اثر ضد اکسیدانی مکمل جیره‌ای عصاره آویشن شیرازی روی حساسیت گوشت جوجه‌های گوشتی به اکسیداسیون لیپیدی در طی ذخیره‌سازی به صورت منجمد

Subject Areas : Camel

ف. محمدپور ¹ , ح. درمانی‌کوهی ² , م. مطیحی اصلی ³

1 - Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
2 - Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
3 - Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran

Received: 2015-04-27 Accepted : 2015-07-15 Published : 2016-03-01

Keywords: جوجه‌های گوشتی, کیفیت گوشت, ذخیره‪سازی در فریزر, ماهیچه ران, عصاره آویشن شیرازی,

Abstract :

در این آزمایش، تأثیر مکمل‪سازی عصاره آویشن شیرازی روی حساسیت گوشت جوجه­های گوشتی به اکسیداسیون در طول ذخیره‪سازی در فریزر در دمای 20- درجه سانتی­گراد به مدت 6 ماه مورد بررسی قرار گرفت. 336 قطعه جوجه یکروزه به 7 تیمار در 4 تکرار (12 جوجه در هر تکرار) در یک طرح کاملاً تصادفی اختصاص داده شد. جیره­های آزمایشی در این مطالعه شامل: تیمار 1) جیره پایه (گروه کنترل، بدون عصاره آویشن شیرازی)، تیمار 2 و 3) به ترتیب جیره پایه مکمل شده با 5/0 و 1 درصد عصاره آویشن شیرازی به مدت 42 روز، تیمار 4 و 5) به ترتیب جیره پایه مکمل شده با 5/0 و 1 درصد عصاره آویشن شیرازی در 2 هفته پایانی دوره پرورش و تیمار 6 و 7) به ترتیب جیره پایه مکمل شده با 5/0 و 1 درصد عصاره آویشن شیرازی در 1 هفته پایانی دوره پرورش، بودند. حساسیت گوشت به اکسیداسیون چربی به وسیله اندازه­گیری pH و سطح مواد واکنش دهنده با تیوباربیتوریک اسید (TBARS) در ماهیچه ران پس از 2، 4 و 6 ماه دوره ذخیره‪سازی تعیین شد. نتایج حاصل تأثیر تیمار با عصاره آویشن شیرازی بر ثبات اکسیداتیو گوشت در جوجه­های گوشتی را در مقایسه با گروه شاهد نشان داد (05/0P<). با افزایش مدت زمان ذخیره‪سازی، میزان TBARS در گوشت افزایش و میزان pH و رطوبت گوشت کاهش یافت (05/0P<).

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