饲粮添加益生菌对鹅肉品质及风味的影响OA

[Objective]The purpose of this study was to investigate the effects of Lactiplantibacillus plantarum,Pediococcus pentosaceus or their compound bacterial on the meat quality and flavor of Sichuan White geese.[Method]A total of 240 healthy 28-day-old Sichuan White geese with similar body weights were randomly divided into 4 groups,with 6 replicates per group and 10 geese per replicate.The control group was fed a basal diet,while the experimental groups received the basal diet supplemented with 0.1%Lactobacillus plantarum,0.1%Pediococcus pentosaceus,and 0.1%compound probiotics(1∶1 ratio),respectively.The trial lasted for 42 days.At the end of the experiment,4 geese were randomly selected from each replicate for slaughter.The left pectoral muscles were collected to determine meat quality,fatty acid content,conventional nutritional components,and volatile flavor compounds.[Result]Compared with control group,the shear force,undecanic acid,hexacarbonic acid,cis-9-octadectocarbonic acid,toluene,and carbon disulfide contents of the pectoral muscles of goose in probiotics groups were significantly reduced(P<0.05),while the content of crude protein was significantly increased(P<0.05).The pH24 h of the pectoral muscles of goose in compound bacterial group was significantly increased(P<0.05).Furthermore,flavor substances such as 1-pentanol,3-methylbutyraldehyde,3-heptanone,and phenylacetaldehyde were detected in the pectoral muscles of probiotics groups.[Conclusion]The supplementation of diets with Lactobacillus plantarum,Pediococcus pentosaceus,or their compound bacterial significantly improved the tenderness,protein content,and variety of flavor substances of goose meat,and the compound bacterial could delaying the post-slaughter pH decline effectively.