Chinese Journal of Animal Nutrition >

2023 , Vol. 35 >Issue 11: 7174 - 7182

DOI: https://doi.org/10.12418/CJAN2023.653

Original article

Effects of Feeding Clostridium butyricum in Brooding Period on Growth Performance, Slaughter Performance, Meat Quality and Muscle Amino Acid Contents of Muscovy Ducks in Fattening Period

  • FU Zixian , 1, 2 ,
  • XIAO Yingping 2 ,
  • YANG Caimei 1 ,
  • YANG Hua 2 ,
  • MA Lingyan 2 ,
  • CHEN Qu 2 ,
  • WANG Wen 2 ,
  • LYU Wentao , 2, *
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  • 1 College of Animal Science and Technology·College of Veterinary Medicine, Zhejiang A&F University, Hangzhou 311300, China
  • 2 State Key Laboratory of Hazard Factors and Risk Prevention and Control of Agricultural Product Quality and Safety, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
* assistant professor, E-mail:

Received date: 2023-05-17

  Online published: 2023-11-12

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Abstract

The aim of this study was to explore the effects of feeding Clostridium butyricum in brooding period on the growth performance, slaughter performance, meat quality and muscle amino acid contents of Muscovy ducks in fattening period. A total of 120 healthy one-day-old Muscovy ducks with similar body weight were randomly divided into two groups (control group and Clostridium butyricum group), with 6 replicates per group and 10 ducks per replicate. The feeding experiment was conducted in two stages: the first stage was brooding period (1 to 21 days of age), during which the control group was fed a basal diet, while the Clostridium butyricum group received the basal diet supplemented with 500 mg/kg Clostridium butyricum, containing a viable bacterial count of 1×109 CFU/g. The second stage was fattening period (22 to 70 days of age), during which both groups were fed the basal diet. The results showed as follows: 1) at the age of 7 days, the body weight of Muscovy ducks in the Clostridium butyricum group was significantly higher than that in the control group (P<0.05). From 1 to 7 days of age, the average daily gain (ADG) and average daily feed intake (ADFI) of Muscovy ducks in the Clostridium butyricum group were significantly higher than those in the control group (P<0.05), while the feed to gain ratio (F/G) of Muscovy ducks in the Clostridium butyricum group was significantly lower than that in the control group (P<0.05). However, there was no significant difference in the growth performance between the two groups at other age stages (P>0.05). 2) Compared with the control group, feeding Clostridium butyricum in brooding period had no significant effects on the breast muscle weight, leg muscle weight, breast muscle rate and leg muscle rate of fattening Muscovy ducks (P>0.05), but it could lead to a significantly reduction in abdominal fat rate of fattening Muscovy ducks (P<0.05), and there was a tendency toward reducing abdominal fat weight (P=0.066). Moreover, feeding Clostridium butyricum in brooding period had no significant effect on the breast muscle quality of fattening Muscovy ducks (P>0.05), but it could significantly increase the pH45 min of leg muscle of fattening Muscovy ducks (P<0.05), as well as significantly increased the contents of glutamic acid (Glu), histidine (His), cysteine (Cys), leucine (Leu) and total amino acids in the breast muscle of fattening Muscovy ducks (P<0.05). It also significantly increased the contents of His, threonine (Thr), Leu and total essential amino acids in the leg muscle of fattening Muscovy ducks (P<0.05). In conclusion, adding Clostridium butyricum into the diet of Muscovy ducks during brooding period can improve the growth performance of Muscovy ducks in brooding period, and it also can improve the meat quality, increase the part amino acid contents in muscle of Muscovy ducks in fattening period. This indicates that feeding Clostridium butyricum in brooding period is beneficial to Muscovy ducks.

Key words： Clostridium butyricum; Muscovy ducks; growth performance; slaughter performance; amino acid content

Cite this article

FU Zixian , XIAO Yingping , YANG Caimei , YANG Hua , MA Lingyan , CHEN Qu , WANG Wen , LYU Wentao . Effects of Feeding Clostridium butyricum in Brooding Period on Growth Performance, Slaughter Performance, Meat Quality and Muscle Amino Acid Contents of Muscovy Ducks in Fattening Period[J]. Chinese Journal of Animal Nutrition, 2023 , 35(11) : 7174 -7182 . DOI: 10.12418/CJAN2023.653

肉鸭养殖在我国水禽生产中占据重要地位[1]。随着我国肉鸭养殖规模的不断扩大,我国已成为世界第一肉鸭生产大国[2]。番鸭原产于中、南美洲的热带地区,自引入中国后,已有250多年的饲养历史。番鸭肉不仅肉质好、瘦肉多、味道鲜美,还富含蛋白质、维生素、矿物元素等营养物质,深受消费者喜爱[3]。
益生菌可以促进动物生长、维护肠道屏障、刺激免疫防护、改善动物健康[4]。丁酸梭菌是一种产丁酸、有芽孢、严格厌氧的革兰氏阳性菌,存在于土壤、人类粪便、乳制品等各种环境中[5]。丁酸梭菌作为国家许可的微生物饲料添加剂,是在动物生产中应用最广泛的益生菌之一。Liu等[6]的研究表明,在饲粮中添加2×106 CFU/g丁酸梭菌可以提高北京鸭的生长性能,增强肠道屏障功能和免疫力,改善其肠道健康。Yu等[7]报道,在饲粮中添加1×106 CFU/g丁酸梭菌可以改善生长早期肉仔鸡的生长性能、免疫反应、抗氧化能力、骨骼发育和肠道菌群。Xu等[8]的研究发现,在肉鸡饲粮中添加1×106 CFU/g丁酸梭菌能够提高机体抗氧化能力,增强黏膜屏障功能,稳定盲肠微生物区系,从而提高其生长性能。
新生动物肠道是微生物定植的“机会之窗”[9]。研究表明,利用益生菌早期干预对促进新生动物的健康生长起着积极作用[10]。虽然目前有关丁酸梭菌在鸭产业上的应用已有一些报道,但育雏期饲喂丁酸梭菌对鸭育肥期影响的研究甚少。因此,本试验选择番鸭为试验对象,基于前期预试验结果在饲粮中添加500 mg/kg丁酸梭菌(有效活菌数为1×109 CFU/g)饲喂21 d,探究育雏期饲喂丁酸梭菌对育肥期番鸭生长性能、屠宰性能、肉品质和肌肉中氨基酸含量的影响,以期为丁酸梭菌在鸭养殖中的应用提供参考。

1 材料与方法

1.1 试验材料

番鸭雏鸭购自浙江省兰溪市某禽业专业合作社;丁酸梭菌(有效活菌数为1×109 CFU/g)购自浙江某生物科技股份有限公司。

1.2 试验设计和饲养管理

将体重相近的120只1日龄番鸭随机分为2组,每组6个重复,每个重复10只。饲养试验分2个阶段:1~21日龄为第1阶段,对照组饲喂基础饲粮,丁酸梭菌组在饲喂的基础饲粮中添加500 mg/kg丁酸梭菌;22~70日龄为第2阶段,2组均饲喂基础饲粮。饲养试验在浙江省农业科学院实验动物中心鸭舍进行,提前1周对实验动物中心鸭舍及其他饲养设备进行消毒。试验鸭采用多层笼养方式饲养,自然采光结合人工光照。1~7日龄鸭舍利用红外线灯加热保温使温度控制在32 ℃,8~14日龄鸭舍温度逐渐降温直至25 ℃,15日龄后逐日降至室温。常规饲养管理,自由饮水和采食,按正常免疫程序进行免疫接种。基础饲粮参照NRC(1994)营养标准配制,以颗粒料供给,其组成及营养水平如表1。其中,代谢能依据NRC(1994)营养标准计算,氨基酸、粗蛋白质、粗纤维、钙和总磷含量的测定分别依据《饲料中氨基酸的测定》(GB/T 18246—2019)、《饲料中粗蛋白的测定》(GB/T 6432—2018)、《饲料中粗纤维的含量测定》(GB/T 6434—2006)、《饲料中钙的测定》(GB/T 6436—2018)和《饲料中总磷的测定》(GB/T 6437—2018)。
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 22~70日龄22 to 70 days of age
原料Ingredients
玉米Corn 61.80 62.00
豆粕Soybean meal 26.00 20.00
小麦麸Wheat flour 4.00 13.50
鱼粉Fish meal 4.20
碳酸氢钙CaHPO4 0.95 1.07
石粉Limestone 1.22 1.50
DL-蛋氨酸DL-Met 0.13 0.15
氯化钠NaCl 0.20 0.28
预混料Premix1) 1.50 1.50
营养水平Nutrient levels2)
粗蛋白质CP 20.00 15.50
代谢能ME/(MJ/kg) 11.69 11.29
赖氨酸Lys 1.05 0.75
蛋氨酸Met 0.45 0.40
蛋氨酸+半胱氨酸Met+Cys 0.80 0.68
粗纤维CF 2.80 3.12
钙Ca 1.25 1.74
总磷TP 0.70 0.65

1)预混料为每千克饲粮提供The premix provided the following per kg of diets: VA 8 000 IU,VD3 3 000 IU,VE 20 IU,VK3 2.0 mg,VB1 4.0 mg,VB2 3.6 mg,VB6 4.0 mg,VB12 0.02 mg,生物素 biotin 0.15 mg,烟酸 nicotinic acid 10 mg,泛酸 pantothenic acid 11 mg,叶酸 folic acid 1.0 mg,抗氧化剂 antioxidant 100 mg,Fe 80 mg,Cu 10 mg,Mn 80 mg,Zn 75 mg,I 0.40 mg,Se 0.30 mg。

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

1.3 指标测定

1.3.1 生长性能测定

在1、7、14、28、42、70日龄时,以各重复为单位对番鸭空腹称重并记录采食量,计算1~7日龄、7~14日龄、14~28日龄、28~42日龄、42~70日龄以及1~70日龄的平均日增重、平均日采食量和料重比,计算公式如下:
平均日增重[g/(d·只)]=(某一日龄阶段末重-该日龄阶段初重)/(试验天数×只数);
平均日采食量[g/(d·只)]=某一日龄阶段总耗料量/(试验天数×只数);
料重比=平均日采食量/平均日增重。

1.3.2 屠宰性能测定

在70日龄时,番鸭称重后,从每组中随机选取6只(每个重复各随机选取1只)番鸭屠宰,收集胸肌、腿肌和腹脂并称重,参照《家禽生产性能名词术语和度量计算方法》(NY/T 823—2020)计算胸肌率、腿肌率和腹脂率,计算公式如下:
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/(全净膛重+腹脂重)]×100。

1.3.3 肉品质测定

番鸭胸肌和腿肌屠宰后45 min的pH(pH45 min)、系水力参照《畜禽肉质的测定》(NY/T 1333—2007)描述的方法进行测定,肉色参考鲁伟[11]的方法进行测定。肌肉pH使用便携式pH计(Testo-206,德国)测定,系水力使用压力仪(Bulader-M10,北京布拉德科技发展有限公司)测定,肉色使用便携式色度仪(爱色丽SP62测色仪,美国)测定。

1.3.4 肌肉中氨基酸含量测定

胸肌和腿肌中氨基酸含量参照食品安全国家标准《食品中氨基酸的测定》(GB 5009.124—2016),采用氨基酸自动分析仪(S-433D,德国)测定。

1.4 数据处理与分析

所有试验数据均使用Excel 2007进行初步处理,用SPSS 22.0软件进行t检验,结果以“平均值±标准差”表示,0.05≤P<0.10表示差异有显著趋势,P<0.05表示差异显著。

2 结果

2.1 育雏期饲喂丁酸梭菌对番鸭生长性能的影响

由表2可知,在7日龄时,丁酸梭菌组番鸭体重显著高于对照组(P<0.05),其他日龄2组间体重差异均不显著(P>0.05);在1~7日龄时,丁酸梭菌组平均日增重和平均日采食量显著高于对照组(P<0.05),料重比显著低于对照组(P<0.05),其他生长阶段2组间平均日增重、平均日采食量和料重比差异均不显著(P>0.05)。
表2 育雏期饲喂丁酸梭菌对番鸭生长性能的影响

Table 2 Effects of feeding Clostridium butyricum in brooding period on growth performance of Muscovy ducks

项目
Items		 日龄
Days of age		 对照组
Control group		 丁酸梭菌组
Clostridium butyricum group		 P值
P-value
体重
BW/g		 1 49.78±4.62 49.68±1.72 0.703
7 102.76±11.78 124.25±16.08 0.025
14 275.92±17.38 305.26±42.08 0.146
28 1 141.67±58.62 1 156.67±61.80 0.675
42 2 230.00±97.16 2 266.67±95.32 0.524
70 3 580.83±131.97 3 585.00±138.71 0.959
平均日增重
ADG/[g/(d·只)]		 1~7 7.57±2.22 10.65±2.30 0.040
7~14 24.74±3.34 25.86±5.88 0.693
14~28 61.84±13.22 60.82±7.06 0.870
28~42 77.74±16.15 79.29±20.97 0.889
42~70 48.24±27.25 47.08±30.23 0.946
1~70 50.44±12.79 50.50±10.24 0.993
平均日采食量
ADFI/[g/(d·只)]		 1~7 13.12±0.64 17.31±0.87 0.001
7~14 50.83±4.28 51.14±5.28 0.912
14~28 146.71±15.15 147.65±13.28 0.902
28~42 206.60±20.64 200.06±14.07 0.536
42~70 213.86±23.23 211.52±15.89 0.843
1~70 162.60±9.54 161.00±7.55 0.753
料重比
F/G		 1~7 1.73±0.08 1.63±0.08 0.047
7~14 2.06±0.17 1.98±0.20 0.496
14~28 2.37±0.25 2.43±0.18 0.682
28~42 2.67±0.27 2.52±0.18 0.285
42~70 4.44±0.48 4.49±0.34 0.812
1~70 3.22±0.19 3.19±0.15 0.743

2.2 育雏期饲喂丁酸梭菌对育肥期番鸭屠宰性能的影响

由表3可知,与对照组相比,育雏期饲喂丁酸梭菌对育肥期番鸭胸肌重、腿肌重、胸肌率和腿肌率均无显著影响(P>0.05),但能够显著降低育肥期番鸭的腹脂率(P<0.05),并有降低育肥期番鸭腹脂重的趋势(P=0.066)。
表3 育雏期饲喂丁酸梭菌对育肥期番鸭屠宰性能的影响

Table 3 Effects of feeding Clostridium butyricum in brooding period on slaughter performance of Muscovy ducks in fattening period

项目
Items		 对照组
Control group		 丁酸梭菌组
Clostridium butyricum group		 P值
P-value
胸肌重Breast muscle weight/g 402.13±44.78 434.40±44.86 0.241
腿肌重Leg muscle weight/g 291.60±35.84 303.87±36.28 0.569
腹脂重Abdominal fat weight/g 87.22±17.01 66.30±19.65 0.066
胸肌率Breast muscle rate/% 15.76±3.19 16.73±3.74 0.639
腿肌率Leg muscle rate/% 11.36±2.00 11.49±0.99 0.889
腹脂率Abdominal fat rate/% 3.27±0.64 2.42±0.66 0.048

2.3 育雏期饲喂丁酸梭菌对育肥期番鸭肉品质的影响

由表4可知,与对照组相比,丁酸梭菌组育肥期番鸭腿肌pH45 min显著提高(P<0.05),腿肌肉色和系水力以及胸肌肉品质均无显著变化(P>0.05)。
表4 育雏期饲喂丁酸梭菌对育肥期番鸭肉品质的影响

Table 4 Effects of feeding Clostridium butyricum in brooding period on muscle quality of Muscovy ducks in fattening period

项目
Items		 胸肌Breast muscle 腿肌Leg muscle
对照组
Control group		 丁酸梭菌组
Clostridium
butyricum group		 P值
P-value		 对照组
Control group		 丁酸梭菌组
Clostridium
butyricum group		 P值
P-value
pH45 min 6.27±0.05 6.24±0.05 0.250 6.22±0.06 6.30±0.05 0.029
红度a* 18.96±2.44 19.17±2.12 0.874 19.61±3.18 19.02±3.26 0.757
黄度b* 12.04±2.15 12.57±2.26 0.688 12.70±1.72 11.99±2.49 0.576
亮度L* 42.56±2.36 41.26±4.11 0.515 42.96±3.15 41.15±2.25 0.278
系水力WHC/% 56.27±2.78 57.02±2.64 0.641 53.75±5.01 54.02±5.65 0.933

2.4 育雏期饲喂丁酸梭菌对育肥期番鸭肌肉中氨基酸含量的影响

由表5可知,与对照组相比,丁酸梭菌组育肥期番鸭胸肌中谷氨酸、组氨酸、半胱氨酸、亮氨酸和总氨基酸含量显著提高(P<0.05),腿肌中组氨酸、苏氨酸、亮氨酸和总必需氨基酸含量显著提高(P<0.05)。
表5 育雏期饲喂丁酸梭菌对育肥期番鸭肌肉氨基酸含量的影响

Table 5 Effects of feeding Clostridium butyricum in brooding period on amino acid contents in muscle of Muscovy ducks in fattening period %

项目
Items		 胸肌Breast muscle 腿肌Leg muscle
对照组
Control group		 丁酸梭菌组
Clostridium
butyricum group		 P值
P-value		 对照组
Control group		 丁酸梭菌组
Clostridium
butyricum group		 P值
P-value
天冬氨酸Asp# 1.82±0.02 1.85±0.04 0.221 1.85±0.09 1.91±0.02 0.222
谷氨酸Glu# 3.10±0.05 3.22±0.04 0.008 3.15±0.16 3.32±0.11 0.129
丝氨酸Ser# 0.77±0.01 0.81±0.09 0.423 0.78±0.04 0.86±0.09 0.173
组氨酸His 0.52±0.10 0.71±0.05 0.015 0.53±0.12 0.75±0.01 0.011
甘氨酸Gly# 0.92±0.01 0.88±0.04 0.071 0.89±0.09 0.94±0.04 0.079
苏氨酸Thr#* 0.75±0.01 0.89±0.21 0.234 0.76±0.03 1.02±0.15 0.013
精氨酸Arg 1.14±0.02 1.18±0.10 0.381 1.16±0.05 1.23±0.08 0.178
丙氨酸Ala# 1.43±0.02 1.38±0.06 0.154 1.46±0.07 1.40±0.01 0.133
酪氨酸Tyr 0.40±0.02 0.38±0.06 0.511 0.40±0.02 0.36±0.05 0.134
半胱氨酸Cys 1.60±0.05 1.69±0.02 0.025 1.62±0.05 1.71±0.08 0.089
缬氨酸Val* 0.35±0.00 0.38±0.09 0.528 0.35±0.02 0.40±0.09 0.378
苯丙氨酸Phe* 0.67±0.01 0.66±0.05 0.811 0.68±0.03 0.67±0.03 0.602
甲硫氨酸Met* 1.04±0.01 1.01±0.04 0.233 1.05±0.05 1.03±0.01 0.337
异亮氨酸Ile* 1.20±0.19 1.08±0.19 0.398 1.01±0.11 1.22±0.19 0.098
亮氨酸Leu* 0.85±0.01 0.95±0.06 0.014 0.87±0.04 0.99±0.03 0.003
赖氨酸Lys* 2.25±0.08 2.16±0.08 0.147 2.29±0.16 2.14±0.06 0.123
脯氨酸Pro# 0.63±0.01 0.71±0.09 0.136 0.64±0.03 0.69±0.11 0.475
总鲜味氨基酸Total UAA 9.42±0.13 9.74±0.32 0.116 9.54±0.40 10.13±0.41 0.085
总必需氨基酸Total EAA 7.11±0.20 7.14±0.12 0.847 7.02±0.25 7.46±0.18 0.027
总氨基酸Total AA 19.44±0.13 19.94±0.19 0.004 19.51±0.84 20.63±0.45 0.056

#为鲜味氨基酸;*为必需氨基酸。

# represented umami amino acids; * represented essential amino acids.

3 讨论

3.1 育雏期饲喂丁酸梭菌对番鸭生长性能的影响

据报道,在饲粮中添加丁酸梭菌可以提高动物对营养物质的消化和吸收,促进肠道健康,进而提高动物的生长性能[12]。蒋一秀等[13]的研究发现,在仔鹅饲粮中添加1.6×105 CFU/g丁酸梭菌可以显著增加其在28~42日龄的平均日增重,但对生长后期仔鹅的平均日增重、平均采食量和料重比无明显作用。赵文文等[14]的研究表明,在蛋雏鸭的饲粮中添加有效活菌数至少为2×108 CFU/g的丁酸梭菌可显著提高其在1~28日龄的平均日增重,并降低料重比。本研究发现,在育雏期饲喂丁酸梭菌可以提高雏番鸭的体重、平均日增重,降低料重比,其原因可能是丁酸梭菌的代谢产物丁酸及其他短链脂肪酸、各种消化酶和维生素等有益物质,促进了肠道的发育,提高了饲粮的消化吸收率,但对育肥期番鸭生长性能无明显作用,这表明育雏期饲喂丁酸梭菌对提高雏番鸭生长性能有显著效果,但对育肥期番鸭生长性能的无提高作用,其原因还需进一步研究。

3.2 育雏期饲喂丁酸梭菌对育肥期番鸭屠宰性能的影响

屠宰性能是衡量肉禽经济效应的重要指标,它可以反映出营养物质在不同部位和组织的沉积量的差异。丁酸梭菌的细菌壁成分及其主要代谢产物丁酸可以减少脂肪生成,在调节动物脂代谢过程中有一定作用[15]。邹函峪等[16]研究发现,在樱桃谷鸭饲粮中添加丁酸梭菌制剂(活菌数为1×109 CFU/mL)对其胸肌率、腿肌率和腹脂率等屠宰性能指标无显著影响。黄翠翠等[17]研究表明,给肉鸡服用1×109 CFU/g丁酸梭菌可以显著提高其屠宰率和全净膛率,但对胸肌率、腹脂率和皮下脂肪厚度无明显作用。本研究表明,育雏期饲喂丁酸梭菌对育肥期番鸭的胸肌重、腿肌重、胸肌率和腿肌率均无显著影响,但可以显著降低腹脂重和腹脂率。这可能与丁酸梭菌的添加量、动物品种、饲养管理和饲粮营养水平不同有关。

3.3 育雏期饲喂丁酸梭菌对育肥期番鸭肉品质的影响

肉品质是评价肉用性能的重要指标,包括pH、肉色和系水力等[18]。肉的pH反映了畜禽屠宰后糖原酵解的速度和强度,直接影响肉的嫩度、颜色、水分和储存[19]。肉色是消费者们评价肉品质的重要参数,通常用红度(a*)、黄度(b*)和亮度(L*)值表示。一般情况下,a*值越大、b*值越小,表示肌肉肉色越好;L*值越小,表示肉质越好[20]。系水力直接影响肌肉的风味、颜色以及营养价值。系水力高,肉质则表现多汁,鲜嫩;相反,若系水力低,其肉质的风味和营养价值则会严重下降。Liu等[21]的研究报道,在北京鸭饲粮中添加丁酸梭菌可提高其胸肌的pH45 min,降低L*、b*值和滴水损失。Li等[22]研究发现,在肉鸡中添加1.5×106或5×105 CFU/g的丁酸梭菌显著增加了其胸肌的a*值和pH45 min。申文雪等[23]研究报道,在肉鸡饲粮中添加1×109 CFU/g丁酸梭菌可以显著提高其腿肌屠宰后24 h的a*值、pH45 min和pH24 h,并能提高系水力。本研究发现,育雏期饲喂丁酸梭菌对育肥期番鸭胸肌的肉品质无显著影响,但可以提高其腿肌的pH45 min。肌肉中的pH主要与肌糖原的含量有关,在线粒体酶的作用下肌糖原酵解产生乳酸使pH下降[24]。Scheffler等[25]研究发现,抑制线粒体酶的活性有助于肉类的pH下降。因此,丁酸梭菌可能是通过改善腿肌中线粒体的功能,影响腿肌的糖原酵解速率,使肌肉中的乳酸含量减少,从而提高了腿肌的pH。这表明育雏期饲喂丁酸梭菌可以提高育肥期番鸭的肉品质。

3.4 育雏期饲喂丁酸梭菌对育肥期番鸭肌肉中氨基酸含量的影响

氨基酸是形成肉风味的主要前体物质,其含量及组成不仅与肌肉的营养价值相关,还影响肌肉的品质[26]。肌肉中必需氨基酸的含量越高,则营养价值越高。鲜味氨基酸是肉鲜味形成所必需的前体氨基酸,其含量越高则肉越鲜美。Cai等[27]研究发现,在环江小型猪饲粮中添加丁酸梭菌显著增加了试验末期肌肉中非必需氨基酸和总氨基酸的含量。Liu等[21]研究发现,在北京鸭饲粮中添加丁酸梭菌增加了胸肌中必需氨基酸和鲜味氨基酸的含量。同样,本试验发现,育雏期饲喂丁酸梭菌显著增加了育肥期番鸭胸肌中1种鲜味氨基酸、1种必需氨基酸和总氨基酸的含量以及腿肌中1种鲜味氨基酸、2种必需氨基酸和总必需氨基酸的含量。肠道微生物是机体重要的蛋白质代谢系统,对蛋白质吸收和氨基酸转运起着重要作用[28]。丁酸梭菌可以改变宿主肠道微生物的结构特征[8],还能改善宿主的肠道发育[29]。因此,丁酸梭菌可能是通过提高番鸭肠道的吸收能力,影响肠道微生物的结构组成,从而增加了肌肉中氨基酸的含量。这表明育雏期饲喂丁酸梭菌能够提高育肥期番鸭肉的鲜味和营养价值。

4 结论

育雏期(1~21日龄)饲喂500 mg/kg丁酸梭菌(有效活菌数为1×109 CFU/g)有助于提高育雏期番鸭的生长性能,但对育肥期(22~70日龄)番鸭的生长性能无明显改善作用;且育雏期饲喂丁酸梭菌能够降低育肥期番鸭的腹脂率,提高育肥期番鸭的肉品质和肌肉中部分氨基酸的含量。

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