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Effect of dietary arginine to lysine ratios on productive performance,meat quality,plasma and muscle metabolomics profile in fast-growing broiler chickens

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Journal of Animal Science and Biotechnology 2019年第1期10卷 183-196页

作者： Marco Zampiga Luca Laghi massimiliano petracci Chenglin Zhu Adele Meluzzi Sami Dridi Federico Sirri Department of Agricultural and Food Sciences Alma Mater Studiorum -University of Bologna Center of Excellence for Poultry Science University of Arkansas Fayetteville

Background: Due to the important functions of arginine in poultry,it should be questioned whether the currently adopted dietary Arg:Lys ratios are sufficient to meet the modern broiler requirement in *** present study aimed,therefore,to evaluate the effects of the dietary supplementation of L-arginine in a commercial broiler diet on productive performance,breast meat quality attributes,incidence and severity of breast muscle myopathies and foot pad dermatitis(FPD),and plasma and muscle metabolomics profile in fast-growing ***: A total of 1,170 1-day-old Ross 308 male chicks was divided into two experimental groups of 9 replicates each fed either a commercial basal diet(CON,digestible Arg:Lys ratio of 1.05,1.05,1.06 and 1.07 in each feeding phase,respectively) or the same basal diet supplemented on-top with crystalline L-arginine(ARG,digestible Arg:Lys ratio of 1.15,1.15,1.16 and 1.17,respectively).Productive parameters were determined at the end of each feeding phase(12,22,33,43 d).At slaughter(43 d),incidence and severity of FPD and breast myopathies were assessed,while plasma and breast muscle samples were collected and analyzed by proton nuclear magnetic *** dietary supplementation of arginine significantly reduced cumulative feed conversion ratio compared to the control diet at 12 d(1.352 vs.1.401,P < 0.05),22 d(1.398 vs.1.420; P < 0.01) and 33 d(1.494 vs.1.524; P < 0.05),and also tended to improve it in the overall period of trial(1.646 vs.1.675; P = 0.09).Body weight was significantly increased in ARG compared to CON group at 33 d(1,884 vs.1,829 g; P < 0.05).No significant effect was observed on meat quality attributes,breast myopathies and FPD *** birds showed significantly higher plasma concentration of arginine and leucine,and lower of acetoacetate,glutamate,adenosine and *** and acetate concentrations were higher,whereas acetone and inosine levels were lower in the breast of ARG birds(P <

关键词： Arginine Broiler chicken 1H–NMR spectroscopy Meat quality Metabolomics Nuclear magnetic resonance Nutrition Productive performance

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Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments

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Food and Nutrition Sciences 2014年第1期5卷 35-44页

作者： Samer Mudalal massimiliano petracci Silvia Tappi Pietro Rocculi Claudio Cavani Department of Agricultural and Food Sciences Alma Mater Studiorum-University of Bologna Cesena Italy Department of Agricultural and Food Sciences Alma Mater Studiorum-University of Bologna Cesena Italy.

Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treatments (Air and Core temperatures: 160 - 76, 160 - 80, 200 - 76 and 200℃ - 80℃, respectively) on chemical composition, texture properties, water activity, freezable water and bound water, color, pH, and water binding capacity of phosphate and bicarbonate-marinated chicken breast. A batch of 24 h post-mortem broiler breast meat of 80 fillets was divided into two groups of marination treatments (0.3% sodium bicarbonate n = 40, 0.3% sodium tripolyphosphate n = 40) and was vacuum tumbled (45 min, ?0.95 mbar, 20 rpm). Different temperature-combinations cooking treatments significantly modified the chemical composition. Bicarbonate marinated fillets showed higher ability to retain water (67.3% vs. 65.7%, P 0.05) during severe heat treatment and lower cook losses (30.7% vs. 33.4%, P 0.05) when compared with phosphate-marinated fillets. The effect of changing the cooking temperatures on Texture Profile Analysis (hardness, cohesiveness, gumminess, springiness, and chewiness) was more tangible in phosphate marinated fillets than bicarbonate. Bicarbonate-marinated fillets showed significant differences in the percentage of bound water, latent heat, and water activity after cooking in comparison to phosphate-marinated fillets. The results of this study revealed that phosphate-marinated fillets interacted with heat treatments in different patterns in comparison with bicarbonate-marinated fillets.

关键词： Chicken Meat Marination Sodium Bicarbonate Heat Treatment Quality Traits

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家禽肉品质评估方法研究进展

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中国家禽 2011年第17期33卷 37-42页

作者： M.petracci E.Baéza 黄正洋(译) 意大利博洛尼亚大学法国农业科学研究院不详

目前,基于不同的原理和设备发展起来的许多方法可用于检测家禽肉品质。当采用这些方法进行检测时,特别要注意分析前的样品准备和分析时的操作标准化。鉴于屠宰后禽肉加工的复杂性以及质量特性,不同的研究和实验室获得的结果并不总是一... 详细信息

目前,基于不同的原理和设备发展起来的许多方法可用于检测家禽肉品质。当采用这些方法进行检测时,特别要注意分析前的样品准备和分析时的操作标准化。鉴于屠宰后禽肉加工的复杂性以及质量特性,不同的研究和实验室获得的结果并不总是一致。因此,为了便于比较,所有研究者都需严格遵从相同的测量程序(标准),文章对家禽肉品质化学和物理物性的检测方法进行综述。

关键词：家禽肉品质评估

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肉鸡胸深肌病的发病率

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国外畜牧学（猪与禽） 2007年第5期27卷 40-43页

作者：刘朝明 M.Bianchi M.petracci A.Franchini C.Cavani

通过一个试验,研究集约化饲养条件下不同屠宰日龄(47～65d)的两个商品肉鸡品系(罗斯508和Cobb500)胸深肌病(deeppectoralmyopathy,DPM)的发病率。试验在意大利一家一流的家禽加工厂进行,在为期6个月的试验期内随机从151个屠宰肉鸡群中选... 详细信息

通过一个试验,研究集约化饲养条件下不同屠宰日龄(47～65d)的两个商品肉鸡品系(罗斯508和Cobb500)胸深肌病(deeppectoralmyopathy,DPM)的发病率。试验在意大利一家一流的家禽加工厂进行,在为期6个月的试验期内随机从151个屠宰肉鸡群中选取120700羽肉用公鸡,根据胸小肌有无眼观肌病以及肌肉损伤的病变程度(分发病早期(表现为出血)和发病后期(灰色或绿色)对肉鸡的DPM进行评估。检测表明,各肉鸡群屠体的DMP总体发病率平均为0.84%(其中处于发病早期和发病晚期的屠体比例分别为0.62%和0.22%),各试验肉鸡群之间的DPM发病率波动幅度很大(0%～16.7%),另外处于发病早期和发病晚期的肉鸡所占比例变化也很大,分别为0%～12.0%和0%～5.6%;对两个肉鸡品种的DMP发病率比较后发现,罗斯508肉鸡的发病率高于Cobb500肉鸡(P≤0.01),该结果是由于罗斯508肉鸡的DMP发病早期(0.94%(罗斯508)对0.26%(Cobb500),P≤0.01)和发病后期(0.33%对0.09%,P≤0.01)比例均高于Cobb500肉鸡。

关键词：肉鸡深胸肌肌病基因型

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