تأثیر اوژنول و گلیسیریدهای اسید بوتیریک بر خواص کیفی و حسی گوشت جوجه‌های گوشتی

نویسندگان
سورنا واحدی پور دهرائی 1
یونس زاهدی 1
فاطمه قنادی اصل 2
میرداریوش شکوری 3
1 اردبیل، خ دانشگاه، دانشگاه محقق اردبیلی، دانشکده کشاورزی و منابع طبیعی، گروه علوم و مهندسی صنایع غذایی
2 اردبیل، خ دانشگاه، دانشگاه محقق اردبیلی، دانشکده کشاورزی و منابع طبیعی، گروه علوم و صنایع غذایی
3 دانشگاه محقق اردبیلی، دانشکده کشاورزی و منابع طبیعی، گروه علوم دامی
10.22034/FSCT.19.133.281
چکیده
به دلیل عوارض مصرف آنتی­بیوتیک­های محرک رشد در تغذیه طیور از قبیل افزایش مقاومت میکروبی، صنعت طیور به دنبال جایگزین کردن این مواد با ترکیباتی مانند فیتوجنیک­ها و اسیدهای آلی می­باشد. لذا هدف از این تحقیق، بررسی اثر افزودن گلیسیریدهای اسید بوتیریک و اسانس اوژنول به جیره غذایی جوجه‌های گوشتی بر خواص کیفی و حسی گوشت بود. تعداد 300 قطعه جوجه گوشتی سویه تجاری راس 308 در قالب طرح کاملاً تصادفی و در شش جیره آزمایشی شامل جیره شاهد (T1)، T2 (حاوی ppm 500 اوژنول)، T3 (حاوی ppm 1000 اوژنول)، T4 (حاوی w/w% 2/0 گلیسیریدهای اسید بوتیریک)، T5 (حاوی w/w% 2/0 گلیسیریدهای اسید بوتیریک و ppm 500 اوژنول) و T6 (حاوی w/w% 2/0 گلیسیریدهای اسید بوتیریک و ppm 1000 اوژنول) پرورش یافت. پس از گذشت 42 روز، جوجه‌های گوشتی کشتار و آزمون‌های pH، ظرفیت نگه‌داری آب (WHC)، افت خونابه، افت پخت و ارزیابی حسی در روزهای معین روی عضله سینه (فیله) انجام شد. یافته‌ها نشان داد که افزودن اوژنول و گلیسیریدهای اسید بوتیریک به جیره غذایی جوجه‌های گوشتی موجب کاهش افت خونابه در فیله‌ها شد ولی تاثیر معنی­داری بر WHC ایجاد نکرد. افزودن گلیسیریدهای اسیدبوتیریک و اوژنول روی افت پخت بی‌تأثیر بوده ولی مقبولیت حسی گوشت پخته را بهبود داد. pH فیله‌های مرغ بصورت معنی­داری تحت تاثیر قرار گرفته و در دامنه 81/5-69/5 قرار گرفت. در مجموع، افزودن اوژنول و گلیسیریدهای اسید بوتیریک به جیره غذایی جوجه‌های گوشتی منجر به کاهش افت خونابه و بهبود نسبی ویژگی­های حسی گوشت شد.
کلیدواژه‌ها
اسانس‌ روغنی
اسید آلی
کیفیت گوشت

موضوعات

عنوان مقاله English

The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet

نویسندگان English

Sorena Vahedipour Dahraie 1
Younes Zahedi 1
Fatemeh Ghannad iasl 2
Mir Daryoush Shakouri 3
1 Department of Food Science & Technology, University of Mohaghegh Ardabili, Ardabil, Iran
2 Department of Food Science & Technology, University of Mohaghegh Ardabili, Ardabil, Iran.
3 Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran.Cell phone: 09143553421
چکیده English

Due to side effects of growth stimulant antibiotics used for poultry nutrition such as increasing microbial resistance, the poultry industry tries to replace them with a safer one like as phytogenics and organic acids. Thus, the aim of this research was to investigate the effect of adding butyric acid glycerides (BAG) and eugenol essential oil to the diet of broiler chickens on the quality and sensory properties of the meat. 300 pieces of broiler chickens of commercial strain Ross 308 were breeded in the form of a completely random design in six experimental diets including control (T1), T2 (500 ppm eugenol), T3 (1000 ppm eugenol), T4 (BAG 0.2% w/w), T5 (BAG 0.2% w/w + 500 ppm eugenol), and T6 (BAG 0.2% w/w + 1000 ppm eugenol). After 42 days, the broilers were slaughtered and water holding capacity (WHC), drip loss, cooking loss, sensory and pH parameters were evaluated on the breast muscle (fillet) during storage days. The findings revealed that the addition of eugenol and BAG to the diet of broilers reduced drip loss (p<0.05), while indicated no significant effect on the WHC. Incorporation of BAG and eugenol showed insignificant effect on cooking loss, but improved the sensory acceptability of the cooked meat. pH values influenced significantly by eugenol, and ranged between 5.69-5.81. In conclusion, the addition of eugenol and BAG to the diet of broiler chickens improved the sensory properties, and decreased drip loss of the fillets.

کلیدواژه‌ها English

Essential oil
Meat Quality
Organic Acid
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