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Effects of Maternal Dietary Supplementation with Selenium and Methionine on Selenium Deposition and Warmed-Over Plavor in the Thigh Meat of Progeny

Author: XuShuQin
Tutor: PengZengQi
School: Nanjing Agricultural College
Course: Of Food Science
Keywords: Maternal effects Organic selenium Methionine Overheating taste Lipid oxidation
CLC: S831
Type: Master's thesis
Year: 2008
Downloads: 78
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Abstract

Maternal effect is the research focus at home and abroad, causing many livestock experts and food scientists attach great importance to. The purpose of this experiment is to study the parent organic selenium and methionine effect and sustainable impact on offspring chicks will be listed. 450 52-week-old Langshan breeder hens (eggs, meat dual-use type) were randomly divided into nine treatment groups, five replicates of each treatment group, 10 chickens each repetition. Breeder hens fed corn - soybean meal-based diet supplemented with different levels of organic selenium and methionine. Per kilogram of basal diet contained the of 0.13,0.43,0.73 mg organic selenium (0.1%, and the main component of selenomethionine) and 0.32%, 0.40%, 0.54% DL-methionine (99%). After a formal pre-trial period of 30 d and 70 d after the feeding experiments, the selection of a uniform size of 200 eggs from each treatment group hatch. 21 d after each treatment group selected 160 healthy chicks were randomly divided into five repetitions. All chicks were fed the same diet. 13 weeks, from each repeated random selection of 2 Aberdeen hen slaughter, sampling. Aberdeen thigh meat in the Se content of GSH and GSH-Px activity were measured. Aberdeen thigh meat 80 ° C water bath heating 20 min, 4 ° C refrigerated 6 h and 3 d, respectively, after the determination of TBARS, volatile oxidation products and free fatty acid and phospholipid fatty acid content. Maternal organic selenium and methionine supplementation can continue to affect the 13-week-old chicks after hatching. The selenium content in the a high selenium high-methionine and low selenium and low the methionine groups earners thigh meat (P <0.05) difference between the two groups is not significant (P> 0.05). High selenium high the methionine groups earners thigh meat, glutathione peroxidase (GSH-Px) activity was significantly lower (P <0.05). Maternal organic selenium supplementation on Aberdeen thigh meat in glutathione (GSH), the impact was not significant (P> 0.05), and 0.54% methionine group Aberdeen thigh meat GSH content was significantly higher (P <0.05). Mother-derived organic selenium and methionine supplementation significantly reduced 6 h of cold storage and the 3 d Aberdeen thigh meat in TBARs content (P <0.05), effectively inhibit lipid oxidation occurred. When the breeder hens feed the organic selenium level of 0.13 mg / kg, methionine supplementation significantly increased 6 h of cold storage and the 3 d Aberdeen thigh meat in TBARs content (P <0.05). Maternal organic selenium and methionine content of the early stages of development volatile oxidation products of overheating flavor (WOF) have an interaction effect (P <0.05), and the main effect of organic selenium and methionine were not significant (P> 0.05). Breeder hens feed organic selenium and methionine supplement significantly reduced the of WOF development of early Aberdeen thigh meat in total aldehydes, hexanal, 1 - pentanol relative content (P <0.05), but increased 2,3 - octadione and 2 - pentyl furan content (P <0.05). The low selenium and low the methionine group with high selenium high methionine group effectively inhibit the development of WOF difference between the two New York was not significant (P> 0.05). The mother derived organic selenium and methionine content in the development of post-volatile oxidation products of WOF impact was not significant (P> 0.05). The refrigeration time the content of a variety of volatile oxidation products have a very significant effect (P <0.01). Late overheating taste various oxidation product content compared to the initial changes are as follows: total hydrocarbons, total ketone, octanal, any aldehyde, 1 - octanol, 2 - octene-1 - ol, 1 - octen-3 - ol, 2 , 3 - octanedione, 2 - pentyl - furan content increased significantly; total aldehydes, total acid, hexanal, valeraldehyde, 1 - pentanol content was significantly reduced. Aberdeen thigh meat refrigerated 6h after various free fatty acid content of 0.54% maternal methionine group was significantly high (P <0.05); 0.73 mg / kg maternal organic selenium group compared with 0.13 mg / kg of organic selenium group Aberdeen drumsticks meat refrigerated after 6 h of free myristic acid (C14: 0), palmitoleic acid (C16: 1), linolenic acid (C18: 3), docosahexaenoic acid (C22: 6) content was significantly higher (P <0.05); selenium and methionine interaction was not significant (P> 0.05). Maternal organic selenium and methionine added refrigerated 3 d after Aberdeen thigh meat in a variety of free fatty acid content, refrigerated phospholipid fatty acid content was not significant (P> 0.05) after 6 h and 3 d. Free fatty acid and phospholipid fatty acid content as overheating taste development was significantly lower (P <0.01). Phospholipid fatty acid oxidation degradation rate significantly higher than that of free fatty acids (P <0.0001). Oxidation fastest three fatty acids: linolenic, palmitoleic and myristic acid. In summary, this study suggests that the mother-derived organic selenium and methionine supplementation can continue to affect the 13-week-old chicks after hatching. High selenium and high the methionine groups earners thigh meat in the selenium content was significantly higher to effectively inhibit WOF generation. Aberdeen thigh meat in a higher content of GSH and other methionine metabolites effectively inhibit lipid oxidation in the process of WOF occur, and GSH-Px in this regard, the anti-oxidation effect is not significant.

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