动物营养学报 >

2021 , Vol. 33 >Issue 3: 1372 - 1385

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.03.020

禽营养与饲料 POULTRY NUTRITION AND FEED

赖氨酸和其他必需氨基酸对1~18日龄中速型黄羽肉鸡屠宰性能、肉品质和屠体外观的影响

  • 施寿荣 ,
  • 梁明振 ,
  • 刘勇强 ,
  • 张珊 ,
  • 朱沛霁 ,
  • 贺喜
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  • 1. 中国农业科学院家禽研究所, 扬州 225125;
    2. 广西大学, 南宁 530004;
    3. 湖南农业大学, 长沙 410128;
    4. 江苏立华牧业股份有限公司, 常州 213100
施寿荣(1981-),男,江苏扬州人,副研究员,博士,主要从事家禽饲料营养研究。E-mail:ssr236@163.com

收稿日期: 2020-09-22

  网络出版日期: 2021-03-18

基金资助

农业农村部部门业务项目（16190302）；江苏现代农业（肉鸡）产业技术体系建设项目（JATS[2019]379）

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Effects of Lysine and Other Essential Amino Acids on Slaughter Performance, Muscle Quality and Carcass Appearance of Medium-Speed Yellow Broilers during 1 to 18 Days of Age

  • SHI Shourong ,
  • LIANG Mingzhen ,
  • LIU Yongqiang ,
  • ZHANG Shan ,
  • ZHU Peiji ,
  • HE Xi
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  • 1. Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou 225125, China;
    2. Guangxi University, Nanning 530004, China;
    3. Hunan Agricultural University, Changsha 410128, China;
    4. Lihua Livestock Company of Jiangsu Province, Changzhou 213100, China

Received date: 2020-09-22

  Online published: 2021-03-18

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摘要

本试验旨在研究赖氨酸和其他必需氨基酸对1~18日龄黄羽肉鸡屠宰性能、肉品质和屠体外观的影响。选取810只1日龄健康雄性肉鸡，随机分为9组，每组6个重复，每个重复15只鸡。试验设置3个赖氨酸水平（0.89%、1.05%、1.20%）和3个其他必需氨基酸（蛋氨酸+苏氨酸+色氨酸）水平（低水平：0.66%蛋氨酸+0.58%苏氨酸+0.16%色氨酸；中水平：0.78%蛋氨酸+0.68%苏氨酸+0.19%色氨酸；高水平：0.90%蛋氨酸+0.78%苏氨酸+0.22%色氨酸）。试验期为18 d。试验结束后每个重复随机选取2只鸡进行屠宰试验，测定屠宰性能、肉品质和屠体外观等指标。结果表明：1）赖氨酸对腹脂重具有显著影响（P<0.05），1.05%赖氨酸水平组的腹脂重显著低于0.89%和1.20%赖氨酸水平组（P<0.05）。其他必需氨基酸对腹脂重具有显著影响（P<0.05），中、高其他必需氨基酸水平组的腹脂重显著低于低其他必需氨基酸水平组（P<0.05）。赖氨酸和其他必需氨基酸交互作用对胸大肌重、鸡翅重以及胸大肌比重具有显著影响（P<0.05），赖氨酸水平为1.05%，蛋氨酸水平为0.78%，苏氨酸水平为0.68%，色氨酸水平为0.19%时，胸大肌比重最大。2）1.05%和1.20%赖氨酸水平组的胸肌剪切力显著低于0.89%赖氨酸水平组（P<0.05）。其他必需氨基酸对肉色的黄度（b*）值具有显著影响（P<0.05），低其他必需氨基酸水平组肉色的b*值显著高于中、高其他必需氨基酸水平组（P<0.05）。赖氨酸和其他必需氨基酸交互作用对胸肌pH具有显著影响（P<0.05）。3）赖氨酸对胸肌水分含量具有显著影响（P<0.05），0.89%和1.05%赖氨酸水平组的胸肌水分含量显著高于1.20%赖氨酸水平组（P<0.05）。赖氨酸和其他必需氨基酸及二者交互作用对毛孔密度无显著影响（P>0.05）。4）赖氨酸对鸡冠长度和重量具有显著影响（P<0.05），1.05%赖氨酸水平组的鸡冠长度和重量显著高于0.89%赖氨酸水平组（P<0.05）。其他必需氨基酸对鸡冠厚度、长度、高度和重量无显著影响（P>0.05）。由此可见，综合屠宰性能和屠体外观指标，适合1~18日龄黄羽肉鸡的饲粮氨基酸水平为：1.05%赖氨酸、0.78%蛋氨酸、0.68%苏氨酸、0.19%色氨酸。

关键词： 中速型黄羽肉鸡; 赖氨酸; 蛋氨酸; 苏氨酸; 色氨酸

本文引用格式

施寿荣 , 梁明振 , 刘勇强 , 张珊 , 朱沛霁 , 贺喜 . 赖氨酸和其他必需氨基酸对1~18日龄中速型黄羽肉鸡屠宰性能、肉品质和屠体外观的影响[J]. 动物营养学报, 2021 , 33(3) : 1372 -1385 . DOI: 10.3969/j.issn.1006-267x.2021.03.020

Abstract

The aim of this experiment was to study the effects of lysine and other essential amino acids on slaughter performance, muscle quality and carcass appearance of medium-speed yellow broilers during 1 to 18 days of age. A total of 810 one-day-old male medium-speed yellow broilers were randomly divided into 9 groups with 6 replicates per group and 15 broilers per replicate. Each group and 15 broilers in each replicate. Three lysine levels (0.89%, 1.05% and 1.20%) and three other essential amino acids levels (low-level: 0.66% methionine+0.58% threonine+0.16% tryptophan; medium-level: 0.78% methionine+0.68% threonine+0.19% tryptophan; high-level: 0.90% methionine+0.78% threonine + 0.22% tryptophan) were designed. The experimental period was 18 days. Two broilers were randomly selected from each replicate and slaughtered to determine the slaughter performance, meat quality and carcass appearance. The results showed as follows: 1) lysine had significant effect on the abdominal fat weight (P<0.05), and the abdominal fat weight of 1.05% lysine level group was significantly lower than that of 0.89% and 1.20% lysine level groups (P<0.05). Other essential amino acids had significant effect on the abdominal fat weight (P<0.05), and the abdominal fat weight of medium and high other essential amino acids level groups was significantly lower than that of low other essential amino acids level group (P<0.05). The interaction of lysine and other essential amino acids had significant effects on the pectoralis major weight, wing weight and pectoralis major proportion (P<0.05), and the pectoralis major proportion got the highest when the lysine level was 1.05%, methionine level was 0.78%, threonine level was 0.68% and tryptophan level was 0.19%. 2) The shear force of 1.05% and 1.20% lysine level groups was significantly lower than that of 0.89% lysine level group (P<0.05). Other essential amino acids had significant effect on meat color yellowness (b*) value (P<0.05), and the meat color b* value of low other essential amino acids level group was significantly higher than that of medium and high other essential amino acids level groups (P<0.05). The interaction of lysine and other essential amino acids had significant effect on the pH in breast muscle (P<0.05). 3) Lysine had significant effect on the breast muscle moisture content (P<0.05), and the breast muscle moisture content of 0.89% and 1.05% lysine level groups was significantly higher than that of 1.20% lysine level group (P<0.05). Lysine and other essential amino acids and their interaction had no significant effect on the pore density (P>0.05). 4) Lysine had significant effect on the length and weight of combs (P<0.05), and the length and weight of combs of 1.05% lysine group level were significantly higher than those of 0.89% lysine level group (P<0.05). Other essential amino acids had no significant effect on the thickness, length, height and weight of combs (P>0.05). In conclusion, considering the slaughter performance and carcass appearance indexes, the suitable amino acid levels of medium-speed yellow broilers during 1 to 18 days of age are 1.05% lysine, 0.78% methionine, 0.68% threonine and 0.19% tryptophan.

Key words： medium-speed yellow broiler; lysine; methionine; threonine; tryptophan

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