Chinese Journal of Animal Nutrition >

2023 , Vol. 35 >Issue 3: 1572 - 1584

DOI: https://doi.org/10.12418/CJAN2023.149

RESEARCH PAPER

Effects of L-Malic Acid on Growth Performance, Meat Quality and Antioxidant Capacity of Broilers

  • BAO Wenmei , 1 ,
  • HUANG Fei 1 ,
  • CHUANG Shaochuang 1 ,
  • ZHAO Zhiqiong 2 ,
  • ZHANG Qi 3 ,
  • WANG Like 1 ,
  • WANG Xiang , 1, * ,
  • WANG Shujuan , 1, *
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  • 1 College of Animal Science, Anhui Science and Technology University, Chuzhou 233100, China
  • 2 Suzhou Yongqiao District Animal Disease Control Center, Suzhou 234099, China
  • 3 Anhui Sealong Biotechnology Co., Ltd., Bengbu 233002, China
*WANG Xiang, lecturer, E-mail: ;
WANG Shujuan, associate professor, E-mail:

Received date: 2022-09-20

  Online published: 2023-03-16

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Abstract

This experiment aimed to investigate the effects of L-malic acid on growth performance, meat quality and antioxidant capacity of broilers. A total of 288 one-day-old Arbor Acres (AA) broilers were randomly divided into 4 groups with 6 replicates per group and 12 broilers per replicate. The experiment lasted for 42 days. Broilers in the control group were fed a basal diet, and the others in the T1, T2 and T3 groups were fed diets supplemented with 0.40%, 0.80% and 1.20% L-malic acid based on the basal diet, respectively. The results showed as follows: 1) compared with the control group, the average daily gain (ADG) at 1 to 21, 22 to 42 and 1 to 42 days of age of T1 group was significantly increased (P<0.05), and the ratio of feed to gain (F/G) at 22 to 42 and 1 to 42 days of age was significantly decreased (P<0.05); the ADG at 22 to 42 days of age in T2 group was significantly increased (P<0.05), and the F/G at 1 to 42 days of age was significantly decreased (P<0.05). There were no significant differences in average daily feed intake (ADFI) and death rate among all groups (P>0.05). 2) Compared with the control group, at 42 days of age, the half evisceration rate and abdominal fat rate of broilers in all experimental groups were significantly increased (P<0.05), the dripping loss and shear force were significantly decreased (P<0.05), and the total evisceration rate of broilers in T1 group was significantly increased (P<0.05). There were no significant differences in dressing percentage, breast muscle rate, leg muscle rate, and muscle pH45 min, pH24 h, meat color [brightness (L*), redness (a*) and yellowness (b*) values] and cooking loss among all groups (P>0.05). 3) Compared with the control group, serum total antioxidant capacity (T-AOC) in experimental groups was significantly increased at 21 and 42 days of age (P<0.05), and the total superoxide dismutase (T-SOD) activity was significantly increased at 42 days of age (P<0.05); serum glutathione peroxidase (GSH-Px) and catalase (CAT) activities in T2 and T3 groups were significantly increased at 42 days of age (P<0.05); serum malondialdehyde (MDA) content in T1 and T3 groups was significantly decreased at 42 days of age (P<0.05). In conclusion, supplementation of 0.40% L-malic acid can significantly increase the ADG, half evisceration rate, total evisceration rate and abdominal fat rate, and significantly reduce the F/G, muscle dripping loss and shear force of broilers. supplementation of 1.20% L-malic acid can significantly increase the serum T-AOC and T-SOD, GSH-Px, CAT activities, and significantly reduce the serum MDA content of broilers. Based on the indexes of growth performance and meat quality, the quadratic regression analysis model shows that the suitable supplemental level of L-malic acid in diets for broilers is 0.47% to 0.59%.

Key words： L-malic acid; broilers; growth performance; meat quality; antioxidant capacity

Cite this article

BAO Wenmei , HUANG Fei , CHUANG Shaochuang , ZHAO Zhiqiong , ZHANG Qi , WANG Like , WANG Xiang , WANG Shujuan . Effects of L-Malic Acid on Growth Performance, Meat Quality and Antioxidant Capacity of Broilers[J]. Chinese Journal of Animal Nutrition, 2023 , 35(3) : 1572 -1584 . DOI: 10.12418/CJAN2023.149

苹果酸是一种安全、无毒、无害的食用有机酸,1967年首次被注册在美国食品药品管理局,作为一种绿色、高效、无污染的添加剂,在食品、化工等领域中广泛应用[1-2]。苹果酸可用于功能性饲料的开发,其酸性口感能够改善饲料适口性,刺激唾液分泌,并增加食欲,同时还可掩盖一些饲料原料的不良气味[3],其通过降低胃肠道的pH,改善机体营养消化吸收能力,促进动物的生长发育,但使用效果受使用方式、添加剂量等因素影响[4]。
研究表明,饲粮中添加含苹果酸有机复合物可提高肉鸡血清中的钙含量,促进肉鸡免疫器官生长发育[5-6];有效提高仔猪的存活率、增重率和抗氧化能力,并加强骨骼肌纤维型转变[7⇓-9];提高奶牛干物质采食量和平均产奶量[10];提高绒山羊的日增重和产绒性能[11];与适量柠檬酸复配使用,可显著提高异育银鲫的生长性能和抗氧化能力[12]。目前,饲粮中添加L-苹果酸对肉鸡生长发育影响的报道较少。因此,本试验通过在基础饲粮中添加L-苹果酸的方式,在1~21日龄和22~42日龄2个阶段测定肉鸡生长性能、肉品质、血清抗氧化指标,用以评价其对肉鸡生产的影响,为其在肉鸡饲粮中的应用提供依据。

1 材料与方法

1.1 试验材料

供试L-苹果酸由安徽某生物科技有限公司提供,含20% L-苹果酸和80%载体(以沸石粉为主);试验动物为爱拔益加(AA)肉鸡,由南京某家禽有限公司提供。

1.2 试验设计

选取288只1日龄、体重相近、健康状况良好的AA肉鸡,随机分成4组,每组6个重复,每个重复12只(公母各占1/2)。对照组饲喂基础饲粮(玉米-豆粕型),3个试验组分别饲喂额外添加0.40%(T1组)、0.80%(T2组)和1.20% L-苹果酸(T3组)的基础饲粮,试验期42 d(前期1~21日龄,后期22~42日龄)。基础饲粮的配制参照《鸡饲养标准》(NY/T 33—2004)[13],其组成及营养水平见表1。
表1 基础饲粮组成及营养水平(风干基础)

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

项目
Items		 含量 Content
1~21日龄
1 to 21
days of age		 22~42日龄
22 to 42
days of age
原料 Ingredients
玉米 Corn 60.0 67.0
豆粕 Soybean meal 35.0 28.0
鱼粉 Fish meal 2.0 2.0
磷酸氢钙 CaHPO4 1.0 1.0
石粉 Limestone 1.0 1.0
预混料 Premix1) 1.0 1.0
合计 Total 100.0 100.0
项目
Items		 含量 Content
1~21日龄
1 to 21
days of age		 22~42日龄
22 to 42
days of age
营养水平 Nutrient levels2)
代谢能 ME/(MJ/kg) 12.12 12.42
粗蛋白质 CP 21.69 19.22
钙 Ca 1.00 0.90
总磷 TP 0.67 0.65
有效磷 AP 0.35 0.32
赖氨酸 Lys 1.15 0.98
蛋氨酸 Met 0.45 0.42

1)预混料为每千克饲粮提供The premix provided the following per kg of diets:蛋氨酸 methionine 100 g,VA 7 700 IU,VB2 5.60 mg,VB12 0.55 mg,VD3 875 IU,VK3 1 mg,VE 20 IU,D-泛酸 D-pantothenic acid 12 mg,烟酸 niacin acid 50 mg,Cu (as copper sulfate) 9 mg,Fe (as ferrous sulfate) 60 mg,Mn (as manganese sulfate) 66 mg,Zn (as zinc sulfate) 55 mg,I (as potassium iodide) 0.40 mg,Se (as sodium selenite) 0.2 mg。

2)营养水平为计算值。Nutrient levels were calculated values.

1.3 饲养管理

饲养试验在安徽科技学院动物房内进行。采用多层笼养模式,自由采食和饮水,按常规方法定期进行免疫接种及疾病预防。

1.4 样品采集

分别于试验21、42日龄,以重复为单位对断食12 h以上的肉鸡进行空腹称重;每个重复中随机选取3只肉鸡,翅静脉采血5 mL,分离血清后,-20 ℃保存备用。将采血后的肉鸡屠宰,统一取左侧胸肌,用于检测肉品质指标。

1.5 检测指标及方法

1.5.1 生长性能

试验期间每天记录试验肉鸡的耗料量和死亡率,分别在1、21、42日龄早晨饲喂前对试验肉鸡进行空腹称重并记录,计算1~21日龄、22~42日龄和1~42日龄平均日增重(ADG)、平均日采食量(ADFI)和料重比(F/G)。
ADG=(末重-初重)/(试验鸡数×试验天数);
ADFI=总采食量/(试验鸡数×试验天数);
F/G=ADFI/ADG;
死亡率=(死亡鸡数/试验鸡数)×100。

1.5.2 屠宰性能及肉品质

屠宰性能参照《家禽生产性能名词术语和度量统计方法》(NY/T 823—2004)中屠宰率、半净膛率、全净膛率、胸肌率、腿肌率和腹脂率的检测方法进行测定[14]。肉品质参照《畜禽肉质测定》(NY/T 1333—2007)中pH、肉色、滴水损失和蒸煮损失的检测方法进行测定,其中pH测定所用仪器为S220-K型pH计,肉色测定所用仪器为CR-410型色差仪[15],剪切力参照《肉嫩度的测定剪切力测定法》(NY/T 1180—2006)中的检测方法进行测定,测定所用仪器为C-LM4数显式肌肉嫩度仪[16]。

1.5.3 血清抗氧化指标

血清抗氧化能力检测使用南京建成生物工程研究所生产的试剂盒,使用Thermo Fisher Multiskan GO型全波长酶标仪进行测定,具体检测指标见表2。
表2 血清抗氧化指标及试剂盒型号

Table 2 Serum antioxidant indexes and kit models

血清抗氧化指标
Serum antioxidant indexes		 名称
Titles		 规格
Specifications		 型号
Models
总抗氧化能力 T-AOC ABTS微板法测试盒 96T A015-2-1
总超氧化物歧化酶 T-SOD WST-1法测试盒 96T A001-3-2
谷胱甘肽过氧化物酶 GSH-Px 比色法测试盒 100管/48样 A005-1-2
过氧化氢酶 CAT 可见光法测试盒 100管/96样 A007-1-1
丙二醛 MDA TBA法测试盒 100管/96样 A003-1-2

1.6 数据统计及分析

试验数据使用Excel 2019、SPSS 22.0软件处理,采用单因素方差分析(one-way ANOVA)、Duncan氏多重检验法分析结果,采用回归分析模型中曲线估计程序对L-苹果酸添加量与各检测指标进行线性和二次曲线分析。结果以平均值和均值标准误(SEM)表示,P<0.05表示差异显著。

2 结果与分析

2.1 L-苹果酸对肉鸡生长性能的影响

由表3可知,各组之间ADFI和死亡率差异均不显著(P>0.05)。与对照组相比,T1组1~21日龄、22~42日龄和1~42日龄的ADG显著提高(P<0.05),22~42日龄和1~42日龄的F/G显著降低(P<0.05);T2组22~42日龄的ADG显著提高(P<0.05),1~42日龄的F/G显著降低(P<0.05);T3组1~21日龄、22~42日龄和1~42日龄的ADG、F/G均无显著变化(P>0.05)。T1组1~21日龄、22~42日龄和1~42日龄的ADG显著高于T2和T3组(P<0.05),22~42日龄和1~42日龄的F/G显著低于T2和T3组(P<0.05)。随L-苹果酸添加量的提高,1~21日龄ADG呈线性变化(P<0.05),22~42日龄和1~42日龄ADG、F/G呈二次曲线变化(P<0.05)。
表3 L-苹果酸对肉鸡生长性能的影响

Table 3 Effects of L-malic acid on growth performance of broilers

时间
Time		 项目
Items		 组别 Groups 均值
标准误
SEM		 P值 P-value
对照
Control		 T1 T2 T3 处理
Treatment		 线性
Linear		 二次
Quadratic
1~21日龄
1 to 21 days of age		 平均日增重 ADG/g 24.63b 26.36a 24.90b 23.80b 0.285 <0.001 <0.001 0.057
平均日采食量 ADFI/g 40.84 38.83 38.70 39.13 0.477 0.217 0.343 0.089
料重比 F/G 1.66 1.62 1.63 1.64 0.019 0.264 0.315 0.077
死亡率 Death rate/% 1.39 0.00 0.00 1.39 0.005 0.582 0.627 0.179
22~42日龄
22 to 42 days of age		 平均日增重 ADG/g 58.50c 66.86a 61.43b 58.28c 1.071 0.016 0.607 0.016
平均日采食量 ADFI/g 123.01 119.72 120.65 121.98 0.079 0.392 0.275 0.147
料重比 F/G 2.10a 1.79b 1.96ab 2.09a 0.863 <0.001 0.391 <0.001
死亡率 Death rate/% 4.23 2.78 4.17 4.23 0.089 0.915 0.862 0.752
1~42日龄
1 to 42 days of age		 平均日增重 ADG/g 41.57bc 46.61a 42.67b 41.04c 0.525 <0.001 0.054 0.024
平均日采食量 ADFI/g 81.93 79.28 79.68 80.55 0.137 0.254 0.401 0.183
料重比 F/G 1.97a 1.73c 1.89b 1.94ab 0.231 <0.001 0.538 <0.001
死亡率 Death rate/% 5.56 2.78 4.17 5.56 0.009 0.650 0.862 0.289

同行数据肩标不同字母表示差异显著(P<0.05),无字母表示差异不显著(P>0.05)。下表同。

Values with different letter superscripts in the same row represented significant difference (P<0.05), while with no letter superscripts represented significant difference (P>0.05). The same as below.

2.2 L-苹果酸对肉鸡屠宰性能和肉品质的影响

由表4可知,各组之间屠宰率、胸肌率和腿肌率差异均不显著(P>0.05)。与对照组相比,T1、T2和T3组在42日龄时半净膛率和腹脂率显著提高(P<0.05),T1组在42日龄时全净膛率显著提高(P<0.05)。T1组在42日龄时半净膛率和腹脂率显著高于T3组(P<0.05)。随L-苹果酸添加量的提高,21日龄半净膛率和全净膛率呈二次曲线变化(P<0.05),42日龄全净膛率呈线性和二次曲线变化(P<0.05),42日龄腹脂率呈线性变化(P<0.05)。
表4 L-苹果酸对肉鸡屠宰性能的影响

Table 4 Effects of L-malic acid on slaughter performance of broilers%

时间
Time		 项目
Items		 组别 Groups 均值
标准误
SEM		 P值 P-value
对照
Control		 T1 T2 T3 处理
Treatment		 线性
Linear		 二次
Quadratic
21日龄
21 days of age		 屠宰率 Dressing percentage 94.97 95.45 94.72 94.71 0.602 0.355 0.674 0.738
半净膛率 Half evisceration rate 82.32 83.61 83.46 83.10 0.132 0.234 0.719 0.004
全净膛率 Total evisceration rate 63.50 65.80 65.47 63.84 0.270 0.332 0.787 <0.001
胸肌率 Breast muscle rate 22.76 22.36 23.06 22.53 0.281 0.844 0.853 0.794
腿肌率 Leg muscle rate 19.90 18.83 20.46 19.17 0.346 0.355 0.898 0.805
腹脂率 Abdominal fat rate 0.85 0.87 0.85 0.84 0.197 0.274 0.244 0.518
时间
Time		 项目
Items		 组别 Groups 均值
标准误
SEM		 P值 P-value
对照
Control		 T1 T2 T3 处理
Treatment		 线性
Linear		 二次
Quadratic
42日龄
42 days of age		 屠宰率 Dressing percentage 95.15 96.57 96.26 96.17 0.308 0.278 0.119 0.498
半净膛率 Half evisceration rate 85.29c 88.07a 87.95ab 87.11b 0.228 0.033 0.060 0.117
全净膛率 Total evisceration rate 70.34b 73.25a 73.16ab 71.32ab 0.413 0.008 0.007 0.023
胸肌率 Breast muscle rate 24.36 25.75 24.95 23.91 0.528 0.673 0.661 0.357
腿肌率 Leg muscle rate 21.01 20.92 21.10 22.63 0.484 0.578 0.294 0.458
腹脂率 Abdominal fat rate 0.97c 1.05a 1.03ab 1.00b 0.061 0.042 0.016 0.055
由表5可知,各组之间肌肉pH45 min、pH24 h、肉色[亮度(L*)、红度(a*)、黄度(b*)值]及蒸煮损失差异均不显著(P>0.05)。与对照组相比,T1、T2和T3组在42日龄时滴水损失和剪切力显著降低(P<0.05)。随L-苹果酸添加量的提高,42日龄滴水损失呈线性和二次曲线变化(P<0.05),42日龄剪切力呈二次曲线变化(P<0.05)。
表5 L-苹果酸对肉鸡肉品质的影响

Table 5 Effects of L-malic acid on meat quality of broilers

时间
Time		 项目
Items		 组别 Groups 均值
标准误
SEM		 P值 P-value
对照
Control		 T1 T2 T3 处理
Treatment		 线性
Linear		 二次
Quadratic
21日龄
21 days of age		 pH45 min 5.54 5.56 5.55 5.54 0.006 0.375 0.558 0.457
pH24 h 5.24 5.25 5.23 5.24 0.005 0.264 0.860 0.763
亮度 L* 48.90 53.11 54.16 54.88 0.920 0.229 0.594 0.536
红度 a* 1.49 1.61 1.55 1.53 0.153 0.325 0.696 0.661
黄度 b* 10.12 9.96 10.02 10.06 0.290 0.242 0.139 0.340
滴水损失 Dropping loss/% 1.38 1.34 1.49 1.33 0.158 0.701 0.210 0.384
蒸煮损失 Cooking loss/% 39.28 39.30 37.28 39.75 0.420 0.168 0.810 0.155
剪切力 Shear force/N 25.78 26.37 22.99 20.47 3.227 0.060 0.725 0.793
42日龄
42 days of age		 pH45 min 5.73 5.75 5.74 5.74 0.007 0.387 0.109 0.331
pH24 h 5.40 5.45 5.44 5.45 0.018 0.253 0.117 0.193
亮度 L* 44.49 42.65 44.27 45.68 1.066 0.112 0.381 0.299
红度 a* 1.19 1.33 1.26 1.20 0.237 0.854 0.414 0.180
黄度 b* 8.62 8.42 8.47 8.50 0.281 0.328 0.583 0.602
滴水损失 Dropping loss/% 1.53a 1.35b 1.39b 1.42b 0.126 0.012 0.016 0.027
蒸煮损失 Cooking loss/% 36.62 34.57 36.23 36.96 0.513 0.380 0.746 0.242
剪切力 Shear force/N 12.81a 11.20b 11.57b 11.43b 0.200 0.020 0.728 0.008

2.3 L-苹果酸对肉鸡血清抗氧化指标的影响

由表6可知,与对照组相比,T1、T2和T3组在21和42日龄时血清T-AOC显著提高(P<0.05),在42日龄时血清T-SOD活性显著提高(P<0.05);T2和T3组在42日龄时血清GSH-Px和CAT活性显著提高(P<0.05);T1和T3组在42日龄时血清MDA含量显著降低(P<0.05)。T3组在42日龄时血清T-AOC和GSH-Px、CAT活性显著高于T1和T2组(P<0.05),血清MDA含量显著低于T1和T2组(P<0.05)。T1与T3组在42日龄时血清T-SOD活性显著高于T2组(P<0.05)。随L-苹果酸添加量的提高,21日龄血清GSH-Px活性呈线性变化(P<0.05),42日龄血清T-AOC和GSH-Px活性呈线性变化(P<0.05),42日龄血清T-SOD和CAT活性呈线性和二次曲线变化(P<0.05)。
表6 L-苹果酸对肉鸡血清抗氧化指标的影响

Table 6 Effects of L-malic acid on serum antioxidant indices of broilers

时间
Time		 项目
Items		 组别 Groups 均值
标准误
SEM		 P值 P-value
对照
Control		 T1 T2 T3 处理
Treatment		 线性
Linear		 二次
Quadratic
21日龄
21 days of age		 总抗氧化能力 T-AOC/(U/mL) 2.71b 3.80a 3.86a 3.97a 0.205 0.010 0.107 0.079
总超氧化物歧化酶 T-SOD/(U/mL) 146.46 172.76 163.23 159.16 4.100 0.147 0.383 0.108
谷胱甘肽过氧化物酶 GSH-Px/(U/mL) 467.38 441.12 495.82 533.05 57.142 0.082 0.030 0.153
过氧化氢酶 CAT/(U/mL) 5.90 3.83 2.55 3.89 0.528 0.147 0.161 0.323
丙二醛 MDA/(nmol/L) 3.65 3.65 3.55 3.56 0.264 0.255 0.782 0.195
42日龄
42 days of age		 总抗氧化能力 T-AOC/(U/mL) 20.41c 25.47b 26.94b 31.15a 1.860 0.046 0.004 0.163
总超氧化物歧化酶 T-SOD/(U/mL) 157.65c 181.11a 170.17b 183.93a 3.498 0.020 <0.001 0.005
谷胱甘肽过氧化物酶 GSH-Px/(U/mL) 311.11c 316.52bc 330.33b 400.30a 15.271 0.010 0.002 0.195
过氧化氢酶 CAT/(U/mL) 12.47c 15.93bc 17.99b 20.85a 1.377 <0.001 0.003 0.004
丙二醛 MDA/(nmol/L) 1.40a 1.25b 1.35ab 0.83c 0.175 0.034 0.060 0.094

2.4 L-苹果酸最适添加量

以L-苹果酸的添加量为自变量x(0≤x≤1.20),以二元有显著的指标为因变量y,进行二次回归分析,结果如表7所示。以22~42日龄和1~42日龄ADG为判断指标,肉鸡饲粮中L-苹果酸的适宜添加量分别为0.558%、0.472%;以22~42日龄和1~42日龄F/G为判断指标,肉鸡饲粮中L-苹果酸的适宜添加量分别为0.574%、0.580%;以21日龄半净膛率、21和42日龄全净膛率、42日龄滴水损失和42日龄剪切力为判断指标,肉鸡饲粮中L-苹果酸的适宜添加量分别为0.557%、0.528%、0.581%、0.587%、0.572%;以42日龄血清T-SOD和CAT活性为判断指标,肉鸡饲粮中L-苹果酸的适宜添加量分别为1.110%和1.149%。
表7 基于回归模型参数的L-苹果酸最适添加量

Table 7 Optimal supplemental level of L-malic acid based on regression model parameters

项目
Items		 日龄
Days of age		 公式
Equation		 P值
P-value		 R2 最适添加量
Optimal supplemental
level/%

平均日增重 ADG		 22~42 y=-17.748x2+19.814x+62.546 0.016 0.056 0.558
1~42 y=-9.433x2+8.900x+45.768 0.024 0.092 0.472

料重比 F/G		 22~42 y=0.699x2-0.802x+2.003 <0.001 0.488 0.574
1~42 y=0.464x2-0.538x+1.870 <0.001 0.329 0.580
半净膛率 Half evisceration rate 21 y=-7.270x2+8.097x+82.586 0.004 0.271 0.557

全净膛率 Total evisceration rate		 21 y=-7.620x2+8.053x+65.534 <0.001 0.468 0.528
42 y=-6.714x2+7.801x+75.301 0.023 0.298 0.581
滴水损失 Dropping loss 42 y=-0.329x2+0.386x+1.168 0.027 0.352 0.587
剪切力 Shear force 42 y=5.614x2-6.422x+12.833 0.008 0.332 0.572
总超氧化物歧化酶 T-SOD 42 y=-16.066x2+35.810x+178.533 0.005 0.593 1.110
过氧化氢酶 CAT 42 y=-3.206x2+7.368x+18.580 0.003 0.451 1.149

3 讨论

3.1 L-苹果酸对肉鸡生长性能的影响

研究认为,有机酸可提高动物营养物质消化率,促进动物生产性能提高[17]。Vinus等[18]研究表明,饲粮中添加0.5%或1.0%的丁酸钠可显著提高肉鸡1~21日龄ADFI以及1~42日龄ADG和ADFI。侯金旺等[19]研究表明,饲粮添加0.5 g/kg包被丁酸钠显著降低了黄羽肉鸡26~62日龄的F/G,显著增加了黄羽肉鸡41~62日龄的ADG。林颖等[20]研究表明,饲粮中分别添加1 000 mg/kg二甲酸钾和500 mg/kg月桂酸可显著提高肉鸡ADG和ADFI,其中添加1 000 mg/kg二甲酸钾还降低了22~42日龄和1~42日龄F/G。本试验中,饲粮中添加0.40% L-苹果酸显著提高了肉鸡1~21日龄、22~42日龄及1~42日龄的ADG,并显著降低了22~42日龄和1~42日龄的F/G,改善了肉鸡的生长性能。其原因可能是L-苹果酸作为酸化剂,通过降低胃肠道pH改善其中微生物组成,使有益菌大量繁殖和各种胃蛋白酶原激活,促使肉鸡更易消化吸收饲粮中的营养成分,有效提高饲料转化率[21-22]。

3.2 L-苹果酸对肉鸡屠宰性能和肉品质的影响

屠宰性能主要包括屠宰率、全净膛率、胸肌率、腿肌率等,是衡量动物生长性能与经济效益的综合性指标[23]。Wang等[24]研究表明,饲喂30 mg/kg泛酸可显著提高五龙鹅屠宰率和半净膛率。袁小陵等[25]研究表明,饲粮中添加1 000、2 000或3 000 mg/kg酸化剂显著提高了肉鸡的半净膛率和全净膛率。燕磊等[26]研究表明,饲粮添加300 mg/kg苯甲酸和精油混合物对肉鸡胸肌率、腿肌率均无显著影响。本试验中,饲粮中添加0.40% L-苹果酸能够显著提高肉鸡半净膛率、全净膛率和腹脂率,对胸肌率和腿肌率无显著影响,半净膛率的提高可能是由于L-苹果酸的添加提高了养分利用率,从而降低了肠道相对重量,但没有显著改善肉鸡的屠宰性能。
肉品质是衡量畜禽肉质最直接的指标,通过pH、肉色、滴水损失、剪切力等进行评价[27-28]。剪切力是对嫩度的反映,剪切力越小,嫩度越大[29]。滴水损失和蒸煮损失与肌肉系水力之间呈负相关,而系水力变差是导致肉品质降低的重要因素[30]。李万军等[31]研究表明,在大骨鸡饲粮中添加有机酸和益生菌可降低肌肉剪切力和滴水损失。Menconi等[32]研究表明,在肉鸡饲粮中添加有机酸混合物(乳酸、鞣酸、辛酸、丙酸、乙酸和丁酸)可降低肌肉滴水损失。而Attia等[33]在肉鸡饲粮中添加柠檬酸和富马酸增加了剪切力。pH反映了动物被屠宰后体内糖原降解的速度,肉色则是消费者评判肉质的直观指标[34]。Galli等[35]研究表明,在肉鸡饲粮中添加有机酸混合物(乙酸、丁酸、甲酸、磷酸和乳酸)并未显著影响肌肉pH、肉色等肉品质指标。崔海燕[36]在对肉鸡饲粮中添加包被复合有机酸的研究中也得到了一致的结果。
本试验中,在饲粮中添加L-苹果酸的各试验组肌肉剪切力显著降低,其中添加0.4%、0.8% L-苹果酸组肌肉滴水损失显著降低,与李万军等[31]的研究结果一致,但对肉鸡pH、肉色均无显著影响,与Galli等[35]的研究结果一致,说明L-苹果酸的添加虽不能直接提高肉鸡肉品质的直观指标,但可通过改善肌肉系水力和嫩度提高肉品质。

3.3 L-苹果酸对肉鸡抗氧化能力的影响

机体的抗氧化能力与机体抗病力和健康状况密切相关,通常由T-AOC、T-SOD活性、GSH-Px活性、CAT活性和MDA含量等指标表示[37]。T-AOC能够综合反映机体的抗氧化能力[38];T-SOD通过清除体内自由基的方式保护细胞避免受氧化应激[39];GSH-Px可特异性催化还原型谷胱甘肽(GSH)对过氧化氢(H2O2)的还原反应,是细胞内H2O2和脂质自由基的清除剂[40];CAT能够阻止有害产物对细胞的破坏,提高动物体内抗氧化能力,防止肉质氧化[41-42];MDA作为氧化应激的标志物,可评价机体内脂质过氧化的程度[43]。Zhu等[44]研究表明,在肉鸡饲粮中添加0.4%的衣康酸可显著提高血清CAT活性,添加0.6%、0.8%或1.0%的衣康酸可显著提高血清T-AOC。Zhu等[45]研究表明,肉鸡饲粮中添加1~4 g/kg聚甘露酸盐能够显著提高血清GSH-Px活性。张鹏光等[46]研究表明,在断奶仔猪基础饲粮中添加1%的L-苹果酸显著提高了空肠黏膜中GSH-Px活性和T-AOC,显著降低了MDA含量。本试验中,在饲粮中添加0.40%、0.80%和1.20%的L-苹果酸均可显著提高肉鸡血清T-AOC,且在42日龄时添加1.20% L-苹果酸的试验组显著高于添加0.40%和0.80% L-苹果酸的试验组,L-苹果酸的添加量和使用时间与抗氧化能力成正比,其原因可能与L-苹果酸脱氢产生草酰乙酸有关,通过增加TCA代谢,进而增加NAD(P)H的生成,提高线粒体电子传递链的效率及基础能量代谢率,促使机体抗氧化能力提升[47-48]。此外,在饲粮中添加0.80%或1.20% L-苹果酸显著提高了肉鸡血清GSH-Px活性,添加0.40%或1.20% L-苹果酸显著降低了血清MDA含量,其原因可能是饲粮中添加L-苹果酸缓解了机体氧化应激干扰,消除了机体自由基,减少了脂质过氧化的发生,从而增强了机体的抗氧化能力。

3.4 肉鸡饲粮中L-苹果酸的最适宜添加量

本试验结果表明,饲粮中添加L-苹果酸能提高肉鸡生长性能,改善肉品质,增强机体抗氧化能力。在相关指标上与饲粮中L-苹果酸添加量存在二次效应,二次曲线拟合结果表明,饲粮中L-苹果酸添加量为0.47%~0.58%时,肉鸡能获得较佳的生长性能;饲粮中L-苹果酸添加量为0.52%~0.59%时,改善肉鸡肉品质;饲粮中L-苹果酸添加量为1.10%~1.15%时,肉鸡血清抗氧化状态最佳。在实际生产中,生长性能、肉品质和屠宰性能为肉鸡养殖效益的主要指标[49]。因此,根据肉鸡的养殖效益,本试验以生长性能和肉品质指标为判断依据,推荐肉鸡饲粮中L-苹果酸的添加量为0.47%~0.59%。

4 结论

① 饲粮中添加L-苹果酸能增加ADG,并降低F/G,改善肉鸡生长性能。
② 饲粮中添加L-苹果酸能够显著降低肌肉的滴水损失和剪切力,实现改善鸡肉嫩度、提高鸡肉食用品质的效果。
③ 饲粮中添加L-苹果酸能够提高血清T-AOC和T-SOD、GSH-Px、CAT活性,降低血清MDA含量,提高肉鸡机体抗氧化能力。
④ 本试验条件下,以生长性能和肉品质指标为判断依据,L-苹果酸在肉鸡饲粮中的适宜添加量为0.47%~0.59%。

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