| The purpose of this study was to explore the effects of green tea powder on the quality,antioxidant capacity of egg white,egg taste and processing characteristics of Huainan Partridge Chicken eggs,and to provide new ideas for improving the overall quality of local soil eggs and improving the utilization of green tea powder.A total of 920 healthy Huainan Partridge chicken hens of the same batch at 140 days old were selected and divided into two groups.1%green tea powder was added to the basal diet of the experimental group to replace the bran,and the control group was not added.During the feeding period,the feed intake,egg production rate,serum index,egg quality,fatty acid,antioxidant capacity and egg taste of Huainan Partridge chicken were analyzed.According to the cholesterol test results,the two groups were divided into low cholesterol no additive group(LO),low cholesterol additive group(LG),high cholesterol no additive group(HG),high cholesterol additive group(HO),and analyzed the processing characteristics of each group of eggs.The results are as follows:The histone height,Hastelloy mass,eggshell quality and egg yolk cholesterol content of green tea powder were significantly higher than those of the control group(P<0.01).During the 8-12 weeks of feeding,the test histone height and Haugh's unit were significantly higher than the control group(P<0.05).After 2 weeks of feeding,the cholesterol of the experimental group was significantly lower than that of the control group(P<0.01),and the eggshell strength and eggshell thickness were significantly lower than the control group(P<0.01).Palmitic acid(C16:0),oleic acid(C18:1),a-linolenic acid(C18:3)and DPA were significantly higher in the experimental group than in the control group(P<0.05).There was no significant difference between low-density lipoprotein and very high-density lipoprotein(P>0.05)in the diets fed with tea powder diet.The orexin,apolipoprotein A and high-density lipoprotein were significant in the experimental group.Compared with the control group(P<0.01),the blood glucose,free fatty acid,apolipoprotein B,triglyceride and total cholesterol in the experimental group were significantly lower than the experimental group(P<0.01).After 4 weeks of feeding the tea powder diet,there was no significant difference in the hydroxyl radical scavenging ability and DPPH free radical scavenging ability between the control group and the experimental group.After 8 weeks of feeding,the DPPH free radical scavenging ability of the experimental group was 52.28%,which was significantly higher than that of the control group(44.33%),but the difference in hydroxyl radical scavenging ability was not significant between the two groups.After 12 weeks of feeding,the DPPH clearance of the test group was 65.10%,which was significantly higher than that of the control group(P<0.05,50.96%).The hydroxyl radical scavenging ability of the test group was 5.71%,which was significantly higher than that of the control group(P<0.05,4.64%).Sensory scores showed that after 4 weeks of feeding the tea powder diet,the taste,appearance and acceptance of the test group were improved.The sensory score showed that the taste score was 7.4,the appearance score was 7.4,and the overall acceptance score was 7.6 in the experimental group;the taste score was 7.3,the appearance score was 7.3,and the overall acceptance score was 7.5 in the control group.After 8 weeks of feeding,the overall acceptance score of the experimental group was 7.5,and that of the control group was 7.4.The hardness,chewiness and water retention of the egg white powder in the feed were significantly lower than those in the no-addition group(P<0.05).The increase in cholesterol content of egg yolk increased the gelation of egg white gel(P<0.05).The interaction between tea powder and cholesterol significantly reduced the chewiness of egg white gel(P<0.05).Higher cholesterol content significantly reduced the foaming ability of egg white(P<0.05)and significantly improved the foam stability of egg white(P<0.05).Tea powder had no significant effect on egg white foaming,foam stability,egg yolk emulsification and egg yolk emulsion stability(P>0.05).The interaction between cholesterol and tea powder had no significant effect on egg white foaming,foam stability,egg yolk emulsification and egg yolk emulsion stability(P>0.05).The content of polyunsaturated fatty acids in egg yolk was significantly increased,egg white antioxidant capacity was significantly increased,taste acceptability increased,egg white gel hardness,chewiness significantly decreased in egg from which green tea powder included. |
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