تأثیر سطوح جیره‌ای پودر برگ کنگرفرنگی بر کیفیت گوشت ران و سینه و رخ‌نمای اسیدهای چرب گوشت سینه در بلدرچین ژاپنی

نوع مقاله : مقاله پژوهشی


1 دانشیار فیزیولوژی دام و طیور، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانشجوی دکتری فیزیولوژی دام و طیور، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 دانشجوی دکتری گیاهان دارویی، دانشگاه شیراز


به‌منظور بررسی تأثیر پودر برگ کنگر فرنگی بر فراسنجه­های کیفی گوشت ران و سینه و نیز رخ‌نمای (پروفایل) اسیدهای چرب سینه، 240 قطعه بلدرچین ژاپنی در چهار تیمار شامل جیرة پایه (شاهد)، جیرة پایة مکمل‌شده با سطوح 15 و 30 گرم در کیلوگرم پودر کنگر فرنگی و 300 میلی­گرم در کیلوگرم ویتامین E با چهار تکرار در قالب طرح کامل تصادفی استفاده شد. پودر کنگر فرنگی و ویتامین E منجر به کاهش مالون­دی­آلدئید گوشت ران شد. جیره حاوی 15 گرم در کیلوگرم پودر کنگر فرنگی مقدار اسیدهای چرب اشباع (SFA) گوشت سینه را کاهش داد. میزان اسیدهای چرب غیراشباع با یک باند دوگانه و بیش از یک باند دوگانه (PUFA) در گوشت سینه تحت تأثیر تیمارهای آزمایشی قرار نگرفت. مقادیر آلفالینولئیک اسید و PUFA در گوشت سینة پرندگان تیمارشده با پودر کنگر فرنگی بیشتر از پرندگان تغذیه‌شده با جیرة شاهد و جیرة مکمل‌شده با ویتامین E بود. نسبت PUFA به SFA، مجموع اسیدهای چرب امگا-3 و نسبت امگا-6 به امگا-3 برای پرندگان تیمارشده با پودر کنگر فرنگی گرایش به بهبود داشت. این بررسی نشان داد که سطوح جیره­ای 15 و 30 گرم در کیلوگرم پودر برگ کنگر فرنگی سبب افزایش اسید لینولنیک و درنتیجه بهبود نسبی ارزش تغذیه­ای گوشت سینة بلدرچین می­شود.


عنوان مقاله [English]

Effect of dietary levels of Artichoke leaf powder on meat quality of thigh and breast and fatty acids profile of breast meat in Japanese quail

نویسندگان [English]

  • Firooz Samadi 1
  • Fateme Abbasi 2
  • Saba Samadi 3
1 Associated Professor of Animal and Poultry Physiology, Gorgan University of Agricultural Sciences and Natural Resources, Iran
2 Ph.D. Candidate of Animal and Poultry Physiology, Gorgan University of Agricultural Sciences and Natural Resources, Iran
3 Ph. D. Candidate of Medicinal Plants, University of Shiraz, Iran
چکیده [English]

In order to study the effects of Artichoke leaf powder on the quality parameters of thigh and breast meat and fatty acids profile of breast, 240 day-old Japanese quails were assigned to 4 treatments including basal diet (control), basal diet supplemented with levels of 15 and 30 g/Kg Artichoke powder and 300 mg/Kg vitamin E with 4 replicates in a completely randomized design. Artichoke powder and vitamin E resulted in lower malondialdiahid in thigh meat. The amount of saturated fatty acids (SFA) was lower in breast meat of birds fed diet containing 15 g/Kg Artichoke powder. The amounts of monounsaturated and polyunsaturated fatty acids (PUFA) in quail breast meat did not affected by the experimental treatments. The amounts of alpha-linolenic acid and PUFA were greater in breast meat of quails treated with Artichoke powder than birds fed basal diet and diet supplemented with vitamin E. PUFA/SFA ratio, total amounts of omega-3 fatty acids and also omega-6/omega-3 ratio were improving in birds treated with Artichoke powder. This study showed that dietary levels of 15 and 30 g/Kg Artichoke leaf powder can increase linolenic acid and consequently relative improvement of nutritional value of quail breast meat.

کلیدواژه‌ها [English]

  • Artichoke
  • fatty acid profile
  • Japanese quail
  • Meat quality
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