| 从自由基生物学角度评价鸡肉质量的实验研究 |
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| 引用本文： | 李权超,邱质华.从自由基生物学角度评价鸡肉质量的实验研究[J].肉品卫生,1997(3):1-3. |
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| 作者姓名： | 李权超 邱质华 |
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| 作者单位： | 广州军区后勤部军事医学研究所，广州军区后勤部军事医学研究所，华南农业大学畜牧系 510507，510507 |
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| 摘 要： | 本文把外观健康和非健康的活鸡各20只分成两组,宰后测其肝、腿肌中超氧化物歧化酶(SOD)含量和脂质过氧化产物丙二醛(MDA)水平,发现两组中上述指标值差异显著(P<0.050 ;同时对两组实验鸡胴体在宰后4小时做了感官鉴别,也判断出其品质存在差异。提示体内SOD活性和MDA水平可以反映鸡肉质量,比感官鉴别更具敏感性,同时也可以反映宰前鸡的健康状况。
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| 关 键 词： | 自由基 超氧化物歧化酶 丙二醛 鸡肉质量 |
A STUDY TO EVALUATING THE QUALITY OF CHICKEN MEAT FROM THE ANGLE OF FREE RADICAL BIOLOGY |
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| Li QuanchaO,He Yingqiang,Qiu Zhihua.A STUDY TO EVALUATING THE QUALITY OF CHICKEN MEAT FROM THE ANGLE OF FREE RADICAL BIOLOGY[J].Meat Hygiene,1997(3):1-3. |
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| Authors: | Li QuanchaO He Yingqiang Qiu Zhihua |
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| Abstract: | Twenty healthy chickens and twenty nonhealthy chickens in appearance were alloted to two groups. The superoxide ciismutase(SOD)content and the malonyldialdehyde (MDA)ievei of liver and leg muscle were mea- sured after slaughter,it was found that the results were significantly different between the two groups (P<0. 05);sensory appraising to the quality of chcken carcasses was made at 4 hour after slaughter,it was judged the quality was different too between the two groups. This suggested that the activities of SOD and the levels of MDA could reflect the chicken carcass quality and are more sensitive than sensory appraising,and refleer also the chickem's healthy statue kefore slaughter. |
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| Keywords: | free radical superoxide dismutase malonyldialdehyde quality of chicken meat |
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