枸杞渣和甘草混合添加剂对黄羽肉鸡生产性能和肉品质的影响

doi:10.16431/j.cnki.1671-7236.2020.08.007

摘要/Abstract

摘要： 试验旨在研究在日粮中添加枸杞渣和甘草混合添加剂（LWRMA）对黄羽肉鸡生产性能和肉品质的影响。将240只健康的1日龄良凤花黄羽肉鸡（公母各半）按体重相近的原则随机分成4组，每组6个重复，每个重复10只鸡。对照组（CS）饲喂在基础日粮中添加45 mg/kg金霉素的日粮，试验Ⅰ、Ⅱ、Ⅲ组分别饲喂在基础日粮中添加1%、2%、4% LWRMA的日粮。试验期为56 d。结果显示：①与对照组相比，试验Ⅲ组的平均日采食量（ADFI）显著提高（P<0.05）；平均日采食量与LWRMA添加量在多个试验阶段（1~14、29~41、42~56、1~28、29~56、1~56 d）都呈显著线性效应（P<0.05）；各组间平均日增重（ADG）和料重比（F/G）均无显著差异（P>0.05）。②与对照组相比，试验Ⅲ组的胸肌率显著提高（P<0.05）；胸肌率与LWRMA添加量存在显著线性效应（P<0.05）；试验Ⅱ、Ⅲ组胸肌和腿肌的黄度（b^*）极显著提高（P<0.01），试验Ⅲ组的腿肌剪切力显著降低（P<0.05）；肌肉黄度、胸肌的红度（a^*）及系水力、腿肌剪切力均与LWRMA添加量存在显著的线性效应（P<0.05），平均肌纤维横截面积和平均肌纤维密度均与LWRMA添加量呈显著线性效应（P<0.05）。③LWRMA添加水平对各组胸肌T-AOC、CAT、SOD和GSH-Px活性没有显著影响（P>0.05）。综上所述，黄羽肉鸡日粮中添加4% LWRMA不仅在生产性能及肌肉抗氧化性能方面可获得与添加金霉素同样的效果，而且可改善肉品质。

关键词: 枸杞渣; 甘草; 黄羽肉鸡; 生产性能; 肉品质

Abstract: To investigate the effects of dietary supplementation of wolfberry residue and liquorice mixed additives (LWRMA) on the production performance and meat quality of Yellow-feathered chickens,a total of 240 healthy one-day-old (half male and half female) Liangfenghua Yellow-feathered chickens were randomly divided into 4 groups according to the principle of similar body weight,and with 6 replicates per group (10 broilers per replicate).The control group (CS) was fed with a basal diet supplemented with 45 mg/kg chlortetracycline,while the groups Ⅰ,Ⅱ and Ⅲ were fed with basal diet supplemented with 1%,2% and 4% LWRMA,respectively.The study was lasted for 56 days.The results showed as follows:① Compared with CS group,the average daily feed intake (ADFI) of group Ⅲ was significantly increased (P<0.05),the ADFI showed a significant linear effects on the amount of LWRMA added in multiple periods (1 to 14,29 to 41,42 to 56,1 to 28,29 to 56,1 to 56)(P<0.05);There was no significant difference in average daily gain (ADG) and feed to gain ratio (F/G) among the experimental groups (P>0.05).②Compared with CS group,the breast muscle rate of group Ⅲ was significantly increased (P<0.05),and the breast muscle rate showed a significant linear effect on the amount of LWRMA added (P<0.05).The yellowness (b^*) of the breast muscle and leg muscle of groups Ⅱ and Ⅲ were significantly increased (P<0.05),the shear force of leg muscle of group Ⅲ was significantly reduced (P<0.05);The yellowness of the breast muscle and leg muscle,redness (a^*) values and water holding capacity (WHC) of the breast muscle and the shear force of the leg muscle showed a significant linear effect on the amount of LWRMA added (P<0.05).The average muscle fiber cross-sectional area and average muscle fiber density showed significant linear effects on the addition of LWRMA (P<0.05).③There was no significant difference in T-AOC,CAT,SOD and GSH-Px among the experimental groups (P>0.05).In conclusion,adding 4% LWRMA to the diet of Yellow feather chickens could not only achieve the same effects as chlortetracycline in production performance and muscle antioxidant performance,but also improve meat quality.

Key words: wolfberry residue; liquorice; Yellow-feathered chickens; production performance; meat quality

中图分类号:

S816.7

李松桥, 李瑞, 黄丽琴, 唐晶, 李国祥, 沈维军, 闫景彩. 枸杞渣和甘草混合添加剂对黄羽肉鸡生产性能和肉品质的影响[J]. 中国畜牧兽医, 2020, 47(8): 2395-2403.

LI Songqiao, LI Rui, HUANG Liqin, TANG Jing, LI Guoxiang, SHEN Weijun, YAN Jingcai. Effects of Wolfberry Residue and Liquorice Mixed Additives on Production Performance and Meat Quality of Yellow-feathered Chickens[J]. China Animal Husbandry and Veterinary Medicine, 2020, 47(8): 2395-2403.

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