柑橘提取物对黄羽肉鸡器官指数、屠宰性能、肉品质和肌肉抗氧化指标的影响
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摘要
本试验旨在研究柑橘提取物对黄羽肉鸡器官指数、屠宰性能、肉品质和肌肉抗氧化指标的影响。选取540只28日龄快大型黄羽肉鸡,随机分为3组(每组6个重复,每个重复30只)。对照组饲喂不含抗生素的基础饲粮,试验组分别饲喂在基础饲粮中添加10 mg/kg柑橘提取物和10 mg/kg杆菌肽锌的饲粮。试验期35 d,试验结束后,每个重复选2只鸡进行屠宰取样。结果表明:1)与对照组相比,柑橘提取物组肉鸡脾脏指数和肝脏指数分别提高了56.25%和21.15%(P<0.05);与抗生素组相比,柑橘提取物组脾脏指数提高了56.25%(P <0.05)。2)与对照组相比,柑橘提取物组肉鸡腿肌率和胸肌率分别提高了16.40%和21.18%(P<0.05),抗生素组肉鸡胸肌率提高了19.48%(P<0.05)。3)与对照组相比,柑橘提取物组肉鸡屠宰后45 min胸肌肉色的红度(a~*)值提高了11.21%(P<0.05),亮度(L~*)值和黄度(b~*)值分别降低了3.87%和18.95%(P<0.05),抗生素组肉鸡屠宰后45 min胸肌肉色的b~*值降低了16.77%(P<0.05);与抗生素组相比,柑橘提取物组肉鸡屠宰后45 min胸肌肉色的L~*值降低了3.74%(P<0.05)。4)与对照组和抗生素组相比,柑橘提取物组肉鸡肌肉中谷胱甘肽过氧化物酶(GSH-Px)活性分别提高了15.57%和32.03%(P<0.01)。由此可见,柑橘提取物具有提高肉鸡器官指数和屠宰性能、改善肉品质和提高肌肉抗氧化能力的作用,且其改善效果优于杆菌肽锌。
This present study was aimed to investigate the effects of citrus extract on organ indices,slaughter performance,meat quality and muscle antioxidant indices of yellow-feather broilers.A total of 540 twentyeight-day-old fast-growing yellow-feather broilers were randomly divided into three groups(6 replicates per group and 30 broilers per replicate).Broilers in the control group were fed a basal diet without antibiotics,while those in the experimental groups were fed the basal diets supplemented with 10 mg/kg citrus extract and10 mg/kg bacitracin zinc,respectively.The experiment was lasted for 63 days.At the end of the experiment,two broilers in each replicate were selected for slaughtering and sampling.The results showed as follows:1)the indices of spleen and liver of broilers in citrus extract group were increased by 56.25% and 21.15%,respectively,compared with the control group(P<0.05).The spleen index of broilers in citrus extract group was increased by 56.25% compared with the antibiotic group(P<0.05).2)The leg muscle rate and breast muscle rate of broilers in citrus extract group were increased by 16.40% and 21.18%,respectively(P<0.05),while the breast muscle rate of broilers in antibiotic group was increased by 19.48% compared with the control group(P<0.05).3)In the citrus extract group,the redness(a~*)value in breast muscle of broilers was increased by 11.21%(P<0.05),while the lightness(L~*)value and yellowness(b~*)value in breast muscle of broilers was decreased by 3.87% and 18.95%(P<0.05),respectively,at 45 min after slaughter compared with the control group.In the antibiotic group,the b~* value in breast muscle of broilers was decreased by16.77% at 45 min after slaughter compared with the control group(P<0.05).In the citrus extract group,the L~* value in breast muscle of broilers was decreased by 3.74% at 45 min after slaughter compared with the antibiotic group(P<0.05).4)The glutathione peroxidase(GSH-Px)activity in breast muscle of broilers in citrus extract group was increased by 15.57% and 32.03%,respectively,compared with the control group and the antibiotic group(P<0.01).Therefore,citrus extract can improve the organ indices,slaughter performance,meat quality and muscle antioxidant capacity of broilers,and its improvement effect is better than that of bacitracin zinc.[Chinese Journal of Animal Nutrition,2019,31(8):3794-3800]
This present study was aimed to investigate the effects of citrus extract on organ indices,slaughter performance,meat quality and muscle antioxidant indices of yellow-feather broilers.A total of 540 twentyeight-day-old fast-growing yellow-feather broilers were randomly divided into three groups(6 replicates per group and 30 broilers per replicate).Broilers in the control group were fed a basal diet without antibiotics,while those in the experimental groups were fed the basal diets supplemented with 10 mg/kg citrus extract and10 mg/kg bacitracin zinc,respectively.The experiment was lasted for 63 days.At the end of the experiment,two broilers in each replicate were selected for slaughtering and sampling.The results showed as follows:1)the indices of spleen and liver of broilers in citrus extract group were increased by 56.25% and 21.15%,respectively,compared with the control group(P<0.05).The spleen index of broilers in citrus extract group was increased by 56.25% compared with the antibiotic group(P<0.05).2)The leg muscle rate and breast muscle rate of broilers in citrus extract group were increased by 16.40% and 21.18%,respectively(P<0.05),while the breast muscle rate of broilers in antibiotic group was increased by 19.48% compared with the control group(P<0.05).3)In the citrus extract group,the redness(a~*)value in breast muscle of broilers was increased by 11.21%(P<0.05),while the lightness(L~*)value and yellowness(b~*)value in breast muscle of broilers was decreased by 3.87% and 18.95%(P<0.05),respectively,at 45 min after slaughter compared with the control group.In the antibiotic group,the b~* value in breast muscle of broilers was decreased by16.77% at 45 min after slaughter compared with the control group(P<0.05).In the citrus extract group,the L~* value in breast muscle of broilers was decreased by 3.74% at 45 min after slaughter compared with the antibiotic group(P<0.05).4)The glutathione peroxidase(GSH-Px)activity in breast muscle of broilers in citrus extract group was increased by 15.57% and 32.03%,respectively,compared with the control group and the antibiotic group(P<0.01).Therefore,citrus extract can improve the organ indices,slaughter performance,meat quality and muscle antioxidant capacity of broilers,and its improvement effect is better than that of bacitracin zinc.[Chinese Journal of Animal Nutrition,2019,31(8):3794-3800]
引文
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[22]岳远西,史彬林,赵启龙,等.黑沙蒿提取物对肉仔鸡生长性能和屠宰性能及肉品质的影响[J].中国畜牧杂志,2015,51(17):39-43.
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[25]朱宇旌,潘香岑,李方方,等.红三叶异黄酮对去卵巢大鼠生长性能及血液生化指标的影响[J].营养学报,2015,37(6):600-606.
[26]许金根,车传燕,闻爱友,等.酸化剂对肉鸡免疫器官指数、肠道pH值和血清生化指标的影响[J].饲料工业,2016,37(8):12-15.
[27]陈旭东,唐茂妍,计成.肉鸡肌肉品质的研究现状与趋势[J].中国家禽,2008,30(1):2-6.
[28]楚维斌,史彬林,张鹏飞,等.艾蒿水提物对肉仔鸡生长性能、屠宰性能和肉品质的影响[J].饲料工业,2015,36(10):6-9.
[2]吴姝,蒋步云,宋泽和,等.植物多酚对黄羽肉鸡抗氧化性能、肠道形态及肉品质的影响[J].动物营养学报,2018,30(12):5118-5126.
[3]CHO J H,SONG M H,KIM I H.Effect of microencapsulated blends of organic acids and essential oils supplementation on growth performance and nutrient digestibility in finishing pigs[J].Revista Colombiana de Ciencias Pecuarias,2014,27(4):264-272.
[4]孙全友,李文嘉,徐彬,等.姜黄素和地衣芽孢杆菌对肉鸡生长性能、血清抗氧化功能、肠道微生物数量和免疫器官指数的影响[J].动物营养学报,2018,30(8):3176-3183.
[5]杨敏,叶青华,周大薇,等.老蒜提取物(AGE)替代抗生素对鸡生产性能和抗氧化水平的影响[J].中国家禽,2017,39(11):32-35.
[6]农业部.农业部:积极应对畜禽细菌耐药问题[J].家禽科学,2017(12):50.
[7]宋琼莉,周泉勇,韦启鹏,等.桑叶提取物对矮脚黄鸡生长性能、屠宰性能及肉品质的影响[J].动物营养学报,2018,30(1):191-201.
[8]颜陶,王思宇,杨小军,等.胡芦巴粉对肉仔鸡生长性能、肉品质、免疫器官指数及血清抗氧化和生化指标的影响[J].动物营养学报,2017,29(9):3248-3257.
[9]陈昭琪,丁之恩,蔡海莹,等.发酵菜籽粕对肉鸡生长性能、营养物质消化吸收及肉品质的影响[J].动物营养学报,2017,29(8):2969-2976.
[10]刘文静,潘葳.柑橘属果实中类黄酮成分的高效液相色谱标准化测定方法[J].中国农学通报,2018,34(32):157-164.
[11]胡秀荣,鹿连明,黄振东.柑橘提取物杀虫和抑菌活性的研究进展[J].浙江柑橘,2009,26(4):28-31.
[12]YUAN D X,HUSSAIN T,TAN B,et al.The evaluation of antioxidant and anti-inflammatory effects of Eucommia ulmoides flavones using diquat-challenged piglet models[J].Oxidative Medicine and Cellular Longevity,2017,2017:8140962.
[13]JOY M S,DORNBROOK-LAVENDER K A,CHIN H,et al.Effects of atorvastatin on Lp(a)and lipoprotein profiles in hemodialysis patients[J].Annals of Pharmacotherapy,2008,42(1):9-15.
[14]蒋守群,周桂莲,蒋宗勇,等.饲粮维生素E水平对43~63日龄黄羽肉鸡肉品质和抗氧化功能的影响[J].动物营养学报,2012,24(4):646-653.
[15]李升和,范光丽,顾有方,等.饮水硼对固始鸡中枢免疫器官发育的影响[J].西北农林科技大学学报(自然科学版),2009,37(2):52-58.
[16]RIVAS A L,FABRICANT J.Indications of immunodepression in chickens infected with various strains of Marek’s disease virus[J].Avian Diseases,1988,32(1):1-8.
[17]王海涛.大豆异黄酮的抑菌活性及其机制的研究[D].硕士学位论文.大连:辽宁师范大学,2009.
[18]赵薪苑,陈婧,方建国,等.中药和天然药物中黄酮抗病毒活性及其机制研究进展[J].医药导报,2018,37(4):410-415.
[19]张杏莉.“精油+有机酸”微囊包被制剂在肉鸡生产中的应用研究[D].硕士学位论文.福州:福建农林大学,2016.
[20]何明清,程安春.动物微生态学[M].2版.成都:四川科学技术出版社,2004:201-208.
[21]王定发,周璐丽,周汉林.假蒟提取物对文昌鸡生长性能、屠宰性能和肉品质的影响[J].家畜生态学报,2017,38(10):33-37.
[22]岳远西,史彬林,赵启龙,等.黑沙蒿提取物对肉仔鸡生长性能和屠宰性能及肉品质的影响[J].中国畜牧杂志,2015,51(17):39-43.
[23]王福明.普格土鸡屠宰性能及肌肉品质的测定[J].畜禽业,2006(10):33-34.
[24]王强,张乃锋,崔凯,等.植物乳杆菌和苦荞黄酮及其复合物对断奶仔猪生长性能、营养物质消化率及血清指标的影响[J].动物营养学报,2018,30(1):170-179.
[25]朱宇旌,潘香岑,李方方,等.红三叶异黄酮对去卵巢大鼠生长性能及血液生化指标的影响[J].营养学报,2015,37(6):600-606.
[26]许金根,车传燕,闻爱友,等.酸化剂对肉鸡免疫器官指数、肠道pH值和血清生化指标的影响[J].饲料工业,2016,37(8):12-15.
[27]陈旭东,唐茂妍,计成.肉鸡肌肉品质的研究现状与趋势[J].中国家禽,2008,30(1):2-6.
[28]楚维斌,史彬林,张鹏飞,等.艾蒿水提物对肉仔鸡生长性能、屠宰性能和肉品质的影响[J].饲料工业,2015,36(10):6-9.
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