In:
Animal Science Journal, Wiley, Vol. 85, No. 10 ( 2014-10), p. 895-903
Kurzfassung:
We evaluated effects of dietary supplementation with astaxanthin ( A x)‐rich yeast, P haffia rhodozyma ( X anthophyllomyces dendrorhous ) , on broiler chicken meat quality. Fourteen‐day‐old female Ross broilers were divided into three groups: control group, A x‐free diet; A x 10 group, 10 mg/kg A x diet; and A x 20 group, 20 mg/kg A x diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48 h postmortem for A x 20 samples ( P 〈 0.05) and for b* values in A x 20 and A x 10 groups ( P 〈 0.05). Cooking loss decreased in the A x 20 group ( P 〈 0.05). After 120 h aging, contents of several free amino acids and total free amino acid content of A x 20 group were significantly higher than the control ( P 〈 0.05). In sensory evaluation, meat texture attributes improved significantly in the A x 20 group ( P 〈 0.01). No significant changes occurred in flavor attribute scores of meat soup from the A x 20 group compared with the control even though most assessors preferred meat soup from the A x 20 group. Overall, A x‐rich yeast in the diet improves broiler chicken meat quality.
Materialart:
Online-Ressource
ISSN:
1344-3941
,
1740-0929
DOI:
10.1111/asj.2014.85.issue-10
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
2014
ZDB Id:
2095161-9
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