›› 2008, Vol. 1 ›› Issue (2): 5-8.

• 动物营养与饲料科学 •    下一篇

低聚原花色素对高温环境下肉鸡抗氧化酶及胸肌品质的影响

冯猛1，冯京海2   

  1. 1. 江苏省盐城市农业局，盐城 224002；2.中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室，北京 100094
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2008-02-20 发布日期:2008-02-20

Effects of Oligomeric Proanthocyanidins on Antioxidant Enzyme and Breast Meat Quality of Broiler under High Temperature

FENG Meng1,FENG Jing-hai2   

  1. 1. Yancheng Bureau of Agriculture, Yancheng 224002, China; 2. Institute of Animal Science,CAAS/State Key Laboratory of Animal Nutrition, Beijing 100094, China
  • Received:1900-01-01 Revised:1900-01-01 Online:2008-02-20 Published:2008-02-20

摘要： 作者旨在研究低聚原花色素（oligomeric proanthocyanidins，OPC）对夏季肉鸡体内抗氧化酶及胸肌品质的影响。将144只28日龄的AA肉用公鸡分为4个处理组，每个处理组6个重复，每个重复6只鸡。分别饲喂含0、50、100、200 mg/kg OPC的4种日粮，饲养于7月中旬高温季节，试验持续3周。研究结果发现，100、200 mg/kg OPC显著提高肉鸡血清、肝脏中的SOD、GSH-Px酶活性（P<0.05），但对CAT酶无显著影响。100、200 mg/kg OPC显著降低血清CK酶的活性（P<0.05），50 mg/kg以上OPC显著降低血清、肝脏中的MDA含量（P<0.05），同时200 mg/kg OPC显著提高肉鸡胸肌pHi，100、200 mg/kg OPC显著降低胸肌L*值、滴水损失和剪切力值（P<0.05），不同剂量OPC对pHu、肉色a*值和b*值的影响未达到显著水平。研究结果表明，低聚原花色素可上调肉鸡体内的抗氧化酶，降低体内脂质过氧化物的含量，维持肌纤维膜的完整性。这种作用可能与二氢杨梅素改善胸肌肉色、滴水损失和嫩度有关。

关键词: 低聚原花色素; 肉鸡; 抗氧化酶; 胸肌品质

Abstract: The present study was conducted to determine the effects of oligomeric proanthocyanidins (OPC) on antioxidant enzyme and breast meat quality of broiler under high temperature. One hundred and forty four 28-day-old broilers were randomly allocated to four treatments and respectively fed with 0,50,100,200 mg/kg OPC. The trial started at Late-July and went on for three weeks. The results of the present study showed that 100,200 mg/kg OPC significantly increased SOD and GSH-Px enzyme activity in serum and liver of broiler (P>0.05), but had no significant effect on CAT. 100,200 mg/kg OPC significantly decreased the serum CK enzyme activity (P<0.05), 50，100 and 200 mg/kg OPC significantly decreased the MDA content in serum and liver (P<0.05). The L* value, drip loss and shear force of broiler breast muscle were also significantly decreased by 100,200 mg/kg OPC (P<0.05). These results indicated that OPC can protect the muscle cell membrane integrity against lipid peroxidation by increasing the antioxidant enzyme activity, and increase of breast meat quality maybe associated with antioxidant activity of OPC.

Key words: oligomeric proanthocyanidins; antioxidant enzyme; breast meat quality; broiler

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