Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress
Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress
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DOI：
10.1080/00071668.2012.719148
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发表时间：
2012-01-01
影响因子：
2
通讯作者：
Zhou, G. H.
中科院分区：
文献类型：
--
作者：
Dai, S. F.;Gao, F.;Zhou, G. H.
1. 试验评价日粮谷氨酰胺（Gln，0和5 g/kg）和γ-氨基丁酸（GABA，0和100 mg/kg）对循环热应激（HS）下肉鸡生胸肉颜色、pH值、成分和持水特性的影响。2．总共 360 只 21 日龄 Arbor Acres 雄性雏鸡被随机分配到 5 个处理组（每笼 12 只，每组 6 个重复）。阳性对照 (PC) 肉鸡饲养在中性室（22-24 摄氏度）中并饲喂基础日粮。其他4组在循环HS室（30-34℃）中保存9小时（09：00至18：00）。 3． 28、35和42天胸肉亮度显着增加；以及28、35和42天时的pH值；而由于HS.4，胸肉烹饪损失（CL）以及水分、粗蛋白（CP）、粗脂肪（CF）和粗灰分（CA）含量显着降低。补充0.5 g Gln/kg可降低28、35和42 d的亮度；同时增加28 d红度、35 d黄度、CP、CF、CA含量、解冻损失(TL)和滴水损失(DL)。添加100mgGABA/kg降低了28和35 d的亮度，28、35和42 d的pH值以及TL；同时增加28天、35天和42天的红度、水分含量、CP和CF.5。亮度、红度、pH值；水分、CP、CF、CA含量；循环HS下Gln和GABA混合物饲喂的肉鸡胸肉的TL、DL和CL与PC组肉鸡相似。6．在 28 和 35 天的黄度方面，Gln 和 GABA 之间存在显着的相互作用； 28、35和42天时的pH值；水分含量、CP含量、持水能力和TL.7。这些结果表明，膳食 Gln 和 GABA 提供了一种潜在的营养策略，可预防与 HS 相关的肉鸡肉化学成分和质量下降。
1. An experiment was conducted to evaluate the effects of dietary glutamine (Gln, 0 and 5 g/kg) and gamma-aminobutyric acid (GABA, 0 and 100 mg/kg) on raw breast meat colour, pH, composition and water-holding characteristic of broilers under cyclic heat stress (HS).2. A total of 360 21-d-old Arbor Acres male chicks were randomly assigned to 5 treatment groups (6 replicates of 12 birds per cage). The positive control (PC) broilers were kept in a thermoneutral chamber (22-24 degrees C) and fed on the basal diet. The other 4 groups were kept in a cyclic HS chamber (30-34 degrees C) for 9 h (from 09: 00 to 18: 00).3. A significant increase was observed in breast meat lightness at 28, 35 and 42 d; and pH values at 28, 35 and 42 d; while a significant decrease was observed in breast meat cooking loss (CL) and contents of moisture, crude protein (CP), crude fat (CF) and crude ash (CA) due to HS.4. The supplementation with 0.5 g Gln/kg decreased lightness at 28, 35 and 42 d; while increasing redness at 28 d, yellowness at 35 d, contents of CP, CF and CA, thawing loss (TL) and drip loss (DL). The addition of 100mgGABA/kg decreased lightness at 28 and 35 d, pH value at 28, 35 and 42 d, and TL; while increasing redness at 28 d, 35 and 42 d, contents of moisture, CP and CF.5. The lightness, redness, and pH value; contents of moisture, CP, CF and CA; and TL, DL and CL of breast meat of broilers fed with the mixture of Gln and GABA under cyclic HS were similar to those of the broilers in the PC group.6. Significant interactions were found between Gln and GABA for yellowness at 28 and 35 d; pH at 28, 35 and 42 d; moisture content, CP content, water-holding capacity and TL.7. These results demonstrated that dietary Gln and GABA offer a potential nutritional strategy to prevent cyclic HS-related depression in broiler meat chemical composition and quality.