine (DLM) or DL-2-hydroxy-4-methylthio butanoic acid (DL-HMTBA) on an equimolar basis of the DLM-supplemented groups. The broilers were fed the diets for 35 d, then slaughtered and processed. The filets were aerobically packed and stored under temperature controlled conditions at 4 degrees C. Meat quality investigations were comprised of microbial investigations (total viable count and Pseudomonas spp.), pH and drip loss measurements of the filets. The shelf life of the meat samples was determined based on sensory parameters. After slaughtering, all supplemented meat samples showed a high quality, whereby no differences between the 2 methionine sources could be detected for the microbial load, pH, and drip loss. In comparison to the control group, the supplemented samples showed a higher sensory quality, characterized by a fresh smell and fresh red color. Methionine supplementation had a significant influence on meat quality parameters during storage. The microbial load, pH and drip loss of the chicken filets were positively correlated to the methionine concentration. Additionally, the microbial load at the end of storage was positively correlated to pH and drip loss values. Nevertheless, the microbial parameters were in a normal range and the positive correlation to methionine concentration did not affect the sensory shelf life. The mean sensory shelf life of the broiler filets varied between 7 to 9 d. During storage, no difference in the development of sensory parameters was observed between the supplemented groups, while the spoilage process of the basal group occurred slightly faster. In conclusion, methionine concentration, but not methionine source, effected meat quality parameters in breast muscles of broilers.
机译：本研究的目的是探讨不同甲硫氨酸来源的影响和浓度对肉鸡的质量和腐败过程。该试验由7种治疗组组成：一个基础组（甲硫氨酸次次次次次）;即0.89,0.74,0.74,0.69％，分别在起动器，种植者和整理剂中的DM SID + Cys中，3剂（0.10， 0.25，和0.40％）DL-甲硫氨酸（DLM）或DL-2-羟基-4-甲基硫酸（DL-HMTBA）的等摩尔对DLM补充基团的等摩尔。肉鸡被喂食35天，然后屠宰和加工。磁芯在4摄氏度的4摄氏度下储存并储存在温度控制条件下。肉质调查组成了微生物研究（总活计数和假单胞菌SPP。），pH和滴落损耗的磁共纤物的损耗测量。基于感觉参数测定肉样品的保质期。屠宰后，所有补充的肉样本都显示出高质量，从而可以检测到2个甲硫氨酸源之间的差异，用于微生物载荷，pH和滴落损失。与对照组相比，补充样品显示出更高的感官质量，其特征在于新鲜气味和新鲜的红颜色。甲硫氨酸补充对储存期间的肉质参数产生了重大影响。微生物载荷，pH和滴落损失的鸡丝物呈正相关。另外，储存结束时的微生物载荷与pH和滴落损耗值呈正相关。然而，微生物参数在正常范围内，与甲硫氨酸浓度的正相关性不影响感官保质期。肉仔鸡内部的平均感觉保质期在7至9d之间变化。在储存期间，在补充基团之间观察到感觉参数的发展的差异，而基础组的腐败过程略微发生较快。总之，甲硫氨酸浓度，但不是甲硫氨酸源，肉鸡乳房肌肉中的肉质参数。

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