Chinese Journal of Animal Nutrition >

2023 , Vol. 35 >Issue 11: 7165 - 7173

DOI: https://doi.org/10.12418/CJAN2023.652

Original article

Effects of Propyl Gallate and Lactobacillus plantarum on Slaughter Performance, Serum Lipid Indices, Breast Muscle Quality and Fatty Acid Composition of Pekin Ducks

  • DAI Lin , 1 ,
  • WANG Baowei , 1, * ,
  • ZHANG Ming’ai 2 ,
  • FAN Wenlei 2 ,
  • QIAN Wang 2 ,
  • TAN Shaoxing 2 ,
  • ZHANG Jing 1 ,
  • WANG Binghan 3 ,
  • LI Kexin 4 ,
  • SONG Yongjie 4
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  • 1 College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
  • 2 College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
  • 3 Qingdao Huihe Biotechnology Co., Ltd., Qingdao 266109, China
  • 4 Shandong Xingu Health Industry Co., Ltd., Binzhou 251700, China
* professor, E-mail:

Received date: 2023-06-05

  Online published: 2023-11-12

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Abstract

The objective of this study was to investigate the effects of propyl gallate (PG) and Lactobacillus plantarum (LP) on slaughter performance, serum lipid indices, breast muscle quality and fatty acid composition of Pekin ducks. A total of 128 seven-day-old Pekin ducks with similar body weight were randomly divided into 4 groups with 4 replicates per group and 8 ducks per replicate. The control group was fed a basal diet, the PG group was fed the basal diet+100 mg/kg propyl gallate, the LP group was fed the basal diet+4×109 CFU/kg Lactobacillus plantarum, and the PG+LP group was fed the basal diet+100 mg/kg propyl gallate+4×109 CFU/kg Lactobacillus plantarum. The experiment lasted for 35 days. The results showed as follows: 1) compared with the control group, the semi-eviscerated rate and breast muscle rate of PG group and PG+LP group were significantly increased (P<0.05), the eviscerated rate of PG group, LP group and PG+LP group was significantly increased (P<0.05). 2) Compared with the control group, the serum total cholesterol content of PG group was significantly increased (P<0.05). 3) Compared with the control group, the breast muscle pH of PG group, LP group and PG+LP group was significantly increased (P<0.05), the breast muscle brightness (L*) value of PG group and LP group was significantly decreased (P<0.05), the breast muscle redness (a*) value of PG group was significantly increased (P<0.05), and the breast muscle shear force of LP group was significantly increased (P<0.05). 4) Compared with the control group, the contents of palmitoleic acid (C16∶1), oleic acid (C18∶1n9c) and monounsaturated fatty acids (MUFA) in breast muscle of PG+LP group were significantly increased (P<0.05), and the breast muscle stearic acid (C18∶0) content was significantly decreased (P<0.05). It can be concluded that the addition of propyl gallate and Lactobacillus plantarum in the diet can improve the slaughtering performance and meat quality of Pekin ducks; the mixed addition of propyl gallate and Lactobacillus plantarum can increase the content of monounsaturated fatty acids in breast meat of Pekin ducks.

Key words： Pekin ducks; propyl gallate; Lactobacillus plantarum; slaughter performance; meat quality; fatty acids

Cite this article

DAI Lin , WANG Baowei , ZHANG Ming’ai , FAN Wenlei , QIAN Wang , TAN Shaoxing , ZHANG Jing , WANG Binghan , LI Kexin , SONG Yongjie . Effects of Propyl Gallate and Lactobacillus plantarum on Slaughter Performance, Serum Lipid Indices, Breast Muscle Quality and Fatty Acid Composition of Pekin Ducks[J]. Chinese Journal of Animal Nutrition, 2023 , 35(11) : 7165 -7173 . DOI: 10.12418/CJAN2023.652

集约化养殖已成为现代禽类养殖的主流模式,而其导致禽业遭受经济损失的风险亦随之升高。全面禁抗以来,开发新型绿色饲料添加剂势在必行。没食子酸丙酯(propyl gallate,PG)是由没食子酸通过酯化反应等过程合成的单体物质,是美国食品药品监督管理局(FDA)、联合国粮农组织(FAO)和世界卫生组织(WHO)批准使用抗氧化剂之一[1]。没食子酸丙酯具有比没食子酸更强的生物效应[2]和抗血小板凝聚、抵御心脑血管疾病等药理活性[3]。植物乳杆菌(Lactobacillus plantarum,LP)因其益生效果而被广泛应用于食品、畜牧等领域[4-5]。饲粮中添加植物乳杆菌能促进肉鸭生长、增强机体免疫功能和调节脂质代谢[6-7],是理想的抗生素替代物。没食子酸丙酯能够提高鼠李糖乳杆菌的抗癌特性,对其性能和生物活性产生积极影响[8]。同为没食子酸衍生物的没食子儿茶素没食子酸酯(EGCG)可以同发酵乳杆菌作为合生元,发挥延缓衰老的作用,二者联用具有复杂的协同效应[9]。目前,关于没食子酸丙酯和植物乳杆菌对肉鸭屠宰性能、肉品质与脂肪酸组成的研究甚少,且没食子酸丙酯和植物乳杆菌共同作用于畜禽养殖的文章未见报道。因此,本试验以北京鸭为研究对象,探究饲粮中添加没食子酸丙酯和植物乳杆菌对北京鸭屠宰性能、血清脂质指标、肉品质和脂肪酸组成的影响,为没食子酸丙酯和植物乳杆菌在肉鸭生产中的应用提供科学依据。

1 材料与方法

1.1 试验材料

没食子酸丙酯由山东某生物科技有限公司提供,植物乳杆菌(分离于北京鸭盲肠内容物,保藏编号CGMCC No.26622,活菌数1×109 CFU/mL)由国家水禽产业技术体系青岛农业大学优质水禽研究所提供。试验鸭购自新希望六和股份有限公司,所用品种为北京鸭。

1.2 试验设计

选取7日龄体重[(261.88±1.89) g]相近的北京鸭128只(公母各占1/2),根据体重随机分为4组,每组4个重复,每个重复8只。对照组饲喂基础饲粮,PG组饲喂基础饲粮+100 mg/kg没食子酸丙酯,LP组饲喂基础饲粮+4×109 CFU/kg植物乳杆菌,PG+LP组饲喂基础饲粮+100 mg/kg没食子酸丙酯+4×109 CFU/kg植物乳杆菌。PG添加量参照《饲料添加剂安全使用规范》[10]的限量要求和Samuel等[11]的研究结果,植物乳杆菌添加量参考An等[6]和Thanh等[12]的研究结果。基础饲粮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 the basal diet (air-dry basis) %

项目Items 含量Content
原料Ingredients
玉米Corn 64.13
豆粕Soybean meal 23.85
豆油Soybean oil 5.00
菊花梗粉Chrysanthemum stem powder 3.24
石粉Limestone 1.23
磷酸氢钙CaHPO4 1.59
DL-蛋氨酸DL-methionine 0.17
L-赖氨酸盐酸盐L-lysine·HCl 0.06
色氨酸Tryptophan 0.01
维生素预混料Vitamin premix1) 0.10
微量元素预混料Trace element premix2) 0.15
食盐NaCl 0.30
氯化胆碱Choline chloride 0.07
防霉剂Fungicide 0.10
合计Total 100.00
营养水平Nutrient levels3)
代谢能ME/(MJ/kg) 13.28
粗蛋白质CP 17.03
粗纤维CF 4.41
粗脂肪EE 8.24

1)维生素预混料为每千克饲粮提供 The vitamin premix provided the following per kg of the diet: VA 12 000 IU,VD3 2 500 IU,VE 20 mg,VK3 3 mg,VB1 3 mg,VB2 8 mg,VB6 7 mg,VB12 0.3 mg,D-泛酸 D-pantothenic acid 20 mg,烟酸 nicotinic acid 50 mg,叶酸 folic acid 1.5 mg,生物素 biotin 0.1 mg。

2)微量元素预混料为每千克饲粮提供 The trace element premix provided the following per kg of the diet: Cu (as copper sulfate) 9 mg,Zn (as zinc sulfate) 110 mg,Fe (as ferrous sulfate) 100 mg,Mn (as manganese sulfate) 100 mg,Se (as sodium selenite) 0.16 mg,I (as potassium iodide) 0.6 mg。

3)代谢能为计算值,其他均为实测值。ME was a calculated value, while the others were measured values.

1.3 饲养管理

饲养试验在青岛农业大学水禽试验基地进行。试验肉鸭采用网上平养,以粉料形式饲喂,自由采食和饮水。育雏前期保持舍内温度维持在27~31 ℃,1~7日龄24 h光照,8日龄开始23 h光照,环境相对湿度55%~65%。试验期为35 d。

1.4 样品采集与指标测定

1.4.1 饲粮营养水平

粗蛋白质含量参照GB/T 6432—2018[13]进行测定,粗纤维含量参照GB/T 6434—2006[14]进行测定,粗脂肪含量参照GB/T 6433—2006[15]进行测定。

1.4.2 屠宰性能

屠宰性能参照《家禽生产性能名词术语和度量计算方法》(NY/T 823—2020)进行测定。42日龄时,从每个重复中随机取2只(1公1母)进行解剖取样,计算屠宰率、半净膛率、全净膛率、胸肌率、腿肌率和腹脂率,计算公式如下:
屠宰率(%)=屠体重/宰前活重×100;
全净膛率(%)=全净膛重/宰前活重×100;
半净膛率(%)=半净膛重/宰前活重×100;
胸肌率(%)=两侧胸肌重/全净膛重×100;
腿肌率(%)=两侧腿肌重/全净膛重×100;
腹脂率(%)=(腹脂重+肌胃外脂肪重)/全净膛重×100。

1.4.3 血清脂质指标

收集颈静脉血10 mL于乙二胺四乙酸(EDTA)管中,3 000 r/min离心20 min分离血清,并于-40 ℃保存。使用南京建成生物工程研究所的试剂盒和酶标仪(Tecan INFINITE 200 PRO)测定血清总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)、甘油三酯(TG)含量。

1.4.4 胸肌肉品质

取肉鸭右侧胸肌,选择3个相近部位用便携式pH计测定胸肌pH,取平均值;同样取右侧胸肌,用色差仪取3个部位测定亮度(L*)、红度(a*)和黄度(b*)值,取平均值;同样取右侧胸肌,剪下5 cm×1 cm×1 cm的肉条并称重,置于自封袋悬挂在4 ℃冰箱24 h,取出并擦净表面水分后称取重量,计算滴水损失[滴水损失(%)=100×(初始重量-24 h后重量)/初始重量];再将右侧胸肌修剪成3 cm×3 cm×2 cm的肉样,选择3个相近位置,用TA-XT2i质构仪测定剪切力,取平均值。

1.4.5 胸肌脂肪酸组成

取右侧胸肌20 g,冷冻过夜后冻干48 h,研磨成粉末。参照徐文双等[16]的研究方法测定胸肌中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸组成。

1.5 数据统计与分析

试验数据采用SPSS 26.0软件进行单因素方差分析(one-way ANOVA),采用Duncan氏多重比较法对分析结果进行显著性检验,P<0.05时判定差异显著,试验数据用平均值和均值标准误(SEM)表示。

2 结果

2.1 没食子酸丙酯和植物乳杆菌对北京鸭屠宰性能的影响

由表2可知,与对照组相比,PG组和PG+LP组的半净膛率、胸肌率显著升高(P<0.05),PG组、LP组和PG+LP组的全净膛率显著升高(P<0.05)。各组之间屠宰率、腿肌率和腹脂率差异不显著(P>0.05)。
表2 没食子酸丙酯和植物乳杆菌对北京鸭屠宰性能的影响

Table 2 Effects of propyl gallate and Lactobacillus plantarum on slaughter performance of Pekin ducks %

项目
Items		 组别Groups SEM P值
P-value
对照Control PG LP PG+LP
屠宰率Dressed percentage 81.33 82.47 82.47 82.85 0.002 0.307
半净膛率Semi-eviscerated rate 75.51b 78.01a 76.94b 77.29a 0.002 0.005
全净膛率Eviscerated rate 70.47b 73.75a 72.48a 72.66a 0.003 0.001
胸肌率Breast muscle rate 12.88b 15.88a 14.66ab 14.91a 0.003 0.016
腿肌率Leg muscle rate 6.87 7.61 6.79 7.20 0.001 0.231
腹脂率Abdominal fat rate 0.69 0.76 0.65 0.76 0.000 0.491

同行数据肩标不同小写字母表示差异显著(P<0.05),相同或无字母表示差异不显著(P>0.05)。下表同。

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

2.2 没食子酸丙酯和植物乳杆菌对北京鸭血清脂质指标的影响

由表3可知,与对照组相比,PG组的血清总胆固醇含量显著增加(P<0.05)。各组之间血清甘油三酯、低密度脂蛋白胆固醇和高密度脂蛋白胆固醇含量差异不显著(P>0.05)。
表3 没食子酸丙酯和植物乳杆菌对北京鸭血清脂质指标的影响

Table 3 Effects of propyl gallate and Lactobacillus plantarum on serum lipid indices of Pekin ducks mmol/L

项目
Items		 组别Groups SEM P值
P-value
对照Control PG LP PG+LP
总胆固醇TC 5.78b 6.54a 5.47b 5.43b 0.347 0.049
甘油三酯TG 0.18 0.22 0.21 0.14 0.027 0.729
低密度脂蛋白胆固醇LDL-C 1.08 1.19 1.18 1.11 0.126 0.717
高密度脂蛋白胆固醇HDL-C 4.71 4.80 4.66 3.99 0.202 0.424

2.3 没食子酸丙酯和植物乳杆菌对北京鸭胸肌肉品质的影响

由表4可知,与对照组相比,PG组、LP组和PG+LP组的胸肌pH显著升高(P<0.05),PG组和LP组的胸肌L*值显著降低(P<0.05),PG组的胸肌a*值显著升高(P<0.05),LP组的胸肌剪切力显著升高(P>0.05)。各组之间胸肌b*值、滴水损失差异不显著(P>0.05)。
表4 没食子酸丙酯和植物乳杆菌对北京鸭胸肌肉品质的影响

Table 4 Effects of propyl gallate and Lactobacillus plantarum on breast muscle quality of Pekin ducks

项目
Items		 组别Groups SEM P值
P-value
对照Control PG LP PG+LP
pH 6.03b 6.23a 6.13a 6.14a 0.021 0.006
亮度L* 39.15a 36.26b 37.01b 38.34ab 0.399 0.013
红度a* 6.52b 7.74a 6.19b 6.79ab 0.198 0.026
黄度b* 5.28 5.63 6.23 5.40 0.174 0.254
滴水损失Drip loss/% 2.27 2.41 2.56 2.35 0.001 0.735
剪切力Shear force/N 1.34b 1.34b 1.59a 1.22b 0.040 0.010

2.4 没食子酸丙酯和植物乳杆菌对北京鸭胸肌脂肪酸组成的影响

由表5可知,与对照组相比,PG+LP组的胸肌棕榈油酸(C16∶1)、油酸(C18∶1n9c)和单不饱和脂肪酸(MUFA)含量显著升高(P<0.05),硬脂酸(C18∶0)含量显著降低(P<0.05)。PG组和LP组的胸肌脂肪酸组成与对照组相比差异不显著(P>0.05)。
表5 没食子酸丙酯和植物乳杆菌对北京鸭胸肌脂肪酸组成的影响

Table 5 Effects of propyl gallate and Lactobacillus plantarum on breast muscle fatty acid composition of Pekin ducks %

项目
Items		 组别Groups SEM P值
P-value
对照Control PG LP PG+LP
辛酸C8∶0 0.58 0.64 0.54 0.52 0.000 0.390
肉豆蔻酸C14∶0 0.27 0.28 0.29 0.33 0.000 0.283
棕榈酸C16∶0 17.23 18.40 18.71 19.30 0.003 0.262
棕榈油酸C16∶1 0.15b 0.21b 0.23b 0.42a 0.000 0.015
硬脂酸C18∶0 18.57a 18.37a 17.57ab 16.40b 0.003 0.013
油酸C18∶1n9c 14.72b 16.19b 16.74ab 19.76a 0.006 0.036
亚油酸C18∶2n6c 24.07 23.12 23.53 23.62 0.004 0.877
γ-亚麻酸C18∶3n6 0.56 0.44 0.69 0.74 0.001 0.267
二十碳二烯酸C20∶2 1.10 1.01 0.08 0.08 0.000 0.226
山嵛酸C22∶0 0.19 0.17 0.20 0.21 0.001 0.791
二十碳三烯酸C20∶3n6 18.94 18.33 17.51 15.13 0.007 0.251
二十碳五烯酸C20∶5n3 1.16 0.90 0.97 0.80 0.001 0.238
二十二碳六烯酸C22∶6n3 0.47 0.34 0.35 0.16 0.000 0.056
n-3多不饱和脂肪酸n-3 PUFA 1.63 1.24 1.32 0.95 0.001 0.067
n-6多不饱和脂肪酸n-6 PUFA 43.58 41.89 41.73 39.50 0.001 0.184
饱和脂肪酸SFA 38.82 39.45 39.15 38.61 0.003 0.846
单不饱和脂肪酸MUFA 14.87b 16.41b 16.98ab 20.19a 0.006 0.033
多不饱和脂肪酸PUFA 46.30 44.14 43.87 41.21 0.007 0.097

3 讨论

3.1 没食子酸丙酯和植物乳杆菌对北京鸭屠宰性能的影响

禽类屠宰性能是衡量肉用性能的关键指标,各种研究表明植物提取物与益生菌制剂在畜禽生产中有望替代饲用促生长抗生素。Walker等[17]和Fossi等[18]研究证明,酯酶能够在禽类的肠道和肝脏中表达,这表明没食子酸丙酯在禽类中可能被去酯化生成没食子酸。Samuel等[11]研究发现,饲粮中添加100 mg/kg没食子酸提高了42日龄肉鸡的胸肌率。没食子酸是绿茶提取物的成分之一,研究发现在饲粮中添加不同水平的绿茶粉不影响肉鸡屠宰率,但会影响部分屠宰性能[19]。饲粮中添加植物乳杆菌后生元可以提高肉鸡的屠宰率、半净膛率和全净膛率[20]。Al-Khalaifa等[21]研究表明,不同益生菌种类与益生元组合对肉鸡屠宰性能的影响可能存在差异。本试验研究发现,饲粮中单独或混合添加没食子酸丙酯和植物乳杆菌均可提高北京鸭屠宰性能,其中单独添加没食子酸丙酯组的屠宰性能最优。这可能是由于没食子酸丙酯含有疏水的烷基酯基团,有利于化合物更好透过细胞膜[22],从而提高养分利用率,使肉鸭屠宰性能得到改善;植物乳杆菌可提高肠道短链脂肪酸和乳酸含量,调节黏膜营养素转运体和其相连蛋白相关的基因表达量[23],调节肠道形态结构[24],提高蛋白质利用率[25],从而达到提高屠宰性能的作用。

3.2 没食子酸丙酯和植物乳杆菌对北京鸭血清脂质指标的影响

血清脂质指标可反映动物体内脂类代谢和脂肪沉积情况。研究表明,饲粮中添加250 mg/kg没食子酸可增加血清总胆固醇含量[26]。严敏等[27]研究表明,植物乳杆菌对42日龄樱桃谷鸭的血清脂质指标未产生显著影响。安柯颖等[7]研究发现,饲粮中添加400和800 mg/kg植物乳杆菌菌粉可以显著降低北京鸭血清总胆固醇含量。本试验研究发现,饲粮中添加没食子酸丙酯会提高北京鸭血清总胆固醇含量,可能是其调节了对脂质的吸收[28];但饲粮中混合添加没食子酸丙酯和植物乳杆菌可使北京鸭血清总胆固醇含量恢复至常规水平,这可能是因为没食子酸丙酯联用植物乳杆菌可调节胆固醇合成的限速酶,从而降低血清总胆固醇含量[29]。而饲粮中添加植物乳杆菌对北京鸭血清甘油三酯、低密度脂蛋白胆固醇和高密度脂蛋白胆固醇含量无显著影响,这与安柯颖等[7]研究结果不一致,推测可能是不同工艺的菌制剂中,菌活性不同造成的差异。

3.3 没食子酸丙酯和植物乳杆菌对北京鸭胸肌肉品质的影响

肉品质是肉的物性学指标,受遗传、饲养管理等各类因素影响。pH是肌肉组织中酸度变化的直接表现,肌肉的pH越高,持水能力和可塑性越强[30]。喻婷等[31]研究发现,饲粮中添加益生菌可以提高肉鸭胸肌pH。本试验研究发现,饲粮中添加没食子酸丙酯和植物乳杆菌均可提高鸭胸肌pH。肉色是肉品质中主导视觉感受的关键要素。Lee等[32]研究发现,没食子酸可提高肉鸡腿肌的肉品质。本试验研究发现,饲粮中添加没食子酸丙酯和植物乳杆菌显著降低北京鸭胸肌L*值,添加没食子酸丙酯可提高胸肌a*值,说明在饲粮中添加没食子酸丙酯或植物乳杆菌可改善鸭肉色泽,而二者联用后对肉色没有显著影响。严敏等[27]研究表明,饲粮中添加植物乳杆菌可显著降低42日龄樱桃谷鸭的胸肌L*值,这与本研究结果基本一致。滴水损失可衡量肉的系水力,本研究发现,各组之间胸肌滴水损失无显著差异。剪切力是衡量肉嫩度的指标。研究发现,饲粮中添加益生菌可以显著降低猪肉剪切力[33],饲喂干酪乳杆菌和植物乳杆菌降低了羔羊胸最长肌的剪切力[34]。本试验表明,单独或混合添加没食子酸丙酯和植物乳杆菌均可改善肉品质,其中添加没食子酸丙酯组的效果最优。单独添加植物乳杆菌使鸭胸肌剪切力显著升高,而植物乳杆菌和没食子酸丙酯联用可使鸭胸肌嫩度恢复至常规水平,具体机制有待深入探究。

3.4 没食子酸丙酯和植物乳杆菌对北京鸭胸肌脂肪酸组成的影响

脂肪酸组成及含量是评价肉品质营养价值的重要指标,使用植物提取物和益生菌组成合生元的研究甚少。研究表明,经高剂量没食子酸丙酯处理的李鼠糖乳杆菌代谢产物加速了HT-29结肠癌细胞凋亡,增强了抗癌特性[8]。EGCG和发酵乳杆菌联用可改善老年小鼠的免疫、衰老与氧化应激[9],这间接表明没食子酸丙酯可能与益生菌发生协同作用。EGCG可促进双歧杆菌和乳酸杆菌的生长,同时增加短链脂肪酸含量[35]。单不饱和脂肪酸的含量与肉的感官品质呈正相关[36-37]。本试验发现,饲粮混合添加没食子酸丙酯和植物乳杆菌可使北京鸭胸肌C16∶1、C18∶1n9c含量显著升高,C18∶0含量显著降低,进而优化脂肪酸结构。这可能是没食子酸丙酯和植物乳杆菌协同参与了鸭脂肪细胞的代谢,间接调控胸肌的脂肪沉积,使棕榈酸(C16∶0)和C18∶0去饱和生成C16∶1和C18∶1n9c[38],从而升高单不饱和脂肪酸含量。

4 结论

饲粮中单独或混合添加没食子酸丙酯和植物乳杆菌均可提高北京鸭屠宰性能,改善肉品质;二者混合添加可优化北京鸭胸肌脂肪酸结构。基于本试验结果,在饲粮中混合添加没食子酸丙酯和植物乳杆菌对北京鸭肉品质的效果优于二者单独添加。

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