نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی دکتری تغذیه دام گروه علوم دامی، دانشکده کشاورزی، دانشگاه بیرجند، بیرجند
2 استادیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه بیرجند، بیرجند.
3 استاد گروه علوم دامی، دانشکده کشاورزی، دانشگاه بیرجند، بیرجند
چکیده
به منظور بررسی اثر کلاله زعفران بر خصوصیات کیفی گوشت، از 250قطعه جوجه گوشتی در قالب طرح کاملاً تصادفی با پنج تیمار و پنج تکرار در هر تیمار استفاده شد. تیمارهای آزمایشی شامل 015/0 (SS15)، 020/0 (SS20)، 025/0 (SS25) و 030/0 گرم در کیلوگرم کلاله زعفران (SS30) و شاهد (C) بود. در طول دوره پرورش جوجهها به طور آزاد به آب و خوراک دسترسی داشتند. در انتهای دوره آزمایش (42 روزگی) از هر تکرار دو قطعه پرنده بر اساس میانگین تکرار انتخاب و کشتار شد. شاخصهای کیفی گوشت ران شامل ظرفیت نگهداری آب، افت وزنی، رنگ گوشت (L*, a*, b*)، اسیدیته و مالون دیآلدهید در سه بازه زمانی، یک، سه و پنج روز پس از کشتار (نگهداری شده در دمای چهار درجه سانتیگراد)و افت پخت، تست پانل(تردی، آبداری و طعم)، ماده خشک، پروتیئن و چربی گوشت ران در زمان کشتار اندازهگیری شد. تفاوت معنیداری بین تیمارها در درصد ماه خشک، پروتئین، چربی، افت وزنی، اسیدیته، رنگ گوشت (L*, a*, b*) و افت پخت مشاهده نشد. ظرفیت نگهداری آب به طور معنیداری (05/0≥p) در شاهد پایینتر از سایر تیمارها بود. مالوندیآلدهید در شاهد نسبت به سایر تیمارها بطور معنیداری (05/0≥p) بیشترین بود. میزان تردی، آبداری و طعم گوشت در شاهد بطور معنیداری (05/0≥P)پایینتر از تیمارهای SS20، SS25 و SS30 بود اما تفاوت معنیداری بین شاهد و SS15 مشاهده نشد. نتایج نشان داد کلاله زعفران دارای اثر آنتیاکسیدانی میباشد که میتواند باعث بهبود کیفیت گوشت ران جوجهها شود.
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