动物营养学报 >

2017 , Vol. 29 >Issue 8: 2697 - 2706

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.08.012

禽营养 Poultry nutrition

L-组氨酸对肉鸡生长性能、肌肉品质、血浆抗氧化能力和肌肉咪唑二肽含量的影响

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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试验室, 生物饲料开发国家工程研究中心, 北京 100081
胡孟(1992—),男,河南南阳人,硕士研究生,从事单胃动物营养研究。E-mail:18511602275@163.com

收稿日期: 2017-02-01

  网络出版日期: 2017-08-02

基金资助

家禽产业技术体系北京市创新团队（CARS-PSTP）

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Effects of L-Histidine on Growth Performance, Meat Quality, Plasma Antioxidant Capacity and Meat Imidazole Dipeptide Content of Broilers

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  • Key Laboratory of Feed Biotechnology of Ministry of Agriculture, National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China

Received date: 2017-02-01

  Online published: 2017-08-02

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摘要

本试验旨在研究饲粮添加L-组氨酸对肉鸡生长性能、肌肉品质、血浆抗氧化能力和肌肉咪唑二肽含量的影响。选取体重相近、健康的1日龄爱拔益加（AA）肉仔鸡公雏300只，随机分为5组，每组6个重复，每个重复10只鸡。对照组饲喂基础饲粮，试验组饲喂在基础饲粮中分别添加250、500、1 000、2 000 mg/kg L-组氨酸的试验饲粮。试验期42 d。结果表明：1）L-组氨酸降低了肉鸡生长后期（22~42日龄）的料重比，250和2 000 mg/kg添加组显著低于对照组（P<0.05）。2）L-组氨酸对肌肉全净膛率、胸肌率、腿肌率、腹脂率、滴水损失、剪切力和pH无显著影响（P>0.05）。3）L-组氨酸线性提高了42日龄血浆总抗氧化能力及谷胱甘肽过氧化物酶、总超氧化物歧化酶的活性（P<0.05）。4）L-组氨酸增加了42日龄肌肉中肌肽和鹅肌肽含量，500、1 000和2 000 mg/kg添加组肌肽含量分别较对照组升高了40.58%、42.75%、33.70%（P<0.05），1 000 mg/kg添加组鹅肌肽含量较对照组增加了37.80%（P<0.05）；对肌肉中肌肽和鹅肌肽含量进行二次曲线方程拟合表明，L-组氨酸添加量为1 276 mg/kg时，肌肉咪唑二肽含量最高。可见，饲粮添加L-组氨酸可提高肉鸡的饲料转化率，改善血浆抗氧化能力，增加肌肉中咪唑二肽含量。本试验条件下，饲粮添加1 000~2 000 mg/kg L-组氨酸较佳。从增加肌肉咪唑二肽含量考虑，饲粮L-组氨酸适宜添加量为1 276 mg/kg

关键词： L-组氨酸; 肉品质; 抗氧化能力; 咪唑二肽

本文引用格式

胡孟, 张海军, 王晶, 齐广海, 武书庚 . L-组氨酸对肉鸡生长性能、肌肉品质、血浆抗氧化能力和肌肉咪唑二肽含量的影响[J]. 动物营养学报, 2017 , 29(8) : 2697 -2706 . DOI: 10.3969/j.issn.1006-267x.2017.08.012

Abstract

This experiment was conducted to study the effects of dietary supplementation of L-histidine on growth performance, meat quality, plasma antioxidant capacity and meat imidazole dipeptide content of broilers. A total of 300 one-day-old male Arbor Acres (AA) broilers were randomly allotted into 5 groups with 6 replicates per group and 10 broilers per replicate. The control group was fed a basal diet, and the experimental groups were fed the basal diet supplemented with 250, 500, 1 000, 2 000 mg/kg L-histidine, respectively. The trial lasted for 42 days. The results showed as follows: 1) feed to gain ratio was decreased by L-histidine of boilers at late growing phase (22 to 42 days of age), and 250 and 2 000 mg/kg groups were significantly lower than the control group (P<0.05). 2) Dietary L-histidine supplementation had no significant effects on dressing percentage, breast muscle rate, leg muscle rate, abdominal fat rate, drip loss, shear force and pH of muscle (P>0.05). 3) At 42 days of age, total antioxidant capacity, the activities of the glutathione peroxidase and total superoxide dismutase in plasma were increased linearly with the supplemental level of L-histidine in diets (P<0.05). 4) At 42 days of age, the contents of carnosine and anserine of muscle were increased by L-histidine supplementation, the content of carnosine was increased by 40.58%, 42.75% and 33.70% in 500, 1 000 and 2 000 mg/kg groups (P<0.05), respectively, and the content of anserine was increased by 37.80% in 1 000 mg/kg group (P<0.05); imidazole dipeptide contents reached the highest when the supplemental level of L-histidine was 1 276 mg/kg according to quadratic formulas between them. In conclusion, dietary L-histidine supplementation can increase feed conversion rate, improve plasma antioxidant capacity and increase contents of imidazole dipeptides of muscle in broilers, and the proper supplemental level in diet of L-histidine in diet is 1 000 to 2 000 mg/kg under the conditions in the current study. Considering imidazole dipeptide content in muscle, the optimal supplemental level in diet is 1 276 mg/kg.

Key words： L-histidine; meat quality; antioxidant capacity; imidazole dipeptide

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