动物营养学报 >

2017 , Vol. 29 >Issue 7: 2440 - 2447

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.07.028

研究简报 Short communications

酵母硒和纳米硒对育肥后期乳鸽生长性能、肉中微量元素含量及血清抗氧化指标的影响

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  • 1. 湖南农业大学动物科学技术学院, 长沙 410128;
    2. 湖南畜禽安全生产协同创新中心, 长沙 410128;
    3. 湖南全民鸽业有限公司, 岳阳 414000
曲湘勇(1962—),男,湖南长沙人,教授,博士,主要研究方向为家禽生产科学。E-mail:quxy99@126.com

收稿日期: 2017-01-01

  网络出版日期: 2017-07-05

基金资助

湖南农业大学产学研合作项目（13098）；湖南畜禽安全生产协同创新中心专项资金（CICAPS）

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Effects of Selenium Yeast and Nano-Selenium on Growth Performance, Meat Trace Element Contents and Serum Antioxidant Indices of Squabs in Latter Finishing Period

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  • 1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    2. Hunan Collaborative Innovation Center of Safety Animal Production, Changsha 410128, China;
    3. Hunan Quanmin Pigeon Industry Co. Ltd., Yueyang 414000, China

Received date: 2017-01-01

  Online published: 2017-07-05

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摘要

本试验旨在研究酵母硒和纳米硒对育肥后期乳鸽生长性能、肉中微量元素含量及血清抗氧化指标的影响。将210只21日龄健康的美国王鸽随机分成7组，每组3个重复，每个重复10只。试验采用2（硒源）×4（硒水平）双因素随机试验设计，饲粮硒源分别为酵母硒和纳米硒，硒添加水平分别为0（对照，饲喂硒含量为0.08 mg/kg的基础饲粮）、0.1、0.3、0.5 mg/kg（以硒计）。预试期3 d，正试期7 d。结果表明：1）各组乳鸽平均日采食量、平均日增重和料重比无显著差异（P>0.05）。2）各加硒组乳鸽肉中硒含量均显著高于对照组（P<0.05），且随着硒添加水平的升高而增加，硒源和添加水平之间存在显著交互作用（P<0.05）；与对照组相比，0.1、0.3、0.5 mg/kg硒的酵母硒组肉中硒含量分别显著提高了28.72%、62.09%、106.05%（P<0.05），0.1、0.3、0.5 mg/kg硒的纳米硒组分别显著提高了19.83%、26.12%、45.65%（P<0.05），且酵母硒组肉中硒的含量显著高于纳米硒组（P<0.05）。3）与对照组相比，0.3、0.5 mg/kg硒的酵母硒和纳米硒组乳鸽血清总超氧化物歧化酶、谷胱甘肽过氧化物酶、过氧化氢酶活性及总抗氧化能力均显著提高（P<0.05），血清丙二醛含量显著降低（P<0.05）；与对照组、0.1 mg/kg组相比，0.3、0.5 mg/kg组血清过氧化氢酶活性、总抗氧化能力显著提高（P<0.05），血清丙二醛含量显著降低（P<0.05）。综上，饲粮中添加酵母硒和纳米硒均能显著增强育肥后期乳鸽血清抗氧化性能，显著提高鸽肉中硒的含量。

关键词： 乳鸽; 酵母硒; 纳米硒; 生长性能; 微量元素; 抗氧化

本文引用格式

曲湘勇, 陈继发, 徐勋, 何亮, 方全民 . 酵母硒和纳米硒对育肥后期乳鸽生长性能、肉中微量元素含量及血清抗氧化指标的影响[J]. 动物营养学报, 2017 , 29(7) : 2440 -2447 . DOI: 10.3969/j.issn.1006-267x.2017.07.028

Abstract

This experiment was conducted to study the effects of selenium yeast (SY) and nano-selenium (NS) on growth performance, meat trace element contents and serum antioxidant indices of squabs in latter finishing period. A total of 210 healthy 21-day-old King pigeons were selected and randomly divided into 7 groups with 3 replicates per group of 10 squabs per replicate. A 2×4 factors random design was employed in this trail, including 2 sources (SY and NS) and 4 levels [0 (control), 0.1, 0.3 and 0.5 mg/kg] of selenium (Se). The pretrial lasted for 3 d, and the trial lasted for 7 d. The results showed as follows: 1) there were no significant differences in average daily feed intake, average daily gain and feed to meat ratio of squabs (P>0.05). 2) Compared with control group, the supplementation of Se significantly increased Se content in meat of squabs (P<0.05); Se content in meat was increased with the increase of Se supplemental level; there was a significant interaction between Se sources and Se level about Se content in meat (P<0.05); compared with control group, Se content in meat of groups 0.1, 0.3 and 0.5 mg/kg of SY was significantly increased by 28.72%, 62.09%, 106.05% (P<0.05), respectively, and that of groups 0.1, 0.3 and 0.5 mg/kg of NS was significantly increased by 19.83%, 26.12% and 45.65% (P<0.05), respectively; the content of Se in meat of SY group was significantly higher than that in NS group (P<0.05). 3) Compared with control group, the activities of catalase, total superoxide dismutase, glutathione peroxidase and total antioxidant capacity in serum of groups 0.3 and 0.5 mg/kg of SY and NS were significantly increased (P<0.05), and the content of malondialdehyde in serum was significantly decreased (P<0.05). Compared with control group and 0.1 mg/kg Se group, catalase activity and total antioxidant capacity in serum of 0.3 and 0.5 mg/kg Se groups were significantly increased (P<0.05), and serum content of malondialdehyde was significantly decreased (P<0.05). In conclusion, dietary supplementation of SY and NS both can significantly enhance serum antioxidant capability and increase the content of Se in meat of squabs in latter finishing period.

Key words： squab; selenium yeast; nano-selenium; growth performance; trace elements; antioxidant

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