-
摘要：本试验旨在研究过氧化氢（H2O2）诱导的氧化应激对肉鸡腿肌肉品质、抗氧化酶活性及氧化产物含量的影响。试验选取320只1日龄健康AA肉仔鸡公雏，随机分成5个处理，分别为对照组、0.75%生理盐水注射组、2.5%H2O2注射组、5.0%H2O2注射组及10.0%H2O2注射组。每个处理8个重复，每个重复8只。所有肉仔鸡饲喂基础日粮，并在试验期的第16天和第37天腹腔注射生理盐水或过氧化氢（H2O2）溶液，饲养期为42天。结果显示，与对照组和生理盐水组比较，10.0%H2O2诱导的氧化应激显著降低了肉鸡腿肌宰后24 h的pH（P<0.05），显著升高了滴水损失和剪切力（P<0.05）；10.0%H2O2注射组的肉鸡腿肌总抗氧化能力（T-AOC）以及总超氧化歧化酶（T-SOD）、过氧化氢酶（CAT）和谷胱甘肽过氧化物酶（GSH-Px）活性均显著低于对照组和生理盐水组（P<0.05）；此外，10.0%的H2O2还显著增加了丙二醛（MDA）和蛋白羰基的含量（P<0.05），5.0%和10.0%的H2O2显著降低了总巯基的含量（P<0.05）。结果表明，10.0%的H2O2对肉鸡的腿肌肉品质造成不利影响，降低了腿肌的抗氧化性能。 25305
- 上一篇：不同提取方法对茶树花多糖性质的影响研究
- 下一篇：枸杞多糖在口腔及胃肠道中的体外模拟消化研究
毕业论文关键词：过氧化氢；肉鸡；腿肌；肉品质；抗氧化性能
Effects of Oxidative Stress Induced by Hydrogen Peroxide on Meat Quality and Antioxidant Capacity in the Leg Muscle of Broilers
Abstract：The purpose of this experiment was to determine the effects of oxidative stress induced by hydrogen peroxide (H2O2) on meat quality, the activities of antioxidant enzymes and the content of oxidative products in the leg muscle of broilers. A total of 320 male Arbor Acres broilers (1 day old) were randomly pided into five treatments of eight birds each (n = 8), including noninjected control, 0.75% saline-injected, and 2.5%, 5.0%, or 10.0% H2O2-injected treatments. All of the birds were fed a basal diet, and were injected 0.75% saline, and 2.5%, 5.0%, or 10.0% H2O2 on days 16 and 37 by intraperitoneal injection. The experiment was last for 42 days. The results showed that, compared with noninjected control treatment and 0.75% saline-injected treatment, the oxidative stress induced by 10.0% H2O2 decreased (P<0.05) pH24h of the leg muscle, but increased (P<0.05) drip loss and shear force value of the leg muscle. At the same time, 10.0% H2O2 decreased (P<0.05) the activities of T-AOC, T-SOD, CAT and GSH-Px in the leg muscle of broilers. Additional, 10.0% H2O2 increased (P<0.05) the contents of MDA and protein canbonyl. And 5.0% and 10.0% H2O2 decrease (P < 0.05) the content of total sulfhydryl in the leg muscle. These results indicate that 10.0% H2O2 can bring a negative effect on meat quality of broilers, as well as a decline in antioxidant capacity of broilers.
Key Words：hydrogen peroxide; broiler; leg muscle; meat quality; antioxidant capacity
目 录
摘要 3
关键词 3
引言 3
1材料与方法 4
1.1 试验材料 4
1.2 试验设计 4
1.2.1饲养管理及分组 4
1.2.3样本采集 5
1.3 检测指标 5
1.3.1腿肌肉品质 5
1.3.2腿肌抗氧化酶活性 6
1.3.3腿肌氧化产物含量 6
1.4统计方法 6
2 结果与分析 6
2.1过氧化氢诱导的氧化应激对肉鸡腿肌肉质的影响 6
2.2过氧化氢诱导的氧化应激对肉鸡腿肌抗氧化酶活性的影响 6
2.3过氧化氢诱导的氧化应激对肉鸡腿肌氧化产物含量的影响 7
3 讨论 7
3.1过氧化氢诱导的氧化应激对肉鸡腿肌肉质的影响 7