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

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 6 - شماره پیاپی 78، بهمن و اسفند 1401، صفحه 127-139   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2023.77120.1191

نویسندگان

بهزاد ناصحی^{* 1}؛ مجید نوش کام²؛ میترا قدسی³؛ احمد طاطار⁴

¹دانشگاه پیام نور

²دانشگاه فردوسی مشهد

³دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

⁴دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

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

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