3种添加剂对91~115日龄清远麻鸡生长性能、抗氧化性能和肉品质的影响

doi:10.16431/j.cnki.1671-7236.2021.08.012

中国畜牧兽医 ›› 2021, Vol. 48 ›› Issue (8): 2787-2796.doi: 10.16431/j.cnki.1671-7236.2021.08.012

3种添加剂对91~115日龄清远麻鸡生长性能、抗氧化性能和肉品质的影响

王一冰¹, 邝智祥², 张盛¹, 苟钟勇¹, 林厦菁¹, 蒋守群¹

1. 广东省农业科学院动物科学研究所, 畜禽育种国家重点实验室, 农业农村部华南动物营养与饲料重点实验室, 广东省畜禽育种与营养研究重点实验室, 广州 510640;
2. 广东爱健康生物科技有限公司, 清远 511500

收稿日期:2020-12-23 出版日期:2021-08-20 发布日期:2021-08-19
通讯作者: 蒋守群 E-mail:jsqun3100@sohu.com
作者简介:王一冰(1990-),女,山东青岛人,副研究员,研究方向:黄羽肉鸡营养与免疫,E-mail:wangyibing77@163.com;邝智祥(1981-),男,广东韶关人,高级畜牧师,研究方向:清远麻鸡育种与繁殖,E-mail:88631608@qq.com
基金资助:
国家重点研发计划（2018YFD0500600）；国家肉鸡产业技术体系项目（CARS-41-G10）；国家自然科学基金青年基金（31802104）；广东省科技计划项目（2017B020202003、2019A050505007）；广州市科技计划重点项目（201804020091）；广东省农业科学院院长基金项目（201908）；广东省农业科学院科技计划项目（202106TD、R2018QD-76、R2019DY-QF008）

Effects of Three Additives on Growth Performance,Antioxidant Capacity and Meat Quality of Qingyuan Partridge Chickens Aged 91 to 115 Days

WANG Yibing¹, KUANG Zhixiang², ZHANG Sheng¹, GOU Zhongyong¹, LIN Xiajing¹, JIANG Shouqun¹

1. State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
2. Guangdong Aijiankang Biotechnology Co., Ltd., Qingyuan 511500, China

Received:2020-12-23 Online:2021-08-20 Published:2021-08-19

摘要/Abstract

摘要： 本研究旨在探究3种不同添加剂对91~115日龄清远麻鸡生长性能、抗氧化能力、肌肉品质、肌肉感官评定及风味物质含量的影响。试验采用单因素随机分组设计，选用1 200只91日龄清远麻鸡母鸡分为4个组，每组10个重复，每个重复30只鸡，饲养周期25 d。对照组饲喂基础饲粮（CON），3个处理组分别在基础饲粮中添加纳米铜复配预混剂（NC）、灵芝孢子粉复配预混剂（GLS）和大豆异黄酮预混剂（SI）。试验结束后，采集试验鸡血浆、空肠黏膜及胸肌样品，测定血液与空肠的抗氧化能力、胸肌肉质性状及风味物质含量。结果显示，与对照组相比，①3种添加剂对91~115日龄清远麻鸡的生长性能及胴体性状均无显著影响（P>0.05）；②3种添加剂组试验鸡胸肌亮度（L^*）值显著降低（P<0.05）、pH显著提高（P<0.05），GLS组胸肌滴水损失显著降低（P<0.05）；③使用蒸的方式烹饪时，SI组肌肉的色泽与外形评分显著提高（P<0.05），GLS组肌肉在蒸和煮的烹饪方式下多汁度均显著提高（P<0.05）；④NC与SI组试验鸡肌肉中肌苷酸与谷氨酸含量显著提高（P<0.05），SI组肌内脂肪含量也显著提高（P<0.05）；⑤NC组试验鸡血浆谷胱甘肽过氧化氢酶（GSH-Px）活性及SI组试验鸡空肠GSH-Px活性均显著提高（P<0.05），GLS组试验鸡空肠丙二醛（MDA）含量显著降低（P<0.05）。综上，在本试验条件下，3种添加剂对91~115日龄清远麻鸡生长性能与胴体品质没有显著影响，但可提高肉鸡抗氧化能力，改善其肉品质，提高肌肉感官特性，其中NC与SI可增加肉中风味物质含量，效果更优。

关键词: 清远麻鸡; 抗氧化性能; 肉品质

Abstract: This experiment was conducted to investigate the effects of three additives on growth performance, antioxidant capacity, meat quality and content of flavoring substances in muscle of Qingyuan Partridge chickens aged 91 to 115 days.A total of 1 200 91-day old chickens were randomly assigned to 4 groups with 10 replicates of 30 birds per replicate.The control group was fed with basal diet(CON), and birds in treatment groups were supplemented with nano copper compound premix(NC), spores of Ganoderma lucidum compound premix(GLS) and soybean isoflavone premix(SI) for 25 days, respectively.At the end of the experiment, samples of plasma, jejunal mucosa and pectoral muscle were collected to determine the antioxidant capacity of blood and jejunum, the meat quality and the content of flavor substances.The results showed that, compared with the control group:①The growth performance and the carcass traits of Qingyuan Partridge chickens were not affected by the three compound additives (P>0.05).②All these three additives significantly reduced L^* value (P<0.05), increased pH (P<0.05) of breast muscle, and GLS reduced the drip loss of breast muscle (P<0.05).③The scores of color and appearance in SI group were increased when steamed (P<0.05), and the scores of juiciness in GLS group were increased when steamed or boiled (P<0.05).④NC and SI increased the contents of inosinic acid and glutamic acid in muscle (P<0.05), and SI increased the content of intramuscular fat (P<0.05).⑤NC increased the activity of glutathione catalase (GSH-Px) in plasma (P<0.05), and SI increased that in jejunum (P<0.05);GLS decreased the MDA content in jejunum (P<0.05).Based on this experiment, the NC, GLS and SI did not affect the growth performance and carcass traits of Qingyuan Partridge chickens at 91 to 115 d.All these additives enhanced the antioxidant capacity of chickens, improved the meat quality, and increased scores of sensory evaluation.NC and SI also affected the contents of flavor substances in meat, had the better effects.

Key words: Qingyuan Partridge chicken; antioxidant capacity; meat quality

中图分类号:

S816.7

王一冰, 邝智祥, 张盛, 苟钟勇, 林厦菁, 蒋守群. 3种添加剂对91~115日龄清远麻鸡生长性能、抗氧化性能和肉品质的影响[J]. 中国畜牧兽医, 2021, 48(8): 2787-2796.

WANG Yibing, KUANG Zhixiang, ZHANG Sheng, GOU Zhongyong, LIN Xiajing, JIANG Shouqun. Effects of Three Additives on Growth Performance,Antioxidant Capacity and Meat Quality of Qingyuan Partridge Chickens Aged 91 to 115 Days[J]. China Animal Husbandry and Veterinary Medicine, 2021, 48(8): 2787-2796.

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3种添加剂对91~115日龄清远麻鸡生长性能、抗氧化性能和肉品质的影响

Effects of Three Additives on Growth Performance,Antioxidant Capacity and Meat Quality of Qingyuan Partridge Chickens Aged 91 to 115 Days

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