سین‌بیوتیک‌ها ‌به‌عنوان جایگزین بالقوه محرک رشد برای بهبود پایداری میکروبی و اکسیدشوندگی گوشت بلدرچین ژاپنی

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

بهزاد ناصحی ¹

مجید نوش کام ²

میترا قدسی ³

احمد طاطار ³

¹ دانشگاه پیام نور

² دانشگاه فردوسی مشهد

³ دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

https://doi.org/10.22067/ifstrj.2023.77120.1191

چکیده

استفاده از آنتی‌بیوتیک‌ها در پرورش دام به‌ویژه طیور منجر به افزایش مقاومت آنتی‌بیوتیکی و اختلالات انسانی می‌شود. بنابراین، پژوهشگران به دنبال یک جایگزین خوب برای بهبود تعادل میکروبی روده، عملکرد رشد و کیفیت گوشت دام هستند. مطالعه حاضر با هدف بررسی تأثیر جیره‌های حاوی سطوح مختلف (صفر، 90 و 100 درصد) پروبیوتیک فرماکتو (F)، پری‌بیوتیک پریمالاک (P) و مخلوط آنها بر ویژگی‌های شیمیایی، میکروبی و حسی بلدرچین ژاپنی انجام شد. گوشت نمونه F100 بالاترین امتیاز رنگ و بو را نشان داد. در حالی که ویژگی آبداری  به سطح پری‌بیوتیک وابسته‌تر بود F100P100 و F90P90 به‌ترتیب بالاترین امتیاز را در طعم گوشت و پذیرش کلی کسب کردند. کمترین تعداد میکروارگانیسم و کلی‌فرم کل درF90P100، طی مدت نگهداری مشاهده شد. به‌طور کلی افزودن سین‌بیوتیک‌ها به جیره بلدرچین ژاپنی علاوه بر کنترل اکسیداسیون در یخچال منجر به بهبود کیفیت گوشت و کاهش آلودگی میکروبی شد.

کلیدواژه‌ها

بلدرچین ژاپنی

آنتی‌بیوتیک

سین&rlm

بیوتیک

طیور

کیفیت گوشت

موضوعات

• فناوری مواد غذایی

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عنوان مقاله English

Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat

نویسندگان English

Behzad Nasehi ¹

Majid Nooshkam ²

Mitra Ghodsi ³

Ahmad Tatar ³

¹ Payame Noor University (PNU)

² Ferdowsi University of Mashhad

³ Agricultural Sciences and Natural Resources University of Khuzestan

چکیده English

The use of antibiotics in livestock breeding, especially poultry, leads to an increase in antibiotic resistance and human disorders. Therefore, researchers are seeking a good substitute to improve gut microbial balance, growth performance, and meat quality of livestock. The present study was aimed to investigate the effect of diets containing different levels (0, 90, and 100%) of probiotic Fermacto (F), prebiotic Primalac (P), and their mixture on chemical, microbial, and sensory properties of Japanese quail meat. The F₁₀₀ sample showed the highest color and odor scores; whilst, juicier feature was more dependent on prebiotic level. F₁₀₀P₁₀₀ and F₉₀P₉₀ ranked the highest meat flavor and overall acceptance scores, respectively. The lowest number of microorganisms and total coliforms were observed in F₉₀P₁₀₀ during storage. In general, the addition of synbiotics to the diet of Japanese quail led to improve in meat quality and decrease in microbial contamination besides controlled oxidation during refrigeration.

کلیدواژه‌ها English

Japanese quail

Antibiotic

Synbiotic

Poultry

Meat quality

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