اثر گلبرگ زعفران بر کیفیت گوشت ران در جوجه‌های گوشتی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری تغذیه دام گروه علوم دامی، دانشکده کشاورزی، دانشگاه بیرجند

2 عضو هیات علمی گروه علوم دامی، دانشکده کشاورزی، دانشگاه بیرجند

چکیده

به منظور بررسی اثر گلبرگ زعفران بر خصوصیات کیفی گوشت ران، از 250 قطعه جوجه گوشتی در قالب طرح کاملاً تصادفی با پنج تیمار و پنج تکرار در هر تیمار استفاده شد. تیمارهای آزمایشی شامل تیمار شاهد (C)، تیمار 5/2 گرم در کیلوگرم گلبرگ زعفران (Sp2.5) و تیمار 5 گرم در کیلوگرم گلبرگ زعفران (Sp5)، تیمار 5/7 گرم در کیلوگرم گلبرگ زعفران (Sp7.5) و تیمار 10 گرم در کیلوگرم گلبرگ زعفران (Sp10) بود. در طول دوره پرورش جوجه‌ها بطور آزاد به آب و خوراک دسترسی داشتند. در انتهای دوره آزمایش (42 روزگی) از هر تکرار 2 قطعه پرنده انتخاب و کشتار شد. شاخص­های کیفی گوشت ران شامل ظرفیت نگهداری آب، افت وزنی، رنگ گوشت (L*, a*, b*)، اسیدیته و مالون­دی­آلدهید در سه بازه زمانی، یک، سه و پنج روز پس از کشتار و افت پخت، تست پانل (تردی، آبداری و طعم)، ماده خشک، پروتئین و چربی گوشت ران در زمان کشتار اندازه­گیری شد. تفاوت معنی­داری در ظرفیت نگهداری آب، افت وزنی، رنگ گوشت (L*, a*, b*)، اسیدیته، افت پخت، ماده خشک، پروتئین و چربی گوشت ران بین تیمارها مشاهده نشد اما میزان مالون­دی آلدهید در تیمار شاهد بطور معنی‌داری (05/0P) بالاتر از سایر تیمارها بود. جوجه­های تغذیه شده با جیره شاهد و Sp2.5 میزان تردی و آبداری کمتری را در گوشت ران در مقایسه با سایر تیمارها نشان دادند(05/0 P). نتایج نشان داد گلبرگ زعفران دارای اثر آنتی­اکسیدانی می­باشد و افزودن 5/2 گرم در کیلوگرم آن می­تواند باعث بهبود کیفیت گوشت ران جوجه­ها در زمان نگهداری در یخچال شود.

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