《中国畜牧兽医》 ›› 2017, Vol. 44 ›› Issue (6): 1694-1700.doi: 10.16431/j.cnki.1671-7236.2017.06.017

• 动物营养与饲料科学 • 上一篇    下一篇

有机硒与维生素E对肉仔鸡肉质性状、血液生化指标及抗氧化指标的影响

高爱琴, 朱玉霞, 雷振华, 张秋旭, 王乃凤, 曹平   

  1. 内蒙古农业大学动物科学学院, 呼和浩特 010018
  • 收稿日期:2017-01-17 出版日期:2017-06-20 发布日期:2017-06-28
  • 通讯作者: 高爱琴 E-mail:gaoaiqin999@163.com
  • 作者简介:高爱琴(1969-),女,内蒙古呼和浩特人,教授,研究方向:动物安全生产
  • 基金资助:

    内蒙古自然基金(2013MS0409)

Effect of Organic Selenium and Vitamin E on Meat Quality Trait,Blood Biochemical Indexes and Antioxidant Indexes of Broiler

GAO Ai-qin, ZHU Yu-xia, LEI Zhen-hua, ZHANG Qiu-xu, WANG Nai-feng, CAO Ping   

  1. College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
  • Received:2017-01-17 Online:2017-06-20 Published:2017-06-28

摘要:

试验在肉鸡日粮中添加维生素E(VE)、有机硒,旨在探讨有机硒与VE对肉仔鸡肉质性状、血液生化指标及抗氧化性能的影响。将280只1日龄AA肉仔鸡随机分为7组,每组40只,1组不添加有机硒和VE,2组添加100 IU/kg VE,3组添加0.15 mg/kg有机硒和100 IU/kg VE,4组添加0.30 mg/kg有机硒和100 IU/kg VE,5组添加200 IU/kg VE,6组添加0.15 mg/kg有机硒和200 IU/kg VE,7组添加0.30 mg/kg有机硒和200 IU/kg VE。结果显示,添加有机硒与VE对肉仔鸡的全净膛率、屠宰率、胸肌率影响显著(P< 0.05),对半净膛率、腿肌率无显著影响(P> 0.05);添加0.15 mg/kg有机硒、100 IU/kg VE可以降低肉仔鸡的滴水损失、蒸煮损失、L*值及pH,其中蒸煮损失、L*值与对照组间差异极显著或显著(P< 0.01;P< 0.05),但对剪切力、a*、b*值却无显著影响(P> 0.05);能够显著或极显著降低血液胆固醇(CHO)及丙二醛(MDA)含量(P< 0.05;P< 0.01),提高血糖(GLU)、总抗氧化能力(T-AOC)与谷胱甘肽过氧化物酶(GSH-Px)含量,其中GLU与对照组间差异显著(P< 0.05),GSH-Px与对照组间差异极显著(P< 0.01),但对过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)含量无显著差异(P> 0.05)。

关键词: 肉仔鸡; 有机硒; 维生素E; 肉质性状; 血液生化指标; 抗氧化指标

Abstract:

The experiment was aimed to study the effect of organic selenium and vitamin E (VE) on meat quality trait,blood biochemical indexes and antioxidant indexes of broiler chicken. 280 1-day-old AA broiler chicken were chosen and assigned to 7 groups with 40 broiler chicken per group. Group 1 was control group that did not adding organic selenium and VE,groups 2-7 were added with 100 IU/kg VE,0.15 mg/kg organic selenium and 100 IU/kg VE,0.30 mg/kg organic selenium and 100 IU/kg VE,200 IU/kg VE,0.15 mg/kg organic selenium and 200 IU/kg VE,0.30 mg/kg organic selenium and 200 IU/kg VE,respectively. The results showed that the organic selenium and VE had significant effects on eviscerated rate,slaughter rate and chest muscle rate (P< 0.05),while no significant effect was found on semi-eviscerated rate and leg muscle rate(P> 0.05). Adding 0.15 mg/kg organic selenium and 100 IU/kg VE could reduce drip loss,cooking loss,L* and pH,and there were extremely significant difference or significant difference of cooking loss and L* compared with control group (P< 0.01;P< 0.05),while this made little effect on a*,b* and shear force (P> 0.05). It could significantly or extremely significantly reduce the CHO and MAD contents (P< 0.05;P< 0.01),increase the content of GLU,T-AOC and GSH-Px,and there were extremely significant or significant differences of GLU and GSH-Px compared with control group (P< 0.01;P< 0.05).But there was no significant difference of HDL-C,LDL-C,CAT and SOD contents among all groups (P> 0.05).

Key words: broiler chicken; organic selenium; vitamin E; meat quality trait; blood biochemical indexs; antioxidant indexes

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