مقاله ۲۰۱۲: تاثیر باقیمانده ساقه قارچ شاه صدف روی کیفیت گوشت جوجه های گوشتی

The effect of Pleurotus eryngii stalk residue on the oxidative status and meat quality of broiler chickens.

Abstract

Pleurotus eryngii stalk residue (PESR) is a by-product of the edible portion of the fruiting body. The present study was conducted to evaluate the effects of PESR on oxidative status and meat quality of broilers. Two hundred fifty 1-d-old male broilers (Arbor Acre) were evenly divided by gender and randomly allocated into control (corn-soybean meal diet) or 1.0, 5.0, 10.0 or 20.0 g/kg dried PESR groups. The results revealed that at 35 d, the dried PESR groups displayed a significantly increased water-holding capacity and decreased storage loss of breast and thigh fillets when compared to the control group. Regarding fillets color, the L* (lightness) values were lower and the a* (redness) and b* (yellowness) values were higher following dried PESR supplementation. In 5.0 to 20.0 g/kg PESR supplementation groups, the activities of antioxidative enzymes were significantly elevated in serum, liver, spleen and fillet tissues when compared to control group. Additionally, malondialdehyde production was slightly decreased in PESR supplementation group. Lower crude fat contents were observed in fillet tissues of 5.0 to 20.0 g/kg PESR groups when compared with control group. In conclusion, PESR may potentially be used as an antioxidant to decrease lipid peroxidation and improve meat quality in broilers.