拓展策略对肉质量的作用
Agnieszka Ludwiczak1, Patryk Sztandarski2, Joanna Składanowska-Baryza1
1Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, Suchy Las, 62-002, Poland.
养因素如位和粗料对肉质量有很大影响, 较低的种群密度导致肉色变黄,而丰富改善了水分和脂肪含量.
科学领域:
- 动物科学
- 食品科学
- 家禽养殖业
背景情况:
- 养方式影响的福利, 但它们对肉质的影响是不同的.
- 研究的关键因素包括空间,位,粗料和养殖密度.
研究的目的:
- 研究特定养殖因素对罗斯308肉质量的影响.
- 为了确定种群密度,位的准入,和粗料如何影响物理化学特征和肌肉病.
主要方法:
- 两个实验 (EXP1和EXP2) 涉及180只42天大的罗斯308.
- 肉质的评估包括物理化学特征,肌病,近距离组成和冷后的纹理分析.
主要成果:
- 较低的种群密度导致肉类变黄 (b*指数更高),并且影响了解后的pH值.
- 鱼的进入增加了肉的水分和脂肪含量,增加了储存后的柔软度.
- 粗料提供调节pH和颜色特征,改善pH稳定性和减少黄色.
结论:
- 种群密度对整体肉质的影响有限.
- 用子和粗料丰富肉类的特性,提高了软度,水分和脂肪含量.
- 粗粮对于稳定pH值和减少不良的肉黄色至关重要.
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