期刊文献

The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat 收藏

使用硒酵母和植物植物在提高肉鸡鸡肉的质量
原文求助 发布源
作者
Damian Konkol;Małgorzata Korzeniowska;Henryk Różański;Wanda Górniak;Marita Andrys;Sebastian Opaliński;Ewa Popiela;Mariusz Korczyński
作者单位
[1] Department of Animal Nutrition and Feed Management, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland [2] Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland [3] Institute of Health and Economy, Carpathian State College in Krosno, Rynek 1, 38-400 Krosno, Poland [4] Department of Environment Hygiene and Animal Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland [*] Author to whom correspondence should be addressed. Academic Editor: Leticia Mora Foods 2021, 10(11), 2558; https://doi.org/10.3390/foods10112558
关键词
selenium; meat quality; phytoncides; broilers; water-holding capacity; oxidative changes
关键词译文
硒;肉质;Phytoncides;肉鸡;水持能力;氧化变化
发布日期
2021-10-23
页码
2558
DOI
10.3390/foods10112558
来源信息
Foods ISSN：2304-8158, 2021年, 10卷, 11期, 2558页
摘要
The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens’ breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption.
摘要译文
本研究的目的是探讨硒酵母和植物植物对储存能力的影响，从肉鸡获得的肌肉中选择的肉类和硒的含量。在实验中，将1440只雄性肉鸡（Ross 308）随机分配到四个研究组：组接收组没有添加剂（G1），基团得到0.3mg Se（作为硒沸石）/ kg饲料混合物（g2）的补充剂（g2），本组接收0.2g植物和0.3mg SE作为0.1g硒酵母，每1kg饲料混合物（G3），并将0.3mg SE作为0.1g硒酵母的饲料混合物（G4）。测量pH，水保留容量的测定，氧化变化的进步和肌肉中硒含量的进步。鸡的乳腺和大腿肌肉样品进行微生物学分析。添加剂显着影响肌肉氧化水平和硒的掺入。接受有机硒的鸡肉的特征在于氧化变化的动态显着降低。进行的研究表明，有机形式中的硒具有更好的吸收。
Damian Konkol;Małgorzata Korzeniowska;Henryk Różański;Wanda Górniak;Marita Andrys;Sebastian Opaliński;Ewa Popiela;Mariusz Korczyński. The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat[J]. Foods, 2021,10(11): 2558