动物营养学报 >

2025 , Vol. 37 >Issue 2: 973 - 986

DOI: https://doi.org/10.12418/CJAN2025.085

研究论文

饲粮粗蛋白质水平对育肥期不同性别肉用品系琅琊鸡生长性能、屠宰性能和肉品质的影响

  • 李雪静 , 1 ,
  • 王利华 1 ,
  • 龚相维 2 ,
  • 史雪萍 1 ,
  • 张柏林 1 ,
  • 曲治翰 1 ,
  • 王述柏 , 1, *
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  • 1 青岛农业大学动物科技学院,青岛 266109
  • 2 山东青岛禽之宝琅琊鸡育种有限公司,青岛 266500
*王述柏,教授,博士生导师,E-mail:

李雪静(2000—),女,山东齐河人,硕士研究生,研究方向为动物营养与饲料科学。E-mail:

Copy editor: 菅景颖

收稿日期: 2024-08-11

  网络出版日期: 2025-02-16

基金资助

山东省鲁渝协作项目(23-2-8-cspz-1-nsh)

山东省家禽产业技术体系(SDAIT-11-14)

青岛市产业培育计划科技惠民专项(23-2-8-xdny-16-nsh)

2024山东省农业重大技术协同推广项目(SDNYXTTG-2024-024)

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Effects of Dietary Crude Protein Level on Growth Performance, Slaughter Performance and Meat Quality of Meat Strain Langya Chickens with Different Sexes during Fattening Period

  • LI Xuejing , 1 ,
  • WANG Lihua 1 ,
  • GONG Xiangwei 2 ,
  • SHI Xueping 1 ,
  • ZHANG Bolin 1 ,
  • QU Zhihan 1 ,
  • WANG Shubai , 1, *
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  • 1 College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
  • 2 Shandong Qingdao Qinzhibao Langya Chicken Breeding Co., Ltd., Qingdao 266500, China
*professor, E-mail:

Received date: 2024-08-11

  Online published: 2025-02-16

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摘要

本试验旨在研究饲粮粗蛋白质水平对育肥期(13~17周龄)不同性别肉用品系琅琊鸡生长性能、屠宰性能和肉品质的影响。将900只12周龄肉用品系琅琊鸡,雌雄各450只,根据性别和体重均等原则随机分为10个组,每组6个重复,每个重复15只鸡。采用2(性别)×5(饲粮粗蛋白质水平)双因素试验设计,饲粮粗蛋白质水平分别设置为15.00%、16.00%、17.00%、18.00%和19.00%,其他营养水平保持一致。预试期7 d,正试期35 d(13~17周龄)。结果显示:1)与18.00%和19.00%粗蛋白质组相比,15.00%、16.00%和17.00%粗蛋白质组琅琊鸡的平均日增重显著提高(P<0.05),料重比显著降低(P<0.05);雄性琅琊鸡的平均日采食量和平均日增重显著优于雌性琅琊鸡(P<0.05),而雌性琅琊鸡的料重比显著低于雄性琅琊鸡(P<0.05)。2)与18.00%和19.00%粗蛋白质组相比,16.00%粗蛋白质组琅琊鸡的屠宰率、半净膛率、胸肌率和腿肌率显著增加(P<0.05);此外,16.00%粗蛋白质组琅琊鸡的全净膛率显著高于19.00%粗蛋白质组(P<0.05);雄性琅琊鸡的全净膛率显著高于雌性琅琊鸡(P<0.05),而雌性琅琊鸡的胸肌率、腹脂率、肌间脂宽和皮脂厚度均显著高于雄性琅琊鸡(P<0.05)。3)与其余粗蛋白质组相比,16.00%粗蛋白质组琅琊鸡的胸肌滴水损失及亮度(L*)值显著降低(P<0.05);与19.00%粗蛋白质组相比,15.00%和16.00%粗蛋白质组琅琊鸡的胸肌蒸煮损失显著降低(P<0.05),且16.00%粗蛋白质组胸肌红度(a*)值显著增加而黄度(b*)值显著降低(P<0.05);此外,与17.00%、18.00%和19.00%粗蛋白质组相比,15.00%和16.00%粗蛋白质组琅琊鸡的胸肌剪切力显著减少(P<0.05);雌性琅琊鸡的胸肌滴水损失、剪切力、b*值和pH24 h显著低于雄性琅琊鸡(P<0.05),但蒸煮损失、a*值和pH45 min显著高于雄性琅琊鸡(P<0.05);饲粮粗蛋白质水平和性别对琅琊鸡胸肌剪切力有显著的互作效应(P<0.05)。由以上结果可知,饲粮粗蛋白质水平影响了琅琊鸡的料重比、平均日增重、屠宰性能及肉品质,并且雄性琅琊鸡的生长性能和屠宰性能优于雌性琅琊鸡。综合各项指标评定,推荐肉用品系琅琊鸡育肥期饲粮粗蛋白质水平以16.00%为宜。

关键词： 琅琊鸡; 不同性别; 肉用品系; 粗蛋白质; 育肥期; 生长性能; 屠宰性能; 肉品质

本文引用格式

李雪静 , 王利华 , 龚相维 , 史雪萍 , 张柏林 , 曲治翰 , 王述柏 . 饲粮粗蛋白质水平对育肥期不同性别肉用品系琅琊鸡生长性能、屠宰性能和肉品质的影响[J]. 动物营养学报, 2025 , 37(2) : 973 -986 . DOI: 10.12418/CJAN2025.085

Abstract

The aim of this experiment was to investigate the effects of dietary crude protein level on growth performance, slaughter performance and meat quality of meat strain Langya chickens with different sexes during fattening period (13 to 17 weeks of age). A total of 900 (450 roosters and 450 hens) meat strain Langya chickens at 12 weeks of age were randomly divided into 10 groups with 6 replicates per group and 15 chickens per replicate according to the principle of equal weight and sex. A 2 (sex)×5 (dietary crude protein level) two-factor experimental design was used, and the dietary crude protein levels were set to 15.00%, 16.00%, 17.00%, 18.00% and 19.00%, respectively, and the other nutritional levels were consistent. The preliminary trial period was 7 days and the formal trial period was 35 days (13 to17 weeks of age). The results showed as follows: 1) compared with 18.00% and 19.00% crude protein groups, the average daily gain (ADG) was significantly increased and the feed/gain ratio (F/G) was significantly decreased of Langya chickens in 15.00%, 16.00% and 17.00% crude protein groups (P<0.05); the average daily feed intake (ADFI) and ADG of male Langya chickens were significantly better than those of female Langya chickens (P<0.05), while the F/G of female Langya chickens was significantly lower than that of male Langya chickens (P<0.05). 2) Compared with 18.00% and 19.00% crude protein groups, the slaughter rate, half-eviscerated rate, breast muscle rate and leg muscle rate of Langya chickens in 16.00% crude protein group were significantly increased (P<0.05); in addition, the full-eviscerated rate of Langya chickens in 16.00% crude protein group was significantly higher than that in 19.00% crude protein group (P<0.05); the full-evisceration rate of male Langya chickens was significantly higher than that of female Langya chickens (P<0.05), and the breast muscle rate, abdominal fat rate, intermuscular fat width and sebum thickness of female Langya chickens were significantly higher than those of male Langya chickens (P<0.05). 3) Compared with other crude protein groups, the breast muscle drip loss and lightness (L*) value of Langya chickens were significantly reduced in 16.00% crude protein group (P<0.05); the breast muscle cooking loss of Langya chickens in 15.00% and 16.00% crude protein groups were significantly decreased (P<0.05), and the breast muscle redness (a*) value was significantly increased and the yellowness (b*) value was significantly decreased in 16.00% crude protein group compared with 19.00% crude protein group (P<0.05); in addition, the breast muscle shear force of Langya chickens in 15.00% and 16.00% crude protein groups was significantly decreased compared with 17.00%, 18.00% and 19.00% crude protein groups (P<0.05). The breast muscle drip loss, shear force, b* value and pH24 h of female Langya chickens were significantly lower than those of male Langya chickens (P<0.05), but the cooking loss, a* value and pH45 min were significantly higher than those of male Langya chickens (P<0.05). Dietary crude protein level and sex interaction had a significant effect on breast muscle shear force of Langya chickens (P<0.05). In conclusion, dietary crude protein level affects F/G, ADG, slaughter performance and meat quality of Langya chickens, and the growth performance and slaughter performance of male Langya chickens are better than those of female Langya chickens. According to the evaluation of various indexes, it is recommended that the suitable dietary crude protein level of meat strain Langya chickens during fattening period is 16.00%.[Chinese Journal of Animal Nutrition, 2025, 37(2):973-986]

Key words： Langya chickens; different sexes; meat strain; crude protein; fattening period; growth performance; slaughter performance; meat quality

琅琊鸡作为我国独有的优良地方品种,2009年被山东省畜牧兽医局列入《山东省畜禽遗传资源保护名录》,2013年选入《国家家养动物种质资源库》,是十分宝贵的优质鸡品种资源[1],具有体型小、肉质风味好、抗病力强、环境适应性强等优点[2]。王帅等[3]报道,琅琊鸡具有屠宰性能良好、肉质细嫩和味鲜等优点。史雪萍等[4]报道,琅琊鸡的蛋黄比率高达31.94%,蛋黄中卵磷脂的含量高于海兰褐鸡蛋。随着人们生活水平的不断提高,优质型地方品种鸡成为市场消费的新增长点,而琅琊鸡以其独特的口感风味和较高的营养价值被市场青睐,具有广阔的市场前景。蛋白质是动物机体的关键组成部分,饲粮中的粗蛋白质是动物生长发育所依赖的主要蛋白质来源[5]。琅琊鸡原始品种属慢速型黄羽肉鸡,生长周期偏长,饲料报酬低,养殖成本较高,严重制约了其规模化发展。为此,研究人员新选育了肉用品系琅琊鸡,以提高琅琊鸡养殖的经济效益。有关琅琊鸡饲粮适宜粗蛋白质水平及其他营养素方面的研究目前处于空白阶段。在同属慢速型黄羽肉鸡的武定鸡、固始鸡、如皋黄鸡上的研究显示,7~12周龄武定鸡饲粮适宜粗蛋白质水平为18.00%[6];9~12周龄固始鸡饲粮适宜粗蛋白质水平为16.03%[7];8~18周龄如皋黄鸡饲粮适宜粗蛋白质水平为14.75%[8]。由上述研究结果可知,即使同属慢速型黄羽肉鸡,但不同品种鸡其饲粮适宜粗蛋白质水平也是存在差异的。因此,本试验研究了饲粮不同粗蛋白质水平对育肥期不同性别肉用品系琅琊鸡生长性能、屠宰性能和肉品质的影响,旨在探究其饲粮适宜粗蛋白质水平,为该品系育肥期饲粮的合理配制提供科学依据。

1 材料与方法

1.1 伦理声明

动物试验已经过伦理审查,审批机构为青岛农业大学动物科技学院实验动物伦理委员会,伦理审批编号为DKY20230508。

1.2 试验设计

选取12周龄健康琅琊鸡900只,雌雄各450只,根据体重均等原则随机分为10个组,每组6个重复,每个重复15只鸡。采用2(性别)×5(饲粮粗蛋白质水平)双因素试验设计,饲粮粗蛋白质水平分别设置为15.00%、16.00%、17.00%、18.00%和19.00%。试验预试期7 d,正试期35 d(13~17周龄)。本试验的饲粮粗蛋白质水平参考《黄羽肉鸡营养需要量》(NY/T 3645—2020)及其他黄羽肉鸡的研究文献[6,9⇓-11]设置,饲粮其他营养素水平基本一致(表1)。分别采用GB/T 6432—2018、GB/T 6434—2006、GB/T 6436—2018、GB/T 6437—2018、GB/T 18246—2019中方法检测饲粮中粗蛋白质、粗纤维、钙、总磷、氨基酸的含量,饲粮代谢能水平以及非植酸磷含量参照《中国饲料成分及营养价值表(2020年第31版)》进行计算。试验鸡均采用3层笼养,饲养于同栋鸡舍,自由采食和饮水,智能化环境控制设备调控舍内环境温度、相对湿度等环境条件。
表1 饲粮组成及营养水平(风干基础)

Table 1 Composition and nutrient levels of diets (air-dry basis) %

项目
Items		 饲粮粗蛋白质水平Dietary CP level/%
15.00 16.00 17.00 18.00 19.00
原料Ingredients
玉米Corn 71.69 68.59 66.59 64.34 62.01
麸皮Bran 4.85 4.85 3.85 3.85 3.05
苜蓿粉Alfalfa meal 1.00 1.00 1.00 1.00 1.00
豆粕Soybean meal 19.06 21.89 24.92 26.97 30.03
豆油Soybean oil 0.64 1.00 1.00 1.25 1.38
DL-蛋氨酸DL-Met 0.13 0.11 0.10 0.09 0.08
磷酸氢钙CaHPO4 0.39 0.30 0.28 0.23 0.15
石粉Limestone 0.93 0.95 0.95 0.96 0.99
食盐NaCl 0.31 0.31 0.31 0.31 0.31
预混料Premix1) 1.00 1.00 1.00 1.00 1.00
合计Total 100.00 100.00 100.00 100.00 100.00
营养水平Nutrient levels2)
代谢能ME/(MJ/kg) 12.20 12.20 12.20 12.20 12.20
粗蛋白质CP 15.25 16.38 17.17 18.16 19.24
粗纤维CF 2.85 2.91 2.90 2.94 2.94
钙Ca 0.67 0.66 0.67 0.60 0.67
总磷TP 0.50 0.49 0.46 0.48 0.47
非植酸磷NPP 0.19 0.19 0.18 0.18 0.17
蛋氨酸Met 0.37 0.38 0.37 0.36 0.35
赖氨酸Lys 0.73 0.75 0.76 0.76 0.77

1)预混料可为每千克饲粮提供 The premix provided the following per kg of diets:VA 7 500 IU,VB1 1.3 mg,VB2 4.5 mg,VB5 20 mg,VB6 3 mg,VB12 0.01 mg,VD3 3 250 IU,VE 10 mg,VK3 1 mg,生物素 biotin 0.15 mg,叶酸 folic acid 0.5 mg,烟酸 nicotinic acid 20 mg,NaCl 0.3 mg,Cu (as copper sulfate) 10 mg,Fe (as ferrous sulfate) 298 mg,Mn (as manganese sulfate) 100 mg,Zn (as zine sulfate) 95 mg,I (as potassium iodide) 0.6 mg,Se (as sodium selenite) 0.2 mg。

2)代谢能和非植酸磷为计算值,其余为实测值。ME and NPP were calculated values, while the others were measured values.

1.3 测定指标及方法

1.3.1 生长性能

以重复为单位,每周空腹称重,记录各组的采食量,计算13~17周龄的平均日采食量(ADFI)、平均日增重(ADG)和料重比(F/G)。

1.3.2 屠宰性能

17周龄末,自每组的每个重复中取1只体重接近该重复平均体重的试验鸡,空腹称重,颈部放血致死,脱毛机75 ℃脱毛后去除脚角质层、趾壳和喙壳后称量屠体重、半净膛重和全净膛重,分离胸肌、腿肌、腹脂并称重,测量肌间脂宽和皮脂厚度。参照《家禽生产性能名词术语和度量计算方法》(NY/T 823—2020)计算屠宰率、半净膛率、全净膛率、胸肌率、腿肌率、腹脂率。

1.3.3 肉品质

17周龄末,自每组的每个重复随机取1只肉鸡,宰杀、放血、脱毛后取完整胸肌,4 ℃保存,参考《畜禽肉质的测定》(NY/T 1333—2007)测定滴水损失、蒸煮损失、剪切力、肉色、pH45 min和pH24 h。

1.4 数据处理与统计分析

试验数据采用SPSS 22.0软件进行双因素方差分析,当主效应或互作效应显著时,进行单因素方差分析,并采用LSD多重比较法进行显著性检验,P<0.05表示差异显著,P>0.05表示差异不显著。结果以平均值和均值标准误(SEM)表示。

2 结果与分析

2.1 饲粮粗蛋白质水平和性别对琅琊鸡生长性能的影响

由表2可知,粗蛋白质水平对13~17周龄琅琊鸡的ADG和F/G有显著影响(P<0.05),对ADFI的影响不显著(P>0.05)。其中,15.00%、16.00%、17.00%粗蛋白质组的ADG显著高于18.00%和19.00%粗蛋白质组(P<0.05),但F/G显著低于18.00%和19.00%粗蛋白质组(P<0.05);并且,18.00%粗蛋白质组的ADG显著高于19.00%粗蛋白质组(P<0.05),F/G显著低于19.00%粗蛋白质组(P<0.05);然而,15.00%、16.00%、17.00%粗蛋白质组之间ADG差异不显著(P>0.05),且15.00%和17.00%粗蛋白质组之间F/G差异不显著(P>0.05)。性别对13~17周龄琅琊鸡的ADFI、ADG和F/G有显著影响(P<0.05),其中雄性琅琊鸡的ADFI、ADG和F/G均显著高于雌性琅琊鸡(P<0.05)。粗蛋白质水平和性别对琅琊鸡的生长性能无显著互作效应(P>0.05)。
表2 饲粮粗蛋白质水平和性别对琅琊鸡生长性能的影响

Table 2 Effects of dietary CP level and sex on growth performance of Langya chickens

项目
Items		 平均日采食量
ADFI/g		 平均日增重
ADG/g		 料重比
F/G
性别Sex 粗蛋白质水平CP level/%
雄性Male 15.00 79.36 18.50 4.29
16.00 78.57 18.89 4.16
17.00 78.51 18.46 4.25
18.00 78.19 17.85 4.39
19.00 78.58 17.19 4.57
雌性Female 15.00 65.25 15.41 4.24
16.00 65.09 15.71 4.15
17.00 64.66 15.40 4.20
18.00 64.54 14.88 4.34
19.00 64.69 14.61 4.43
均值标准误SEM 0.911 0.209 0.020
主效应Main effect
粗蛋白质水平
CP level/%		 15.00 72.31 16.95a 4.26c
16.00 71.83 17.30a 4.15d
17.00 71.58 16.93a 4.23cd
18.00 71.37 16.37b 4.36b
19.00 71.63 15.90c 4.50a
性别
Sex		 雄性Male 78.64a 18.18a 4.33a
雌性Female 64.85b 15.20b 4.27b
P值P-value
粗蛋白质水平CP level 0.396 <0.001 <0.001
性别Sex <0.001 <0.001 0.022
粗蛋白质水平×性别CP level×sex 0.974 0.255 0.631

同列数据肩标相同字母或无字母表示差异不显著(P>0.05),肩标不同小写字母表示差异显著(P<0.05)。下表同。

In the same column, values with no letter or the same letter superscripts mean no significant difference (P>0.05), while with different small letter superscripts mean significant difference (P<0.05). The same as below.

饲粮粗蛋白质水平与不同性别琅琊鸡13~17周龄生长性能的剂量-效应回归分析结果见表3。回归分析显示,对于雄性琅琊鸡,饲粮粗蛋白质水平为16.02%时,ADG最佳;饲粮粗蛋白质水平为16.22%时,F/G最佳。对于雌性琅琊鸡,饲粮粗蛋白质水平为16.04%时,ADG最佳;饲粮粗蛋白质水平为16.20%时,F/G最佳。
表3 饲粮粗蛋白质水平与不同性别琅琊鸡13~17周龄生长性能的剂量-效应回归分析结果

Table 3 Dose-effect regression analysis results between dietary CP level and growth performance of Langya chickens aged from 13 to 17 weeks with different sexes

性别
Sexes		 指标
Indexes		 回归方程
Regression equations		 决定系数
R2		 X极值
X-extremum		 Y极值
Y-extremum
雄性Male 平均日增重ADG/g Y=-0.249 2X2+7.982 3X-45.142 0.96 16.02 18.78
料重比F/G Y=0.065 4X2-2.121 2X+21.378 0.93 16.22 4.18
雌性Female 平均日增重ADG/g Y=-0.203 3X2+6.522X-36.656 0.98 16.04 15.65
料重比F/G Y=0.057 5X2-1.862 5X+19.238 0.99 16.20 4.16

2.2 饲粮粗蛋白质水平和性别对琅琊鸡屠宰性能的影响

由表4可知,粗蛋白质水平对琅琊鸡的屠宰率、半净膛率、全净膛率、胸肌率和腿肌率有显著影响(P<0.05),对腹脂率、肌间脂宽和皮脂厚度的影响不显著(P>0.05)。其中,16.00%粗蛋白质组屠宰率和胸肌率显著高于18.00%和19.00%粗蛋白质组(P<0.05),15.00%、16.00%和17.00%粗蛋白质组之间以及18.00%和19.00%粗蛋白质组之间屠宰率和胸肌率差异不显著(P>0.05);此外,16.00%粗蛋白质组半净膛率和腿肌率显著高于17.00%、18.00%、19.00%粗蛋白质组(P<0.05),16.00%粗蛋白质组全净膛率显著高于19.00%粗蛋白质组(P<0.05),15.00%、16.00%和17.00%、18.00%粗蛋白质组之间全净膛率差异不显著(P>0.05)。性别对琅琊鸡全净膛率、胸肌率、腹脂率、肌间脂宽和皮脂厚度有显著影响(P<0.05),对屠宰率、半净膛率和腿肌率的影响不显著(P>0.05)。雄性琅琊鸡的全净膛率显著高于雌性琅琊鸡(P<0.05),而胸肌率、腹脂率、肌间脂宽和皮脂厚度均显著低于雌性琅琊鸡(P<0.05)。粗蛋白质水平和性别对琅琊鸡的屠宰性能无显著互作效应(P>0.05)。
表4 饲粮粗蛋白质水平和性别对琅琊鸡屠宰性能的影响

Table 4 Effects of dietary CP level and sex on slaughter performance of Langya chickens

项目
Items		 屠宰率
Slaughter
rate/%		 半净膛率
Half-eviscerated
rate/%		 全净膛率
Full-eviscerated
rate/%		 胸肌率
Breast rate/%		 腿肌率
Thigh rate/%		 腹脂率
Abdominal
fat rate/%		 肌间脂宽
Width of
intramuscular
fat/mm		 皮脂厚度
Sebum
thickness/
mm
性别
Sex		 粗蛋白质水平
CP level/%
雄性Male 15.00 89.44 80.47 73.17 14.60 20.30 2.41 6.16 3.83
16.00 89.90 81.15 73.33 15.03 21.43 2.51 6.28 3.90
17.00 88.78 79.97 72.95 14.45 20.38 2.40 6.05 3.62
18.00 88.34 79.59 72.48 14.21 19.32 2.35 5.98 3.57
19.00 88.26 79.33 71.66 14.03 19.01 2.32 5.89 3.33
雌性Female 15.00 89.34 80.48 71.25 15.16 19.68 4.36 7.39 4.77
16.00 89.66 81.67 71.69 16.30 20.99 4.49 7.47 4.83
17.00 89.69 80.01 71.12 15.64 20.12 4.32 7.34 4.68
18.00 88.96 79.42 70.66 14.65 19.44 4.28 6.32 4.55
19.00 88.90 79.33 70.30 14.59 19.32 4.23 6.27 4.47
均值标准误SEM 0.127 0.165 0.198 0.130 0.136 0.129 0.126 0.097
主效应Main effect
粗蛋白质水平
CP level/%		 15.00 89.39ab 80.47ab 72.21ab 14.88ab 19.99bc 3.38 6.78 4.30
16.00 89.78a 81.41a 72.51a 15.66a 21.21a 3.50 6.87 4.37
17.00 89.23ab 79.99b 72.04ab 15.04ab 20.25b 3.36 6.70 4.15
18.00 88.65b 79.51b 71.57ab 14.43b 19.38c 3.32 6.15 4.06
19.00 88.58b 79.33b 70.98b 14.31b 19.16c 3.27 6.08 3.90
性别
Sex		 雄性Male 88.94 80.10 72.72a 14.46b 20.09 2.40b 6.07b 3.65b
雌性Female 89.31 80.18 71.00b 15.27a 19.91 4.33a 6.96a 4.66a
P值P-value
粗蛋白质水平CP level 0.008 <0.001 0.036 0.002 <0.001 0.079 0.061 0.284
性别Sex 0.118 0.786 <0.001 <0.001 0.388 <0.001 <0.001 <0.001
粗蛋白质水平×性别CP level×sex 0.434 0.958 0.984 0.622 0.587 0.993 0.409 0.990

2.3 饲粮粗蛋白质水平和性别对琅琊鸡肉品质的影响

由表5可知,粗蛋白质水平对琅琊鸡各肉品质指标均有显著影响(P<0.05)。其中,16.00%粗蛋白质组胸肌滴水损失和亮度(L*)值显著低于其余粗蛋白质组(P<0.05),且16.00%粗蛋白质组胸肌蒸煮损失和剪切力显著低于17.00%、18.00%和19.00%粗蛋白质组(P<0.05),但15.00%和16.00%粗蛋白质组之间胸肌蒸煮损失和剪切力差异不显著(P>0.05),17.00%、18.00%和19.00%粗蛋白质组胸肌滴水损失、蒸煮损失、剪切力和L*值差异均不显著(P>0.05);16.00%粗蛋白质组胸肌红度(a*)值、pH45 min和pH24 h显著高于19.00%粗蛋白质组(P<0.05),而胸肌黄度(b*)值显著低于19.00%粗蛋白质组(P<0.05),15.00%、16.00%、17.00%和18.00%粗蛋白质组之间胸肌b*值、pH45 min和pH24 h差异不显著(P>0.05)。性别对琅琊鸡各肉品质指标均有显著影响(P<0.05),其中雄性琅琊鸡的胸肌滴水损失、剪切力、b*值和pH24 h显著高于雌性琅琊鸡(P<0.05),而蒸煮损失、a*值和pH45 min显著低于雌性琅琊鸡(P<0.05)。粗蛋白质水平和性别对琅琊鸡胸肌剪切力有显著的互作效应(P<0.05),15.00%~19.00%粗蛋白质水平下雌性琅琊鸡的剪切力显著低于17.00%~19.00%粗蛋白质水平下的雄性琅琊鸡(P<0.05)。
表5 饲粮粗蛋白质水平和性别对琅琊鸡肉品质的影响

Table 5 Effects of dietary CP level and sex on meat quality of Langya chickens

项目
Items		 滴水损失
Drip loss/%		 蒸煮损失
Cooking loss/%		 剪切力
Shear force/N		 亮度L* 红度a* 黄度b* pH45 min pH24 h
性别
Sex		 粗蛋白质水平
CP level/%
雄性
Male		 15.00 3.15 20.55 46.84b 52.62 2.21 4.63 6.07 5.65
16.00 2.71 19.23 46.18b 48.91 2.25 4.46 6.15 5.67
17.00 3.20 21.23 50.16a 53.39 2.47 4.76 6.03 5.75
18.00 3.22 21.62 50.40a 55.07 2.09 4.88 6.01 5.69
19.00 3.27 21.67 50.76a 55.68 2.00 4.98 5.95 5.58
雌性
Female		 15.00 2.70 23.58 30.08c 52.24 2.44 3.69 6.30 5.52
16.00 2.53 23.59 29.70c 49.82 3.01 3.21 6.43 5.60
17.00 2.71 24.30 30.01c 54.43 2.31 4.28 6.59 5.51
18.00 3.04 24.54 30.50c 54.53 2.23 4.39 6.30 5.46
19.00 3.08 25.03 30.91c 55.28 2.09 4.98 6.20 5.40
均值标准误SEM 0.048 0.270 1.241 0.371 0.059 0.116 0.030 0.017
主效应Main effect
粗蛋白质水平
CP level/%		 15.00 2.93a 22.07bc 38.46b 52.43b 2.32ab 4.16ab 6.19ab 5.59a
16.00 2.62b 21.41c 37.94b 49.37c 2.63a 3.83b 6.29a 5.64a
17.00 2.95a 22.76ab 40.08a 53.91ab 2.39ab 4.52ab 6.31a 5.63a
18.00 3.13a 23.08ab 40.45a 54.80a 2.16b 4.63ab 6.16ab 5.58a
19.00 3.18a 23.35a 40.84a 55.48a 2.05b 4.98a 6.07b 5.49b
性别
Sex		 雄性Male 3.11a 20.86b 48.87a 53.13 2.20b 4.74a 6.04b 5.67a
雌性Female 2.81b 24.21a 30.24b 53.26 2.42a 4.11b 6.36a 5.50b
P值P-value
粗蛋白质水平CP level/% <0.001 <0.001 <0.001 <0.001 0.010 0.007 0.001 0.001
性别Sex <0.001 <0.001 <0.001 0.806 0.045 0.003 <0.001 <0.001
粗蛋白质水平×性别CP level×sex 0.482 0.455 0.008 0.708 0.089 0.336 0.058 0.110

3 讨论

3.1 饲粮粗蛋白质水平和性别对琅琊鸡生长性能的影响

饲粮粗蛋白质水平对肉用品系琅琊鸡生长性能的影响未见报道。在其他地方品种肉鸡上,卢建等[9]研究发现,14.75%的饲粮粗蛋白质水平可以显著增加8~18周龄如皋黄鸡的ADG,降低F/G;宋琼莉等[10]研究发现,15.50%的饲粮粗蛋白质水平显著增加了57~105日龄宁都黄鸡的ADG,降低了F/G;陈祥林等[11]研究表明,饲粮粗蛋白质水平为18.00%时7~12周龄古典型岑溪三黄鸡的增重效果最好;雷建平等[12]研究发现,16.50%的饲粮粗蛋白质水平显著增加了清远麻鸡的ADG,降低了F/G。本试验发现,15.00%、16.00%和17.00%粗蛋白质组ADG显著高于18.00%和19.00%粗蛋白质组,同时F/G显著低于18.00%和19.00%粗蛋白质组,而饲粮粗蛋白质水平对琅琊鸡的ADFI未产生显著影响。饲粮粗蛋白质水平超过16.00%时,随着饲粮粗蛋白质水平的升高,琅琊鸡的ADG呈现出降低趋势,F/G呈现增加趋势,这说明适宜的粗蛋白质水平有助于为机体提供更为均衡的营养,而过高的饲粮粗蛋白质水平可能会引起氨基酸利用受阻,使饲粮的利用率降低,生长性能下降[13]。此外,本试验发现,雄性琅琊鸡的生长性能优于雌性琅琊鸡。耿爱莲等[14]对10~16周龄北京油鸡和赵衍铜等[15]对12周龄芦花鸡的研究表明饲粮粗蛋白质水平对试验动物的生长性能无显著影响。这提示,饲粮粗蛋白质水平对生长性能的影响可能与品种与生长阶段有关[16]。回归分析显示,以ADG为衡量指标,通过二次曲线回归方程估测得到13~17周龄肉用品系雄性和雌性琅琊鸡的饲粮适宜粗蛋白质水平分别为16.02%和16.04%;以F/G为衡量指标,则分别为16.22%和16.20%。

3.2 饲粮粗蛋白质水平和性别对琅琊鸡屠宰性能的影响

胴体品质是衡量家禽产肉性能的重要标准,家禽的半净膛率、全净膛率、胸肌率和腿肌率指标越高,表明肉鸡的产肉性能良好,胴体品质优秀[17]。张立元[18]研究表明,18.50%的饲粮粗蛋白质水平显著增加了10周龄邵伯鸡的屠体重、半净膛重、全净膛重。黎寿丰等[19]研究发现,15.00%的饲粮粗蛋白质水平显著提高了13周龄邵伯鸡的屠宰率、半净膛率和全净膛率。黑达溪·巴哈提等[20]研究认为,饲粮粗蛋白质水平16.00%时,河田鸡的半净膛率和全净膛率较为优异。本试验发现,16.00%粗蛋白质组琅琊鸡的屠宰率和半净膛率显著高于18.00%和19.00%粗蛋白质组,全净膛率显著高于19.00%粗蛋白质组;此外,雄性琅琊鸡的全净膛率显著高于雌性琅琊鸡。上述结果说明适宜的饲粮粗蛋白质水平可有效改善琅琊鸡的屠宰性能,且雄性琅琊鸡的屠宰性能优于雌性琅琊鸡。林厦菁等[21]研究发现,18.50%的饲粮粗蛋白质水平显著增加了43~63日龄岭南黄羽肉鸡公鸡的胸肌率和腿肌率,17.00%的饲粮粗蛋白质水平极显著增加母鸡的腿肌率。刘杰等[22]研究发现,饲粮粗蛋白质水平为15.50%时,17周龄静原鸡的胸肌率和腿肌率最高。但Kamran等[23]和杨文鹏等[24]的研究表明,饲粮粗蛋白质水平对哈伯德肉鸡和16周龄雪山鸡种母鸡的胸肌率和腿肌率无显著影响。本试验发现,16.00%粗蛋白质组琅琊鸡胸肌率显著高于18.00%和19.00%粗蛋白质组,腿肌率显著高于其余粗蛋白质组。不同研究结果存在差异的原因可能是肉鸡在摄入不同粗蛋白质水平的饲粮时,其体内钙激活酶活性的表现会有所差异,这种酶活性的变化会进一步影响肉鸡胸肌和腿肌的形成[25]。有研究表明,相同条件下,北京油鸡母鸡的胸肌率和腹脂率优于公鸡[26]。本试验发现,雌性琅琊鸡的胸肌率、腹脂率、肌间脂宽和皮脂厚度均显著高于雄性琅琊鸡,这说明琅琊鸡的肌肉占比和脂肪沉积受性别的影响,即雄性琅琊鸡腿肌发达而雌性琅琊鸡胸肌发达,且雌性琅琊鸡具有更强的脂肪沉积能力。

3.3 饲粮粗蛋白质水平和性别对琅琊鸡肉品质的影响

蛋白质等营养素对肉品质具有一定的调控作用[26]。滴水损失、蒸煮损失等是衡量肉品质的常用指标,而肉品质能直接反映禽类的营养价值和口感[27]。本试验中,雌性琅琊鸡胸肌的滴水损失和剪切力显著低于雄性琅琊鸡,这可能是由于雌性琅琊鸡具有更强的脂肪沉积能力,粗脂肪含量体现了肉质的多汁性,使其肌肉嫩度增加[26]。李蕾蕾等[28]研究发现,16.30%的饲粮粗蛋白质水平显著降低了皖西白鹅胸肌的滴水损失。赵洋洋等[29]研究表明,16.04%的饲粮粗蛋白质水平可显著降低荷兰斯坦公牛肌肉的失水率。本试验发现,16.00%粗蛋白质组琅琊鸡的胸肌滴水损失显著低于其余粗蛋白质组,15.00%和16.00%粗蛋白质组的胸肌蒸煮损失显著低于19.00%粗蛋白质组,说明并非饲粮粗蛋白质水平越高肉品质越好,这可能是与在较高的饲粮粗蛋白质水平下肌肉中多不饱和脂肪酸含量较少有关,多不饱和脂肪酸可通过促进肌肉脂质氧化破坏肌细胞膜的结构功能,导致细胞内液外渗,增加滴水损失[30]。剪切力能够显示肌原纤维、肌间脂肪和结缔组织在肌肉中的含量和分布[31]。赵伟玉[32]研究显示,16.00%的饲粮粗蛋白质水平可以显著降低北京油鸡的胸肌剪切力。陈春梅等[33]研究发现,16.00%的饲粮粗蛋白质水平显著降低了爱拔益加肉鸡的胸肌剪切力。高振华等[34]研究也发现,17.00%的饲粮粗蛋白质水平显著降低了麒麟母鸡的胸肌剪切力。本试验结果发现,15.00%和16.00%粗蛋白质组琅琊鸡的胸肌剪切力显著低于17.00%、18.00%、19.00%粗蛋白质组。这可能是由于饲粮粗蛋白质水平下降会使机体降解自身的蛋白质,从而加快了蛋白质分解酶合成的速度,分解酶中的钙依赖蛋白酶能够破坏肌肉细胞的结构和完整性,从而提高肉的嫩度[35]。此外,本试验还发现,饲粮粗蛋白质水平和性别对琅琊鸡的胸肌剪切力存在显著的互作效应,15.00%~19.00%粗蛋白质水下的雌性琅琊鸡的胸肌剪切力显著低于17.00%~19.00%粗蛋白质水平下的雄性琅琊鸡。
肌肉颜色受肌红蛋白浓度和物理化学状态的影响,肉的光泽程度与L*值呈正相关,肉色的质量与b*值呈负相关,与a*值呈正相关[36]。本试验中,雌性琅琊鸡的胸肌a*值显著高于雄性琅琊鸡,b*值显著低于雄性琅琊鸡,这是由于肌肉颜色受蛋白质分子和有机物的种类、数量以及色素含量、存在状态及氧化作用的影响,所以不同性别的肉鸡肌肉肉色存在差异[37]。牛加兴[38]研究了饲粮粗蛋白质水平对泰州鹅肉品质的影响,发现饲粮粗蛋白质水平为14.50%时胸肌L*值显著低于饲粮粗蛋白质水平为15.50%时。曾晓阁等[39]研究发现,18.00%的饲粮粗蛋白质水平显著增加了肉仔鸡的胸肌b*值。而武慧敏等[40]研究发现,饲粮粗蛋白质水平对120日龄淮北麻鸡的胸肌肉色未产生显著影响。本试验发现,与16.00%粗蛋白质组比较,其余粗蛋白质组琅琊鸡的胸肌L*值显著增加,18.00%和19.00%粗蛋白质组胸肌a*值显著降低,19.00%粗蛋白质组胸肌b*值显著增加。这可能是由于当饲粮粗蛋白质水平满足肉鸡的需求时,机体沉积蛋白质的效率更高,肌肉中血红蛋白与肌红蛋白的含量较高,因此肉色的饱和程度较高[41]。
pH在一定程度上反映了屠宰后肌肉内糖原酵解的速度,是衡量肉品质的重要指标[42]。有研究发现,pH高的肌肉具有更高的水结合能力[43]。本试验结果显示,雌性琅琊鸡的pH45 min显著高于雄性琅琊鸡。Gu等[44]研究发现,20.00%的饲粮粗蛋白质水平显著增加了肉仔鸡的胸肌pH。Yalçin等[45]研究表明,低粗蛋白质水平饲粮饲养的708肉鸡的胸肌pH24 h最低。李秋凤等[46]研究发现,15.05%的饲粮粗蛋白质水平显著提高了肉牛的背最长肌pH24 h。本试验发现,与19.00%粗蛋白质组比较,16.00%和17.00%粗蛋白质组琅琊鸡胸肌pH45 min显著增加,且15.00%、16.00%、17.00%和18.00%粗蛋白质组胸肌pH24 h显著增加。这可能是由于当饲粮粗蛋白质水平过高时,禽类的胃中产生大量的短链脂肪酸,降低里其胃内的pH,进而使微生物区系发生了变化,影响了肉品质[47]。

4 结论

本试验结果显示,适宜的饲粮粗蛋白质水平可改善琅琊鸡的生长性能、屠宰性能和肉品质。雄性琅琊鸡的生长性能和屠宰性能优于雌性琅琊鸡,而肉品质不及雌性琅琊鸡。饲粮粗蛋白质水平为15.00%~17.00%时,琅琊鸡可获得较好的F/G以及较高的ADG;饲粮粗蛋白质水平为16.00%时,可提高琅琊鸡的屠宰率、半净膛率等屠宰性能,改善肌肉的嫩度、肉色和pH。综合本试验结果,推荐育肥期(13~17周龄)肉用品系琅琊鸡饲粮粗蛋白质水平以16.00%为宜。

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