动物营养学报 >

2021 , Vol. 33 >Issue 3: 1418 - 1429

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.03.024

禽营养与饲料 POULTRY NUTRITION AND FEED

饲粮中添加共轭亚油酸和铬对热应激肉鸡生长性能、胴体性能、肉品质及脂肪沉积的影响

  • 徐蔼宣 ,
  • 杨建 ,
  • 陈志勇 ,
  • 张正帆 ,
  • 黄艳玲
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  • 西南民族大学生命科学与技术学院, 动物科学国家民委重点实验室, 成都 610041
徐蔼宣(1996-),女,辽宁丹东人,硕士研究生,从事微量元素营养研究。E-mail:1136033667@qq.com

收稿日期: 2020-08-14

  网络出版日期: 2021-03-18

基金资助

国家自然科学基金（31501977）；四川省国际合作计划项目（2015HH0018）；中央高校基本科研业务费专项资金项目（2018NQN23）

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Effects of Conjugated Linoleic Acid and Chromium on Growth Performance, Carcass Performance, Meat Quality and Fat Deposition of Heat-Stressed Broilers

  • XU Aixuan ,
  • YANG Jian ,
  • CHEN Zhiyong ,
  • ZHANG Zhengfan ,
  • HUANG Yanling
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  • College of Animal Science and Technology, Southwest Minzu University, Key Laboratory of Animal Science of National Civil Affairs Commission, Chengdu 610041, China

Received date: 2020-08-14

  Online published: 2021-03-18

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摘要

本试验旨在研究饲粮中添加共轭亚油酸（CLA）和铬（丙酸铬）对热应激肉鸡生长性能、胴体性能、肉品质及脂肪沉积的影响。试验采用2×3两因素随机试验设计，设置2个CLA水平（0、1%）和3个铬水平（0、0.2、0.4 mg/kg）。选用216只1日龄科宝（Cobb）500白羽雌雏肉鸡，随机分为6个组，每组6个重复，每个重复6只鸡。环境温度保持在32~34℃，每周末进行1次肉鸡体温（肛温）的测定，以确保其处于热应激状态。试验期42 d。结果表明：1）饲粮中添加CLA和铬以及二者互作对热应激肉鸡平均日采食量、平均日增重和料重比均无显著影响（P>0.05）。2）饲粮中添加CLA提高了热应激肉鸡腿肌率（P<0.05），并有提高屠宰率的趋势（P=0.071），但对胸肌率、全净膛率均无显著影响（P>0.05）。饲粮中添加铬有降低热应激肉鸡胸肌率的趋势（P=0.099）。CLA和铬互作对热应激肉鸡胴体性能没有显著影响（P>0.05）。3）饲粮中添加CLA降低了热应激肉鸡胸肌和腿肌黄度（b*）值和胸肌亮度（L*）值（P<0.05），对其他肉品质指标无显著影响（P>0.05）。饲粮中添加0.2 mg/kg铬显著提高了热应激肉鸡胸肌pH24 h（P<0.05），饲粮中添加铬对腿肌肉品质指标无显著影响（P>0.05）。CLA和铬互作对热应激肉鸡胸肌和腿肌肉品质指标无显著影响（P>0.05）。4）饲粮中添加CLA显著降低了热应激肉鸡的腹脂率和腿肌肌内脂肪含量（P<0.05）。饲粮中添加铬有降低热应激肉鸡腹脂率的趋势（P=0.097），但对胸肌和腿肌肌内脂肪含量均无显著影响（P>0.05）。CLA和铬互作有降低热应激肉鸡腹脂率的趋势（P=0.071），其中，1% CLA+0.2 mg/kg铬组合降低腹脂率效果最好。5）饲粮中添加CLA和铬均显著提高了热应激肉鸡肝脏铬含量（P<0.05），且CLA和铬互作对热应激肉鸡肝脏铬含量有显著影响（P<0.05）。由此可见，饲粮中添加CLA对热应激肉鸡生长性能无显著影响，但改善了肉鸡的胴体性能并促进了肝脏中铬沉积；饲粮中添加铬对热应激肉鸡生长性能、胴体性能均无显著影响，但提高了胸肌pH24 h，并有降低腹脂率的趋势；CLA和铬互作有降低腹脂率的趋势，以1% CLA+0.2 mg/kg铬组合效果较好。

关键词： 共轭亚油酸; 铬; 生长性能; 胴体性能; 肉品质; 脂肪沉积; 热应激肉仔鸡

本文引用格式

徐蔼宣 , 杨建 , 陈志勇 , 张正帆 , 黄艳玲 . 饲粮中添加共轭亚油酸和铬对热应激肉鸡生长性能、胴体性能、肉品质及脂肪沉积的影响[J]. 动物营养学报, 2021 , 33(3) : 1418 -1429 . DOI: 10.3969/j.issn.1006-267x.2021.03.024

Abstract

This experiment was conducted to investigate the effects of conjugated linoleic acid (CLA) and chromium (chromium propionate) on growth performance, carcass performance, meat quality and fat deposition of heat-stressed broilers. A 2×3 two factor randomized experiment design was adopted, and set 2 CLA levels (0 and 1%) and 3 chromium levels (0, 0.2 and 0.4 mg/kg). A total of 216 one-day-old female broiler chicks (Cobb 500) were randomly divided into 6 groups with 6 replicates per group and 6 broilers per replicate. The ambient temperature was maintained at 32 to 34 ℃, and the temperature of broilers (anal temperature) was measured every weekend to ensure that they were in a state of heat stress. The experiment lasted for 42 days. The results showed as follows: 1) dietary CLA and chromium and their interaction had no significant effects on the average daily feed intake, average daily gain and feed to gain ratio of heat-stressed broilers (P>0.05). 2) Dietary CLA significantly increased the leg muscle percentage of heat-stressed broilers (P<0.05), and had a tendency to increase the dressing percentage (P=0.071), but had no significant effects on the breast muscle percentage and eviscerating percentage (P>0.05). Dietary chromium had a tendency to decrease the breast muscle percentage of heat-stressed broilers (P=0.099). The interaction between CLA and chromium had no significant effects on the carcass performance of heat-stressed broilers (P>0.05). 3) Dietary CLA significantly decreased the yellowness (b*) value in breast muscle and leg muscle and brightness (L*) value in breast muscle of heat-stressed broilers (P<0.05), but had no significant effects on the other meat quality indexes (P>0.05). Dietary 0.2 mg/kg chromium significantly increased the pH24 h in breast muscle, and dietary chromium had no significant effects on the leg muscle meat quality indexes (P>0.05). The interaction between CLA and chromium had no significant effects on the indexes of meat quality in breast muscle and leg muscle of heat-stressed broilers (P>0.05). 4) Dietary CLA significantly decreased the abdominal fat percentage and leg muscle intramuscular fat content of heat-stressed broilers (P<0.05). Dietary chromium had a tendency to decrease the abdominal fat percentage of heat-stressed broilers (P=0.097), but had no significant effects on the contents of intramuscular fat in breast muscle and leg muscle (P>0.05). The interaction between CLA and chromium had a tendency to decrease the abdominal fat percentage of heat-stressed broilers (P=0.071), among them, 1% CLA+0.2 mg/kg chromium combination had the best effect. 5) Dietary CLA and chromium significantly increased the liver chromium content of heat-stressed broilers (P<0.05). The interaction between CLA and chromium had significant effects on the liver chromium content of heat-stressed broilers (P<0.05). In conclusion, dietary CLA have no significant effects on the growth performance of heat-stressed broilers, but improve the carcass performance and promote the deposition of chromium in live; dietary chromium have no significant effects on the growth performance and carcass performance of heat-stressed broilers, but increase the pH24 h in breast muscle, and tend to reduce the abdominal fat percentage; the interaction between CLA and chromium tend to reduce the abdominal fat percentage, and 1% CLA+0.2 mg/kg chromium combination has the best effect.

Key words： conjugated linoleic acid; chromium; growth performance; carcass performance; meat quality; fat deposition; heat-stressed broilers

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