禽营养与饲料 POULTRY NUTRITION AND FEED

丁酸梭菌对肉鸡屠宰性能、肌肉品质和抗氧化功能的影响

  • 黄翠翠 ,
  • 周若钰 ,
  • 沈媛媛 ,
  • 张瑞强 ,
  • 杨彩梅
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  • 浙江农林大学动物科技学院·动物医学院, 浙江省畜禽绿色生态健康养殖应用技术研究重点实验室, 动物健康互联网检测技术浙江省工程实验室, 临安 311300
黄翠翠(1998-),女,广西崇左人,本科生,从事动物营养与饲料科学研究。E-mail:528050885@qq.com

收稿日期: 2020-12-05

  网络出版日期: 2021-06-10

基金资助

浙江省重点研发项目(2019C02051);国家重点研发计划政府间国际创新合作项目(2018YFE0112700)

Effects of Clostridium butyricum on Slaughter Performance, Muscle Quality and Antioxidant Function of Broilers

  • HUANG Cuicui ,
  • ZHOU Ruoyu ,
  • SHEN Yuanyuan ,
  • ZHANG Ruiqiang ,
  • YANG Caimei
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  • Zhejiang Provincial Engineering Laboratory for Animal Health Inspection and Internet Technology, Key Laboratory of Applied Technology on Green-Eco-Healthy Animal Husbandry of Zhejiang Province, College of Animal Science and Technology, College of Veterinary Medicine, Zhejiang Agricultural and Forestry University, Lin'an 311300, China

Received date: 2020-12-05

  Online published: 2021-06-10

摘要

本试验旨在研究丁酸梭菌对肉鸡屠宰性能、肌肉品质和抗氧化功能的影响。选取360只健康的1日龄爱拔益加雄性肉仔鸡,随机分为3组,分别为对照组、抗生素组和丁酸梭菌组,每组8个重复,每个重复15只鸡。对照组饲喂无抗生素基础饲粮,抗生素组饲喂基础饲粮+75 mg/kg金霉素,丁酸梭菌组饲喂基础饲粮+500 mg/kg丁酸梭菌(活菌数1×109 CFU/g)。试验期为42 d。结果表明:1)与对照组相比,丁酸梭菌组肉鸡末重、屠宰率和全净膛率显著提高(P<0.05),胸肌24 h的红度值和pH显著提高(P<0.05),胸肌粗蛋白质和粗脂肪含量显著提高(P<0.05),胸肌24 h的亮度值和蒸煮损失显著降低(P<0.05),胸肌总抗氧化能力以及总超氧化物歧化酶和谷胱甘肽过氧化物酶活性显著提高(P<0.05),胸肌丙二醛含量显著降低(P<0.05),胸肌核因子E2相关因子2(Nrf2)、谷胱甘肽过氧化物酶1、超氧化物歧化酶1和血红素氧合酶1的mRNA相对表达量显著提高(P<0.05)。2)与抗生素组相比,丁酸梭菌组肉鸡胸肌肉蒸煮损失显著降低(P<0.05)。综上所述,饲粮添加丁酸梭菌可提高肉鸡末重,改善屠宰性能和胸肌肉品质,激活Nrf2信号通路相关基因的表达,增强肌肉抗氧化功能,表明丁酸梭菌可作为抗生素替代物应用于肉鸡饲粮。

本文引用格式

黄翠翠 , 周若钰 , 沈媛媛 , 张瑞强 , 杨彩梅 . 丁酸梭菌对肉鸡屠宰性能、肌肉品质和抗氧化功能的影响[J]. 动物营养学报, 2021 , 33(6) : 3250 -3258 . DOI: 10.3969/j.issn.1006-267x.2021.06.027

Abstract

The aim of this study was to investigate the effects of Clostridium butyricum on the slaughter performance, muscle quality and antioxidant function of broilers. A total of 360 healthy one-day-old male Arbor Acres broiler chicks were randomly divided into 3 groups with 8 replicates per group and 15 chicks per replicate. Broilers in the control group were fed a non-antibiotic basal diet, those in the antibiotic group were fed the basal diet supplemented with 75 mg/kg aureomycin, and those in the Clostridium butyricum group were fed the basal diet supplemented with 500 mg/kg Clostridium butyricum containing 1.0×109 CFU/g viable bacteria. The experiment lasted for 42 days. The results showed as follows:1) compare with the control group, the final weight, carcass yield and eviscerated yield of broilers in the Clostridium butyricum group were significantly increased (P<0.05), the redness value and pH at 24 h in breast muscle were significantly increased (P<0.05), the contents of crude protein and ether extract in breast muscle were significantly increased (P<0.05), the brightness value at 24 h and cooking loss in breast muscle were significantly decreased (P<0.05), the total antioxidant capacity and the activity of total superoxide dismutase and glutathione peroxidase in breast muscle were significantly increased (P<0.05), the malondialdehyde content in breast muscle was significantly decreased (P<0.05), and the mRNA relative expression levels of nuclear factor E2-related factor 2 (Nrf2), glutathione peroxidase 1, superoxide dismutase 1 and heme oxygenase 1 in breast muscle were significantly increased (P<0.05). 2) Compared with the antibiotic group, the cooking loss in breast muscle of broilers in the Clostridium butyricum group was significantly decreased (P<0.05). In conclusion, dietary Clostridium butyricum can increase the final weight, improve the slaughter performance and breast muscle quality, activate the expression of Nrf2 signaling pathway related genes, and enhance the muscle antioxidant function of broilers. These results indicate that Clostridium butyricum can be used as an antibiotic substitute in broilers' diets.

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