CN104726368B - One plant of Lactobacillus plantarum for improving chicken meat quality and its application - Google Patents
One plant of Lactobacillus plantarum for improving chicken meat quality and its application Download PDFInfo
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- CN104726368B CN104726368B CN201510075940.1A CN201510075940A CN104726368B CN 104726368 B CN104726368 B CN 104726368B CN 201510075940 A CN201510075940 A CN 201510075940A CN 104726368 B CN104726368 B CN 104726368B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Abstract
The present invention relates to the one plant of probiotics that can improve chicken meat quality Lactobacillus plantarum HM 16.The Lactobacillus plantarum (Lactobacillus plantarum HM 16) is isolated from spontaneous fermentation feed, has excellent anti-gastrointestinal tract digestive juice tolerance；The bacterial strain, which has been preserved in, is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preserving number CGMCC No.6742 on October 29th, 2012.Broiler chicks chest muscle percentage of water loss, shearing force and cooking loss can be significantly reduced by being fed for the bacterial strain, and have the effect to improve to Broiler chicks chest muscle pHi and pHu.So as to reach the tenderness, succulence and the fragrance that promote meat, improve raising of mouthfeel and quality of meat and other effects.
Description
Technical field
The present invention relates to the one plant of probiotics that can improve chicken meat quality-Lactobacillus plantarum HM-16,
Broiler chicks chest muscle percentage of water loss, shearing force and cooking loss can be significantly reduced by being fed for the bacterial strain, and to Broiler chicks chest muscle pHi and
The effect that improves of pHu tools, so as to reaching the tenderness, succulence and the fragrance that promote meat, improve the mouthfeel and quality of meat
Improve and other effects.
Background technology
Muscle meat refers to outward appearance with fresh meat or manufactured meat and relevant some characteristics of palatability, is evaluation poultry meat
Bad leading indicator of fine quality, it is a more complicated concept.Its quality of meat quality is determined by many factors synthesis, including
Nutritive value, flavor, tenderness, outward appearance keeping property etc., decide acceptability of the consumer to meat.Meat divide broad sense and
The aspect of narrow sense two defines, and refers to stimulation of the meat to sense organs such as the vision of people, smell and tactiles in terms of narrow sense described in usual people, directly
Connecing influences desire to purchase of the consumer to meat.Conventional muscle yellowish pink, shearing force, pH value, it is the indexs such as waterpower, cooking loss
Weigh the quality of meat quality.
One of most important index when pH value is meat measure, it can reflect the advantage of meat well.PH value is
The performance that acidity changes during musculature glycolysis capacitation, its size depend on the content of muscle lactate.Its height is also straight
Connecing influences yellowish pink, tenderness etc., in living animal, can ensure body O by blood circulation2Supply, it is main in musculature
To be aerobic metabolism, and aerobic respiration stops after animal slaughtering, energetic supersession is changed into anaerobic glycolysis approach.Glycolysis
Glycogen generates glucose to journey head in the presence of glycogen phosphorylase before this, and then breakdown of glucose produces pyruvic acid, pyruvic acid.
The reduction generation lactic acid in the presence of lactic dehydrogenase.Animal have activated phosphorylase system under the stressed condition butchered, this
When glycolysis process be accelerated, so as to produce substantial amounts of lactic acid, muscle glycogen when causing muscle pH value to reduce rapidly, thus butchering
Content is to influence a key factor of whole pH value.And glycogen depletion in muscle can be made with muscular movement by being gone on a hunger strike for a long time before butchering
And lactic acid is nearly free from, pH value is higher.The speed that muscle pH value declines after animal slaughtering has decided on whether to produce meat of poor quality, institute
The pace of change of pH value and amplitude are to influence the main factor of meat in certain time after being killed with livestock and poultry.The change of pH value is to meat
Color, it is that most of core index such as waterpower, succulence has an impact.
Muscular system waterpower refers to the ability that muscle protein keeps moisture under external force, is the important character of meat,
The yield of CARCASS QUALITY is directly affected, also influences the tenderness of muscle.Muscle protein is the compound of altitudinal belt electric charge, in muscle
The polar group of substantial amounts of moisture and protein combines to form hydrated ion and stored up in the space structure for staying in protein, and this is flesh
The reason for meat retention ability.It is many to influence the factor of muscular system waterpower, mainly working process of pH value and livestock products etc..Old China hand
It is waterpower with estimate muscle frequently with gravimetric method is pressurizeed to measure muscle percentage of water loss, i.e. percentage of water loss is higher, is that waterpower is lower.It
Have influence on the succulence, tenderness, nutritional ingredient of meat.Percentage of water loss is low, then muscle shows as succulence, fresh and tender；High then surface water oozes
Go out, lost in storage big.
Cooking loss can reflect the moisture holding capacity of meat under heating condition, and cooking loss is smaller, then the retention ability of meat is better.
The moisture holding capacity of meat under the high temperature conditions can be reflected indirectly using cooking loss method.
Meat Tenderness is the physics characteristic of meat, can be represented with shear force value, is the important of evaluation meat quality
One of index, shearing force is bigger, and tenderness is poorer.Meanwhile the content of the connective tissue and tenderness of meat is negatively correlated and connective in muscle
In tissue collagen crosslinking degree influence meat tenderness, and influence Meat Tenderness factor it is a lot, including the age, heredity and
Front and rear factor is butchered in the maturation of meat, cooking etc..
This concept of probiotics is used in many different fields all the time.Initially it is for describing a kind of primary life
Thing stimulates material caused by another protist, but it is used to describe animal feed additive later, has to host animal
Beneficial effect, realized by way of influenceing gut flora.Daiweideke defines probiotics as " by the specific micro- life of activity
Thing culture (mainly lactic acid bacteria), is implanted in animal to ensure effectively to establish intestinal beneficial bacterium and pathogenic bacteria colony ".Fowler
It is later " active microorganism feed addictive, by the side for improving intestinal microbial balance to one unique definition of probiotics
Formula produces beneficial effect to host animal ".The it is proposed of United States Food raw material association, probiotics (directly raising microorganism) conduct
The source of one natural microbial living, including bacterium, fungi and yeast.According at present by Food and Agricultural Organization of the United Nations
The definition that (food and agricultural organization)/World Health Organization uses, probiotics is that " microorganism living, have a number of activity, to place
Master is healthy and beneficial ".More precisely, probiotics is microorganism living, is non-pathogenic and nontoxic in nature, when passive
When thing digest tube is taken in, be advantageous to the health of host.Probiotics has regulation gut flora balance, strengthen immunity, improves poultry
Fowl production performance etc. acts on.But studied both at home and abroad on its influence to livestock products quality less.
The content of the invention
The present invention is directed to the studies above background, confirms that Lactobacillus plantarum (L.plantarumHM-16) can by zoopery
To significantly reduce Broiler chicks chest muscle percentage of water loss, shearing force and cooking loss, and have to Broiler chicks chest muscle pHi and pHu certain
The effect of raising.Tenderness, succulence and the fragrance for promoting meat can be reached, improve raising of mouthfeel and quality of meat and other effects.
It is an object of the invention to provide a kind of new strains of Lactobacillus plantarum (L.plantarum HM-16) and its thalline into
Point be advantageous to maintain the pH value of meat, tenderness, be waterpower, succulence and fragrance, improving the work such as raising of mouthfeel and quality of meat
With the application of aspect.
The purpose of the present invention is achieved by the following technical solution：
Lactobacillus plantarum (Lactobacillus plantarum) HM-16 of one plant of raising chicken meat quality, is isolated from nature
Fermented feed, there is excellent anti-gastrointestinal tract digestive juice tolerance, the bacterial strain, which has been preserved in, to be preserved on October 29th, 2012
China Committee for Culture Collection of Microorganisms's common micro-organisms center, preserving number CGMCC No.6742.
Lactobacillus plantarum (Lactobacillus plantarum) HM-16 is used to reduce Broiler chicks chest muscle percentage of water loss, shearing
Power and cooking loss and to Broiler chicks chest muscle pHi and pHu tool improve effect, so as to reach promote meat tenderness,
Succulence and fragrance, improve the application of the mouthfeel and quality of meat.
Lactobacillus plantarum (Lactobacillusplantarum) HM-16 application, it is characterised in that：The plant breast bar
Bacterium can be applied to broiler breeding by drinking-water or feed addition, and production and application is convenient.
The present invention feeds broiler chicken Lactobacillus plantarum HM-16 by determining the chest muscle and leg flesh of Broiler chicks
PH value, shearing force, be the indexs such as waterpower, cooking loss to probe into whether Lactobacillus plantarum HM-16 have
Beneficial to tenderness, the succulence for maintaining muscle, so as to improve the effect of meat quality.
Brief description of the drawings
Influence figures of Fig. 1 probiotics L.plantarum HM-16 to Broiler chicks chest muscle meat quality；
Influence figures of Fig. 2 probiotics L.plantarum HM-16 to Broiler chicks chest muscle meat quality.
Embodiment：
With reference to embodiment, the invention will be further described；Following examples are only illustrative, and the present invention is not
It is limited to these embodiments.
Lactobacillus plantarum (Lactobacillus plantarum) HM-16 of one plant of raising chicken meat quality, is isolated from nature
Fermented feed, there is excellent anti-gastrointestinal tract digestive juice tolerance, the bacterial strain, which has been preserved in, to be preserved on October 29th, 2012
China Committee for Culture Collection of Microorganisms's common micro-organisms center, preserving number CGMCC No.6742.
Lactobacillus plantarum (Lactobacillus plantarum) HM-16 is used to reduce Broiler chicks chest muscle percentage of water loss, shearing
Power and cooking loss and to Broiler chicks chest muscle pHi and pHu tool improve effect, so as to reach promote meat tenderness,
Succulence and fragrance, improve the application of the mouthfeel and quality of meat.
Lactobacillus plantarum (Lactobacillus plantarum) HM-16 application, it is characterised in that：The plant breast
Bacillus can be applied to broiler breeding by drinking-water or feed addition, and production and application is convenient.
1. basal diet forms
According to China Broiler feeding standard (2004) using corn and dregs of beans as primary raw material, developed according to growth of meat chicken, divide 0
~3 week old and 4~6 week old two benches configuration daily ration, nutritional ingredient are satisfied by the growth needs of broiler chicken, and it is formulated and trophic level
Refer to table 1.
The basal diet of table 1 forms and trophic level (air bells dry basis %)
Table.1 Compos it ion and nutrit ional levels of basal diets(air-dry
Bas is, %)
2. feeding management
Totally 6 weeks experimental period.Carry out disinfection processing before experiment to surrounding enviroment, hen house, apparatus.Test chicken uses plastic-coated broiler chicken
Cage individual layer cage, 6 repeating groups of each processing press the position difference spaced apart of chicken coop, to eliminate the influence of environmental factor.
Chicken coop is temperature automatically controlled using infrared heating device, 23h/d constant illuminations and force ventilation system is kept in experimental period, preceding
3d Nei Shewen are kept for 33 DEG C, reduce by 3 DEG C weekly afterwards, until keeping invariable after dropping to 24 DEG C.It is artificial daily in experimental period
Cleaning up excrement is once.Observation chicken group's state of mind daily, remaining management is the same as broiler chicken conventinal breeding management.
Experiment process is as follows：
1. test strain
Broiler chicken seedling is provided by Inner Mongol farming and animal husbandry academy of sciences kind chicken house.Control group broiler chicken does not feed Bacillus acidi lactici, test group
L.plantarum HM-16, additive capacity are fed by drinking water：Addition in drinking-water is 2 × 106CFU/ml。
1 age in days section treasured 500 (cobb500) Broiler chicks are chosen in this research, are randomly divided into 2 groups, every group of 6 repetitions, Mei Gechong
Multiple 15 chickens, totally 180.Control group fed corn bean pulp type basal diet；Test group feeding identical corn bean pulp type basis
Daily ration, drinking-water feed L.plantarum HM-16 (2 × 106CFU/ml), experimental period is 42 days.Feeding experiment is applied after terminating
PH-3B types acidometer, C-LM3 type digital display type chicken tender degree device, steel loop allow the chest for expanding the equipment such as compressometer detection Broiler chicks
The pH value of flesh and leg flesh, shearing force, it is the indexs such as waterpower, cooking loss.As a result show, the daily ingestion of bacterial strain can reduce meat
Chick chest muscle percentage of water loss, shearing force and cooking loss, and have the effect to improve to Broiler chicks chest muscle pHi and pHu.Energy
Enough reach the pH value for promoting meat, tenderness, be waterpower, succulence and fragrance, improve raising of mouthfeel and quality of meat and other effects.
2. testing index
After 42 ages in days are butchered, the chest muscle meat of every chicken and leg muscle is taken to carry out muscle pH value, be waterpower, shearing force and culinary art
Loss.
Muscle pH value determines：Left pectoral and leg flesh sample are taken, after butchering after 45 minutes and stored refrigerated 24h, uses pH-3B
Type acidometer determines chest muscle and leg flesh pH value.
Meat Tenderness determines：Right side chest muscle and leg flesh sample are taken, removes meat sample surface fat, loads in valve bag, is placed on 0
After DEG C refrigeration curing 48h, curing meat sample is taken out, places 1h at room temperature, muscle centre, self-styled sack are inserted with thermometer
Seal, be put into 80 DEG C of thermostat water baths upwards, be heated to muscle heart temperature and reach 70 DEG C, it is cold at ambient temperature to take out meat sample
But to after 20 DEG C, long 2cm, wide 1cm, thick 1cm meat sample are taken along the direction of muscle fibre, each meat sample does 3 repetitions, using C-
LM3 type digital display type chicken tender degree device determines Meat Tenderness, and size represents (unit with shearing force：N).
Waterpower measures：Butcher in rear 2h, take left pectoral leg flesh, cut the thin slice that thickness is 1.0cm, use is a diameter of
2.523cm prototype sampler cuts meat sample, and the balance for being 0.01kg with sensing amount weighs meat sample weight before pressure, then puts meat sample
Among two layers of gauze, 18 layers of filter paper are respectively padded up and down, and being put in steel loop allows to expand compressometer pressurization 35kg, continues 5min, removes
After pressure, meat sample weight is weighed immediately, is represented with percentage of water loss.Calculation formula is as follows：Percentage of water loss (%)=(meat sample weight before pressure-pressure
Meat sample weight afterwards)/meat sample weight before pressure × 100
Cooking loss determines：The polyethylene that cleaning is put into after Broiler chicks chest muscle after butchering 24 hours, leg flesh are weighed is thin
In film bag, the glass-stem thermometer that diameter is about 0.5cm is inserted into muscle center position, sack is tied, bag film is put into 80
In DEG C thermostat water bath, capping continues heating until muscle central temperature is increased to 70 DEG C, takes out muscle and is placed in room temperature, claims again
Weight, calculates its cooking loss.Calculation formula is as follows：Cooking loss (%)=(initial weight-end weight)/initial weight × 100
3. the collection and interpretation of result of test specimen
1 age in days section treasured 500 (cobb500) Broiler chicks are chosen, are randomly divided into 2 groups, every group of 6 repetitions are each to repeat 15
Chicken, totally 180.It is control group to test 1 group, feeds basal diet；It is probiotic group to test 2 groups, and feeding basal diet (throw by drinking-water
Feed L.plantarum HM-16,2 × 106CFU/ml).Experimental period is 42 days.After 42 ages in days are butchered, experiment Broiler chicks are taken
Same position collection chest muscle and leg flesh, according to Guo Yuansheng etc.[55]Method determines its pH value, is waterpower, cooking loss, shearing respectively
The indexs such as power.
It can be learnt by accompanying drawing 1,2 compared with control group, probiotic group can significantly reduce Broiler chicks chest muscle percentage of water loss, shearing
Power and cooking loss (P<0.05)；Probiotic group and control group do not make significant difference (P to Broiler chicks chest muscle pHi, pHu>0.05),
But still it can be seen that probiotic group has certain increased trend compared with control group to Broiler chicks chest muscle pHi and pHu.Compared with control group
Compared with probiotic group can significantly reduce Broiler chicks leg flesh percentage of water loss (P<0.05)；Probiotic group to Broiler chicks leg flesh pHi, pHu, cut
Shear force, cooking loss influence not significantly (P>0.05), but still there is the trend necessarily reduced.
In Fig. 1, XpHi:45 minutes chest muscle pH value after butchering；XpHu:Chest muscle pH value after stored refrigerated 24 hours；TpHi:Slaughter
45 minutes leg flesh pH value after government official；TpHu:Stored refrigerated 24 hours back legs flesh pH value；
In Fig. 2, " * " represents level of signifiance P<0.05.
Conclusion
Broiler chicks chest muscle percentage of water loss, shearing force and cooking loss can be significantly reduced by being fed for broiler chicken L.plantarum HM-16,
And to the effect that Broiler chicks chest muscle pHi and pHu tool improve.So as to reach the tenderness, succulence and the fragrance that promote meat,
Improve raising of mouthfeel and quality of meat and other effects.Probiotics L.plantarum HM-16 can be added by drinking-water or feed
It is convenient applied to broiler breeding, production and application.
Claims (3)
1. Lactobacillus plantarum (Lactobacillus plantarum) HM-16 of one plant of raising chicken meat quality, it is isolated from nature hair
Ferment feed, there is excellent anti-gastrointestinal tract digestive juice tolerance, the bacterial strain, which has been preserved in, to be preserved on October 29th, 2012
State's Microbiological Culture Collection administration committee common micro-organisms center, preserving number CGMCC No.6742.
2. the application of Lactobacillus plantarum as claimed in claim 1, it is characterised in that：Reduce Broiler chicks chest muscle percentage of water loss, shearing
Power and cooking loss and have the function that to improve to Broiler chicks chest muscle pHi and pHu, promote the tenderness of meat, succulence so as to reach
Property and fragrance, improve the mouthfeel and quality of meat.
3. the application of Lactobacillus plantarum as claimed in claim 2, it is characterised in that：Occupation mode in broiler breeding is drink
Water or feed addition.
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Inventor after: Yao Guoqiang Inventor after: Gao Pengfei Inventor after: Zhao Jinshan Inventor before: Yao Guoqiang Inventor before: Gao Pengfei |
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Effective date of registration: 20210730 Address after: 011500 room 412, 4th floor, intelligent manufacturing industrial park, south of yunzhan street, Shengle modern service industry cluster, Helinger County, Hohhot City, Inner Mongolia Autonomous Region Patentee after: Inner Mongolia Ketuo Micro Ecological Technology Development Co.,Ltd. Address before: 266000 No. 19, Shuiji Jiayuan, Tianjin Road, Laixi, Qingdao, Shandong Patentee before: QINGDAO JIUHEYISHENG BIOLOGICAL TECHNOLOGY Co.,Ltd. |