THE EFFECT OF HIGH-TEMPERATURE MEAT PROCESSING TECHNOLOGY ON THE FLESH QUALITY OF BROILERS FED WITH ASTRAGALUS EXTRACT AND GLYCYRRHIZA EXTRACT

Abstract

This experiment was conducted to investigate the effects of high-temperature processing of meat raw materials technology on the flesh quality of broilers fed with Astragalus extract and Glycyrrhiza extract and their combination. Also at the same time, was investigated the effect of feeding, extracts of plant Astragalus extract and Glycyrrhiza extract were used to improve the quality and taste of meat of broiler chickens. Analysing influence of high-temperature processing of meat raw materials technology on the content of nutrients in chicken flesh it is necessary to note, that Compared with CON group, CP in AE group, GE group, AE+GE Ⅰ group and AE+GE Ⅱ group was significantly increased (P < 0.05). There were no significant differences in EE, Ash, Ca and P among all groups (P > 0.05). By this study, it was found that, compared with the control group, the crude protein content in the meat treated with Astragalus extract and Glycyrrhiza extract was significantly increased after high temperature treatment, indicating that Astragalus extract and Glycyrrhiza extract could improve the nutritional value of meat after high temperature treatment, and the effect was better than use the antibiotics.Also, high-temperature technology processing of meat raw materials had an effect on such an indicator as fatty acid content in chicken. Compared with CON group, PUFA content in AE group, GE group, AE+GE Ⅰ group and AE+GE Ⅱ group and MUFA content in AE+GE Ⅰ group and AE+GEⅡ group were significantly increased (P < 0.05). There was no significant difference in SFA content among all groups. It is also necessary to note the influence of technology high-temperature processing on processing of meat raw materials on such an indicator as flesh colour and shear force. Compared with CON group, a* in AE group, GE group, AE+GE Ⅰ group and AE+GE Ⅱ group was significantly increased, while b* and shear force were significantly decreased (P < 0.05). There was no significant difference in L value among all groups (P > 0.05). By this study, the L value of meat color in each group did not change significantly after high-temperature technology processing, but the a* value of meat color in the groups treated with Astragalus and Glycyrrhiza was significantly increased, and the b* value was significantly decreased, indicating that the consumption of Astragalus extract and Glycyrrhiza extract of high temperature treatment could improve the meat color after after such treatment. In summary, the following can be noted adding Astragalus extract and Glycyrrhiza extract, and their combination, can improve the meat quality and flavour of broilers.