Effects of Selenium Yeast, Astragalus Polysaccharide and Their Compound on Growth Performance, Meat Quality and Antioxidant Ability of Mule Ducks

ZHENG Nenzhu; LI Li; XIN Qingwu; MIAO Zhongwei; ZHU Zhiming; HUANG Qinlou; HUANG Yifan

doi:10.3969/j.issn.1006-267x.2016.12.018

2016 , Vol. 28 >Issue 12: 3856 - 3866

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.12.018

Molecular Nutrition

Effects of Selenium Yeast, Astragalus Polysaccharide and Their Compound on Growth Performance, Meat Quality and Antioxidant Ability of Mule Ducks

ZHENG Nenzhu ,
LI Li ,
XIN Qingwu ,
MIAO Zhongwei ,
ZHU Zhiming ,
HUANG Qinlou ,
HUANG Yifan

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1. Food College of Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Animal Husbandry and Veterinary Research Institute of Fujian Academy of Agricultural Sciences, Fuzhou 350013, China;
3. Institute of Animal Science, Fujian Agricultural and Forestry University, Fuzhou 350002, China

Received date: 2016-07-28

Online published: 2016-12-17

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Abstract

This experiment was conducted to investigate the effects of selenium yeast (SY), Astragalus polysaccharide (APS) and their compound on growth performance, meat quality and antioxidant ability of mule ducks. One hundred and forty-four 22-day-old mule ducks with the same batch and similar body were randomly divided into 4 groups with 3 replicates per group and 12 ducks per replicate. The whole test period lasted for 49 days. Through a 2×2 factor experiment design, the control group was fed a basal diet, the test group Ⅰ was fed the basal diet added with 0.3% selenium yeast, the test group Ⅱ was fed the basal diet added with 300 mg/kg Astragalus polysaccharide, and the test group Ⅲ was fed the basal diet added with the compound (300 mg/kg Astragalus polysaccharide and 0.3% selenium yeast). The growth performance was determined in test period, and 12 ducks (4 ducks for each replicate) in each group were randomly selected for slaughter to determine meat quality and antioxidant indices at 70 days of age. The results showed as follows:1) the average daily gain, average daily feed intake and feed to gain ratio of the test group Ⅰ and test group Ⅱ had no obvious change compared with the control group (P>0.05). The average daily gain of test group Ⅲ was significantly higher than that of control group (P<0.05), but the average daily feed intake and feed to gain ratio had no significant difference between the test group Ⅲ and control group (P>0.05). 2) Compared with the control group, the 24 h pH value of test group Ⅰ, test group Ⅱ and test group Ⅲ was significant increased (P<0.05 or P<0.01), the drip loss rate, cooking loss rate and shear force were significant decreased (P<0.05); the redness (a^*) value of test group Ⅲ was significant increased (P<0.05); the yellowness (b^*) value of test group Ⅱ and test group Ⅲ was significant decreased (P<0.05). 3) The superoxide dismutase (SOD) activity, glutathione peroxides (GSH-Px) activity and total antioxidant capacity (T-AOC) after 24 to 120 h of test group Ⅰ, test group Ⅱ and test group Ⅲ were significantly higher than that of the control group (P<0.05 or P<0.01); the malondialdehyde (MDA) content after 48 to 120 h and 72 to 120 h of test group Ⅰ and test group Ⅱ was significantly lower than that of the control group (P<0.05 or P<0.01), and the MDA content after 24 to 120 h of test group Ⅲ was significantly lower than that of control group (P<0.01). As storage prolonging, the SOD activity, GSH-Px activity and T-AOC tended to decrease, but the MDA content tended to increase. Compared with the control group, the change speed on the antioxidant indexes in the 3 test groups were slower. 3) The interaction of yeast selenium and Astragalus polysaccharides had significant interaction effect on muscle pH, shear force, SOD activity after 24 to 120 h, GSH-Px activity after 48 to 120 h and MDA content after 120 h (P<0.05 or P<0.01). To summarize, selenium yeast and Astragalus polysaccharide can improve the meat quality and antioxidant ability of mule ducks, and delay lipid peroxidation, which leads to shelf life extension. Besides, both selenium yeast and Astragalus polysaccharide have obvious synergistic effects on the meat antioxidant, pH and tenderness.

Key words： selenium yeast; Astragalus polysaccharides; mule ducks; growth performance; meat quality; antioxidant

Cite this article

ZHENG Nenzhu , LI Li , XIN Qingwu , MIAO Zhongwei , ZHU Zhiming , HUANG Qinlou , HUANG Yifan . Effects of Selenium Yeast, Astragalus Polysaccharide and Their Compound on Growth Performance, Meat Quality and Antioxidant Ability of Mule Ducks[J]. Chinese Journal of Animal Nutrition, 2016 , 28(12) : 3856 -3866 . DOI: 10.3969/j.issn.1006-267x.2016.12.018

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