动物营养学报 >

2013 , Vol. 25 >Issue 9: 1976 - 1988

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.09.009

禽营养 Poultry Nutrition

米糠毛油对肉鸡肌肉品质、脂肪酸组成及抗氧化功能的影响

  • 阮剑均 ,
  • 宦海琳 ,
  • 闫俊书 ,
  • 赵颖 ,
  • 杜银峰 ,
  • 田光洪 ,
  • 贾代汉 ,
  • 薛永峰 ,
  • 周维仁
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  • 1. 江苏省农业科学院畜牧研究所, 南京 210014;
    2. 江苏立华牧业有限公司, 常州 213168

收稿日期: 2013-03-15

  网络出版日期: 2013-08-18

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Crude Rice Bran Oil：Effects on Meat Quality, Fatty Acid Composition and Antioxidant Capacity of Broilers

  • RUAN Jianjun ,
  • HUAN Hailin ,
  • YAN Junshu ,
  • ZHAO Ying ,
  • DU Yinfeng ,
  • TIAN Guanghong ,
  • JIA Daihan ,
  • XUE Yongfeng ,
  • ZHOU Weiren
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  • 1. Institute of Animal Husbandry, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    2. Jiangsu Lihua Animal Husbandry Co., Ltd., Changzhou, 213168, China

Received date: 2013-03-15

  Online published: 2013-08-18

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摘要

本文旨在研究米糠毛油与其他不同油脂对肉鸡肌肉品质、脂肪酸组成及抗氧化功能的影响。试验选取2 400只1日龄肉鸡,随机分为4组,每组6个重复,每个重复100只,在基础饲粮中添加相同比例的米糠毛油(CRBO)、大豆毛油(CSO)、猪油(LO)及棕榈油(PO)。试验期42 d。结果表明:1)试验前期(1~21 d)CRBO组平均日采食量显著低于CSO、PO组(P<0.05),各组全期平均日增重及料重比无显著差异(P>0.05)。2)CRBO组腿肌烹饪损失显著低于LO组(P<0.05),粗蛋白质含量显著低于CSO组(P<0.05),胸肌粗蛋白质含量显著低于CSO、LO组(P<0.05),粗脂肪含量显著低于LO组(P<0.05)。关于胸肌脂肪酸组成,PO、LO组饱和脂肪酸含量显著高于CRBO、CSO组(P<0.05),不饱和脂肪酸含量显著低于CRBO、CSO组(P<0.05),CRBO组多不饱和脂肪酸(PUFA)含量最高,但与其他组差异不显著(P>0.05)。3)试验第21天,CSO、PO组肝脏总抗氧化能力(T-AOC)显著高于LO组(P<0.05),CRBO组血清丙二醛含量显著低于PO组(P<0.05);试验第42天,CSO组肝脏T-AOC显著低于PO组(P<0.05)。LO、PO组的血清T-AOC均在一定程度上高于CRBO、CSO组,其中PO组显著高于CSO组(P<0.05)。结果提示,相比其他油脂,CRBO能降低肌肉粗蛋白质含量、胸肌饱和脂肪酸含量及提高胸肌不饱和脂肪酸含量和不同程度地提高胸肌PUFA含量,但对肌肉pH、滴水损失和肌肉及肝脏抗氧化能力无显著性影响。

关键词： 油脂; 肉鸡; 肌肉品质; 脂肪酸; 抗氧化

本文引用格式

阮剑均 , 宦海琳 , 闫俊书 , 赵颖 , 杜银峰 , 田光洪 , 贾代汉 , 薛永峰 , 周维仁 . 米糠毛油对肉鸡肌肉品质、脂肪酸组成及抗氧化功能的影响[J]. 动物营养学报, 2013 , 25(9) : 1976 -1988 . DOI: 10.3969/j.issn.1006-267x.2013.09.009

Abstract

The aim of this experiment was to study the effects of dietary different oils on meat quality, fatty acid composition and antioxidant capacity of broilers. Two thousand and four hundred 1-day-old broilers were randomly assigned into 4 groups with 6 replicates per group and 100 birds per replicate. Each group was fed a diet supplemented with the same percentage of crude rice bran oil (CRBO), crude soybean oil (CSO), lard oil (LO) or palm oil (PO). The experiment lasted for 42 days. The results indicated as follows: 1) in the starter period (1 to 21 d), the average daily feed intake (ADFI) of CRBO group was significantly lower than that of CSO and PO groups (P<0.05), but there were no significant differences in average daily gain (ADG), ADFI and feed/gain in the whole period among all the groups (P>0.05). 2) The cooking loss of thigh muscle of CRBO group was significantly lower than that of LO group (P<0.05), and the crude protein content was significantly lower than that of CSO group (P<0.05). The crude protein content of breast muscle was significantly lower than that of CSO and LO groups, as well as the ether extract content was significantly lower than that of LO group (P<0.05). About the fatty acid composition of breast muscle, the saturated fatty acid (SPA) content of PO and LO groups was significantly higher than that of CRBO and CSO groups (P<0.05), while the unsaturated fatty acid (UFA) content of PO and LO groups was lower than that of CRBO and CSO groups (P<0.05), and the polyunsaturated fatty acid (PUFA) content of CRBO group was the highest, but there was no significant difference among all the groups (P>0.05). 3) At 21 days of the experiment, the total antioxidant capacity (T-AOC) of liver of CSO and PO groups was significantly higher than that of LO group (P<0.05), and the malondialdehyde (MDA) content of serum of CRBO group was significantly lower than that of PO group (P<0.05); at 42 days of the experiment, the T-AOC of liver of CSO group was significantly lower than that of PO group (P<0.05). Additionally, the T-AOC of serum of CRBO and CSO groups was significantly lower than that of PO and LO groups, and that of CSO group was significantly lower than that of PO group (P<0.05). Overall, compared with the other oil, CRBO can decrease the crude protein content of muscle and SFA contents of breast muscle, increase UFA content and differently increase the PUFA content of breast muscle, but can not make a significant different in pH, drip loss and antioxidant capacity of muscle and liver.

Key words： oil; broiler; meat quality; fatty acid; antioxidant capacity

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