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| Effect of Combined Dietary Supplementation of Jerusalem Artichoke Polysaccharide and Alfalfa Polysaccharide on Eating Quality of Duck Meat |
| SUN Hailei, ZHAO Juan, WANG Minghui, LI Yifan, LI Jiuqing, SUN Jingxin, ZHANG Zemin, WANG Sheng |
| 1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2.Shandong Shengyao Biotechnology Co. Ltd., Jining 272000, China; 3.New Hope Liuhe Group Co. Ltd., Qingdao 266109, China; 4.Shandong Tengzhou Animal Husbandry and Fishery Service Center, Tengzhou 277500, China; 5.Shandong Huisheng Food Co. Ltd., Dezhou 251500, China; 6.Shandong Hekangyuan Biological Breeding Stock Co. Ltd., Ji’nan 250101, China |
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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.
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XIA Qiang, HUANG Siqiang, LIANG Yiqi, XU Le, ZHOU Changyu, DANG Yali, CAO Jinxuan, TU Maolin, SUN Yangying, PAN Daodong. Research Progress on Livers of Livestock and Poultry: A Review of Odorants and Deodorization Techniques[J]. Meat Research, 2023, 37(7): 28-34. |
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2023, Vol. 37 
