动物营养学报 >

2023 , Vol. 35 >Issue 4: 2533 - 2545

DOI: https://doi.org/10.12418/CJAN2023.237

研究论文

饲粮中添加油樟叶对肉兔生长性能、屠宰性能、肌肉品质、器官指数和血清生化指标的影响

  • 刘雯雯 , 1, 2 ,
  • 周万海 , 1, 2, * ,
  • 胡连清 1, 2 ,
  • 叶盘芬 1 ,
  • 陈露 1 ,
  • 杨丽 1, 2 ,
  • 冯瑞章 , 1, 2, * ,
  • 魏琴 1, 2 ,
  • 李明杰 1 ,
  • 卿亮 1 ,
  • 冯云兵 1
展开
  • 1 宜宾学院,农林与食品工程学部,宜宾 644007
  • 2 宜宾学院,四川省油樟工程技术研究中心,宜宾 644007
*周万海,副教授,E-mail: ;
冯瑞章,教授,硕士生导师,E-mail:

刘雯雯(1991—),女,四川德阳人,硕士,研究方向为植物资源开发与利用。E-mail:

Copy editor: 田艳明

收稿日期: 2022-09-26

  网络出版日期: 2023-04-12

基金资助

宜宾学院培育项目(2021PY13)

宜宾市科技局高端创新创业团队项目(2021YGC03)

收起

Effects of Dietary Cinnamomum longepaniculatum Leaves on Growth Performance, Slaughter Performance, Muscle Quality, Organ Indices and Serum Biochemical Indices of Meat Rabbits

  • LIU Wenwen , 1, 2 ,
  • ZHOU Wanhai , 1, 2, * ,
  • HU Lianqing 1, 2 ,
  • YE Panfen 1 ,
  • CHEN Lu 1 ,
  • YANG Li 1, 2 ,
  • FENG Ruizhang , 1, 2, * ,
  • WEI Qin 1, 2 ,
  • LI Mingjie 1 ,
  • QING Liang 1 ,
  • FENG Yunbing 1
Expand
  • 1 Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644007, China
  • 2 Sichuan Oil Camphor Engineering Technology Research Center, Yibin University, Yibin 644007, China
*ZHOU Wanhai, associate professor, E-mail: ;
FENG Ruizhang, professor, E-mail:

Received date: 2022-09-26

  Online published: 2023-04-12

Fold

摘要

本试验旨在研究饲粮中添加油樟叶对肉兔生长性能、屠宰性能、肌肉品质、器官指数和血清生化指标的影响。选择30日龄同期断奶、体重接近且健康状态良好的新西兰白兔120只,随机分为4组,每组5个重复,每个重复6只(公母各占1/2)。4组肉兔分别饲喂在基础饲粮中添加0(对照组)、3%、6%和12%油樟叶的配合饲粮。预试期7 d,正试期60 d。结果表明:1)饲粮中添加不同水平油樟叶对肉兔终末体重(FBW)、平均日采食量(ADFI)和平均日增重(ADG)有显著影响(P<0.05),其中3%油樟叶添加组FBW和ADG最高,12%油樟叶添加组FBW、ADFI和ADG均最低,且显著低于对照组(P<0.05)。2)饲粮中添加不同水平油樟叶对肉兔屠宰前活体重、半净膛胴体重和全净膛胴体重有显著影响(P<0.05),其中3%油樟叶添加组上述3个指标均最高;12%油樟叶添加组屠宰前活体重和半净膛胴体重显著低于其他组(P<0.05),全净膛胴体重显著低于3%和6%油樟叶添加组(P<0.05)。3)饲粮中添加不同水平油樟叶对肉兔肌肉蒸煮损失、剪切力和粗蛋白质(CP)含量有显著影响(P<0.05),其中6%油樟叶添加组肌肉蒸煮损失显著低于其他组(P<0.05);3%油樟叶添加组肌肉剪切力最低,显著低于6%和12%油樟叶添加组(P<0.05);3%油樟叶添加组肌肉CP含量显著低于6%和12%油樟叶添加组(P<0.05)。4)饲粮中添加不同水平油樟叶对器官指数均无显著影响(P>0.05)。5)饲粮中添加不同水平油樟叶对血清球蛋白(GLB)、甘油三脂(TG)和磷含量有显著影响(P<0.05),其中3%油樟叶添加组血清GLB含量显著高于其他组(P<0.05);与对照组相比,3%和6%油樟叶添加组血清TG含量无显著差异(P>0.05),但12%油樟叶添加组血清TG含量显著提高(P<0.05);3%油樟叶添加组血清磷含量显著高于对照组(P<0.05)。综上所述,饲粮中添加适宜水平的油樟叶对肉兔生长性能、屠宰性能、肌肉品质、器官指数和血清生化指标无明显不良影响,综合各项指标,以添加3%为宜。

关键词： 油樟叶; 肉兔; 生长性能; 屠宰性能; 肌肉品质; 血清生化指标

本文引用格式

刘雯雯 , 周万海 , 胡连清 , 叶盘芬 , 陈露 , 杨丽 , 冯瑞章 , 魏琴 , 李明杰 , 卿亮 , 冯云兵 . 饲粮中添加油樟叶对肉兔生长性能、屠宰性能、肌肉品质、器官指数和血清生化指标的影响[J]. 动物营养学报, 2023 , 35(4) : 2533 -2545 . DOI: 10.12418/CJAN2023.237

Abstract

This experiment was conducted to investigate the effects of dietary Cinnamomum longepaniculatum leaves on growth performance, slaughter performance, muscle quality, organ indices and serum biochemical indices of meat rabbits. A total of 120 New Zealand white rabbits of 30-day-old weaned at the same time with close body weight and good health were randomly divided into 4 groups with 5 replicates per group and 6 white rabbits per replicate (half male and half female). Meat rabbits in the 4 groups were fed the basal diet supplemented with 0 (control group), 3%, 6% and 12% Cinnamomum longepaniculatum leaves, respectively. The pre-trial period lasted for 7 days and the experimental period lasted for 60 days. The results showed as follows: 1) the final body weight (FBW), average daily feed intake (ADFI) and average daily gain (ADG) of meat rabbits were significantly affected by different dietary levels of Cinnamomum longepaniculatum leaves (P<0.05). The highest FBW and ADG were found in 3% Cinnamomum longepaniculatum leaf supplemental group, and the lowest FBW, ADFI and ADG were found in 12% Cinnamomum longepaniculatum leaf supplemental group, which were significantly lower than those in the control group (P<0.05). 2) Different dietary levels of Cinnamomum longepaniculatum leaves had significant effects on the pre-slaughter body weight, half carcass weight and all carcass weight of meat rabbits (P<0.05), and 3% Cinnamomum longepaniculatum leaf supplemental group had the highest values of the above three indexes. The pre-slaughter body weight and half carcass weight in 12% Cinnamomum longepaniculatum leaf supplemental group were significantly lower than those in the other groups (P<0.05), and the all carcass weight was significantly lower than that in 3% and 6% Cinnamomum longepaniculatum leaf supplemental groups (P<0.05). 3) Different dietary levels of Cinnamomum longepaniculatum leaves had significant effects on the cooking loss, shear force and crude protein (CP) content in muscle of meat rabbits (P<0.05). The muscle cooking loss in 6% Cinnamomum longepaniculatum leaf supplemental group was significantly lower than that in other groups (P<0.05); the muscle shear force in 3% Cinnamomum longepaniculatum leaf supplemental group was the lowest, and significantly lower than that in 6% and 12% Cinnamomum longepaniculatum leaf supplemental groups (P<0.05); the CP content in muscle in 3% Cinnamomum longepaniculatum leaf supplemental group was significantly lower than that in 6% and 12% Cinnamomum longepaniculatum leaf supplemental groups (P<0.05). 4) The organ indices were not significantly affected by different dietary levels of Cinnamomum longepaniculatum leaves (P>0.05). 5) Different dietary levels of Cinnamomum longepaniculatum leaves had significant effects on the contents of serum globulin (GLB), triglyceride (TG) and phosphorus (P<0.05), and the serum GLB content in 3% Cinnamomum longepaniculatum leaf supplemental group was significantly higher than that in the other groups (P<0.05). Compared with the control group, there was no significant difference in serum TG content in 3% and 6% Cinnamomum longepaniculatum leaf supplemental groups (P>0.05), but the serum TG content in 12% Cinnamomum longepaniculatum leaf supplemental group was significantly increased (P<0.05). The serum phosphorus content in 3% Cinnamomum longepaniculatum leaf supplemental group was significantly higher than that in the control group (P<0.05). In conclusion, the appropriate dietary level of Cinnamomum longepaniculatum leaves has no obvious adverse effects on growth performance, slaughter performance, muscle quality, organ indices and serum biochemical indices of meat rabbits, and the appropriate supplemental level is 3%.

Key words： Cinnamomum longepaniculatum leaves; meat rabbits; growth performance; slaughter performance; muscle quality; serum biochemical indices

油樟[Cinnamomum longepaniculatum (Gamble) N.Chao]属樟科(Lauraceae)、樟属(Cinnamomum),是我国特有的香料林业资源,分布于四川、江西、广西和湖南等地,其中宜宾油樟分别约占世界和全国的75%和90%,是国防、日化、医药和食品等领域的珍贵原料。油樟兼具优良的材用和药用价值[1],含有精油、多糖、黄酮、甙类和香豆素等化学成分,其中油樟叶部的精油最丰富[2],主要成分包括醇类、烃类、醛类及酯类等,且醇类以1,8-桉叶油素和α-松油醇成分为主,烃类以γ-松油烯、α-蒎烯和石竹烯等为主,具有抗菌、消炎镇痛、抗氧化和抗癌等作用[3⇓-5]。研究表明,油樟叶中还可提取到较多的总黄酮[6]、总多糖[7]、花青素[8]和黄樟素[9]等,表现出较强的抗自由基活性、抗氧化和抑制消化酶活性等作用;花青素可调节肠促胰岛素分泌水平和肠道生态失调[8];黄樟素通过诱导细胞凋亡抑制肿瘤细胞的生长[9]。现如今,科研工作者已对油樟叶的活性成分及生理功能展开了深入研究,但在畜牧业方面的应用较少。李念珍等[10]将油樟叶渣制作成发酵床饲养肉鸡,结果表明油樟叶渣发酵床可以提高肉鸡的生长性能、屠宰性能和免疫力。刘宇[11]利用制备的油樟叶挥发油β-环糊精包合物治疗自然感染大肠杆菌病的肉鸡,发现饲粮中添加适宜水平的油樟叶挥发油β-环糊精包合物对肉鸡的大肠杆菌病具有一定效果,其中7.2%添加组治疗效果最明显。肉桂与油樟同属于樟科、樟属,Qaid等[12]通过在饲粮中添加肉桂粉,探究其对患球虫病的禽鸟的胸部肉质、生长性能和胴体性状的影响,显示肉桂粉可提高禽鸟胸部肉质的货架期和品质。因此,油樟叶可能也具有增强家畜生长性能和肉品质等作用。目前,已有较多关于利用植物茎叶作为饲粮添加剂的研究报道,如辣木叶[13]、桑叶[14]、葫芦树叶[15]和桉树叶[16]等对家畜的生长性能、血清生化指标和肌肉品质等相关数据,但关于油樟叶作为饲料添加剂对家畜各方面性能的影响还未有相关报道。
近年来,随着我国畜牧业的大力发展,家畜的产品质量和安全问题也备受关注,寻找新的且能促进动物生长健康的天然饲料添加剂是面对饲料资源短缺、提高家畜免疫力和肉品质的有效途径之一。油樟叶具有优质木本饲料的潜力,含有药用价值较高的活性成分,且在提高家畜免疫力方面有一定疗效。肉兔属于非反刍草食动物,具备采食多种天然牧草、树叶等的能力[17],本试验选用新西兰白兔为试验动物,研究饲粮中添加不同水平油樟叶对肉兔生长性能、屠宰性能、肌肉品质、器官指数和血清生化指标的影响,为综合评估油樟叶作为家兔饲料原料使用的可行性和饲料化应用提供科学依据。

1 材料与方法

1.1 试验材料

试验所用油樟叶采摘于宜宾市叙州区樟海镇发梢力强、树冠大、载叶多以及病虫稀少的成年健康油樟树。采摘后迅速对油樟鲜叶105 ℃杀青,80 ℃烘干并粉碎。油樟叶营养成分含量的实测值见表1。
表1 油樟叶营养成分含量(风干基础)

Table 1 Nutrient contents of Cinnamomum longepaniculatum leaves (air-dry basis) %

项目
Item		 干物质
DM		 粗蛋
白质
CP		 粗脂肪
EE		 粗纤维
CF		 中性洗
涤纤维
NDF		 酸性洗
涤纤维
ADF		 酸性洗
涤木质素
ADL		 粗灰分
Ash		 钙
Ca		 总磷
TP		 总氮
TN
含量Content 91.30 14.78 3.43 23.59 53.44 42.70 9.94 5.32 1.24 0.13 2.36

1.2 试验设计

试验选择30日龄断奶、体重相近的新西兰白兔120只,随机分为4组,每组5个重复,每个重复6只(公母各占1/2)。4组肉兔分别饲喂在基础饲粮中添加0(对照组)、3%、6%和12%油樟叶的配合饲粮。预试期7 d,正试期60 d。

1.3 基础饲粮和饲养管理

参照谷子林[18]推荐的肉兔饲粮营养水平,结合当地饲料资源设计基础饲粮配方,并制备成颗粒饲料(颗粒直径3 mm,长度8 mm),饲粮组成及营养水平见表2。各试验组自然通风通光,每日08:00和18:00定时饲喂。期间观察并记录肉兔的采食、排便、饮水等情况,每间隔14 d进行空腹称重,记录各阶段饲粮采食量变化。喂养60 d后,采集样品。
表2 饲粮组成及营养水平(风干基础)

Table 2 Composition and nutrient levels of diets (air-dry basis) %

项目
Items		 油樟叶添加水平
Cinnamomum longepaniculatum leaf supplemental levels/%
0 3 6 12
原料Ingredients
豆粕Soybean meal 20.00 20.00 20.00 20.00
玉米Corn 21.50 19.50 18.00 15.00
苜蓿草粉Alfalfa meal 22.00 22.00 22.00 22.00
麸皮Wheat bran 18.00 17.00 15.50 12.50
米糠Rice bran 15.00 15.00 15.00 15.00
氯化钠NaCl 0.50 0.50 0.50 0.50
骨肉粉Bone tankage 2.00 2.00 2.00 2.00
油樟叶Cinnamomum longepaniculatum leaves 3.00 6.00 12.00
预混料Premix1) 1.00 1.00 1.00 1.00
合计Total 100.00 100.00 100.00 100.00
营养水平Nutrient levels2)
消化能DE/(MJ/kg) 11.39 11.33 11.27 11.15
粗蛋白质CP 17.90 18.02 18.48 18.84
粗脂肪EE 3.63 3.34 3.32 3.58
粗纤维CF 13.55 13.76 13.85 13.71
中性洗涤纤维NDF 38.92 39.34 39.80 40.71
酸性洗涤纤维ADF 25.63 26.43 26.95 27.48
酸性洗涤木质素ADL 5.23 5.27 5.29 5.38
粗灰分Ash 10.72 10.69 10.70 10.70
钙Ca 1.15 1.18 1.16 1.17
总磷TP 0.56 0.54 0.54 0.53
赖氨酸Lys 0.93 0.93 0.92 0.94
蛋氨酸+半胱氨酸Met+Cys 0.54 0.53 0.54 0.56

1)预混料为每千克饲粮提供 The premix provided the following per kg of diets:Fe 100 mg,Cu 20 mg,Zn 90 mg,Mn 30 mg,Mg 150 mg,VA 10 000 IU,VD3 2 000 IU,VE 50 mg,氯化胆碱 choline chloride 1 g。

2)消化能、赖氨酸和蛋氨酸+半胱氨酸为计算值,其余为实测值。DE, Lys and Met+Cys were calculated values, while the others were measured values.

1.4 检测指标及方法

1.4.1 生长性能的测定

试验正式开始和结束当天测定肉兔的空腹体重,每组总重量除以只数计算初始体重(IBW)和终末体重(FBW),利用(FBW-IBW)/正试期试验天数计算平均日增重(ADG)。记录各试验组饲粮总消耗量,平均日采食量(ADFI)根据饲粮总消耗量除以正试期试验天数和该组肉兔只数计算得到,ADFI与ADG的比值为料重比(F/G)。记录各试验组肉兔的腹泻和死亡情况,计算腹泻率和死亡率,试验期内腹泻兔(死亡兔)只数占该组试验肉兔总数的百分比为腹泻率(死亡率)。

1.4.2 屠宰性能的测定

在屠宰前对肉兔禁食12 h,记录屠宰前活体重。屠宰后除去血、皮、四肢、头、尾和全部内脏称得的重量为全净膛胴体重;在此基础上合并心脏、肝脏和肾脏的总重量为半净膛胴体重。两者分别与宰前活重的比值为全净膛屠宰率和半净膛屠宰率。

1.4.3 肌肉品质的测定

肌肉物理性状的测定:肉兔屠宰后,采集左侧腰背最长肌,根据刘公言等[19]的方法测定pH、肉色[红度(a*)、黄度(b*)和亮度(L*)值]和滴水损失。蒸煮损失:取15.00 g肉样,准确称重(M1)后放于密封袋,85 ℃恒温水浴1 h后,流水冷却25~30 min,擦干样品表面的水分后称重(M2)。蒸煮损失计算公式如下:
蒸煮损失(%)= M 1 - M 2 M 1×100。
剪切力:取上述肉样置于85 ℃恒温水浴中加热30 min后,室温冷却,用吸水纸吸去样品表面多余的水分。沿着肌肉纤维方向将其切成1 cm×1 cm×4 cm的肉条,设置质构仪条件:测前和测后速率1.50 mm/s、触发力10 mm/s、距离30.0 mm等参数,测试仪沿肌纤维方向垂直切割。
肌肉营养成分含量:取右侧背最长肌测定水分、粗蛋白质(CP)、粗脂肪(EE)和粗灰分(Ash)含量,分别采用国家标准GB 5009.3—2016[20]、GB 5009.5—2016[21]、GB 5009.6—2016[22]和GB 5009.4—2016[23]进行测定。

1.4.4 器官指数的测定

分别称取心脏、肾脏、胸腺和脾脏的重量,计算其与宰前活重的比值,即器官指数。

1.4.5 血清生化指标的测定

试验结束后,采取肉兔心脏新鲜血液3 mL置于促凝管中制备血清,用于检测总蛋白(TP)、白蛋白(ALB)、球蛋白(GLB)、葡萄糖(GLU)、肌酐(CREA)、尿素、甘油三酯(TG)、钙和磷含量以及谷草转氨酶(AST)和谷丙转氨酶(ALT)活性等血清生化指标。所有血清生化指标均采用定量检测试剂盒测定,试剂盒购自成都普利泰生物科技有限公司,检测方法严格按照试剂盒说明书方法进行。

1.5 数据处理与统计分析

试验数据采用SPSS 25.0统计软件进行单因素方差分析,并采用Duncan氏法进行多重比较。结果以“平均值±标准差”表示,P<0.05表示差异显著,P>0.05表示差异不显著。

2 结果

2.1 饲粮中添加不同水平油樟叶对肉兔生长性能的影响

由表3可知,各组间肉兔IBW差异不显著(P>0.05),说明试验前组间分组设置合理。饲粮中添加不同水平油樟叶对肉兔FBW、ADFI和ADG有显著影响(P<0.05),但对F/G、腹泻率和死亡率无显著影响(P>0.05)。其中,12%油樟叶添加组肉兔FBW和ADG显著低于其他组(P<0.05),ADFI显著低于对照组(P<0.05);3%油樟叶添加组FBW和ADG最高;各油樟叶添加组F/G均低于对照组(P>0.05)。
表3 饲粮中添加不同水平油樟叶对肉兔生长性能的影响

Table 3 Effects of different dietary levels of Cinnamomum longepaniculatum leaves on growth performance of meat rabbits

项目
Items		 油樟叶添加水平
Cinnamomum longepaniculatum leaf supplemental levels/%		 P值
P-value
0(对照
Control)		 3 6 12
初始体重IBW/g 696.10±26.73 688.61±32.07 686.42±33.10 695.76±32.16 0.971
终末体重FBW/g 2 914.59±71.95a 2 963.92±67.35a 2 918.78±63.65a 2 728.31±91.66b 0.020
平均日采食量ADFI/(g/d) 114.68±5.11a 108.06±6.37ab 105.72±6.08ab 97.35±6.50b 0.046
平均日增重ADG/(g/d) 36.97±1.64a 37.92±1.63a 37.21±0.57a 33.88±1.00b 0.021
料重比F/G 3.11±0.18 2.86±0.29 2.84±0.16 2.88±0.27 0.508
腹泻率Diarrhea rate/% 16.67 13.33 10.00 13.33 0.897
死亡率Mortality rate/% 20.00 20.00 10.00 12.33 0.441

同行数据肩标相同小写字母或无字母表示差异不显著(P>0.05),不同小写字母表示差异显著(P<0.05)。下表同。采食量是风干基础。

In the same row, values with the same small letter or no letter superscripts mean no significant difference (P>0.05), while with different small letter superscripts mean significant different (P<0.05). The same as below. Feed intake was air-dry basis.

2.2 饲粮中添加不同水平油樟叶对肉兔屠宰性能的影响

由表4可知,饲粮中添加不同水平油樟叶对肉兔屠宰前活体重、半净膛胴体重和全净膛胴体重有显著影响(P<0.05),其中12%油樟叶添加组屠宰前活体重和半净膛胴体重显著低于其他组(P<0.05),全净膛胴体重显著低于3%和6%油樟叶添加组(P<0.05);3%和6%组屠宰前活体重、半净膛胴体重和全净膛胴体重与对照组相比均无显著差异(P>0.05);各组间半净膛屠宰率和全净膛屠宰率均无显著差异(P>0.05)。
表4 饲粮中添加不同水平油樟叶对肉兔屠宰性能的影响

Table 4 Effects of different dietary levels of Cinnamomum longepaniculatum leaves on slaughter performance of meat rabbits (n=5)

项目
Items		 油樟叶添加水平
Cinnamomum longepaniculatum leaf supplemental levels/%		 P值
P-value
0(对照
Control)		 3 6 12
屠宰前活体重
Pre-slaughter body weight/g		 2 893.83±74.80a 2 913.24±48.99a 2 886.46±56.44a 2 705.98±67.30b 0.012
半净膛胴体重
Half carcass weight/g		 1 820.69±71.17a 1 833.83±38.80a 1 832.80±53.62a 1 698.79±24.13b 0.029
全净膛胴体重
All carcass weight/g		 1 709.61±34.76ab 1 734.43±26.89a 1 732.81±32.27a 1 617.08±73.11b 0.041
半净膛屠宰率
Half eviscerated ratio/%		 62.96±3.41 62.96±1.93 63.53±2.81 62.81±1.93 0.986
全净膛屠宰率
All eviscerated ratio/%		 59.09±0.77 59.53±0.07 60.06±2.22 59.83±4.23 0.963

2.3 饲粮中添加不同水平油樟叶对肉兔肌肉品质的影响

2.3.1 饲粮中添加不同水平油樟叶对肉兔肌肉物理性状的影响

由表5可知,饲粮中添加不同水平油樟叶对肉兔肌肉蒸煮损失和剪切力有显著影响(P<0.05),其中6%油樟叶添加组蒸煮损失显著低于其他各组(P<0.05),12%油樟叶添加组蒸煮损失显著低于对照组(P<0.05);3%油樟叶添加组剪切力最低,显著低于6%和12%油樟叶添加组(P<0.05),与对照组相比差异不显著(P>0.05)。
表5 饲粮中添加不同水平油樟叶对肉兔肌肉物理性状的影响

Table 5 Effects of different dietary levels of Cinnamomum longepaniculatum leaves on muscle physical characteristics of meat rabbits (n=5)

项目
Items		 油樟叶添加水平
Cinnamomum longepaniculatum leaf supplemental levels/%		 P值
P-value
0(对照
Control)		 3 6 12
pH 6.56±0.04 6.65±0.09 6.58±0.03 6.61±0.06 0.345
红度a* 1.96±0.06 2.04±0.04 2.03±0.06 1.99±0.07 0.412
黄度b* 7.13±0.25 6.94±0.09 7.08±0.20 6.83±0.25 0.330
亮度L* 51.10±1.58 51.50±1.96 50.65±2.08 49.70±0.60 0.320
滴水损失Drop loss/% 2.92±0.10 2.91±0.09 3.01±0.10 2.83±0.04 0.181
蒸煮损失Cooking loss/% 19.15±0.37a 16.98±1.82ab 14.29±0.46c 15.18±1.12b 0.003
剪切力Shear force/N 26.24±2.65ab 20.77±2.66b 28.57±3.18a 27.69±2.14a 0.029

2.3.2 饲粮中添加不同水平油樟叶对肉兔肌肉营养成分含量的影响

由表6可知,饲粮中添加不同水平油樟叶对肉兔肌肉水分、EE和Ash含量无显著影响(P>0.05),但对CP含量有显著影响(P<0.05),其中3%油樟叶添加组肌肉CP含量显著低于6%和12%油樟叶添加组(P<0.05)。
表6 饲粮中添加不同水平油樟叶对肉兔肌肉营养成分含量的影响

Table 6 Effects of different dietary levels of Cinnamomum longepaniculatum leaves on muscle nutrient contents of meat rabbits (n=5) %

项目
Items		 油樟叶添加水平
Cinnamomum longepaniculatum leaf supplemental levels/%		 P值
P-value
0(对照
Control)		 3 6 12
水分Moisture 77.02±1.45 78.34±0.47 76.77±0.74 76.91±0.30 0.174
粗脂肪EE 1.59±0.25 1.54±0.29 1.60±0.12 1.68±0.02 0.859
粗蛋白质CP 13.53±0.18ab 12.90±0.36b 14.78±0.27a 14.29±0.27a 0.036
粗灰分Ash 1.83±0.04 1.73±0.24 1.60±0.05 1.70±0.05 0.266

2.4 饲粮中添加不同水平油樟叶对肉兔器官指数的影响

由表7可知,饲粮中添加不同水平油樟叶对肉兔器官指数(心脏指数、肾脏指数、胸腺指数和脾脏指数)均无显著影响(P>0.05)。
表7 饲粮中添加不同水平油樟叶对肉兔器官指数的影响

Table 7 Effects of different dietary levels of Cinnamomum longepaniculatum leaves on organ indices of meat rabbits (n=5) g/kg

项目
Items		 油樟叶添加水平
Cinnamomum longepaniculatum leaf supplemental levels/%		 P值
P-value
0(对照
Control)		 3 6 12
心脏指数Heart index 3.16±0.13 3.07±0.12 3.08±0.10 3.26±0.12 0.252
肾脏指数Kidney index 6.78±0.07 6.89±0.29 7.01±0.12 6.93±0.28 0.664
胸腺指数Thymus index 2.42±0.07 2.38±0.04 2.28±0.16 2.56±0.17 0.070
脾脏指数Spleen index 1.39±0.09 1.37±0.10 1.62±0.09 1.44±0.21 0.154

2.5 饲粮中添加不同水平油樟叶对肉兔血清生化指标的影响

由表8可知,饲粮中添加不同水平油樟叶对肉兔血清TP、ALB、GLU、CREA、尿素、钙含量以及AST、ALT活性均无显著影响(P>0.05)。随着油樟叶添加水平的提高,血清ALB含量呈升高趋势,血清GLU含量先升高后降低,血清CREA含量和AST活性随之降低,其他指标无变化规律。3%油樟叶添加组血清GLB含量显著高于其他组(P<0.05);3%和6%油樟叶添加组血清TG含量与对照组相比无显著差异(P>0.05),但12%油樟叶添加组血清TG含量显著高于对照组(P<0.05);3%油樟叶添加组血清磷含量显著高于对照组(P<0.05)。
表8 饲粮中添加不同水平油樟叶对肉兔血清生化指标的影响

Table 8 Effects of different dietary levels of Cinnamomum longepaniculatum leaves on serum biochemical indices of meat rabbits (n=5)

项目
Items		 油樟叶添加水平
Cinnamomum longepaniculatum leaf supplemental levels/%		 P值
P-value
0(对照
Control)		 3 6 12
总蛋白TP/(g/L) 63.75±3.06 67.91±2.13 64.22±1.96 66.47±0.82 0.135
白蛋白ALB/(g/L) 31.61±1.49 31.64±1.32 32.95±2.61 33.63±1.21 0.449
球蛋白GLB/(g/L) 32.14±1.49b 36.27±2.29a 31.27±1.15b 32.83±1.06b 0.026
葡萄糖GLU/(mmol/L) 6.91±1.50 7.85±0.34 7.32±1.46 6.87±0.88 0.706
肌酐CREA/(μmol/L) 88.56±4.75 76.98±6.73 72.79±11.96 64.13±10.51 0.056
尿素Urea/(mmol/L) 6.82±1.08 7.43±0.98 5.25±0.76 6.10±0.19 0.056
甘油三酯TG/(mmol/L) 0.47±0.13b 0.57±0.04ab 0.54±0.06b 0.74±0.10a 0.032
谷草转氨酶AST/(U/L) 45.39±5.05 44.43±6.31 39.49±4.53 39.20±2.49 0.321
谷丙转移酶ALT/(U/L) 53.29±3.18 56.67±3.24 52.69±1.48 52.77±1.15 0.227
钙Ca/(mmol/L) 3.01±0.05 2.87±0.10 3.01±0.04 2.99±0.10 0.155
磷P/(mmol/L) 2.22±0.17b 2.77±0.20a 2.23±0.18b 2.50±0.08ab 0.010

3 讨论

3.1 饲粮中添加不同水平油樟叶对肉兔生长性能的影响

生长性能是反映动物生长发育的指标,对于养殖企业而言,提高动物生长性能对提高经济效益具有重要意义。在本试验条件下,饲粮中添加适宜水平(3%和6%)的油樟叶对肉兔生长性能没有显著影响,但当添加水平过高(12%)时,则降低了肉兔的生长性能,此结果与孙海涛等[24]和Prasad等[25]的研究结果相似,其研究发现全价配合颗粒饲粮中添加过多的桑叶会降低肉兔的生长性能,导致宰前活体重和胴体重下降。田刚等[17]在饲粮中添加6%和12%的柚子叶也能提高肉兔的生长性能,但添加水平至18%时却出现抑制作用,同时采食量降低。本研究中,12%油樟叶添加组肉兔各生长性能指标降低,可能由于油樟叶挥发油含有1,8-桉叶油素、水芹烯等成分,具有特殊芳香气味,含量过多导致的香味过浓而影响了饲粮的适口性和肉兔的采食量[26]。同时,研究表明,中性洗涤纤维(NDF)可直接影响动物的采食量[27],当油樟叶替代玉米和麸皮的比例不断增高,各组NDF含量有所差异,12%油樟叶添加组NDF和酸性洗涤纤维(ADF)含量均最高,纤维含量较高会降低动物的采食量[28]。通常采用肉兔的腹泻率和死亡率指标反映健康状况,本试验发现,饲粮中添加不同水平油樟叶对肉兔腹泻率和死亡率无显著影响,但呈逐渐下降趋势,可能是由于油樟叶具有抗菌、消炎等作用,有利于肉兔机体状态处于健康水平[3-4]。不过,也有研究表明,肉兔健康状况与饲喂饲粮原料无关,主要差异在于动物自身状态[17,25]。综上可知,从肉兔生长性能方面而言,饲粮中添加适宜水平的油樟叶是可行的,但其比例不宜过高。

3.2 饲粮中添加不同水平油樟叶对肉兔屠宰性能的影响

屠宰性能可反映肉兔不同部位的营养物质分布情况和沉积状态,体现屠宰前的活体品质,其指标包括全净膛胴体重、半净膛胴体重、全净膛屠宰率和半净膛屠宰率等,后两者可直接反映肉兔产肉性能高低,与屠宰兔品种、日龄、饲粮营养条件和喂养方式等密切相关[19]。本试验结果发现,肉兔饲粮中添加适宜水平的油樟叶可一定程度上改善屠宰性能,但添加过多时会导致肉兔屠宰前活体重、半净膛胴体重和全净膛胴体重下降,与对生长性能影响的结果一致,也与孙海涛等[24]关于添加饲料桑对育肥兔屠宰性能影响的结果相似。原因可能与饲粮特殊气味增加、纤维含量升高密切相关,导致肉兔肠道、消化道纤维占比增加,从而降低了屠宰率,制约了机体脂肪沉积[29]。此外,饲粮中添加不同水平油樟叶对肉兔的全净膛屠宰率和半净屠宰率无显著影响,这与王彬等[30]的研究结果相似,可能是肉兔在生长过程中各组织发育状况和生长速度相对平衡[31]。本试验结果表明,饲粮中添加3%油樟叶较为适宜,这与上述生长性能结果基本一致。

3.3 饲粮中添加不同水平油樟叶对肉兔肌肉品质的影响

兔肉具有高蛋白质、低能量和低胆固醇等优点,越发受到消费者青睐[19]。肉品质作为综合性状评价指标,包括pH、肉色、滴水损失、剪切力、蒸煮损失及常规营养成分等,用于反映肉质的好坏。肌肉pH变化可反映屠宰后肉兔肌肉中糖酵解的速度和强度,进而转变成乳酸而降低pH,即高酸度使肌肉蛋白质变形,直接影响肉色和嫩度[31]。较高pH对延长肉的贮藏期有积极作用。本试验结果发现,随着饲粮中油樟叶添加水平的提高,pH呈上升趋势,但各组间无显著差异。肉色通常用a*、b*和L*值表示,它是消费者产生购买决策的重要因素,且一定程度上反映兔肉新鲜程度和质量。a*值高且b*值低的肉色一般被认为肉感官品质好,L*值高则表明肌肉水分渗出高[32]。肌肉系水力直接影响肉质的食用感官,系水力越高,肉品质越优。研究表明,滴水损失和蒸煮损失与系水力成反比[33],滴水损失反映由于收缩肌蛋白的收缩引起的以滴水方式的水分损失,往往与肌肉pH、肌细胞完整性和肌蛋白静电荷含量等相关联[34]。蒸煮损失也反映肌肉的系水能力。本试验发现,与对照组相比,随着饲粮中油樟叶添加水平的提高,蒸煮损失显著降低,其中6%油樟叶添加组降低最明显,这与发酵罗汉果渣[35]作用相似,可能是油樟叶中含有的活性物质,如槲皮素-3-Ο-β-D-葡萄糖苷、桷皮素-3-Ο-α-L-鼠李糖苷等有效减弱了有害物质(如自由基等)对肉兔屠宰后肌肉细胞的损害,降低了氧化速度,从而减少了细胞的水分损失[1,36-37]。肉质嫩度直接影响消费者的消费行为,通常用剪切力指标来衡量,数值越小表明肌肉愈细嫩。本试验中,3%油樟叶添加组肌肉剪切力显著低于其他试验组,可能与肉兔自身肌纤维类型有关[38],说明适宜水平的油樟叶对肉兔剪切力有积极影响,能够提高肌肉嫩度。
评价肌肉营养价值的理化成分主要由水分、CP、EE及Ash的含量决定,又与饲粮营养水平相关联[19]。肌肉中的水分可分为结合水和自由水,含量一般在70%~80%,通常含水量低的肌肉营养价值较高[39],本试验测定的各组肌肉水分含量均在此范围内,说明油樟叶对肉兔肌肉水分含量影响小,这与桑树茎叶对肉兔肉质水分影响[40]相同。EE含量影响肉的嫩度和多汁水,本试验各组肌肉EE含量无显著差异。CP是肌肉营养价值的基础,本试验饲粮中添加油樟叶可提高肌肉CP含量,其中6%油樟叶添加组最高,这与人参茎叶[41]和枣粉[42]作用相似。这可能与油樟叶中富含的多糖、黄酮和多酚等活性物质有关[6-7,43],黄酮类成分在胃肠道中可抵御内毒素对肠上皮的危害,通过调节消化酶活性促进蛋白质等营养物质的吸收[44];多糖具有调节机体蛋白质和氨基酸代谢等作用,促进蛋白质在肌肉中的堆积[45]。此外,本研究发现,饲粮中添加不同水平油樟叶对肌肉pH、肉色、滴水损失以及水分、EE和Ash含量等指标均无显著影响,这与茶叶渣[30]、桑树茎叶[40]及饲用桑茎叶粉[46]等作为添加剂饲喂肉兔的影响结果部分一致。

3.4 饲粮中添加不同水平油樟叶对肉兔器官指数的影响

正常发育的内脏器官是动物机体运转和生理功能发挥的重要基础和前提,其重量与动物体重呈正相关[19],因此借助器官指数反映动物内脏功能状况,一定程度上消除体重因素的影响。通常器官指数越大代表内脏功能越强,例如,肾脏是动物机体重要的代谢器官,它的指数高低直接反映代谢能力;脾脏是细胞免疫和体液免疫的中枢,其指数可评价动物的免疫功能。本试验结果显示,各组肉兔的器官指数之间均无显著差异,其中肾脏指数随着油樟叶添加水平的提高有升高趋势,以6%油樟叶添加组最高。本试验结果说明,肉兔饲粮中添加油樟叶对肉兔器官指数无不良影响。

3.5 饲粮中添加不同水平油樟叶对肉兔血清生化指标的影响

动物机体的代谢是一个动态平衡的变化过程,血清中含有多种可发挥重要作用的成分,受饲粮和生存环境等因素影响,这些指标能反映动物机体营养代谢情况、健康状况和营养物质的沉积水平[47]。血清TP主要由ALB和GLB组成,是血清固体物质中含量最多的一类成分,反映机体的蛋白质吸收状况[48],同时在免疫功能方面具有重要作用,是衡量机体免疫水平的指标之一。血清TP和ALB含量越高表明肝脏合成蛋白质的能力加强,利于动物生长发育,GLB含量升高反映免疫力提高。本试验结果表明,饲粮中添加3%油樟叶可显著提高肉兔血清GLB含量,说明添加适宜水平油樟叶具有提高免疫的功能[3-4],具体成分需深入研究。该结果与李燕舞等[49]添加200 mg/kg杜仲叶提取物显著提高肉兔血清TP和GLB等含量的结果类似,分析与杜仲叶中京尼平苷酸、丁香醇二葡萄糖苷成分有关。CREA是肾脏功能检查常用指标,反映肾脏功能强弱,饲粮中添加油樟叶可一定程度上降低血清CREA含量,促进部分毒素产物的堆积,减轻肾脏负担。TG是动物机体脂肪重要组成部分,可供给和储存能源且保护与固定内脏器官,其含量反映脂肪吸收代谢情况[50]。随着油樟叶添加水平的提高,肉兔血清TG含量呈上升趋势,特别是12%油樟叶添加组显著高于对照组,说明肉兔脂肪合成代谢能力减慢,对饲粮中脂类物质吸收较差,具体机制尚需进一步研究。AST和ALT广泛存在于肝脏器官组织内,其血清活性可以反映动物机体肝脏代谢能力的强弱,用于判断肝脏功能是否正常。若在正常范围内2种转氨酶活性升高,表明动物肝脏氨基酸代谢旺盛。本试验中,饲粮中添加油樟叶对肉兔血清AST、ALT活性未有显著影响。钙和磷是动物血清中重要矿物元素,在调节血液渗透压及平衡电解质方面有重要作用,能够保证肌肉、神经的应激反应[51]。磷通常以磷酸根形式参与代谢,在脂肪代谢、辅酶和核酸等合成方面具有重要作用。本试验结果表明,3%油樟叶添加组血清磷含量显著高于对照组和6%油樟叶添加组,无规律性变化,造成这一结果的原因需进一步研究。综上所述,饲粮中添加适宜水平的油樟叶对肉兔血清生化指标无明显负面影响,且可能提高了肉兔的免疫功能和代谢能力。

4 结论

本试验条件下,饲粮中添加适宜水平的油樟叶对肉兔生长性能、屠宰性能、肌肉品质、器官指数和血清生化指标无明显不良影响。综合各项指标,饲粮中油樟叶的添加水平以3%为宜。

参考文献

原文顺序 | 文献年度倒序 | 文中引用次数倒序
[1]
胡文杰, 罗辉, 戴彩华. 油樟叶的化学成分及其生物活性研究进展[J]. 中国粮油学报, 2019, 34(11):140-146.

HU W J, LUO H, DAI C H. Advance in chemical compositions of Cinnamomum longepaniculatum leaves and their biological activities[J]. Journal of the Chinese Cereals and Oils Association, 2019, 34(11):140-146. (in Chinese)

[2]
ZHAO X, YAN Y, ZHOU W H, et al. Transcriptome and metabolome reveal the accumulation of secondary metabolites in different varieties of Cinnamomum longepaniculatum[J]. BMC Plant Biology, 2022, 22(1):243.

DOI

[3]
HUANG J F, YANG L Y, ZOU Y, et al. Antibacterial activity and mechanism of three isomeric terpineols of Cinnamomum longepaniculatum leaf oil[J]. Folia Microbiologica, 2021, 66(1):59-67.

DOI

[4]
DU Y H, FENG R Z, LI Q, et al. Anti-inflammatory activity of leaf essential oil from Cinnamomum longepaniculatum (Gamble)N. Chao[J]. International Journal of Clinical and Experimental Medicine, 2014, 7(12):5612-5620.

[5]
程贤, 毕良武, 李胜男, 等. 春秋两季油樟叶的油细胞形态、精油成分及其抗氧化活性研究[J]. 林产化学与工业, 2021, 41(1):38-44.

CHENG X, BI L W, LI S N, et al. Oil cell morphology,essential oil constituents and antioxidant activity of Cinnamomum longepaniculatum leaves harvested in spring and autumn[J]. Chemistry and Industry of Forest Products, 2021, 41(1):38-44. (in Chinese)

[6]
杜永华, 敖光辉, 魏琴, 等. 油樟叶总黄酮的提取及体外抗自由基活性[J]. 食品研究与开发, 2016, 37(20):32-36,94.

DU Y H, AO G H, WEI Q, et al. Extraction technology and anti-radical activities in vitro of total flavonoids from Cinnamomum longepaniculatum leaves[J]. Food Research and Development, 2016, 37(20):32-36,94. (in Chinese)

[7]
杜永华, 敖光辉, 魏琴, 等. 油樟叶总黄酮和总多糖的抑菌活性[J]. 江苏农业科学, 2015, 43(11):408-410.

DU Y H, AO G H, WEI Q, et al. Antibacterial activity of total flavonoids and polysaccharides from Cinnamomum longepaniculatum leaves[J]. Jiangsu Agricultural Sciences, 2015, 43(11):408-410. (in Chinese)

[8]
LIU Z Z, MO K L, FEI S M, et al. Efficient approach for the extraction of proanthocyanidins from Cinnamomum longepaniculatum leaves using ultrasonic irradiation and an evaluation of their inhibition activity on digestive enzymes and antioxidant activity in vitro[J]. Journal of Separation Science, 2017, 40(15):3100-3113.

DOI

[9]
SONG X, YIN Z Q, YE K C, et al. Anti-hepatoma effect of safrole from Cinnamomum longepaniculatum leaf essential oil in vitro[J]. International Journal of Clinical and Experimental Pathology, 2014, 7(5):2265-2272.

[10]
李念珍, 张力天, 郑玉. 油樟叶渣发酵床对肉鸡生产性能和免疫器官指数的影响[J]. 兽医导刊, 2020(23):124-125.

LI N Z, ZHANG L T, ZHENG Y. Effects of Cinnamomum longepaniculatum leaf residue fermentation bed on performance and immune organ index of broilers[J]. Veterinary Orientation, 2020(23):124-125. (in Chinese)

[11]
刘宇. 油樟叶挥发油β-环糊精包合物的研制及其对鸡自然感染大肠杆菌病的疗效观察[D]. 硕士学位论文. 雅安: 四川农业大学, 2012.

LIU Y. Study on the preparation of β-cyclodextrin inclusion compound with volatile oil of Cinnamomum longepaniculatum leaves and its efficacy on chicken naturally infected colibacillosis[D]. Master's Thesis. Ya'an: Sichuan Agricultural University, 2012. (in Chinese)

[12]
QAID M M, AL-MUFARREJ S I, AZZAM M M, et al. Dietary cinnamon bark affects growth performance,carcass characteristics,and breast meat quality in broiler infected with Eimeria tenella oocysts[J]. Animals, 2022, 12(2):166.

DOI

[13]
SUN B, ZHANG Y, DING M, et al. Effects of Moringa oleifera leaves as a substitute for alfalfa meal on nutrient digestibility,growth performance,carcass trait,meat quality,antioxidant capacity and biochemical parameters of rabbits[J]. Journal of Animal Physiology and Animal Nutrition, 2018, 102(1):194-203.

DOI

[14]
FAN L J, PENG Y, WU D, et al. Morus nigra L. leaves improve the meat quality in finishing pigs[J]. Journal of Animal Physiology and Animal Nutrition, 2020, 104(6):1904-1911.

DOI

[15]
ADEYEMI K D, AUDU S, OLOKE J A, et al. Influence of crescentia cujete and launaea taraxacifolia leaves on growth,immune indices,gut microbiota,blood chemistry,carcass,and meat quality in broiler chickens[J]. Tropical Animal Health and Production, 2021, 53(3):365.

DOI

[16]
CHEN Y, CHEN H, LI W, et al. Polyphenols in eucalyptus leaves improved the egg and meat qualities and protected against ethanol-induced oxidative damage in laying hens[J]. Journal of Animal Physiology and Animal Nutrition, 2018, 102(1):214-223.

DOI PMID

[17]
田刚, 谢文梅, 余冰, 等. 饲粮中不同水平柚叶对生长肉兔生长性能、饲粮养分全肠表观消化率和屠宰性能的影响[J]. 动物营养学报, 2016, 28(4):1145-1151.

DOI

TIAN G, XIE W M, YU B, et al. Effects of different levels of pummelo leaves in diets on growth performance,total tract apparent digestibility of nutrients in diets and slaughter performance of growing rabbits[J]. Chinese Journal of Animal Nutrition, 2016, 28(4):1145-1151. (in Chinese)

[18]
谷子林. 家兔饲料的配制与配方[M]. 北京: 中国农业出版社, 2002.

GU Z L. Preparation and formula of rabbit feed[M]. Beijing: China Agriculture Press, 2002. (in Chinese)

[19]
刘公言, 孙海涛, 刘策, 等. 饲粮不同粗饲料原料对闽西南黑兔屠宰性能和肌肉品质的影响[J]. 动物营养学报, 2020, 32(9):4277-4284.

DOI

LIU G Y, SUN H T, LIU C, et al. Effects of different roughage material diets on slaughter performance and muscle quality of Minxinan black rabbits[J]. Chinese Journal of Animal Nutrition, 2020, 32(9):4277-4284. (in Chinese)

[20]
中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定:GB 5009.3—2016[S]. 北京: 中国标准出版社, 2017.

National Health and Family Planning Commission of the People's Republic of China. National food safety standard-determination of moisture in food:GB 5009.3—2016[S]. Beijing: Standards Press of China, 2017. (in Chinese)

[21]
中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局.食品安全国家标准食品中蛋白质的测定:GB 5009.5—2016[S]. 北京: 中国标准出版社, 2017.

National Health and Family Planning Commission of the People's Republic of China,China Food and Drug Administration. National food safety standard-determination of protein in food:GB 5009.5—2016[S]. Beijing: Standards Press of China, 2017. (in Chinese)

[22]
中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局.食品安全国家标准食品中脂肪的测定:GB 5009.6—2016[S]. 北京: 中国标准出版社, 2017.

National Health and Family Planning Commission of the People's Republic of China,China Food and Drug Administration. National food safety standard-determination of fat in food:GB 5009.6—2016[S]. Beijing: Standards Press of China, 2017. (in Chinese)

[23]
中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中灰分的测定:GB 5009.4—2016[S]. 北京: 中国标准出版社, 2017.

National Health and Family Planning Commission of the People's Republic of China. National food safety standard-determination of ash in food:GB 5009.4—2016[S]. Beijing: Standards Press of China, 2017. (in Chinese)

[24]
孙海涛, 刘策, 刘公言, 等. 饲粮中不同添加比例饲料桑对育肥兔生长性能、屠宰性能和肌肉品质的影响[J]. 动物营养学报, 2022, 34(4):2586-2595.

DOI

SUN H T, LIU C, LIU G Y, et al. Effects of forage mulberry with different addition ratios in diets on growth performance,slaughter performance and meat quality of fattening rabbits[J]. Chinese Journal of Animal Nutrition, 2022, 34(4):2586-2595. (in Chinese)

[25]
PRASAD R, MISRA A K, SANKHYAN S K, et al. Growth performance and caecal fermentation in growing rabbits fed on diets containing graded levels of mulberry (Morus alba) leaves[J]. Asian-Australasian Journal of Animal Sciences, 2003, l6(9):1309-1314.

[26]
LI L, LI Z W, YIN Z Q, et al. Antibacterial activity of leaf essential oil and its constituents from Cinnamomum longepaniculatum[J]. International Journal of Clinical and Experimental Medicine, 2014, 7(7):1721-1727.

[27]
SPANGHERO M, ZANFI C. Impact of NDF content and digestibility of diets based on corn silage and alfalfa on intake and milk yield of dairy cows[J]. Italian Journal of Animal Science, 2010,8 (Suppl.2):337-339.

[28]
FASAE O A, ADU I F, AINA A B J, et al. Growth performance, carcass characteristics and meat sensory evaluation of West African dwarf sheep fed varying levels of maize and cassava hay[J]. Tropical Animal Health and Production, 2011, 43(2):503-510.

DOI PMID

[29]
DE BLAS C, WISEMAN J. Nutrition of the rabbit[M]. 3rd ed. Wallingford: CABI, 2020.

[30]
王彬, 王庆争, 郭志强, 等. 茶叶渣替代麸皮对肉兔生长性能、屠宰性能和肉品质的影响[J]. 动物营养学报, 2022, 34(2):1186-1193.

DOI

WANG B, WANG Q Z, GUO Z Q, et al. Effects of wheat bran replacement by tea leaf residue on growth performance,slaughter performance and meat quality of meat rabbits[J]. Chinese Journal of Animal Nutrition, 2022, 34(2):1186-1193. (in Chinese)

[31]
SHEN M M, ZHANG L L, CHEN Y N, et al. Effects of bamboo leaf extract on growth performance,meat quality,and meat oxidative stability in broiler chickens[J]. Poultry Science, 2019, 98(12):6787-6796.

DOI

[32]
LI J J, YANG C W, PENG H, et al. Effects of slaughter age on muscle characteristics and meat quality traits of Da-Heng meat type birds[J]. Animals, 2019, 10(1):69.

DOI

[33]
GALLI G M, GRISS L G, BOIAGO M M, et al. Effects of curcumin and yucca extract addition in feed of broilers on microorganism control (anticoccidial and antibacterial),health,performance and meat quality[J]. Research in Veterinary Science, 2020, 132:156-166.

DOI

[34]
HUFF-LONERGAN E, LONERGAN S M. Mechanisms of water-holding capacity of meat:the role of postmortem biochemical and structural changes[J]. Meat Science, 2005, 71(1):194-204.

DOI

[35]
梁丽芬, 孙涛, 李铁军, 等. 发酵罗汉果渣对黄羽肉鸡生长性能、血清生化指标和肉品质的影响[J]. 动物营养学报, 2022, 34(10):6514-6526.

DOI

LIANG L F, SUN T, LI T J, et al. Effects of fermented Siraitia grosvenorii residue on growth performance,serum biochemical indexes and meat quality of yellow-feathered broilers[J]. Chinese Journal of Animal Nutrition, 2022, 34(10):6514-6526. (in Chinese)

DOI

[36]
ALKADI H. A review on free radicals and antioxidants[J]. Infectious Disorders-Drug Targets, 2020, 20(1):16-26.

[37]
金融, 徐雪梅. 发酵原料在提高肉品质中的应用研究进展[J]. 广东饲料, 2020, 29(4):39-41.

JIN R, XU X M. Application of fermented feed in improving meat quality[J]. Guangdong Feed, 2020, 29(4):39-41. (in Chinese)

[38]
郎玉苗. 肌纤维类型对牛肉嫩度的影响机制研究[D]. 博士学位论文. 北京: 中国农业科学院, 2016.

LANG Y M. Mechanism and effects of muscle fiber types on beef tenderness[D]. Ph.D.Thesis. Beijing: Chinese Academy of Agricultural Sciences, 2016. (in Chinese)

[39]
EBARB S M, PHELPS K J, DROUILLARD J S, et al. Effects of anabolic implants and ractopamine-HCl on muscle fiber morphometrics,collagen solubility,and tenderness of beef longissimus lumborum steaks[J]. Journal of Animal Science, 2017, 95(3):1219-1231.

[40]
陈惠娜, 郭志强, 郭春华, 等. 桑树茎叶饲料对肉兔生产性能和肉品质的影响[J]. 动物营养学报, 2016, 28(1):109-116.

DOI

CHEN H N, GUO Z Q, GUO C H, et al. Effects of stem and leaf feed of mulberry on performance and meat quality of meat rabbits[J]. Chinese Journal of Animal Nutrition, 2016, 28(1):109-116. (in Chinese)

[41]
郑喜邦, 崔博惟, 何仁春, 等. 日粮添加巴西人参茎叶青贮对广西麻鸡的生长性能、屠宰性能及肌肉营养成分的影响[J]. 饲料研究, 2022, 45(11):26-30.

ZHENG X B, CUI B W, HE R C, et al. Effects of Pfaffia paniculata stem and leaf silage on growth performance,slaughter performance and muscle,nutrient composition of Guangxi Ma chicken[J]. Feed Research, 2022, 45(11):26-30. (in Chinese)

[42]
孙旺斌, 付琪, 薛瑞林, 等. 不同枣粉添加水平对陕北白绒山羊屠宰性能和肉品质的影响[J]. 草业学报, 2021, 30(7):111-121.

SUN W B, FU Q, XUE R L, et al. Effects of different levels of jujube powder on slaughter characteristics and meat quality of Northern Shaanxi white cashmere goats[J]. Acta Prataculturae Sinica, 2021, 30(7):111-121. (in Chinese)

[43]
ROSSI R, VIZZARRI F, CHIAPPARINI S, et al. Effects of dietary levels of brown seaweeds and plant polyphenols on growth and meat quality parameters in growing rabbit[J]. Meat Science, 2020, 161:107987.

DOI

[44]
OTEIZA P I, FRAGA C G, MILLS D A, et al. Flavonoids and the gastrointestinal tract:local and systemic effects[J]. Molecular Aspects of Medicine, 2018, 61:41-49.

DOI

[45]
CHEN W, MENG Q F, SUI J K, et al. Ginsenoside Rb1:the new treatment measure of myasthenia gravis[J]. International Immunopharmacology, 2016, 41:136-143.

DOI

[46]
王崇洲, 陈宝剑, 李正欢, 等. 饲用桑茎叶粉对肉兔生产性能、生化指标及肉品质的影响[J]. 饲料研究, 2021, 44(4):51-55.

WANG C Z, CHEN B J, LI Z H, et al. Effect of stem and leaf feed of mulberry on performance,serum biochemical indexes and meat quality of meat rabbits[J]. Feed Research, 2021, 44(4):51-55. (in Chinese)

[47]
VICARI T, VAN DEN BORNE J J G C, GERRITS W J J, et al. Postprandial blood hormone and metabolite concentrations influenced by feeding frequency and feeding level in veal calves[J]. Domestic Animal Endocrinology, 2008, 34(1):74-88.

PMID

[48]
XU X, LI L M, LI B, et al. Effect of fermented biogas residue on growth performance,serum biochemical parameters,and meat quality in pigs[J]. Asian-Australasian Journal of Animal Sciences, 2017, 30(10):1464-1470.

DOI

[49]
李燕舞, 姜八一, 刘建胜, 等. 杜仲叶提取物对肉兔生长性能及血清生化、免疫与抗氧化指标的影响[J]. 动物营养学报, 2019, 31(2):824-830.

LI Y W, JIANG B Y, LIU J S, et al. Effects of Eucommia ulmoides leaf extracts on growth performance,serum biochemical,immune and antioxidant indexes of meat rabbits[J]. Chinese Journal of Animal Nutrition, 2019, 31(2):824-830. (in Chinese)

[50]
陈娜, 周玮, 和立文, 等. 黄梁木叶对麻黄鸡屠宰性能、小肠形态和血清生化指标的影响[J]. 动物营养学报, 2021, 33(7):3833-3841.

DOI

CHEN N, ZHOU W, HE L W, et al. Effects of Neolamarckia cadamba leaves on slaughter performance,small intestine morphology and serum biochemical indices of partridge chicken[J]. Chinese Journal of Animal Nutrition, 2021, 33(7):3833-3841. (in Chinese)

[51]
ELSADEK A E, EL GAFAR E A, BEHIRY E G, et al. Kidney injury molecule-1/creatinine as a urinary biomarker of acute kidney injury in critically ill neonates[J]. Journal of Pediatric Urology, 2020, 16(5):688.e1-688.e9.

Options
文章导航

/

〈 〉

    联系我们

  • 地址：北京市海淀区圆明园西路2号
    　　　中国农业大学动科动医大楼153室
  • 邮编：100193
  • 电话：010－62817823
  • 网址：http://www.chinajan.com
  • E-mail：cjan@chinajan.com
京公网安备 11010802041926号    京ICP备17050989号-2