Abstract：The aim of this study was to explore the effect of combined dietary jerusalem artichoke polysaccharide and alfalfa polysaccharide (m/m = 1:1) on the eating quality of duck meat. The results showed dietary supplementation of 500 mg/kg of plant-derived polysaccharides significantly increased the pH at 24 h postmortem (pH24 h) (P < 0.05), increased the color parameter a* value, and decreased the L* and b* values, indicating improved meat color. In addition, the shear force was reduced by 30.23%, the tenderness was greatly improved, and the degree of lipid oxidation was significantly decreased (P < 0.05). Moreover, low-field nuclear magnetic resonance (NMR) revealed that dietary addition of plant-derived polysaccharides reduced the freeness of water and decreased water loss. Raman spectra showed the content of α-helix was increased, demonstrating improved stability of protein secondary structure. Analysis of volatile flavor compounds showed that the contents of off-flavor compounds such as pentanal and hexanal were significantly decreased.
孙海磊，赵 娟，王明晖，李一凡，李久庆，孙京新，张泽民，王 胜. 日粮添加复合菊芋多糖和苜蓿多糖对鸭肉食用品质的影响[J]. 肉类研究, 2023, 37(7): 1-7.
SUN Hailei, ZHAO Juan, WANG Minghui, LI Yifan, LI Jiuqing, SUN Jingxin, ZHANG Zemin, WANG Sheng. Effect of Combined Dietary Supplementation of Jerusalem Artichoke Polysaccharide and Alfalfa Polysaccharide on Eating Quality of Duck Meat. Meat Research, 2023, 37(7): 1-7.
2023, Vol. 37 
