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

蒋守群; 周桂莲; 蒋宗勇; 陈芳; 洪平

doi:10.3969/j.issn.1006-267x.2012.04.009

动物营养学报 >

2012 , Vol. 24 >Issue 4: 646 - 653

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.04.009

猪与禽营养

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

蒋守群 ,
周桂莲 ,
蒋宗勇 ,
陈芳 ,
洪平

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广东省农业科学院畜牧研究所, 农业部动物营养与饲料(华南)重点开放实验室, 广东省动物育种与营养公共实验室, 广州 510640

收稿日期: 2011-10-14

网络出版日期: 2012-03-30

基金资助

公益性行业(农业)科研专项(200903006);国家肉鸡产业技术体系项目(CARS-42)

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Dietary Vitamin E Level Affects Meat Quality and Antioxidant Function of Yellow-Feathered Broilers Aged 43 to 63 Days

JIANG Shouqun ,
ZHOU Guilian ,
JIANG Zongyong ,
CHEN Fang ,
HONG Ping

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Institute of Animal Science, Guangdong Academy of Agricultural Sciences, The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangzhou 510640, China

Received date: 2011-10-14

Online published: 2012-03-30

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摘要

本试验旨在研究饲粮维生素E水平对43~63日龄黄羽肉鸡肉品质和抗氧化功能的影响。选用1 440只43日龄岭南黄羽肉公鸡,采用单因子随机分组试验设计,共设6个处理,每个处理6个重复,每个重复40只鸡。试验采用玉米淀粉-豆粕型基础饲粮,各处理饲粮营养水平除维生素E水平不同外,其他均相同。空白对照组饲喂未添加维生素E的基础饲粮,其余各处理饲粮中分别添加5、10、20、40、80 mg/kg维生素E。试验期21 d,试鸡地面平养,自由采食颗粒料和自由饮水。结果表明:1)饲粮中维生素E添加水平对试鸡生长性能和胴体品质无显著性影响(P>0.05)。2)胸肌肉色的L^*、a^*、b^*值和肌肉嫩度也未受饲粮维生素E添加水平显著影响(P>0.05)。添加各水平维生素E均显著提高了宰后45 min胸肌pH(P<0.05),添加5、10、40、80 mg/kg维生素E均显著提高了宰后24 h胸肌pH(P<0.05)。添加20、40 mg/kg维生素E显著降低了宰后45 min胸肌滴水损失,添加5、10、40、80 mg/kg维生素E显著降低了宰后48 h胸肌滴水损失(P<0.05)。3)饲粮中添加不同水平维生素E对试鸡血清中丙二醛(MDA)含量和总超氧化物歧化酶(T-SOD)活性无显著性影响(P>0.05),添加10、20 mg/kg维生素E使试鸡血清中谷胱甘肽过氧化物酶(GSH-Px)活性分别比对照组提高了27.51%、30.57%(P<0.05)。添加各水平维生素E均使试鸡肝脏中GSH-Px活性显著提高(P<0.05),添加20、40、80 mg/kg维生素E均显著降低了肝脏中MDA含量(P<0.05),显著提高了肝脏中α-生育酚含量和肌肉中T-SOD活性(P<0.05)。以上试验结果提示,饲粮中添加维生素E可提高43~63日龄黄羽肉鸡机体抗氧化功能,改善肉品质,且添加20 mg/kg效果较好。

关键词： 维生素E; 肉品质; 抗氧化功能; 黄羽肉鸡

本文引用格式

蒋守群 , 周桂莲 , 蒋宗勇 , 陈芳 , 洪平 . 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 . DOI: 10.3969/j.issn.1006-267x.2012.04.009

Abstract

This experiment was conducted to study the effects of dietary vitamin E level on meat quality and antioxidant function of yellow-feathered broilers aged 43 to 63 days. A single factorial randomized design was adopted, and a total of 1 440 Lingnan yellow-feathered broilers aged 43 days were randomly assigned to six treatments with six replicates per treatment and 40 broilers per replicate. All treatment diets had the same nutrient levels except for vitamin E level. Broilers were fed corn starch-soybean meal based diets supplemented with 0, 5, 10, 20, 40 and 80 mg/kg vitamin E, respectively, and reared in indoor floor pens with ad libitum access to pellet feed and water. The experiment lasted for 21 days. The results showed as follows: 1) dietary vitamin E level had no effects on growth performance and carcass trait (P>0.05). 2) There was no difference in meat color (L^*, a^* and b^* values) and shear force among all treatments (P>0.05). Supplemental vitamin E increased breast muscle pH at 45 min postmortem (P<0.05). Adding 5, 10, 40 and 80 mg/kg vitamin E in diets increased breast muscle pH at 24 h postmortem (P<0.05). Supplementation of 20 and 40 mg/kg vitamin E in diets decreased drip loss of breast muscle at 45 min postmortem (P<0.05). Vitamin E at doses of 5, 10, 40 and 80 mg/kg decreased drip loss of breast muscle at 48 h postmortem (P<0.05). 3) Dietary vitamin E level had no influence on serum MDA content and total superoxide dismutase (T-SOD) activity (P>0.05). Supplemental 10 and 20 mg/kg vitamin E increased serum glutathione peroxidase (GSH-Px) activity by 27.51% and 30.57% compared with the control group, respectively (P<0.05). Adding vitamin E increased liver GSH-Px activity (P<0.05). Adding 20, 40 and 80 mg/kg vitamin E decreased liver MDA content (P<0.05), but increased liver α-tocopherol content and breast muscle T-SOD activity (P<0.05). In conclusion, vitamin E supplementation can improve meat quality by enhancing antioxidant function of yellow-feathered broilers. Based on meat quality and antioxidant parameters, the optimal supplemental vitamin E level is 20 mg/kg.

Key words： vitamin E; meat quality; antioxidant function; yellow-feathered broilers

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