日粮中不同藜麦添加水平对芦花鸡肉品质及微量元素的影响

doi:10.3969/j.issn.1004-1524.2022.05.03

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (5): 897-907.DOI: 10.3969/j.issn.1004-1524.2022.05.03

日粮中不同藜麦添加水平对芦花鸡肉品质及微量元素的影响

吴涛¹(), 江小帆¹, 杨发荣², 魏玉明², 陈国顺¹, 蔡原¹, 焦婷³, 黄杰², 赵生国¹^,^*()

1.甘肃农业大学动物科学技术学院,甘肃兰州 730070
2.甘肃省农业科学院畜草与绿色农业研究所,甘肃兰州 730070
3.甘肃农业大学草业学院,甘肃兰州 730070

收稿日期:2021-09-14 出版日期:2022-05-25 发布日期:2022-06-06
通讯作者: 赵生国
作者简介:* 赵生国,E-mail: zhaosg@gsau.edu.cn
吴涛(1995—),男,甘肃陇南人,硕士研究生,研究方向为动物遗传育种与繁殖。E-mail: 1572794274@qq.com
基金资助:
中央引导地方科技发展专项;甘肃省科协学会助力精准扶贫项目(甘科协20190002);甘肃省现代农业科技支撑体系区域创新中心重点科技项目(2019GAAS51);兰州市科技计划-畜禽无抗健康风味畜产品研发中心(2020-1-10);兰州市科技计划-畜禽无抗健康风味畜产品研发中心(2019-4-52)

Effects of quinoa supplementation levels on quality and trace elements of Luhua chicken

WU Tao¹(), JIANG Xiaofan¹, YANG Farong², WEI Yuming², CHEN Guoshun¹, CAI Yuan¹, JIAO Ting³, HUANG Jie², ZHAO Shenguo¹^,^*()

1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
2. Institute of Animal Husbandry, Grassland and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
3. College of Pratacultural Science, Gansu Agricultural University, Lanzhou 730070, China

Received:2021-09-14 Online:2022-05-25 Published:2022-06-06
Contact: ZHAO Shenguo

摘要/Abstract

摘要：

为研究日粮中不同藜麦添加水平对芦花鸡肉品质、肌肉营养成分及微量元素的影响,选取49日龄健康脱温芦花鸡150只,随机分为5组:不添加藜麦及其副产物的对照组(CK)和添加4%(Q4)、8%(Q8)、12%(Q12)的藜麦籽实(原粮)及12%藜麦糠(QS)的处理组,饲喂75 d后屠宰并取胸肌和腿肌样品,测定肉品质、营养成分和微量元素。结果表明,胸肌Q12组45 min肉色(亮度L^*、黄度b^*),Q4、QS组剪切力、蒸煮损失、滴水损失及各试验组的失水率均显著低于CK组(P<0.05);Q8、QS组红度a^*和QS组熟肉率均显著高于CK组(P<0.05);标准化评分表明Q12组胸肌肉品质最好;腿肌Q4、Q12组亮度L^*(45 min、24 h),Q12组黄度b^*(45 min)、滴水损失,Q4组剪切力,Q8、Q12、QS组蒸煮损失均显著低于CK组(P<0.05);而Q8、QS组45 min肉色(红度a^*)则显著高于CK组(P<0.05);标准化评分结果表明,Q8组腿肌肉品质最好;Q8组胸肌水分、Q4组腿肌粗灰分及各试验组胸肌、腿肌粗蛋白均显著高于CK组(P<0.05);胸肌Q12组铜元素含量,腿肌Q8组钙元素、Q12组锰元素含量均显著高于CK组(P<0.05)。由此可见,日粮中添加藜麦对芦花鸡肉品质、肌肉营养成分、微量元素有一定改善作用,且添加8%藜麦籽实对肉品质改善效果更佳。

关键词: 藜麦, 芦花鸡, 肉品质, 肌肉营养成分, 微量元素, 标准化评分

Abstract:

To investigate the effects of quinoa supplementation levels on the quality, muscle nutrients and trace elements of Luhua chicken, a total of 150 healthy Luhua chickens at 49-day-old were randomly divided into 5 groups: the control group (CK) without quinoa and its by-products and the treatment group with 4% (Q4), 8% (Q8), 12% (Q12) quinoa seeds (raw grain) and 12% quinoa bran (QS) were fed for 75 days. After slaughter, the samples of chest muscle and leg muscle were taken to determine the meat quality, nutrients and trace elements. The results showed that breast muscle color (brightness L^*, yellowness b^*) in group Q12 at 45 min, shear force, cooking loss, drip loss and water loss rate in Q4 and QS groups were significantly lower than those in CK group (P<0.05). Redness a^* in Q8 and QS groups and cooked meat rate in QS group were significantly higher than CK group(P<0.05). Standardized score showed that Q12 group had the best chest muscle quality.Brightness L^* (45 min, 24 h) of leg muscle in Q4 and Q12 groups, yellowness b^* (45 min), drip loss in Q12 group, shear force in Q4 group, cooking loss in Q8, Q12 and QS groups were significantly lower than those in CK group (P<0.05). The meat color (redness a^*) at 45 min in Q8 and QS groups was significantly higher than that in CK group (P<0.05).Standardized scores showed that Q8 group had the best leg muscle quality.The water content of chest muscle in Q8 group, ash content of leg muscle in Q4 group and crude protein of chest muscle and leg muscle in experimental groups were significantly higher than those in CK group (P<0.05). The copper content in chest muscle Q12 group, the calcium content in leg muscle Q8 group and the manganese content in leg muscle Q12 group were significantly higher than those in CK group (P<0.05). In conclusion, adding quinoa in the diet can improve the quality, nutritional composition and trace elements of chicken, and adding 8% quinoa seeds has a better effect on the improvement of meat quality.

Key words: quinoa, Luhua chicken, meat quality, muscle nutrient composition, trace element, standardized scoring

中图分类号:

S831

吴涛, 江小帆, 杨发荣, 魏玉明, 陈国顺, 蔡原, 焦婷, 黄杰, 赵生国. 日粮中不同藜麦添加水平对芦花鸡肉品质及微量元素的影响[J]. 浙江农业学报, 2022, 34(5): 897-907.

WU Tao, JIANG Xiaofan, YANG Farong, WEI Yuming, CHEN Guoshun, CAI Yuan, JIAO Ting, HUANG Jie, ZHAO Shenguo. Effects of quinoa supplementation levels on quality and trace elements of Luhua chicken[J]. Acta Agriculturae Zhejiangensis, 2022, 34(5): 897-907.

图/表 9

表1 试验饲粮组成及营养水平(干物质基础)

Table 1 Composition and nutrient levels of experiment diets (dry matterbasis)

饲粮组成 Diets	含量Content/%					营养水平 Nutrient levels²⁾	含量Content
饲粮组成 Diets	CK	Q4	Q8	Q12	QS	营养水平 Nutrient levels²⁾	CK	Q4	Q8	Q12	QS
玉米 Corn	64.00	64.00	64.00	64.00	64.00	代谢能ME/(MJ·kg^-1)	12.24	12.32	12.40	12.48	12.48
次粉 Wheat middling	12.00	8.00	4.00	0.00	0.00	干物质 DM/%	84.20	84.43	84.66	84.88	84.74
藜麦 Quinoa seeds	0.00	4.00	8.00	12.00	0	粗蛋白 CP/%	16.12	16.18	16.25	16.31	16.17
藜麦糠 Quinoa chaff	0	0	0	0	12.00	粗纤维 CF/%	2.47	2.60	2.74	2.88	4.73
去皮豆粕 Soybean meal	20.00	20.00	20.00	20.00	20.00	粗脂肪 EE/%	2.86	2.98	3.10	3.22	2.92
石粉 Limestone	1.20	1.20	1.20	1.20	1.20	钙 Ca/%	0.87	0.88	0.88	0.88	0.99
磷酸氢钙 CaHPO₄	1.20	1.20	1.20	1.20	1.20	总磷 TP/%	0.59	0.59	0.58	0.57	0.55
饲料级氯化钠 NaCl	0.30	0.30	0.30	0.30	0.30	有效磷 AP/%	0.20	0.20	0.20	0.20	0.20
1%复合预混料 Premix¹⁾	1.00	1.00	1.00	1.00	1.00	赖氨酸 Lys/%	0.81	0.83	0.84	0.86	0.86
沸石粉 zeolite powder	0.30	0.30	0.30	0.30	0.30	蛋氨酸 Met/%	0.26	0.30	0.33	0.36	0.36
合计 Total	100	100	100	100	100	蛋氨酸+胱氨酸 Met+Cys/%	0.56	0.59	0.61	0.64	0.64
						苏氨酸Thr/%	0.62	0.62	0.62	0.62	0.62
						色氨酸Trp/%	0.19	0.19	0.18	0.18	0.18

表2 藜麦对芦花鸡胸肌肉品质的影响

Table 2 Effect of quinoa on breast muscle quality of Luhua chicken

项目 Items	组别Groups
项目 Items	CK	Q4	Q8	Q12	QS
pH_{45 min}	6.18±0.35	6.26±0.35	6.44±0.19	6.30±0.19	6.31±0.24
pH_{24 h}	5.71±0.28	5.58±0.06	5.65±0.07	5.69±0.17	5.56±0.17
45 min肉色Meat color at 45min
亮度 $L 45 m i n $ Brightness value $L 45 m i n$	46.70±4.25 a	43.75±2.00 ab	44.57±2.24 ab	41.82±1.64 b	44.70±2.40 ab
红度 $a 45 * m i n$ Red degrees $a 45 * m i n$	1.30±0.32 b	1.90±0.26 ab	1.83±0.51 a	1.80±0.42 ab	1.93±0.19 a
黄度 $b 45 * m i n$ Yellowness index $b 45 * m i n$	14.60±1.88 a	14.20±1.23 a	14.02±2.15 a	11.78±1.62 b	14.50±1.56 a
24 h肉色Meat color at 24 h
亮度 $L 24 * h$ Brightness value $L 24 * h$	51.12±3.17	49.05±2.79	49.33±3.14	50.90±2.09	49.30±2.21
红度 $a 24 * h$ Red degrees $a 24 * h$	3.53±0.38	2.77±0.68	2.73±0.46	3.30±0.42	2.94±0.53
黄度 $b 24 * h$ Yellowness index $b 24 * h$	16.18±2.53	15.73±1.09	15.65±1.97	15.33±1.73	15.27±1.57
熟肉率 Rate of cooked meat/%	70.28±2.21 b	72.96±2.56 ab	70.69±2.97 b	71.07±0.94 b	74.27±2.77 a
剪切力 Shearing force/N	68.90±2.88 a	60.62±7.03 b	63.83±3.45 ab	62.06±6.84 ab	59.55±3.76 b
蒸煮损失 Cooking loss/%	12.00±1.65 a	10.34±0.88 b	12.32±0.64 a	11.07±1.26 ab	10.24±0.64 b
失水率Water loss rate/%	18.52±1.68 a	14.55±3.60 b	15.99±1.02 b	14.05±1.02 b	14.32±0.69 b
滴水损失 Drip loss/%	2.66±0.32 a	2.13±0.28 bc	2.28±0.24 ab	1.67±0.40 c	1.72±0.54 c

表2 藜麦对芦花鸡胸肌肉品质的影响

Table 2 Effect of quinoa on breast muscle quality of Luhua chicken

项目 Items	组别Groups
项目 Items	CK	Q4	Q8	Q12	QS
pH_{45 min}	6.18±0.35	6.26±0.35	6.44±0.19	6.30±0.19	6.31±0.24
pH_{24 h}	5.71±0.28	5.58±0.06	5.65±0.07	5.69±0.17	5.56±0.17
45 min肉色Meat color at 45min
亮度 $L 45 m i n $ Brightness value $L 45 m i n$	46.70±4.25 a	43.75±2.00 ab	44.57±2.24 ab	41.82±1.64 b	44.70±2.40 ab
红度 $a 45 * m i n$ Red degrees $a 45 * m i n$	1.30±0.32 b	1.90±0.26 ab	1.83±0.51 a	1.80±0.42 ab	1.93±0.19 a
黄度 $b 45 * m i n$ Yellowness index $b 45 * m i n$	14.60±1.88 a	14.20±1.23 a	14.02±2.15 a	11.78±1.62 b	14.50±1.56 a
24 h肉色Meat color at 24 h
亮度 $L 24 * h$ Brightness value $L 24 * h$	51.12±3.17	49.05±2.79	49.33±3.14	50.90±2.09	49.30±2.21
红度 $a 24 * h$ Red degrees $a 24 * h$	3.53±0.38	2.77±0.68	2.73±0.46	3.30±0.42	2.94±0.53
黄度 $b 24 * h$ Yellowness index $b 24 * h$	16.18±2.53	15.73±1.09	15.65±1.97	15.33±1.73	15.27±1.57
熟肉率 Rate of cooked meat/%	70.28±2.21 b	72.96±2.56 ab	70.69±2.97 b	71.07±0.94 b	74.27±2.77 a
剪切力 Shearing force/N	68.90±2.88 a	60.62±7.03 b	63.83±3.45 ab	62.06±6.84 ab	59.55±3.76 b
蒸煮损失 Cooking loss/%	12.00±1.65 a	10.34±0.88 b	12.32±0.64 a	11.07±1.26 ab	10.24±0.64 b
失水率Water loss rate/%	18.52±1.68 a	14.55±3.60 b	15.99±1.02 b	14.05±1.02 b	14.32±0.69 b
滴水损失 Drip loss/%	2.66±0.32 a	2.13±0.28 bc	2.28±0.24 ab	1.67±0.40 c	1.72±0.54 c

图1 胸肌肉品质标准化评分雷达图

Fig.1 Radar chart of standardized score of chest muscle quality

表3 藜麦对芦花鸡腿肌肉品质的影响

Table 3 Effect of quinoa on muscle quality of Luhua chicken legs

项目 Items	组别Groups
项目 Items	CK	Q4	Q8	Q12	QS
pH_{45 min}	6.40±0.11	6.44±0.09	6.51±0.16	6.44±0.10	6.42±0.20
pH_{24 h}	5.92±0.10	5.82±0.03	5.85±0.07	5.83±0.05	5.81±0.12
45min肉色Meat color at 45 min
亮度 $L 45 m i n $ Brightness value $L 45 m i n$	47.61±3.94 a	44.15±1.92 b	45.35±1.26 ab	42.98±0.61 b	45.50±1.47 ab
红度 $a 45 * m i n$ Red degrees $a 45 * m i n$	11.22±0.35 b	11.92±0.26 ab	12.44±1.01 a	11.72±0.46 ab	12.23±0.77 a
黄度 $b 45 * m i n$ Yellowness index $b 45 * m i n$	12.43±1.99 a	12.29±0.91 a	11.92±1.76 a	9.83±1.31 b	12.18±1.97 a
24h肉色Meat color at 24h
亮度 $L 24 * h$ Brightness value $L 24 * h$	45.62±3.94 a	42.15±1.92 b	44.11±0.87 ab	41.11±0.68 b	43.50±1.47 ab
红度 $a 24 * h$ Red degrees $a 24 * h$	12.57±0.72	12.77±0.68	12.76±0.64	12.94±0.70	13.18±0.72
黄度 $b 24 * h$ Yellowness index $b 24 * h$	10.72±0.79	9.21±1.25	10.23±2.02	9.26±0.83	9.73±1.12
熟肉率 Rate of cooked meat%	70.36±2.54	71.17±2.01	72.20±2.09	71.07±0.95	71.69±3.83
剪切力 Shearing force/N	124.57±8.66 a	111.59±4.09 b	115.63±3.66 ab	118.56±6.02 ab	116.36±7.80 ab
蒸煮损失 Cooking loss/%	13.54±0.63 a	12.64±1.19 ab	11.09±0.57 c	11.47±1.49 bc	12.18±0.79 bc
失水率Water loss rate%	13.36±2.17	11.64±2.61	12.66±1.46	12.28±0.95	12.29±2.30
滴水损失 Drip loss%	1.90±0.20 a	1.70±0.15 ab	1.84±0.26 ab	1.64±0.08 b	1.71±0.12 ab

表3 藜麦对芦花鸡腿肌肉品质的影响

Table 3 Effect of quinoa on muscle quality of Luhua chicken legs

项目 Items	组别Groups
项目 Items	CK	Q4	Q8	Q12	QS
pH_{45 min}	6.40±0.11	6.44±0.09	6.51±0.16	6.44±0.10	6.42±0.20
pH_{24 h}	5.92±0.10	5.82±0.03	5.85±0.07	5.83±0.05	5.81±0.12
45min肉色Meat color at 45 min
亮度 $L 45 m i n $ Brightness value $L 45 m i n$	47.61±3.94 a	44.15±1.92 b	45.35±1.26 ab	42.98±0.61 b	45.50±1.47 ab
红度 $a 45 * m i n$ Red degrees $a 45 * m i n$	11.22±0.35 b	11.92±0.26 ab	12.44±1.01 a	11.72±0.46 ab	12.23±0.77 a
黄度 $b 45 * m i n$ Yellowness index $b 45 * m i n$	12.43±1.99 a	12.29±0.91 a	11.92±1.76 a	9.83±1.31 b	12.18±1.97 a
24h肉色Meat color at 24h
亮度 $L 24 * h$ Brightness value $L 24 * h$	45.62±3.94 a	42.15±1.92 b	44.11±0.87 ab	41.11±0.68 b	43.50±1.47 ab
红度 $a 24 * h$ Red degrees $a 24 * h$	12.57±0.72	12.77±0.68	12.76±0.64	12.94±0.70	13.18±0.72
黄度 $b 24 * h$ Yellowness index $b 24 * h$	10.72±0.79	9.21±1.25	10.23±2.02	9.26±0.83	9.73±1.12
熟肉率 Rate of cooked meat%	70.36±2.54	71.17±2.01	72.20±2.09	71.07±0.95	71.69±3.83
剪切力 Shearing force/N	124.57±8.66 a	111.59±4.09 b	115.63±3.66 ab	118.56±6.02 ab	116.36±7.80 ab
蒸煮损失 Cooking loss/%	13.54±0.63 a	12.64±1.19 ab	11.09±0.57 c	11.47±1.49 bc	12.18±0.79 bc
失水率Water loss rate%	13.36±2.17	11.64±2.61	12.66±1.46	12.28±0.95	12.29±2.30
滴水损失 Drip loss%	1.90±0.20 a	1.70±0.15 ab	1.84±0.26 ab	1.64±0.08 b	1.71±0.12 ab

图2 腿肌肉品质标准化评分雷达图

Fig.2 Radar of standardized score of leg muscle quality

表4 胸肌肉品质指标间关联性分析

Table 4 Correlation analysis of breast muscle quality indexes

项目 Items	熟肉率 Cooked Meat Percentage		剪切力 Shearing	蒸煮损失 Cooking loss	失水率 Water loss	滴水损失 Drip loss	pH_{45 min}	pH_{24 h}	亮度 $L 45 m i n $ Brightness value $L 45 m i n $	红度 $a 45 m i n $ Red degrees $a 45 m i n $	黄度 $b 45 m i n $ Yellowness index $b 45 m i n $	亮度 $L 24 h $ Brightness value $L 24 h $	红度 $a 24 h $ Red degrees $a 24 h $	黄度 $b 24 h $ Yellowness index $b 24 h $
熟肉率	1.00		-0.070	-0.375	-0.245	-0.144	0.160	-0.047	0.037	0.007	0.275	0.055	-0.307	0.334
Cooked Meat Percentage
剪切力	-0.070		1.00	0.596^**	0.265	0.626^**	-0.235	0.292	0.388	-0.548^*	0.158	0.093	0.076	0.360
Shearing
蒸煮损失	-0.375		0.596^**	1.00	0.429	0.348	0.048	0.286	0.476^*	-0.259	0.201	0.063	0.066	0.171
Cooking loss
失水率	-0.245		0.265	0.429	1.00	0.438^*	0.047	0.159	0.379	-0.284	0.268	-0.100	0.447	0.232
Water loss
滴水损失	-0.144		0.626^**	0.348	0.438*	1.00	-0.002	0.224	0.247	-0.585^**	0.200	0.130	0.047	0.316
Drip loss
pH_{45 min}	0.160		-0.235	0.048	0.047	-0.002	1.00	0.156	-0.359	0.135	-0.189	-0.058	0.073	-0.051
pH_{24 h}	-0.047		0.292	0.286	0.159	0.224	0.156	1.00	-0.245	-0.451^*	-0.313	0.483^**	0.302	0.406^*
亮度 $L 45 m i n *$		0.037	0.388	0.476^*	0.379	0.247	-0.359	-0.245	1.00	-0.134	0.757^**	-0.046	-0.275	0.184
Brightness value $L 45 m i n *$
红度 $a 45 m i n *$	0.007		-0.548*	-0.259	-0.284	-0.585^**	0.135	-0.451^*	-0.134	1.00	0.071	-0.638^**	-0.315	-0.514^*
Red degrees $a 45 m i n *$
黄度 $b 45 m i n *$	0.275		0.158	0.201	0.268	0.200	-0.189	-0.313	0.757^**	0.071	1.00	-0.245	-0.383	0.176
Yellowness index $b 45 m i n *$
亮度 $L 24 h *$	0.055		0.093	0.063	-0.100	0.130	-0.058	0.483^**	-0.046	-0.638^**	-0.245	1.00	0.089	0.579^**
Brightness value $L 24 h *$
红度 $a 24 h *$	-0.307		0.076	0.066	0.447	0.047	0.073	0.302	-0.275	-0.315	-0.383	0.089	1.00	0.301
Red degrees $a 24 h *$
黄度 $b 24 h *$	0.334		0.360	0.171	0.232	0.316	-0.051	0.406^*	0.184	-0.514^*	0.176	0.579^**	0.301	1.00
Yellowness index $b 24 h *$

表4 胸肌肉品质指标间关联性分析

Table 4 Correlation analysis of breast muscle quality indexes

项目 Items	熟肉率 Cooked Meat Percentage		剪切力 Shearing	蒸煮损失 Cooking loss	失水率 Water loss	滴水损失 Drip loss	pH_{45 min}	pH_{24 h}	亮度 $L 45 m i n $ Brightness value $L 45 m i n $	红度 $a 45 m i n $ Red degrees $a 45 m i n $	黄度 $b 45 m i n $ Yellowness index $b 45 m i n $	亮度 $L 24 h $ Brightness value $L 24 h $	红度 $a 24 h $ Red degrees $a 24 h $	黄度 $b 24 h $ Yellowness index $b 24 h $
熟肉率	1.00		-0.070	-0.375	-0.245	-0.144	0.160	-0.047	0.037	0.007	0.275	0.055	-0.307	0.334
Cooked Meat Percentage
剪切力	-0.070		1.00	0.596^**	0.265	0.626^**	-0.235	0.292	0.388	-0.548^*	0.158	0.093	0.076	0.360
Shearing
蒸煮损失	-0.375		0.596^**	1.00	0.429	0.348	0.048	0.286	0.476^*	-0.259	0.201	0.063	0.066	0.171
Cooking loss
失水率	-0.245		0.265	0.429	1.00	0.438^*	0.047	0.159	0.379	-0.284	0.268	-0.100	0.447	0.232
Water loss
滴水损失	-0.144		0.626^**	0.348	0.438*	1.00	-0.002	0.224	0.247	-0.585^**	0.200	0.130	0.047	0.316
Drip loss
pH_{45 min}	0.160		-0.235	0.048	0.047	-0.002	1.00	0.156	-0.359	0.135	-0.189	-0.058	0.073	-0.051
pH_{24 h}	-0.047		0.292	0.286	0.159	0.224	0.156	1.00	-0.245	-0.451^*	-0.313	0.483^**	0.302	0.406^*
亮度 $L 45 m i n *$		0.037	0.388	0.476^*	0.379	0.247	-0.359	-0.245	1.00	-0.134	0.757^**	-0.046	-0.275	0.184
Brightness value $L 45 m i n *$
红度 $a 45 m i n *$	0.007		-0.548*	-0.259	-0.284	-0.585^**	0.135	-0.451^*	-0.134	1.00	0.071	-0.638^**	-0.315	-0.514^*
Red degrees $a 45 m i n *$
黄度 $b 45 m i n *$	0.275		0.158	0.201	0.268	0.200	-0.189	-0.313	0.757^**	0.071	1.00	-0.245	-0.383	0.176
Yellowness index $b 45 m i n *$
亮度 $L 24 h *$	0.055		0.093	0.063	-0.100	0.130	-0.058	0.483^**	-0.046	-0.638^**	-0.245	1.00	0.089	0.579^**
Brightness value $L 24 h *$
红度 $a 24 h *$	-0.307		0.076	0.066	0.447	0.047	0.073	0.302	-0.275	-0.315	-0.383	0.089	1.00	0.301
Red degrees $a 24 h *$
黄度 $b 24 h *$	0.334		0.360	0.171	0.232	0.316	-0.051	0.406^*	0.184	-0.514^*	0.176	0.579^**	0.301	1.00
Yellowness index $b 24 h *$

表5 腿肌肉品质指标间关联性分析

Table 5 Correlation analysis of leg muscle quality indexes

项目 Items	熟肉率 Cooked Meat Percentage	剪切力 Shearing	蒸煮损失 Cooking loss	失水率 Water loss	滴水损失 Drip loss	pH_{45 min}	pH_{24 h}	亮度 $L 45 m i n $ Brightness value $L 45 m i n $	红度 $a 45 m i n $ Red degrees $a 45 m i n $	黄度 $b 45 m i n $ Yellowness index $b 45 m i n $	亮度 $L 24 h $ Brightness value $L 24 h $	红度 $a 24 h $ Red degrees $a 24 h $	黄度 $b 24 h $ Yellowness index $b 24 h $
熟肉率	1.00	-0.119	0.069	0.060	-0.062	-0.403	-0.252	0.082	0.229	0.246	0.112	0.236	0.194
Cooked meat percentage
剪切力	-0.119	1.00	0.350	-0.029	-0.081	0.221	0.250	0.710^**	-0.083	0.120	0.670^**	-0.144	0.441
Shearing
蒸煮损失	0.069	0.350	1.00	0.159	0.070	-0.127	0.377	0.351	-0.342	0.261	0.249	0.104	0.194
Cooking loss
失水率	0.060	-0.029	0.159	1.00	0.353	-0.075	0.143	-0.020	-0.242	-0.217	-0.009	0.498^**	-0.150
Water loss
滴水损失	-0.062	-0.081	0.070	0.353	1.00	0.142	0.100	0.119	0.053	0.395^*	0.155	-0.024	0.268
Drip loss
pH_{45 min}	-0.403	0.221	-0.127	-0.075	0.142	1.00	-0.126	-0.353	-0.110	-0.207	-0.282	0.064	-0.563^*
pH_{24 h}	-0.252	0.250	0.377	0.143	0.100	-0.126	1.00	0.344	-0.522^**	0.045	0.391	-0.107	0.295
亮度 $L 45 m i n *$	0.082	0.710^**	0.351	-0.020	0.119	-0.353	0.344	1.00	-0.127	0.598^**	0.984^**	-0.363	0.655^**
Brightness value $L 45 m i n *$
红度 $a 45 m i n *$	0.229	-0.083	-0.342	-0.242	0.053	-0.110	-0.522^**	-0.127	1.00	0.335	-0.100	-0.095	0.291
Red degrees $a 45 m i n *$
黄度 $b 45 m i n *$	0.246	0.120	0.261	-0.217	0.395^*	-0.207	0.045	0.598^**	0.335	1.00	0.584^**	-0.185	0.772^**
Yellowness index $b 45 m i n *$
亮度 $L 24 h *$	0.112	0.670^**	0.249	-0.009	0.155	-0.282	0.391	0.984^**	-0.100	0.584^**	1.00	-0.403	0.614^**
Brightness value $L 24 h *$
红度 $a 24 h *$	0.236	-0.144	0.104	0.498^**	-0.024	0.064	-0.107	-0.363	-0.095	-0.185	-0.403	1.00	-0.314
Red degrees $a 24 h *$
黄度 $b 24 h *$	0.194	0.441	0.194	-0.150	0.268	-0.563^*	0.295	0.655^**	0.291	0.772^**	0.614^**	-0.314	1.00
Yellowness index $b 24 h *$

表5 腿肌肉品质指标间关联性分析

Table 5 Correlation analysis of leg muscle quality indexes

项目 Items	熟肉率 Cooked Meat Percentage	剪切力 Shearing	蒸煮损失 Cooking loss	失水率 Water loss	滴水损失 Drip loss	pH_{45 min}	pH_{24 h}	亮度 $L 45 m i n $ Brightness value $L 45 m i n $	红度 $a 45 m i n $ Red degrees $a 45 m i n $	黄度 $b 45 m i n $ Yellowness index $b 45 m i n $	亮度 $L 24 h $ Brightness value $L 24 h $	红度 $a 24 h $ Red degrees $a 24 h $	黄度 $b 24 h $ Yellowness index $b 24 h $
熟肉率	1.00	-0.119	0.069	0.060	-0.062	-0.403	-0.252	0.082	0.229	0.246	0.112	0.236	0.194
Cooked meat percentage
剪切力	-0.119	1.00	0.350	-0.029	-0.081	0.221	0.250	0.710^**	-0.083	0.120	0.670^**	-0.144	0.441
Shearing
蒸煮损失	0.069	0.350	1.00	0.159	0.070	-0.127	0.377	0.351	-0.342	0.261	0.249	0.104	0.194
Cooking loss
失水率	0.060	-0.029	0.159	1.00	0.353	-0.075	0.143	-0.020	-0.242	-0.217	-0.009	0.498^**	-0.150
Water loss
滴水损失	-0.062	-0.081	0.070	0.353	1.00	0.142	0.100	0.119	0.053	0.395^*	0.155	-0.024	0.268
Drip loss
pH_{45 min}	-0.403	0.221	-0.127	-0.075	0.142	1.00	-0.126	-0.353	-0.110	-0.207	-0.282	0.064	-0.563^*
pH_{24 h}	-0.252	0.250	0.377	0.143	0.100	-0.126	1.00	0.344	-0.522^**	0.045	0.391	-0.107	0.295
亮度 $L 45 m i n *$	0.082	0.710^**	0.351	-0.020	0.119	-0.353	0.344	1.00	-0.127	0.598^**	0.984^**	-0.363	0.655^**
Brightness value $L 45 m i n *$
红度 $a 45 m i n *$	0.229	-0.083	-0.342	-0.242	0.053	-0.110	-0.522^**	-0.127	1.00	0.335	-0.100	-0.095	0.291
Red degrees $a 45 m i n *$
黄度 $b 45 m i n *$	0.246	0.120	0.261	-0.217	0.395^*	-0.207	0.045	0.598^**	0.335	1.00	0.584^**	-0.185	0.772^**
Yellowness index $b 45 m i n *$
亮度 $L 24 h *$	0.112	0.670^**	0.249	-0.009	0.155	-0.282	0.391	0.984^**	-0.100	0.584^**	1.00	-0.403	0.614^**
Brightness value $L 24 h *$
红度 $a 24 h *$	0.236	-0.144	0.104	0.498^**	-0.024	0.064	-0.107	-0.363	-0.095	-0.185	-0.403	1.00	-0.314
Red degrees $a 24 h *$
黄度 $b 24 h *$	0.194	0.441	0.194	-0.150	0.268	-0.563^*	0.295	0.655^**	0.291	0.772^**	0.614^**	-0.314	1.00
Yellowness index $b 24 h *$

表6 藜麦对芦花鸡肌肉营养成分的影响

Table 6 Effects of quinoa on muscle nutritioncomponents of Luhua chicken %

部位 Part	组别 Groups	项目Items
部位 Part	组别 Groups	水分Water	粗灰分Ash	粗脂肪EE	粗蛋白CP
胸肌Chest muscles	CK	67.70±1.00 b	1.40±0.24 ab	0.83±0.11	25.46±1.15 b
	Q4	68.93±0.95 ab	1.41±0.11 ab	0.90±0.20	26.66±1.17 a
	Q8	69.42±0.49 a	1.36±0.08 b	1.05±0.23	26.38±0.68 a
	Q12	67.65±1.43 b	1.57±0.14 a	0.97±0.19	26.32±1.02 a
	QS	68.58±0.97 ab	1.36±0.06 b	0.99±0.28	26.42±0.73 a
腿肌Leg muscles	CK	69.02±1.73 ab	1.09±0.06 c	2.57±0.31	21.64±0.75 b
	Q4	67.47±0.72 b	1.45±0.18 a	2.84±0.38	22.24±0.92 a
	Q8	69.43±0.40 ab	1.33±0.08 ab	2.49±0.33	22.50±0.55 a
	Q12	69.77±1.67 a	1.18±0.23 bc	2.55±0.38	22.37±0.66 a
	QS	69.89±1.86 a	1.22±0.06 bc	2.81±0.32	22.35±0.52 a

表7 藜麦对芦花鸡肌肉微量元素的测定

Table 7 Determination of trace elements in muscle of Luhua chicken by quinoa

部位 Part	项目 Items	组别 Groups
部位 Part	项目 Items	CK	Q4	Q8	Q12	QS
胸肌Chest muscles	钙 Ca	64.16±6.49	66.87±8.54	64.49±7.21	65.49±6.11	64.59±7.15
	铬 Cr	0.33±0.02	0.30±0.06	0.30±0.06	0.30±0.05	0.31±0.04
	锰 Mn	0.23±0.04	0.22±0.06	0.21±0.05	0.22±0.04	0.20±0.04
	铁 Fe	10.82±1.80	11.25±1.59	10.56±1.66	10.20±1.19	10.04±1.25
	铜 Cu	0.48±0.09 b	0.52±0.13 ab	0.55±0.10 ab	0.60±0.04 a	0.53±0.08 ab
	锌 Zn	8.05±0.85	7.72±0.92	8.07±0.69	8.17±1.14	7.82±1.36
腿肌Leg muscles	钙 Ca	65.63±5.90 b	68.12±8.66 ab	72.40±8.49 a	67.05±5.62 ab	62.96±3.22 b
	铬 Cr	0.30±0.03	0.30±0.02	0.28±0.03	0.31±0.04	0.30±0.03
	锰 Mn	0.17±0.02 b	0.19±0.02 ab	0.20±0.03 ab	0.21±0.04 a	0.19±0.02 ab
	铁 Fe	9.91±0.99	10.50±0.57	10.42±0.95	10.64±0.88	10.18±1.17
	铜 Cu	0.45±0.16	0.49±0.12	0.45±0.11	0.49±0.14	0.51±0.14
	锌 Zn	7.74±0.80	7.83±0.65	8.37±1.13	7.87±1.43	8.15±1.14

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日粮中不同藜麦添加水平对芦花鸡肉品质及微量元素的影响

Effects of quinoa supplementation levels on quality and trace elements of Luhua chicken

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