本试验旨在研究饲粮中添加不同水平桑叶粉对新西兰白兔免疫与抗氧化功能及肌肉风味的影响。选用120只35日龄断奶的新西兰白兔，随机分为4组，每组3个重复，每个重复10只（公母各占1/2）。4组试验兔分别饲喂桑叶粉添加水平为0（对照组）、15%（试验Ⅰ组）、20%（试验Ⅱ组）、25%（试验Ⅲ组）的试验饲粮，试验期为35 d。结果显示：试验Ⅰ组和试验Ⅱ组血清酸性磷酸酶（ACP）活性和白细胞介素-6（IL-6）含量均显著高于对照组（P<0.05）。随着桑叶粉添加水平的增加，血清溶菌酶（LZM）活性呈上升趋势，且试验Ⅱ组和试验Ⅲ组与对照组差异显著（P<0.05）。试验I组血清过氧化氢酶（CAT）活性极显著高于对照组和试验Ⅲ组（P<0.01）。血清丙二醛（MDA）含量在各试验组间无显著差异（P>0.05），但各试验组均显著低于对照组（P<0.05）。随着桑叶粉添加水平的增加，血清总抗氧化能力（T-AOC）呈现上升趋势，且各试验组均显著高于对照组（P<0.05）。试验Ⅰ组和试验Ⅱ组背最长肌中肌苷酸含量均显著高于对照组（P<0.05）。试验Ⅱ组和试验Ⅲ组腿肌中肌苷酸含量均显著高于对照组（P<0.05）。试验Ⅰ组与试验Ⅱ组背最长肌和腿肌中必需氨基酸、鲜味氨基酸、总氨基酸以及多不饱和脂肪酸含量均高于对照组（P>0.05）。由此得出，桑叶粉在改善新西兰白兔免疫与抗氧化功能及肌肉风味方面有很好的效果，并且以15%~20%添加水平效果较佳。

This study was aimed to investigate the effects of adding different levels of mulberry leaf powder in the diet on immune and antioxidant function and muscle flavor of New Zealand White rabbits. A total of 120 weaned New Zealand White rabbits at the age of 35 days were randomly divided into 4 groups with 3 replicates per group and 10 rabbits (half male and half female) per replicate. Rabbits in the 4 groups were fed experimental diets supplemented with 0 (control group), 15% (trial group Ⅰ), 20% (trial group Ⅱ) and 25%(trial group Ⅲ) mulberry leaf powder, respectively. The experimental period lasted for 35 days. The results showed that serum acid phosphatase (ACP) activity and serum interleukin-6 (IL-6) content in trial groups Ⅰ and Ⅱ were significantly higher than those in control group (P<0.05). With the mulberry leaf powder supplemental level increasing, serum lysozyme (LZM) activity was increased, and there were significant differences between trial groups Ⅱ and Ⅲ and control group (P<0.05). Serum catalase (CAT) activity in trial group Ⅰ was significantly higher than that in control group (P<0.01). Serum malondialdehyde (MDA) content in trial groups was significantly lower than that in control group (P<0.05), but no significant differences were found among trial groups (P>0.05). With the mulberry leaf powder supplemental level increasing, serum total antioxidant capacity (T-AOC) was increased, and it in trial groups was significantly higher than that in control group (P<0.05). The inosinic acid (IMP) content in longissmus dorsi muscle in trial groups Ⅰ and Ⅱ was significantly higher than that in control group (P<0.05), and the IMP content in leg muscle in trial groups Ⅱ and Ⅲ was significantly higher than that in control group (P<0.05). The contents of essential amino acid, delicious amino acid, total amino acid and polyunsaturated fatty acid in longissmus dorsi and leg muscles in trial groups Ⅰ and Ⅱ were higher than those in control group (P>0.05). Therefore, the results show that the mulberry leaf powder can improve the immune and antioxidant functions and muscle flavor of New Zealand White rabbits, and the optimal supplemental level is 15% to 20%.