L-肉碱和赖氨酸对爱拔益加肉公鸡生长性能和肉品质的影响

王月超; 蔡辉益; 闫海洁; 刘国华; 张姝; 陈桂兰

doi:10.3969/j.issn.1006-267x.2013.11.012

动物营养学报 >

2013 , Vol. 25 >Issue 11: 2591 - 2600

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.11.012

禽营养 Poultry Nutrition

L-肉碱和赖氨酸对爱拔益加肉公鸡生长性能和肉品质的影响

王月超 ,
蔡辉益 ,
闫海洁 ,
刘国华 ,
张姝 ,
陈桂兰

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中国农业科学院饲料研究所, 农业部饲料生物技术重点开放实验室, 北京 100081

收稿日期: 2013-05-22

网络出版日期: 2013-10-27

基金资助

现代农业产业技术体系专项基金(CARS-42)

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Effects of Dietary L-Carnitine and Lysine on Growth Performance and Meat Quality of Arbor Acres Male Broilers

WANG Yuechao ,
CAI Huiyi ,
YAN Haijie ,
LIU Guohua ,
ZHANG Shu ,
CHEN Guilan

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Key Laboratory of Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received date: 2013-05-22

Online published: 2013-10-27

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摘要

试验旨在研究L-肉碱和赖氨酸对爱拔益加(AA)肉公鸡生长性能和肉品质的影响。采用2×3两因子试验设计,选用1日龄AA肉公鸡504只,随机分成6个处理,每个处理6个重复。分前期(1~21日龄)和后期(22~42日龄)2个试验阶段,设2个L-肉碱水平(0、100 mg/kg),低、中、高3个赖氨酸水平,其中前期赖氨酸的添加水平分别为0.85%、1.15%和1.45%,后期赖氨酸的添加水平分别为0.75%、1.05%和1.35%。结果表明:1)单独添加赖氨酸对生长性能、屠宰性能、除胸肌红度值(a^*值)和剪切力值及腿肌剪切力值和滴水损失外的肉品质影响显著(P<0.05);L-肉碱与赖氨酸合用可显著影响腹脂率、胸肌亮度值(L^*值)、胸肌和腿肌pH_{24 h}(P<0.05),其中100 mg/kg L-肉碱低赖氨酸组腿肌率也显著增加(P<0.05)。2)主效应分析表明,L-肉碱对生长性能影响不显著(P>0.05),但对不同肌肉发育和肉品质的影响不同,添加100 mg/kg L-肉碱可显著增加腿肌率(P<0.05),显著提高胸肌的a^*值和降低滴水损失(P<0.05);随着赖氨酸添加水平的增加,生长性能和肉品质得以改善,但低赖氨酸饲粮显著增加了腹脂率和腿肌率(P<0.05),显著降低了胸肌率(P<0.05);L-肉碱和赖氨酸对腹脂率、胸肌的L^*值和肌肉pH_{24 h}产生互作效应(P<0.05)。结果显示,饲粮中赖氨酸水平低于NRC(1994)标准时,添加100 mg/kg L-肉碱可显著提高腿肌率;L-肉碱和赖氨酸在减少腹脂沉积和改善肌肉L^*值上存在互作效应。

关键词： L-肉碱; 赖氨酸; AA肉鸡; 生长性能; 肉品质

本文引用格式

王月超 , 蔡辉益 , 闫海洁 , 刘国华 , 张姝 , 陈桂兰 . L-肉碱和赖氨酸对爱拔益加肉公鸡生长性能和肉品质的影响[J]. 动物营养学报, 2013 , 25(11) : 2591 -2600 . DOI: 10.3969/j.issn.1006-267x.2013.11.012

Abstract

This study was designed to investigate the effects of L-carnitine and lysine on growth performance and meat quality of Arbor Acres (AA) male broilers. A total of 504 one-day-old AA male broilers were randomly assigned into 6 treatments with 6 replicates in each treatment by a two-factor and three-level experimental design. Two L-carnitine levels (0 and 100 mg/kg) and three lysine levels (low, medium, and high) were used in the study. Lysine levels were 0.85%, 1.15% and 1.45% at 1 to 21 days of age, and 0.75%, 1.05% and 1.35% at 22 to 42 days of age. The results showed as follows: 1) dietary lysine only had significant effects on growth performance, carcass characteristics and meat quality (except for a^* value and shear force value of breast muscle and shear force value and water drop loss of thigh muscle) (P<0.05). The combinations of L-carnitine and lysine had significant effects on abdominal fat percentage, the pH_{24 h} of breast muscle and thigh muscle, and the L^* value of breast muscle (P<0.05). Dietary L-carnitine and low level lysine combination significantly increased thigh muscle percentage (P<0.05). 2) Main effect analysis showed that L-carnitine had no effect on growth performance (P>0.05), but showed different effects on different muscle development and meat quality. Dietary L-carnitine significantly increased thigh muscle percentage (P<0.05), improved a^* value and decreased the water drop loss of breast muscle (P<0.05). Growth performance and meat quality were improved with the increase of lysine level, but low lysine level significantly increased abdominal fat percentage and thigh muscle percentage, and decreased breast muscle percentage (P<0.05). There were significant interactions in L^* value of breast muscle, abdominal fat percentage and muscle pH_{24 h} between L-carnitine and lysine (P<0.05). It is concluded that the supplementation of 100 mg/kg L-carnitine increases thigh muscle percentage when dietary lysine level is lower than that recommended by NRC (1994). The interaction between L-carnitine and lysine in improving abdominal fat deposition and muscle L^* value is significant.

Key words： L-carnitine; lysine; Arbor Acres broilers; growth performance; meat quality

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