Chinese Journal of Animal Nutrition >

2024 , Vol. 36 >Issue 2: 921 - 934

DOI: https://doi.org/10.12418/CJAN2024.084

RESEARCH PAPER

Effects of Ferulic Acid on Growth Performance, Slaughter Performance, Meat Quality, Muscle Texture Characteristics and Serum Biochemical Indices of White Feather Broilers

  • LI Xiang ,
  • YIN Yue ,
  • ZHANG Xiwen ,
  • WANG Min ,
  • WANG Yongfang ,
  • ZHAO Yurong , *
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  • College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
* professor, E-mail:

Received date: 2023-09-19

  Online published: 2024-02-01

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Abstract

This experiment was conducted to investigate the effects of different dietary ferulic acid levels on growth performance, slaughter performance, meat quality, muscle texture characteristics and serum biochemical indices of white feather broilers. A total of 240 healthy Arbor Acres (AA) broilers of 1-day-old with similar body weight were randomly assigned into 4 groups with 6 replicates per group and 10 broilers per replicate. Broilers in the control group were fed a basal diet, and the others in experimental groups were fed the basal diet supplemented with 100, 300 and 600 mg/kg ferulic acid, respectively. The experiment lasted for 42 days. The results showed as follows: 1) compared with the control group, the feed to gain ratio from 1 to 21 days of age in 100 and 300 mg/kg ferulic acid supplemental groups was significantly decreased (P<0.05). 2) Compared with the control group, the all eviscerated rate and breast muscle rate in all ferulic acid supplemental groups were significantly increased (P<0.05), and the abdominal fat rate was significantly decreased (P<0.05). 3) Compared with the control group, the yellowness (b*) value of breast muscle in all ferulic acid supplemental groups was significantly decreased (P<0.05); the pH at 45 min after slaughter (pH45 min) of breast muscle in 300 mg/kg ferulic acid supplemental group was significantly increased (P<0.05); the pH at 24 h after slaughter (pH24 h) of breast muscle in 300 and 600 mg/kg ferulic acid supplemental groups was significantly increased (P<0.05), and the water loss rate of breast muscle was significantly decreased (P<0.05). 4) Compared with the control group, the redness (a*) value and pH45 min of leg muscle in all ferulic acid supplemental groups were significantly increased (P<0.05), and the drip loss at 24 h was significantly decreased (P<0.05); the shear force of leg muscle in 300 mg/kg ferulic acid supplemental group was significantly decreased (P<0.05). 5) Compared with the control group, the adhesion, cohesiveness and chewiness of breast muscle in all ferulic acid supplemental groups were significantly increased (P<0.05); the springiness of breast muscle in 100 mg/kg ferulic acid supplemental group was significantly increased (P<0.05); the gumminess of breast muscle in 300 and 600 mg/kg ferulic acid supplemental groups was significantly increased (P<0.05). 6) Compared with the control group, the hardness of leg muscle in 300 mg/kg ferulic acid supplemental group was significantly decreased (P<0.05); the adhesion of leg muscle in 100 and 300 mg/kg ferulic acid supplemental groups was significantly increased (P<0.05); the cohesiveness of leg muscle in 100 and 600 mg/kg ferulic acid supplemental groups was significantly increased (P<0.05). 7) Compared with the control group, the triglyceride (TG) content in serum in all ferulic acid supplemental groups was significantly decreased (P<0.05); the low density lipoprotein cholesterol (LDL-C) content and lactate dehydrogenase (LDH) activity in serum in 100 and 600 mg/kg ferulic acid supplemental groups were significantly decreased (P<0.05); the high density lipoprotein cholesterol (HDL-C) content in serum in 300 and 600 mg/kg ferulic acid supplemental groups was significantly increased (P<0.05), and the creatine kinase (CK) activity in serum was significantly decreased (P<0.05). In conclusion, dietary supplementation with appropriate level of ferulic acid can reduce the ratio of feed to gain in early growth stage of AA broilers, increase the all eviscerated rate and breast muscle rate, decrease the abdominal fat rate and serum TG content, and have certain effects on meat quality and muscle texture characteristics. Under the conditions of this experiment, the optimal supplemental level of ferulic acid in diets for white feather broilers is 300 mg/kg.

Key words： ferulic acid; white feather broilers; growth performance; slaughter performance; meat quality; muscle texture characteristics; serum biochemical indices

Cite this article

LI Xiang , YIN Yue , ZHANG Xiwen , WANG Min , WANG Yongfang , ZHAO Yurong . Effects of Ferulic Acid on Growth Performance, Slaughter Performance, Meat Quality, Muscle Texture Characteristics and Serum Biochemical Indices of White Feather Broilers[J]. Chinese Journal of Animal Nutrition, 2024 , 36(2) : 921 -934 . DOI: 10.12418/CJAN2024.084

近年来,随着生活水平的提高,人们对优质畜禽产品的需求量不断增大。鸡肉是居民蛋白质消费的主要来源之一,在满足营养需要的基础上,鸡肉品质及风味已成为消费者追求的目标,但随着快速生长肉鸡品系的选育,鸡肉品质严重下降。例如:发生在快大型肉鸡中的木质化鸡胸肉、白色条纹肉和意大利面条肉等给家禽养殖业造成了巨大的经济损失[1]。所以,在采用营养手段提高肉鸡生长性能的同时,改善其肌肉品质,具有重要意义。
阿魏酸是一种天然活性物质,属于多酚类酚酸,是阿魏、当归及川芎等中药材的有效成分之一,广泛存在于水果、蔬菜等各种植物的细胞壁中[2-3],具有抗氧化、抗炎、抑菌、调节糖脂代谢和肠道菌群等生物学功能[4⇓⇓⇓-8]。Shu等[9]研究发现,饲粮中添加适量的阿魏酸可显著提高天府肉鸡的平均日增重(ADG),降低料重比(F/G)。Tang等[10]研究表明,饲粮中添加适量阿魏酸可改善脂多糖(LPS)诱导的肉鸡肠道形态,调节肠道微生物群落结构。赖世雄等[11]采用阿魏酸溶液浸泡肉鸡种蛋,结果发现显著提高了1日龄肉鸡血清超氧化物歧化酶(SOD)和谷胱甘肽过氧化物酶(GSH-Px)活性,降低了血清丙二醛(MDA)含量。王林林等[12]用阿魏酸酯酶酶化发酵饲料饲喂黄脚麻鸡,结果发现提高了肉鸡的平均日增重,降低了料重比。Seven[13]将富含阿魏酸的蜂胶添加至蛋鸡饲粮中,结果表明蛋鸡的产蛋率和蛋重显著提高。Liu等[14]研究表明,在临武鸭饲粮中添加适量的阿魏酸可显著提高临武鸭的末重和平均日增重。此外,有研究表明,阿魏酸可以通过提高机体的抗氧化能力和改善肌纤维形态等途径进而改善畜禽肉品质[15⇓⇓-18]。目前,阿魏酸在畜禽上的应用已有较多研究,但不同学者在不同动物上得出的结论不一致,且针对阿魏酸对白羽肉鸡肉品质改善作用的报道比较少见。因此,本试验旨在通过在饲粮中添加不同水平阿魏酸,研究其对白羽肉鸡生长性能、屠宰性能、肉品质、肌肉质构特性及血清生化指标的影响,并确定阿魏酸的适宜添加水平,以期为阿魏酸在优质白羽肉鸡生产上的应用及改善其肌肉品质提供参考。

1 材料与方法

1.1 试验动物及材料

试验鸡为爱拔益加(AA)肉公雏,由湖南某育种公司提供;阿魏酸纯度≥99%,由上海某生物科技有限公司提供。

1.2 试验设计和饲粮

采用单因素试验设计,选择体重相近和精神状态良好的1日龄AA肉公雏240只进行随机分组,根据饲粮不同分为4个组,每组6个重复,每个重复10只鸡。对照组饲喂基础饲粮,试验组饲喂在基础饲粮中分别添加100、300和600 mg/kg阿魏酸的试验饲粮。试验期42 d。根据《鸡饲养标准》(NY/T 33—2004)和《中国饲料成分及营养价值表》(2020年第31版)配制玉米-豆粕型基础饲粮,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		 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 54.32 57.28
豆粕 Soybean meal 37.35 33.68
大豆油 Soybean oil 3.99 5.15
赖氨酸 Lys 0.17 0.08
DL-蛋氨酸 DL-Met 0.18 0.10
磷酸氢钙 CaHPO4 1.59 1.39
石粉 Limestone 1.10 1.02
氯化钠 NaCl 0.30 0.30
预混料 Premix1) 1.00 1.00
合计 Total 100.00 100.00
营养水平 Nutrient levels2)
代谢能 ME/(MJ/kg) 12.54 12.96
粗蛋白质 CP 21.50 19.52
赖氨酸 Lys 1.16 1.02
蛋氨酸 Met 0.58 0.59
蛋氨酸+半胱氨酸 Met+Cys 0.93 0.91
钙 Ca 1.00 0.95
总磷 TP 0.69 0.65
有效磷 AP 0.45 0.40

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 2 000 IU,VE 20 IU,VK3 15 mg,VB1 2.25 mg,VB2 8.20 mg,VB6 2.80 mg,VB12 0.015 mg,叶酸 folic acid 0.95 mg,烟酸 nicotinic acid 35 mg,泛酸 pantothenic acid 10 mg,生物素 biotin 0.18 mg,氯化胆碱 choline chloride 700 mg,Mn (as manganese sulfate ) 80 mg,Fe (as ferrous sulfate) 80 mg,Zn ( as zinc sulfate) 100 mg,Cu (as copper sulfate) 9 mg,Se ( as sodium selenite) 0.30 mg,I (as potassium iodide) 0.40 mg。

2)代谢能、有效磷和氨基酸为计算值(参考NY/T 33—2004),其余为实测值。ME, AP and amino acids were calculated values according to NY/T 33—2004, while the others were measured values.

1.3 饲养管理

试验肉鸡采用3层笼养的方式饲养,在试验前对鸡舍和笼具进行清洗消毒,然后用福尔马林和高锰酸钾进行熏蒸、通风。入雏前将鸡舍升温至32~35 ℃,此后温度每周降低2~3 ℃,直至保持在20~22 ℃;鸡舍相对湿度保持在50%~60%。日常管理参照《商品肉鸡生产技术规程》(GB/T 19664—2005),试验鸡先饮水后开食,自由采食和饮水,按常规免疫。

1.4 测定指标及方法

1.4.1 饲粮营养成分

饲粮中粗蛋白质、钙和总磷含量分别参照《饲料中粗蛋白的测定 凯氏定氮法》(GB/T 6432—2018)、《饲料中钙的测定》(GB/T 6436—2018)和《饲料中总磷的测定 分光光度法》(GB/T 6437—2018)方法进行测定。

1.4.2 生长性能

分别于1、21和42日龄时,以重复为单位称量白羽肉鸡的体重,每天记录各个重复的耗料量,计算各个时期的平均日增重、平均日采食量和料重比。

1.4.3 屠宰性能

于42日龄时,从每个重复选取1只体重接近该重复平均体重的肉鸡进行屠宰试验,进行屠宰试验前给肉鸡禁食12 h,记录宰前活重、屠体重、全净膛重、胸肌重、腿肌重和腹脂重,计算全净膛率、胸肌率、腿肌率和腹脂率。具体测定方法参照《家禽生产性能名词术语和度量计算方法》(NY/T 823—2020)。

1.4.4 肉品质和肌肉质构特性

于42日龄时,从每个重复选取1只体重接近该重复平均体重的肉鸡,采集其右侧胸肌和腿肌样品,参照《畜禽肉质的测定》(NY/T 1333—2007)测定肉品质。肌肉质构特性采用质构分析仪(TMS-Touch型,美国FTC公司)进行测定,每个样品重复测定3次。

1.4.5 血清生化指标

于42日龄时,从每个重复选取1只体重接近该重复平均体重的肉鸡进行翅静脉采血,4 000 r/min离心10 min,分离血清,于-20 ℃保存待测。采用全自动生化分析仪测定血清中谷丙转氨酶(ALT)、谷草转氨酶(AST)和碱性磷酸酶(ALP)活性以及总蛋白(TP)、葡萄糖(GLU)、总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)和低密度脂蛋白胆固醇(LDL-C)含量,采用酶标仪测定血清中肌酸激酶(CK)和乳酸脱氢酶(LDH)活性,试剂盒均购自南京建成生物工程研究所。

1.5 数据统计分析

采用SPSS 22软件对试验数据进行单因素方差分析(one-way ANOVA),并采用Duncan氏法进行多重比较,同时采用回归分析模型对阿魏酸添加水平与各检测指标进行线性和二次曲线回归分析,结果以平均值和均值标准误(SEM)表示,P<0.05为差异显著。

2 结果与分析

2.1 阿魏酸对白羽肉鸡生长性能的影响

由表2可知,各组间1~21日龄平均日采食量和平均日增重无显著差异(P>0.05)。但与对照组相比,饲粮中添加100和300 mg/kg阿魏酸可显著降低1~21日龄料重比(P<0.05);其中300 mg/kg阿魏酸添加组1~21日龄料重比最低,且显著低于100 mg/kg阿魏酸添加组(P<0.05)。各组间22~42日龄及1~42日龄平均日采食量、平均日增重和料重比均无显著差异(P>0.05)。随着饲粮中阿魏酸添加水平的提高,1~21日龄料重比呈线性和二次变化(P<0.05)。
表2 阿魏酸对白羽肉鸡生长性能的影响

Table 2 Effects of ferulic acid on growth performance of white feather broilers

项目
Items		 日龄
Days of
age		 对照组
Control
group		 阿魏酸添加水平
Ferulic acid supplemental
levels/(mg/kg)		 均值
标准误
SEM		 P值 P-value
处理
Treatment		 线性
Linear		 二次
Quadratic
100 300 600


体重
BW/g		 1 46.58 46.62 46.56 46.54 0.026 0.764 0.476 0.608
21 788.67 805.00 843.00 819.50 7.502 0.057 0.041 0.152
42 2 671.30 2 651.85 2 702.78 2 647.06 17.418 0.692 0.894 0.620


平均日采食量
ADFI/(g/d)		 1~21 50.10 50.54 49.34 50.42 0.390 0.725 0.951 0.698
22~42 157.12 153.38 155.79 151.12 1.170 0.289 0.144 0.842
1~42 103.61 101.60 102.57 100.62 0.673 0.460 0.202 0.980


平均日增重
ADG/(g/d)		 1~21 35.34 36.11 37.93 36.81 0.358 0.057 0.041 0.153
22~42 89.65 87.95 89.26 87.03 0.746 0.608 0.349 0.865
1~42 62.49 63.24 64.14 62.29 0.361 0.265 0.929 0.079


料重比
F/G		 1~21 1.42a 1.36b 1.31c 1.37ab 0.011 0.002 0.021 0.002
22~42 1.76 1.75 1.75 1.74 0.011 0.960 0.604 0.945
1~42 1.66 1.61 1.60 1.62 0.010 0.147 0.118 0.085

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

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

2.2 阿魏酸对白羽肉鸡屠宰性能的影响

由表3可知,饲粮中添加阿魏酸对白羽肉鸡全净膛率、胸肌率和腹脂率存在显著影响(P<0.05)。与对照组相比,饲粮中添加100、300和600 mg/kg阿魏酸均可显著提高白羽肉鸡全净膛率和胸肌率(P<0.05),显著降低其腹脂率(P<0.05);其中600 mg/kg阿魏酸添加组全净膛率显著高于100和300 mg/kg阿魏酸添加组(P<0.05)。各组间腿肌率无显著差异(P>0.05)。随着饲粮中阿魏酸添加水平的提高,白羽肉鸡全净膛率呈线性变化(P<0.05),且胸肌率和腹脂率呈线性和二次变化(P<0.05)。
表3 阿魏酸对白羽肉鸡屠宰性能的影响

Table 3 Effects of ferulic acid on slaughter performance of white feather broilers%

项目
Items		 对照组
Control
group		 阿魏酸添加水平
Ferulic acid supplemental
levels/(mg/kg)		 均值
标准误
SEM		 P值 P-value
处理
Treatment		 线性
Linear		 二次
Quadratic
100 300 600
全净膛率 All eviscerated rate 69.88c 72.67b 72.19b 74.10a 0.358 <0.001 <0.001 0.243
胸肌率 Breast muscle rate 29.45b 30.89a 30.86a 30.68a 0.206 0.028 0.032 0.033
腿肌率 Leg muscle rate 21.42 21.38 21.46 20.42 0.179 0.107 0.061 0.146
腹脂率 Abdominal fat rate 0.72a 0.41b 0.39b 0.46b 0.046 0.029 0.036 0.027

2.3 阿魏酸对白羽肉鸡肉品质的影响

由表4可知,饲粮中添加不同水平阿魏酸对白羽肉鸡胸肌亮度(L*)和红度(a*)值以及24 h滴水损失和剪切力均无显著影响(P>0.05)。与对照组相比,饲粮中添加100、300和600 mg/kg阿魏酸均可显著降低胸肌黄度(b*)值(P<0.05),其中600 mg/kg阿魏酸添加组胸肌黄度值显著低于100和300 mg/kg阿魏酸添加组(P<0.05),而100 mg/kg阿魏酸添加组胸肌黄度值显著低于300 mg/kg阿魏酸添加组(P<0.05);胸肌黄度值随饲粮中阿魏酸添加水平的提高呈线性变化(P<0.05)。与对照组相比,饲粮中添加300和600 mg/kg阿魏酸可显著提高胸肌屠宰后24 h pH(pH24 h)(P<0.05),其中300 mg/kg阿魏酸添加组胸肌pH24 h显著高于100和600 mg/kg阿魏酸添加组(P<0.05),而600 mg/kg阿魏酸添加组胸肌pH24 h显著高于100 mg/kg阿魏酸添加组(P<0.05);胸肌pH24 h随饲粮中阿魏酸添加水平的提高呈线性变化(P<0.05)。与对照组相比,饲粮中添加300和600 mg/kg阿魏酸可显著降低胸肌失水率(P<0.05),且胸肌失水率随饲粮中阿魏酸添加水平的提高呈线性变化(P<0.05)。与对照组相比,饲粮中添加300 mg/kg阿魏酸可显著提高胸肌屠宰后45 min pH(pH45 min)(P<0.05),且100和300 mg/kg阿魏酸添加组胸肌pH45 min显著高于600 mg/kg阿魏酸添加组(P<0.05);胸肌pH45 min随饲粮中阿魏酸添加水平的提高呈二次变化(P<0.05)。
表4 阿魏酸对白羽肉鸡胸肌肉品质的影响

Table 4 Effects of ferulic acid on breast muscle quality of white feather broilers

项目
Items		 对照组
Control
group		 阿魏酸添加水平
Ferulic acid supplemental
levels/(mg/kg)		 均值
标准误
SEM		 P值 P-value
处理
Treatment		 线性
Linear		 二次
Quadratic
100 300 600
亮度 L* 53.87 52.32 51.41 53.59 0.537 0.349 0.714 0.094
红度 a* 6.99 7.54 7.39 7.02 0.142 0.463 0.954 0.127
黄度 b* 12.38a 10.03c 11.18b 8.24d 0.338 <0.001 <0.001 0.238
pH45 min 6.71bc 6.77ab 6.87a 6.63c 0.025 0.001 0.373 0.001
pH24 h 5.97c 6.01c 6.30a 6.15b 0.035 <0.001 0.001 0.062
24 h滴水损失 Drop loss at 24 h/% 2.02 1.44 1.29 1.79 0.126 0.163 0.448 0.036
失水率 Water loss rate/% 35.85a 34.61ab 32.13b 31.76b 0.561 0.015 0.002 0.643
剪切力 Shear force/N 15.96 12.12 15.64 16.43 0.699 0.104 0.402 0.087
由表5可知,饲粮中添加不同水平阿魏酸对白羽肉鸡腿肌亮度和黄度值以及pH24 h和失水率均无显著影响(P>0.05)。与对照组相比,饲粮中添加100、300和600 mg/kg阿魏酸均可显著提高腿肌红度值和pH45 min(P<0.05),显著降低腿肌24 h滴水损失(P<0.05);其中100和300 mg/kg阿魏酸添加组腿肌pH45 min显著高于600 mg/kg阿魏酸添加组(P<0.05)。与对照组相比,饲粮中添加300 mg/kg阿魏酸可显著降低腿肌剪切力(P<0.05),且300 mg/kg阿魏酸添加组腿肌剪切力显著低于100和600 mg/kg阿魏酸添加组(P<0.05)。随着饲粮中阿魏酸添加水平的提高,腿肌pH45 min、24 h滴水损失和剪切力呈线性和二次变化(P<0.05),腿肌红度值呈二次变化(P<0.05)。
表5 阿魏酸对白羽肉鸡腿肌肉品质的影响

Table 5 Effects of ferulic acid on leg muscle quality of white feather broilers

项目
Items		 对照组
Control
group		 阿魏酸添加水平
Ferulic acid supplemental
levels/(mg/kg)		 均值
标准误
SEM		 P值 P-value
处理
Treatment		 线性
Linear		 二次
Quadratic
100 300 600
亮度 L* 58.41 56.43 55.73 55.88 0.455 0.129 0.041 0.223
红度 a* 8.45b 10.80a 10.43a 10.02a 0.300 0.019 0.070 0.013
黄度 b* 10.72 10.77 10.56 10.80 0.212 0.982 0.990 0.835
pH45 min 6.39c 6.62a 6.64a 6.50b 0.025 <0.001 0.008 <0.001
pH24 h 6.42 6.42 6.45 6.46 0.013 0.533 0.179 0.941
24 h滴水损失 Drop loss at 24 h/% 1.58a 0.99b 0.71b 0.95b 0.095 0.003 0.003 0.011
失水率 Water loss rate/% 37.47 35.33 34.86 35.80 0.383 0.075 0.094 0.038
剪切力 Shear force/N 20.04a 20.70a 14.14b 18.90a 0.625 <0.001 0.004 0.008

2.4 饲粮中添加阿魏酸对白羽肉鸡质构特性的影响

由表6可知,饲粮中添加不同水平阿魏酸对白羽肉鸡胸肌硬度无显著影响(P>0.05)。与对照组相比,饲粮中添加100、300和600 mg/kg阿魏酸均可显著提高胸肌黏附性、内聚性和咀嚼性(P<0.05),其中600 mg/kg阿魏酸添加组胸肌黏附性显著高于100和300 mg/kg阿魏酸添加组(P<0.05),且100 mg/kg阿魏酸添加组胸肌黏附性显著高于300 mg/kg阿魏酸添加组(P<0.05)。与对照组相比,饲粮中添加100 mg/kg阿魏酸可显著提高胸肌弹性(P<0.05),且100 mg/kg阿魏酸添加组胸肌弹性显著高于300和600 mg/kg阿魏酸添加组(P<0.05)。与对照组相比,饲粮中添加300和600 mg/kg阿魏酸可显著提高胸肌胶黏性(P<0.05),且300和600 mg/kg阿魏酸添加组胸肌胶黏性显著高于100 mg/kg阿魏酸添加组(P<0.05)。随着饲粮中阿魏酸添加水平的提高,胸肌黏附性、胶黏性和咀嚼性呈线性变化(P<0.05),胸肌内聚性呈线性和二次变化(P<0.05),胸肌弹性呈二次变化(P<0.05)。
表6 阿魏酸对白羽肉鸡胸肌质构特性的影响

Table 6 Effects of ferulic acid on breast muscle texture characteristics of white feather broilers

项目
Items		 对照组
Control
group		 阿魏酸添加水平
Ferulic acid supplemental
levels/(mg/kg)		 均值
标准误
SEM		 P值 P-value
处理
Treatment		 线性
Linear		 二次
Quadratic
100 300 600
硬度 Hardness/N 24.48 20.10 27.24 25.52 1.076 0.102 0.262 0.510
黏附性 Adhesion/N 0.15d 0.26b 0.21c 0.33a 0.015 <0.001 <0.001 0.644
内聚性 Cohesiveness/N 0.21b 0.27a 0.28a 0.26a 0.007 0.002 0.003 0.005
弹性 Springiness/mm 1.01b 1.22a 1.07b 1.11b 0.023 0.003 0.427 0.025
胶黏性 Gumminess/N 5.36b 7.78b 11.38a 11.46a 0.696 <0.001 <0.001 0.233
咀嚼性 Chewiness/mJ 4.79b 9.76a 11.00a 12.36a 0.739 <0.001 <0.001 0.069
由表7可知,饲粮中添加不同水平阿魏酸对白羽肉鸡腿肌弹性、胶黏性和咀嚼性均无显著影响(P>0.05)。与对照组相比,饲粮中添加300 mg/kg阿魏酸可显著降低腿肌硬度(P<0.05),且300 mg/kg阿魏酸添加组腿肌硬度显著低于100 mg/kg阿魏酸添加组(P<0.05)。与对照组相比,饲粮中添加100和300 mg/kg阿魏酸可显著提高腿肌黏附性(P<0.05),且100和300 mg/kg阿魏酸添加组腿肌黏附性显著高于600 mg/kg阿魏酸添加组(P<0.05)。与对照组相比,饲粮中添加100和600 mg/kg阿魏酸可显著提高腿肌内聚性(P<0.05),饲粮中添加300 mg/kg阿魏酸对腿肌内聚性无显著影响(P>0.05)。随着饲粮中阿魏酸添加水平的提高,腿肌硬度和内聚性呈线性变化(P<0.05),腿肌黏附性呈二次变化(P<0.05)。
表7 阿魏酸对白羽肉鸡腿肌质构特性的影响

Table 7 Effects of ferulic acid on leg muscle texture characteristics of white feather broilers

项目
Items		 对照组
Control
group		 阿魏酸添加水平
Ferulic acid supplemental
levels/(mg/kg)		 均值
标准误
SEM		 P值 P-value
处理
Treatment		 线性
Linear		 二次
Quadratic
100 300 600
硬度 Hardness/N 76.14a 71.34a 54.48b 63.84ab 2.556 0.007 0.008 0.098
黏附性 Adhesion/N 0.19b 0.21a 0.22a 0.19b 0.003 0.007 0.523 0.001
内聚性 Cohesiveness/N 0.32b 0.37a 0.34ab 0.37a 0.007 0.016 0.030 0.365
弹性 Springiness/mm 1.14 1.13 1.21 0.96 0.037 0.106 0.167 0.095
胶黏性 Gumminess/N 25.06 27.84 28.92 24.81 1.044 0.436 0.973 0.116
咀嚼性 Chewiness/mJ 30.37 28.94 29.33 22.47 1.264 0.100 0.037 0.257

2.5 阿魏酸对白羽肉鸡血清生化指标的影响

由表8可知,饲粮中添加不同水平阿魏酸对白羽肉鸡血清ALT、AST和ALP活性以及TP、GLU和TC含量均无显著影响(P>0.05)。与对照组相比,饲粮中添加100、300和600 mg/kg阿魏酸均可显著降低血清TG含量(P<0.05)。与对照组相比,饲粮中添加100和600 mg/kg阿魏酸可显著降低血清LDL-C含量和LDH活性(P<0.05),且100和600 mg/kg阿魏酸添加组血清LDH活性显著低于300 mg/kg阿魏酸添加组(P<0.05)。与对照组相比,饲粮中添加300和600 mg/kg阿魏酸可显著提高血清HDL-C含量(P<0.05),显著降低血清CK活性(P<0.05),且300 mg/kg阿魏酸添加组血清HDL-C含量显著高于100 mg/kg阿魏酸添加组(P<0.05);饲粮中添加100 mg/kg阿魏酸对血清CK活性无显著影响(P>0.05)。随着饲粮中阿魏酸添加水平的提高,血清TG和HDL-C含量以及CK活性呈线性和二次变化(P<0.05)。
表8 阿魏酸对白羽肉鸡血清生化指标的影响

Table 8 Effects of ferulic acid on serum biochemical indices of white feather broilers

项目
Items		 对照组
Control
group		 阿魏酸添加水平
Ferulic acid supplemental
levels/(mg/kg)		 均值
标准误
SEM		 P值 P-value
处理
Treatment		 线性
Linear		 二次
Quadratic
100 300 600
谷丙转氨酶 ALT/(U/L) 5.10 5.41 4.94 4.80 0.103 0.178 0.134 0.259
谷草转氨酶 AST/(U/L) 486.95 463.82 505.98 405.82 26.103 0.585 0.409 0.479
碱性磷酸酶 ALP/(U/L) 2 116.65 2 337.18 2 900.75 2 489.05 192.889 0.559 0.351 0.431
总蛋白 TP/(g/L) 31.68 32.03 31.93 31.27 0.392 0.918 0.721 0.552
葡萄糖 GLU/(mmol/L) 11.45 11.86 11.54 12.02 0.174 0.652 0.403 0.922
总胆固醇 TC/(mmol/L) 3.48 3.19 3.00 3.20 0.071 0.126 0.104 0.084
甘油三酯 TG/(mmol/L) 0.69a 0.47b 0.54b 0.53b 0.023 0.001 0.011 0.002
高密度脂蛋白胆固醇
HDL-C/(mmol/L)		 3.14c 3.43bc 4.00a 3.67ab 0.092 0.002 0.003 0.036
低密度脂蛋白胆固醇
LDL-C/(mmol/L)		 0.72a 0.57b 0.63ab 0.58b 0.021 0.044 0.043 0.191
肌酸激酶 CK/(U/mL) 2.47a 2.34ab 2.44b 2.74b 0.051 0.033 0.037 0.031
乳酸脱氢酶 LDH/(U/mL) 12.70a 11.36b 12.59a 11.48b 0.206 0.018 0.132 0.750

3 讨论

3.1 饲粮中添加阿魏酸对白羽肉鸡生长性能的影响

天然植物多酚对动物的生长性能有很好的改善作用,而评估肉鸡饲养经济效益最直观的指标就是生长性能,在实际生产中,料重比越低,说明其生长性能越好。本试验研究表明,饲粮中添加100和300 mg/kg阿魏酸可显著降低白羽肉鸡生长前期的料重比,说明添加适宜水平的阿魏酸可以促进白羽肉鸡前期的饲粮转化效率,带来可视化的经济效益。Du等[19]研究表明,在肉鸡饲粮中添加适量阿魏酸可显著增加肉鸡前期平均日增重,显著降低前期料重比。Lin等[20]在肉鸡饲粮中添加富含阿魏酸的假木霉发酵酶粉,结果也发现肉鸡前期的料重比显著降低。Kim等[21]研究表明,在肉鸡饲粮中添加适量阿魏酸可使肉鸡料重比显著降低,平均日增重显著提高。Shu等[9]通过试验也得到了类似的结果。本试验结果与以上研究结果基本相似,在本试验中,饲粮中添加阿魏酸只降低了白羽肉鸡前期料重比,这说明阿魏酸对畜禽生长性能的影响可能与动物品种、生长阶段以及生理状况有关。阿魏酸对肉鸡生长发育具有促进作用,其原因可能是阿魏酸与肠道健康息息相关,肠道是动物营养物质消化吸收的主要场所,在饲粮中添加阿魏酸不仅可以增强动物肠道消化酶活性,促进饲粮中营养物质的消化吸收[22];还可以改善肠道形态、降低肠道通透性[10]、增强肠道抗氧化能力和调节肠道微生物群落组成[23⇓-25],从而促进肠道健康和动物机体生长。

3.2 饲粮中添加阿魏酸对白羽肉鸡屠宰性能的影响

肉鸡的屠宰性能是生产实践中衡量生产效益的一个重要指标,在饲粮中添加天然功能活性物质已成为提高肉鸡胴体品质的常见措施。本试验结果表明,饲粮中添加阿魏酸可显著提高白羽肉鸡的全净膛率和胸肌率。阿魏酸属于植物多酚的一种,徐自强等[26]研究表明,饲粮中添加月桂酸可显著提高肉鸡的屠宰率和全净膛率。吴涛等[27]和陈露等[28]在肉鸡饲粮中分别添加单宁酸和迷迭香酸后均发现肉鸡胸肌率显著提高。本试验结果与上述研究结果类似。此外,黄雅莉等[29]研究表明,茶多酚主要通过降脂作用提高肉鸡的全净膛率和胸肌率。李垚等[30]也研究表明,饲粮中添加沙棘黄酮能提高肉鸡屠宰率,并且降低肉鸡腹脂率和血清TG含量。Valenzuela-Grijalva等[31]研究表明,饲粮中添加适量的阿魏酸可显著提高育肥猪眼肌面积,降低背膘厚度。以上研究结果表明,阿魏酸可能是通过降低白羽肉鸡体内脂肪的沉积,改善肉鸡的脂质代谢进而提高全净膛率和胸肌率。与上述研究结果类似,本试验结果表明,饲粮中添加阿魏酸可显著降低白羽肉鸡腹脂率。此外,饲粮中添加阿魏酸可以提高肉鸡肠道消化酶的活性和营养转运蛋白的表达,从而提高机体对营养物质的消化吸收和利用,促进机体蛋白质的合成与沉积[28]。因此,阿魏酸可以改善白羽肉鸡的屠宰性能,其机理可能与脂质代谢的改善和蛋白质的合成与沉积相关。

3.3 饲粮中添加阿魏酸对白羽肉鸡肉品质和肌肉质构特性的影响

白羽肉鸡经过长期选育,其生长速度和产肉水平显著提高,但普遍存在一些肌肉缺陷问题,严重影响鸡肉品质。质构特性与肉品质密切相关。研究表明,AA肉鸡肌纤维直径与剪切力呈正相关,而剪切力又与硬度和嫩度密切相关[32]。本试验结果表明,饲粮中添加300 mg/kg阿魏酸可使白羽肉鸡腿肌剪切力和硬度显著降低。这与董谭琴等[33]发现牦牛背最长肌硬度与剪切力呈正相关的研究结果类似。李黎云[34]研究表明,饲粮中添加适量的阿魏酸可显著降低育肥猪背最长肌的剪切力,但对其肌肉质构特性无显著影响。这一研究结果与本试验研究结果不一致,这可能是因为动物品种的不同。而王述浩[35]研究表明,在肉鸡饲粮中添加适量的万寿菊提取物可显著降低其肌肉硬度。钱旺等[36]也研究发现,饲粮中添加糖萜素可显著降低肉鹅的肌肉硬度。张安青[37]研究表明,饲粮中添加杜仲水提物能提高虹鳟肌肉弹性、胶黏性、咀嚼性和内聚性。以上研究结果与本试验结果类似。肉类中的蛋白质能与其水化层形成网状结构,有一定抵抗外力的能力,这种抵抗力即表现为肉的弹性;内聚性反映的是咀嚼食物时食物抵抗受损的能力,并紧密连接,使食物保持完整的性质[38];硬度的变化可能与肌肉中水分含量和蛋白质变性有关[39];而咀嚼性与硬度、内聚性和弹性紧密相关[40]。韦玲静等[41]研究表明,肌肉的弹性和咀嚼性越大,肌肉越结实,口感更有嚼劲。肌肉的内聚性可用于反映肌肉细胞组织间的结合力大小。本试验结果表明,饲粮中添加阿魏酸可以改善白羽肉鸡肌肉质构部分相关指标,这说明阿魏酸能够增强白羽肉鸡肌肉细胞间的结合力,使肌肉更加紧密结实,口感更有嚼劲,且对肌肉的硬度、弹性不会产生负面影响。此外,Alijošius等[42]研究发现,在肉鸡饲粮中添加富含阿魏酸的黑小麦可以使其胸肌红度值显著提高。而Szymczyk等[43]把富含阿魏酸的燕麦添加到肉鸡饲粮中,结果发现可以显著降低肉鸡胸肌的黄度值。Vargas-Sánchez等[44]研究表明,在饲粮中添加富含阿魏酸的平菇可以使日本鹌鹑胸肌红度值和pH24 h显著升高,使其胸肌黄度值显著降低。徐自强等[26]研究表明,在肉鸡饲粮中添加月桂酸可以显著降低其胸肌48 h滴水损失。吴琼等[45]研究发现,饲粮中添加茶多酚可使雉鸡胸肌红度值显著升高,剪切力显著降低。本试验研究结果与上述研究结果类似。研究表明,阿魏酸可以通过激活肌肉组织中核因子E2相关因子2(Nrf2)-抗氧化反应元件(ARE)信号通路以及上调下游靶基因和相关蛋白的表达来增强肌肉的抗氧化能力进而改善肉品质[34]。此外,阿魏酸可以通过上调成肌分化蛋白1(MyoD1)、肌细胞生成素(MyoG)和生肌决定因子5(Myf5)等肌源发育相关基因的表达来调节肌纤维发育[8],还可以通过激活腺苷酸活化蛋白激酶(AMPK)/沉默信息调节因子1(SIRT1)/过氧化物酶体增殖物激活受体γ共激活因子-1α(PGC-1α)信号通路上调肌球蛋白重链(MyHC)Ⅰ和MyHCⅡa等基因和相关蛋白的表达,降低MyHCⅡb等基因和蛋白的表达[46],说明阿魏酸可以诱导肌纤维类型从快肌纤维向慢肌纤维的转化。而慢肌纤维中血红蛋白和肌红蛋白含量高[47],所以当慢肌纤维比例高时肉色较好。pH与肌糖原的酵解速率有关,当Ⅱb型肌纤维比例越高时,糖酵解能力越强,pH越低[48]。滴水损失和失水率表示肌肉的系水能力,刘大鹏[49]研究表明,Ⅱb型肌纤维直径大,其占比越高肌纤维横截面积越大,系水力越低,肉质越差。因此,饲粮中添加阿魏酸可以在一定程度上改善白羽肉鸡肉品质,这可能与阿魏酸可以诱导肌纤维类型转换和其在肌肉中的抗氧化作用有关。在本试验中,饲粮中添加阿魏酸对白羽肉鸡胸肌和腿肌肉品质等指标的改善作用不尽相同,这可能是因为鸡胸肉是最受重视的遗传选育方向之一,由于过度选育,在生长过程中胸肌的肌肉疾病发生率要远大于腿肌[50]。所以阿魏酸的添加对胸肌肉品质的改善效果可能更明显一些,但具体原因尚不清晰,有待进一步研究。

3.4 饲粮中添加阿魏酸对白羽肉鸡血清生化指标的影响

血清中ALT和AST是判断肝脏损伤的重要指标,如果肝脏受到损伤,肝细胞中的转氨酶会进入血液,导致血液中ALT和AST活性提高[51]。本试验结果表明,饲粮中添加阿魏酸对白羽肉鸡血清ALT和AST活性无显著影响,说明饲粮中阿魏酸的添加不会对肉鸡肝脏造成损伤。血清中TC、TG、HDL-C和LDL-C的含量反映脂类的吸收代谢及利用情况,与机体的脂肪代谢密切相关。Kim等[21]研究表明,在肉鸡饲粮中添加阿魏酸可以显著降低其血清TC含量。Wang等[16]研究表明,在断奶仔猪饲粮中添加阿魏酸可显著降低其血清LDL-C含量和肝脏TG含量,显著提高血清HDL-C含量。Jain等[52]研究表明,在高脂饮食诱导的高脂血症大鼠饲粮中添加阿魏酸可以使大鼠血清TC、TG和LDL-C含量显著降低,使其血清HDL-C含量显著提高。本试验结果与上述研究结果相似,本试验结果表明,饲粮中添加阿魏酸可以显著降低白羽肉鸡血清TG和LDL-C含量,显著提高血清HDL-C含量,说明阿魏酸的添加有利于机体的脂质代谢,这可能是因为它能够抑制机体内脂肪合成相关基因的表达,促进脂肪分解和脂肪酸β氧化[53]。这也证实了阿魏酸能够通过改善脂质代谢进而提升白羽肉鸡的屠宰性能。血清中CK和LDH的活性可能与肌肉损伤有关。Kong等[54]研究表明,当白羽肉鸡发生肌肉疾病时,其血清中CK和LDH活性会急剧上升。Liu等[55]研究表明,在缺血再灌注损伤模型大鼠饲粮中添加阿魏酸可显著降低模型大鼠血清中CK和LDH的活性,减轻缺血再灌注诱导的心肌损伤。本试验结果与以上研究结果类似,饲粮中添加阿魏酸显著降低了白羽肉鸡血清中CK和LDH的活性,但骨骼肌和心肌等组织以及肝脏和肾脏等器官发生损伤时,血清CK和LDH活性都会上升[56],所以血清CK和LDH活性是否能作为检测白羽肉鸡发生肌肉损伤的标志,还有待进一步研究。

4 结论

饲粮添加阿魏酸能够改善白羽肉鸡的屠宰性能,降低其腹脂率和生长前期料重比,降低血清TG和LDL-C含量以及CK和LDH活性,提高血清HDL-C含量,对白羽肉鸡肉品质和肌肉质构特性均有一定的改善作用。综合料重比、胸肌率和腹脂率等各项指标,白羽肉鸡饲粮中阿魏酸的适宜添加水平为300 mg/kg。

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