Chinese Journal of Animal Nutrition >

2024 , Vol. 36 >Issue 12: 7956 - 7966

DOI: https://doi.org/10.12418/CJAN2024.678

RESEARCH PAPER

Effects of Low Protein Diet Supplemented with Arginine on Growth Performance, Nutrient Apparent Digestibility, Slaughter Performance, Serum Biochemical Indices and Meat Quality of Meat Rabbits

  • REN Qifeng , 1, 2 ,
  • GAO Shuxia 2 ,
  • YANG Liping 2 ,
  • ZHANG Yunhai 1, 2 ,
  • ZHOU Beibei 2 ,
  • SUN Haitao 2 ,
  • YAN Xianfeng 3 ,
  • WANG Lihua , 1, * ,
  • LIU Gongyan , 2, *
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  • 1 College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
  • 2 Key Laboratory of Livestock and Poultry Multiomics of Ministry of Agriculture and Rural Affairs, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Ji’nan 250100, China
  • 3 Shandong Animal Husbandry Station, Ji’nan 250100, China
*WANG Lihua, professor, E-mail: ;
LIU Gongyan, associate professor, E-mail:

Received date: 2024-06-02

  Online published: 2024-12-12

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Abstract

This study was conducted to investigate the effects of low protein diet supplemented with arginine on growth performance, nutrient apparent digestibility, slaughter performance, serum biochemical indices and meat quality of meat rabbits, and to provide theoretical reference for the application of low protein diet in rabbit production. Four hundred Ira meat rabbits with similar body weight at 35 days of age were randomly divided into five groups with eight replicates in each group and ten rabbits in each replicate. Rabbits in group Ⅰ were fed a basal diet (crude protein level was 17.5%), rabbits in group Ⅱ were fed a low protein diet (crude protein level was 15.5%), and others in groups Ⅲ, Ⅳ and Ⅴ were fed the low protein diet supplemented with 0.2%, 0.4% and 0.6% arginine, respectively. The experiment lasted for 35 days. The results showed as follows: 1) compared with group Ⅰ, the final weight, average daily gain and average daily feed intake of group Ⅱ were significantly decreased (P<0.05), the final weight, average daily gain and average daily feed intake of groups Ⅲ, Ⅳ and Ⅴ were no significant difference (P>0.05). Compared with group Ⅱ, the final weight, average daily gain and average daily feed intake of groups Ⅲ and Ⅳ were significantly increased (P<0.05). 2) Compared with group Ⅰ, the dry matter apparent digestibility of group Ⅱ was significantly increased (P<0.05), the crude fiber, neutral detergent fiber and dry matter apparent digestibility of groups Ⅲ and Ⅳ was significantly increased (P<0.05). Compared with group Ⅱ, the crude protein, ether extract and neutral detergent fiber of groups Ⅲ and Ⅳ was significantly increased (P<0.05). 3) Compared with group Ⅰ, the half eviscerated ratio and all eviscerated ratio of groups Ⅱ, Ⅲ, Ⅳ and Ⅴ were no significant difference (P>0.05). Compared with group Ⅱ, the half eviscerated ratio of group Ⅲ was significantly increased (P<0.05), and the all eviscerated ratio of groups Ⅲ, Ⅳ and Ⅴ was significantly increased (P<0.05). 4) There were no significant differences in serum biochemical indices among all groups (P>0.05). 5) Compared with group Ⅰ, the longest back muscle drip loss ratio and shear force of group Ⅱ were no significant difference (P>0.05). Compared with group Ⅱ, the longest back muscle drip loss ratio and shear force of group Ⅳ were significantly decreased (P<0.05). 6) Compared with group Ⅰ, the contents of threonine (Thr) and serine (Ser) in longest back muscle of group Ⅱ were significantly decreased (P<0.05), and the glycine (Gly), valine (Val), phenylalanine (Phe), histidine (His) contents were significantly increased (P<0.05). Compared with group Ⅱ, the contents of Thr and Ser in longest back muscle of groups Ⅲ, Ⅳ and Ⅴ were significantly increased (P<0.05), the contents of Gly and Ala in longest back muscle of group Ⅲ were significantly increased (P<0.05), and the contents of Val, IIe, Leu, Phe and His in longest back muscle of groups Ⅳ and Ⅴ were significantly decreased (P<0.05). In conclusion, the low protein diet supplemented with arginine can ensure that the growth performance of meat rabbits does not change, improve the nutrient apparent digestibility and meat quality, and the optimum addition ratio of arginine is 0.2%.

Key words： low protein; arginine; meat rabbits; growth performance; nutrient apparent digestibility; meat quality

Cite this article

REN Qifeng , GAO Shuxia , YANG Liping , ZHANG Yunhai , ZHOU Beibei , SUN Haitao , YAN Xianfeng , WANG Lihua , LIU Gongyan . Effects of Low Protein Diet Supplemented with Arginine on Growth Performance, Nutrient Apparent Digestibility, Slaughter Performance, Serum Biochemical Indices and Meat Quality of Meat Rabbits[J]. Chinese Journal of Animal Nutrition, 2024 , 36(12) : 7956 -7966 . DOI: 10.12418/CJAN2024.678

蛋白质在动物的生长发育过程中发挥重要作用,参与生物催化、氧气运输、肌肉运动以及激素调节等多种生命活动。饲粮中粗蛋白质(CP)水平可影响畜禽的生长性能[1]。我国畜牧产业发展快速,需要消耗大量的饲料原料,特别是蛋白质饲料原料短缺的问题越发突出。王文月等[2]报道,2022年我国蛋白质饲料资源进口超过9 053万t,我国蛋白质饲料原料近一半依赖进口。解决我国蛋白质饲料原料依赖进口的问题需要开源节流,即开发新的蛋白质饲料原料的同时,降低蛋白质饲料原料的用量[3]。适当的降低饲粮中粗蛋白质水平可降低饲料成本,可以减少畜禽粪便中氮排放,缓解环境污染[4],还可以减轻肠道负担[5]。大量研究发现,饲喂低蛋白质饲粮且添加单体氨基酸后,不会对畜禽生长性能产生影响。李宏伟等[6]研究发现,饲喂低蛋白质饲粮且补充过瘤胃赖氨酸后,不会对奶牛生产水平和乳品质产生影响。张辉[7]研究发现,低蛋白质饲粮添加甘氨酸对京红1号蛋鸡生长性能、蛋品质无不良影响。朱平军等[8]研究发现,在肉鸡饲粮中粗蛋白质水平降低3%且添加限制性氨基酸的情况下,不会对肉鸡生长性能产生影响。王童童[4]研究发现,低蛋白质饲粮中添加蛋氨酸可提高安哥拉兔的生长性能。
肉兔生产中,仔兔断奶初期是关键时期。由于营养方式由母乳转为固体饲料,并且仔兔消化系统发育尚未健全,易受外界环境和饲粮的影响,出现断奶应激综合征[9];仔兔表现为营养物质吸收不良、生长缓慢、发生大规模的腹泻甚至出现死亡。精氨酸是一种条件性必需氨基酸,一般能由动物机体合成,但在应激状态或者机体尚为年幼状态的情况下是一种必需氨基酸。精氨酸参与幼畜肠道蛋白质的合成,可以调控肠道健康,增强肠道的免疫力、抗氧化能力以及对营养物质的吸收能力,从而提高幼畜的生长性能[10]。目前,低蛋白质饲粮以及精氨酸在其他畜禽上的研究较为广泛,然而在家兔生产上的研究并不多见。因此,本试验旨在探究在低蛋白质饲粮中添加不同比例精氨酸对生长肉兔生长性能、养分表观消化率、屠宰性能、血清生化指标及肉品质的影响,为低蛋白质饲粮在家兔生产上的应用提供理论参考。

1 材料与方法

1.1 伦理声明

动物试验由青岛农业大学动物科技学院实验动物管理及伦理委员会审批批准,动物试验伦理批准编号为DKY20230415。

1.2 试验设计

试验选用35日龄体重相近的伊拉肉兔400只,公母各占1/2,随机分成5组,每组8个重复,每个重复10只。Ⅰ组(对照组)饲喂基础饲粮,粗蛋白质水平为17.5%;Ⅱ组饲喂低蛋白质饲粮,粗蛋白质水平为15.5%;Ⅲ、Ⅳ、Ⅴ组在低蛋白质饲粮中分别添加0.2%、0.4%、0.6%的精氨酸(饲料级L-精氨酸,有效含量99%)。试验期35 d。试验饲粮参照《肉兔营养需要量》(NY/T 4049—2021)进行配制,其组成及营养水平见表1。
表1 试验饲粮组成及营养水平(风干基础)

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

项目
Items		 组别Groups
Ⅰ Ⅱ Ⅲ Ⅳ Ⅴ
原料Ingredients
玉米Corn 5.0 5.0 5.0 5.0 5.0
大豆粕Soybean meal 10.7 3.5 3.5 3.5 3.5
小麦麸Wheat bran 8.0 12.7 12.5 12.3 12.1
大豆油Soybean oil 0.8 0.8 0.8 0.8 0.8
大麦皮Barley bran 12.0 12.0 12.0 12.0 12.0
次粉Wheat middlings 8.0 8.0 8.0 8.0 8.0
稻壳粉Rice hull powder 5.0 5.0 5.0 5.0 5.0
白杆粉White stalk powder 10.0 10.0 10.0 10.0 10.0
花生壳Peanut shell 6.0 8.5 8.5 8.5 8.5
碱草粉Alkali grass powder 10.0 10.0 10.0 10.0 10.0
黑啤酒糟Black beer lees 9.5 9.5 9.5 9.5 9.5
胚芽粕Germ meal 10.0 10.0 10.0 10.0 10.0
精氨酸Arginine 0.2 0.4 0.6
预混料Premix1) 5.0 5.0 5.0 5.0 5.0
合计Total 100.0 100.0 100.0 100.0 100.0
营养水平Nutrient levels2)
消化能Digestible energy/(MJ/kg) 10.56 10.22 10.20 10.18 10.16
粗蛋白质Crude protein 17.45 15.51 15.48 15.46 15.48
粗脂肪Ether extract 2.74 2.84 2.83 2.82 2.78
粗纤维Crude fiber 16.26 17.49 17.44 17.41 17.37
中性洗涤纤维Neutral detergent fiber 34.04 36.36 36.31 36.23 36.14
酸性洗涤纤维Acid detergent fiber 20.37 21.48 21.46 21.41 21.38
酸性洗涤木质素Acid detergent lignin 6.23 6.62 6.59 6.57 6.46
钙Calcium 1.19 1.10 1.13 1.18 1.16
磷Phosphorus 0.57 0.58 0.57 0.58 0.57
赖氨酸Lysine 1.05 0.88 0.87 0.88 0.87
蛋氨酸+胱氨酸Methionine+cystine 0.64 0.58 0.58 0.57 0.57
精氨酸Arginine 0.76 0.53 0.73 0.93 1.13

1) 预混料为每千克饲粮提供 The premix provided the following per kg of diets:VA 10 000 IU, VD3 2 000 IU,VE 50 mg,VK3 2.5 mg,硫胺素 thiamine 5 mg,核黄素 riboflavin 10 mg,烟酸 nicotinic acid 20 mg,泛酸 pantothenic acid 50 mg,叶酸 folic acid 2.5 mg,VB12 1 mg,氯化胆碱 choline chloride 400 mg,Fe 100 mg,Zn 50 mg,Cu 40 mg,Mn 30 mg,I 0.5 mg,Se 0.05 mg,磷酸氢钙 CaHPO4 15 g,氯化钠 NaCl 5 g,赖氨酸 Lys 1.5 g,蛋氨酸 Met 1.5 g,其余为杂粕载体补足 the rest is miscellaneous meal carrier complement。

2) 消化能为计算值,参照《肉兔营养需要量》(NY/T 4049—2021)计算,其余均为实测值。Digestible energy was a calculated value, which calculated according to the Nutritional Requirement of Meat Rabbits (NY/T 4049—2021), while the others were measured values.

1.3 饲养管理

试验兔采用上、下双层笼养,试验期间每天饲喂2次,自由饮水。所有试验兔断奶前均完成常规免疫接种,试验期间定期进行兔舍消毒。

1.4 测定指标及方法

1.4.1 生长性能

在试验开始和结束时对肉兔以重复为单元进行称重,称重的前1天晚上对肉兔禁食不禁水,以重复为单位记录投喂量,计算平均日增重(ADG)、平均日采食量(ADFI)和料重比(F/G)。以重复为单位,统计肉兔的腹泻天数及死亡只数,计算腹泻频率和死亡率。

1.4.2 养分表观消化率

试验第33天对试验兔以重复为单位进行消化试验。消化试验采用双内源指示剂(盐酸不溶灰分和酸性洗涤木质素)法连续收集3 d新鲜兔粪,同时采集每组饲料样本于-20 ℃保存。将采集的粪样于65 ℃烘干,制成风干样,并测定水分含量。将粪样及饲料样品粉碎过40目筛,测定粪样和饲料样中的盐酸不溶灰分和酸性洗涤木质素含量,分别参照国标GB/T 23742—2009、GB/T 20805—2006测定;粪样和饲料样品中的干物质(DM)、粗蛋白质(CP)、粗脂肪(EE)、粗灰分(Ash)、粗纤维(CF)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、钙(Ca)、磷(P)含量测定方法分别参照GB/T 6435—2014、GB/T 6432—2018、GB/T 6433—2006、GB/T 6438—2007、GB/T 6434—2022、GB/T 20806—2006、NY/T 1459—2007、GB/T 6436—2018、GB/T 6437—2018。根据刘磊等[11]研究中的双内源指示剂法计算养分表观消化率。

1.4.3 屠宰性能

在试验结束前对试验兔进行12 h禁食处理,饲养试验结束当天,每组选8只试验兔(来自不同重复,公母各1/2)进行逐只称重,记为宰前活体重。采血后的试验兔颈部放血处死后剥皮,第一颈椎去头,并在腕关节及跗关处去除前、后肢,除去肠道及内容(保留心脏、肝脏、肾脏及肾周脂肪)称重,即为半净膛重,半净膛重去除所有内脏器官及腹壁脂肪即为全净膛重,并计算半净膛率(100×半净膛重/宰前活重)和全净膛率(100×全净膛重/宰前活重)。

1.4.4 血清生化指标

对试验兔进行心脏采血,于10 mL离心管内,置于离心机1 581×g下离心10 min,分离血清,于-20 ℃保存。使用长春汇力生物技术有限公司试剂盒,采用全自动生化分析仪测定血清白蛋白(ALB)、球蛋白(GLOB)、尿素氮(UN)、尿素(UREA)含量,计算白球比(A/G)。

1.4.5 肉品质

取屠宰后肉兔两侧背腰最长肌,测定肉色、滴水损失、蒸煮损失、失水率、剪切力、pH,具体测定方法参考NY/T 821—2019。

1.4.6 肌肉营养成分和氨基酸含量

背腰最长肌中干物质、粗蛋白质、粗脂肪和粗灰分含量的测定分别参照GB 5009.3—2016、GB 5009.5—2016、GB 5009.6—2016、GB 5009.4—2016和GB/T 6438—2007。
称取混合均匀的适量背腰最长肌肉预处理后,经氨基酸自动分析仪(日立LA8080)上机检测氨基酸含量。

1.5 数据统计分析

试验数据采用Excel 2021整理后,采用SPSS 24.0统计软件进行单因素方差分析(one-way ANOVA),并采用Duncan氏法进行多重比较,数据结果用平均值±标准误表示,P<0.05为差异显著。

2 结果

2.1 低蛋白质饲粮中添加精氨酸对肉兔生长性能的影响

由表2可知,与Ⅰ组相比,Ⅱ组的末重、平均日增重和平均日采食量显著降低(P<0.05),Ⅲ、Ⅳ、Ⅴ组的末重、平均日增重和平均日采食量无显著差异(P>0.05)。与Ⅱ组相比,Ⅲ、Ⅳ、Ⅴ组的末重和平均日增重显著升高(P<0.05),Ⅲ、Ⅳ组的平均日采食量显著升高(P<0.05)。各组之间料重比、腹泻频率和死亡率均无显著差异(P>0.05)。
表2 低蛋白质饲粮中添加精氨酸对肉兔生长性能的影响

Table 2 Effects of low protein diet supplemented with arginine on growth performance of meat rabbits

项目
Items		 组别Groups P值
P-value
Ⅰ Ⅱ Ⅲ Ⅳ Ⅴ
初重IW/g 814.73±12.33 799.28±13.71 796.35±15.24 806.70±14.59 801.65±21.70 0.932
末重FW/g 2 415.07±23.21a 2 247.60±48.11b 2 354.64±18.51a 2 360.53±24.05a 2 338.56±21.56a 0.008
平均日增重
ADG/(g/d)		 45.72±0.71a 41.38±1.19b 44.52±0.78a 44.40±0.78a 43.91±0.66a 0.019
平均日采食量
ADFI/(g/d)		 150.03±2.56a 140.27±2.09b 151.68±3.40a 149.56±3.86a 143.90±1.29ab 0.040
料重比F/G 3.28±0.06 3.41±0.12 3.41±0.08 3.38±0.13 3.28±0.03 0.736
腹泻频率
Diarrhea rate/%		 9.64±2.85 5.71±1.43 6.43±1.05 4.64±1.52 6.07±1.37 0.353
死亡率
Mortality rate/%		 20.00±4.63 17.50±5.26 17.50±3.66 12.50±4.91 5.00±2.67 0.132

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 低蛋白质饲粮中添加精氨酸对肉兔养分表观消化率的影响

由表3可知,与Ⅰ组相比,Ⅲ、Ⅳ、Ⅴ组的粗纤维表观消化率显著升高(P<0.05),Ⅱ、Ⅲ、Ⅳ组的干物质表观消化率显著升高(P<0.05),Ⅳ组的中性洗涤纤维表观消化率显著升高(P<0.05),Ⅲ、Ⅳ、Ⅴ组的酸性洗涤纤维表观消化率显著升高(P<0.05)。与Ⅱ组相比,Ⅲ、Ⅳ、Ⅴ组的粗蛋白质表观消化率显著升高(P<0.05),Ⅲ、Ⅳ组的粗脂肪表观消化率显著升高(P<0.05),Ⅲ、Ⅳ组的中性洗涤纤维表观消化率显著升高(P<0.05),Ⅳ组的干物质表观消化率显著升高(P<0.05)。
表3 低蛋白质饲粮中添加精氨酸对肉兔养分表观消化率的影响

Table 3 Effects of low protein diet supplemented with arginine on nutrient apparent digestibility of meat rabbits %

项目
Items		 组别Groups P值
P-value
Ⅰ Ⅱ Ⅲ Ⅳ Ⅴ
粗蛋白质CP 80.92±0.55ab 79.27±0.53b 81.37±0.69a 82.19±0.64a 81.24±0.66a 0.048
粗脂肪EE 84.49±1.02ab 81.56±1.90b 86.12±0.66a 88.07±1.06a 84.92±0.92ab 0.012
粗纤维CF 19.76±0.79b 21.74±0.82ab 25.07±2.18a 25.70±1.58a 25.45±1.08a 0.024
中性洗涤纤维
NDF		 37.01±0.53bc 36.42±0.89c 39.00±0.71ab 40.08±0.90a 37.72±0.42bc 0.008
酸性洗涤纤维
ADF		 20.79±1.07b 23.46±1.32ab 25.43±1.20a 26.35±1.03a 27.20±1.35a 0.006
粗灰分Ash 52.75±2.63 51.65±1.00 53.33±0.67 56.74±0.71 57.14±1.70 0.053
干物质DM 84.71±0.87c 86.80±0.37b 88.09±1.13ab 89.04±0.46a 86.39±0.26bc 0.001

2.3 低蛋白质饲粮中添加精氨酸对肉兔屠宰性能的影响

由表4可知,各组之间宰前活重、全净膛重和全净膛重均无显著差异(P>0.05)。与Ⅰ组相比,Ⅱ、Ⅲ、Ⅳ、Ⅴ组的半净膛率和全净膛率均无显著差异(P>0.05)。与Ⅱ组相比,Ⅲ组的半净膛率显著升高(P<0.05),Ⅲ、Ⅳ、Ⅴ组的全净膛率显著升高(P<0.05)。
表4 低蛋白质饲粮中添加精氨酸对肉兔屠宰性能的影响

Table 4 Effects of low protein diet supplemented with arginine on slaughter performance of meat rabbits

项目
Items		 组别Groups P值
P-value
Ⅰ Ⅱ Ⅲ Ⅳ Ⅴ
宰前活重
Pre-slaughter
body weight/g		 2 457.17±57.12 2 342.50±41.57 2 471.43±75.35 2 323.00±73.48 2 298.75±79.29 0.266
半净膛重
Half eviscerated
weight/g		 1 329.50±40.49 1 233.13±24.06 1 368.86±33.71 1 238.13±44.48 1 230.00±47.44 0.065
全净膛重
All eviscerated
weight/g		 1 173.33±34.42 1 089.88±18.25 1 215.14±30.91 1 112.25±35.42 1 112.88±43.47 0.093
半净膛率
Half eviscerated
ratio/%		 54.06±0.44ab 52.63±0.26b 55.45±0.44a 53.82±0.49b 53.48±0.68b 0.007
全净膛率
All eviscerated
ratio/%		 47.72±0.45ab 46.54±0.33b 49.22±0.43a 48.39±0.29a 48.39±0.70a 0.005

2.4 低蛋白质饲粮中添加精氨酸对肉兔生化血清指标的影响

由表5可知,各组之间血清白蛋白、球蛋白、尿素氮、尿素含量及白球比均无显著差异(P>0.05)。
表5 低蛋白质饲粮中添加精氨酸对肉兔血清生化指标的影响

Table 5 Effects of low protein diet supplemented with arginine on serum biochemical indices of meat rabbits

项目
Items		 组别Groups P值
P-value
Ⅰ Ⅱ Ⅲ Ⅳ Ⅴ
白蛋白
ALB/(g/L)		 42.29±0.58 42.62±0.49 42.15±0.80 41.79±0.84 41.90±0.70 0.925
球蛋白
GLOB/(g/L)		 17.59±0.93 16.58±0.77 15.44±0.55 16.50±0.41 16.08±0.81 0.330
尿素氮
UN/(mg/dL)		 20.73±0.77 19.89±0.70 20.43±0.91 20.19±1.51 20.24±1.08 0.985
尿素
UREA/(mmol/L)		 7.41±0.28 7.11±0.25 7.30±0.32 7.21±0.54 7.23±0.39 0.985
白球比A/G 2.45±0.13 2.60±0.10 2.76±0.11 2.54±0.08 2.65±0.13 0.408

2.5 低蛋白质饲粮中添加精氨酸对肉兔背腰最长肌肉品质的影响

由表6可知,各组之间背腰最长肌失水率、蒸煮损失、pH和肉色均无显著差异(P>0.05)。与Ⅰ组相比,Ⅱ、Ⅲ、Ⅴ组的背腰最长肌滴水损失无显著差异(P>0.05),Ⅳ组的背腰最长肌滴水损失显著降低(P<0.05);Ⅱ组的背腰最长肌剪切力无显著差异(P>0.05),Ⅲ、Ⅳ、Ⅴ组的背腰最长肌剪切力显著降低(P<0.05)。与Ⅱ组相比,Ⅳ组的背腰最长肌滴水损失、剪切力均显著降低(P<0.05)。
表6 低蛋白质饲粮中添加精氨酸对肉兔背最长肌肉品质的影响

Table 6 Effects of low-protein diet supplemented with arginine on longissimus dorsi quality of meat rabbits

项目
Items		 组别Groups P值
P-value
Ⅰ Ⅱ Ⅲ Ⅳ Ⅴ
滴水损失
Drip loss ratio/%		 2.05±0.13a 2.10±0.23a 1.59±0.14ab 1.44±0.18b 1.83±0.12ab 0.034
失水率
Water loss ratio/%		 26.31±0.99 23.64±1.20 24.67±1.31 21.73±1.63 24.92±1.92 0.260
蒸煮损失
Cooking loss
ratio/%		 34.58±0.66 37.40±1.69 34.69±1.54 35.70±0.87 33.04±2.54 0.419
剪切力
Shear force/N		 29.14±0.67a 27.20±1.05ab 25.13±0.95bc 23.28±0.64c 25.41±1.27bc 0.001
pH45 min 6.44±0.02 6.50±0.03 6.54±0.03 6.53±0.05 6.58±0.03 0.064
pH24 h 5.66±0.05 5.81±0.03 5.80±0.02 5.73±0.06 5.72±0.02 0.066
亮度L* 48.44±0.53 47.81±0.42 48.92±0.58 47.98±0.35 47.57±0.44 0.291
红度a* 8.05±0.46 8.28±0.71 8.64±0.49 9.41±0.52 9.65±0.41 0.161
黄度b* 10.04±0.36 10.86±0.21 10.02±0.26 10.55±0.26 10.19±0.37 0.225

2.6 低蛋白质饲粮中添加精氨酸对肉兔背腰最长肌营养成分和氨基酸含量的影响

由表7可知,各组之间背腰最长肌营养成分含量均无显著差异(P>0.05)。与Ⅰ组相比,Ⅱ组的背腰最长肌苏氨酸(Thr)、丝氨酸(Ser)含量显著降低(P<0.05),甘氨酸(Gly)、缬氨酸(Val)、苯丙氨酸(Phe)、组氨酸(His)含量显著升高(P<0.05);Ⅲ、Ⅳ、Ⅴ组的背腰最长肌Ser、Thr、Val、Phe、His含量无显著差异(P>0.05)。与Ⅱ组相比,Ⅲ、Ⅳ、Ⅴ组的背腰最长肌Thr、Ser含量均显著升高(P<0.05),Ⅲ组的背腰最长肌Gly、Ala含量均显著升高(P<0.05),Ⅳ、Ⅴ组的背腰最长肌Val、IIe、Leu、Phe、His含量均显著降低(P<0.05)。
表7 低蛋白质饲粮中添加精氨酸对肉兔背腰最长肌营养成分和氨基酸含量的影响

Table 7 Effects of low protein diet supplemented with arginine on contents of nutrient and amino acid in longissimus dorsi of meat rabbits %

项目
Items		 组别Groups P值
P-value
Ⅰ Ⅱ Ⅲ Ⅳ Ⅴ
营养成分Nutrients
粗灰分Ash 0.63±0.01 0.60±0.01 0.62±0.01 0.62±0.01 0.63±0.00 0.249
干物质DM 1.38±0.06 1.29±0.03 1.41±0.06 1.25±0.08 1.28±0.05 0.162
粗蛋白质CP 25.70±0.27 25.11±0.29 24.86±0.12 25.18±0.29 25.00±0.19 0.392
粗脂肪EE 22.35±0.29 21.76±0.32 21.70±0.14 21.90±0.27 21.66±0.31 0.722
氨基酸(占总氨基酸比例) Amino acids (proportion of total amino acid)
天冬氨酸Asp 9.47±0.05 9.30±0.05 9.29±0.06 9.41±0.06 9.46±0.07 0.078
苏氨酸Thr 5.10±0.02ab 5.02±0.02c 5.16±0.02a 5.15±0.01ab 5.09±0.03b <0.001
丝氨酸Ser 3.60±0.05ab 3.29±0.03c 3.66±0.05a 3.53±0.03ab 3.51±0.06b <0.001
谷氨酸Glu 13.68±0.24 13.22±0.16 12.85±0.36 13.48±0.28 13.78±0.33 0.164
甘氨酸Gly 4.58±0.03c 4.70±0.05b 4.85±0.03a 4.69±0.03b 4.71±0.03b <0.001
丙氨酸Ala 6.72±0.07b 6.87±0.04b 7.07±0.07a 6.83±0.07b 6.86±0.08b 0.013
胱氨酸Cys 0.77±0.02 0.70±0.04 0.72±0.05 0.82±0.04 0.83±0.02 0.057
缬氨酸Val 5.69±0.06bc 5.90±0.04a 5.72±0.07ab 5.55±0.07bc 5.52±0.07c 0.001
蛋氨酸Met 2.20±0.12 2.37±0.08 2.19±0.10 2.39±0.08 2.51±0.06 0.080
异亮氨酸IIe 5.25±0.06ab 5.35±0.03a 5.25±0.05ab 5.12±0.05bc 5.09±0.06c 0.005
亮氨酸Leu 9.47±0.06ab 9.50±0.04a 9.49±0.06a 9.34±0.04bc 9.31±0.04c 0.020
酪氨酸Tyr 3.95±0.02 3.92±0.03 3.99±0.03 4.05±0.05 4.00±0.04 0.148
苯丙氨酸Phe 4.52±0.02b 4.61±0.02a 4.54±0.03ab 4.48±0.03b 4.47±0.03b 0.003
赖氨酸Lys 10.40±0.07 10.40±0.04 10.51±0.07 10.31±0.05 10.30±0.06 0.123
组氨酸His 3.36±0.03b 3.48±0.05a 3.37±0.03b 3.34±0.02b 3.30±0.02b 0.007
精氨酸Arg 7.21±0.05 7.22±0.02 7.33±0.05 7.24±0.05 7.22±0.05 0.448
脯氨酸Pro 4.08±0.03 4.03±0.02 4.13±0.04 4.07±0.02 4.12±0.04 0.115

3 讨论

3.1 低蛋白质饲粮中添加精氨酸对肉兔生长性能、屠宰性能和养分表观消化率的影响

本研究发现,在降低肉兔饲粮粗蛋白质水平2个百分点后,生长性能下降,但在低蛋白质饲粮中添加精氨酸会提高肉兔的生长性能。陆艳凤等[12]研究表明,降低肉鸡饲粮中粗蛋白质水平会降低肉鸡生长性能;张迁[13]研究表明,在生长育肥的低蛋白质饲粮中添加精氨酸,与高蛋白质饲粮相比生长性能并没有显著降低,这与本试验结果相似。吕景智[14]研究表明,饲粮中精氨酸能够显著提高肉兔的末重以和平均日增重。这可能与精氨酸作为一氧化氮(NO)的前体物质有关,精氨酸的添加使得NO含量增加,从而增加血管流量,维持血管通透性,提高了肠道的吸收能力,精氨酸还能改善肠道结构,维持肠道屏障,提高肠道免疫能力以及抗应激能力,从而提高养分消化率,进而提高生长性能[15-16]。
屠宰性能是反映肉兔产肉情况的关键指标,可以直观地反映畜禽的产肉能力。本研究发现,与基础饲粮相比,饲喂低蛋白质饲粮不会降低肉兔屠宰性能,这与程治和等[17]的研究结果基本一致。本研究发现,低蛋白质饲粮中添加精氨酸会提高肉兔的屠宰性能。而朱伟[18]研究表明,饲粮中添加精氨酸对肉鸭屠宰性能没有显著影响,这与本试验研究结果不符,可能是物种不同或饲养方法不同的原因。
本试验表明,低蛋白质饲粮中添加精氨酸可提高肉兔粗蛋白质、粗纤维、粗脂肪、中性洗涤纤维、酸性洗涤纤维和干物质表观消化率。范玉洁等[19]研究表明,将离乳期梅花鹿饲粮粗蛋白质水平降低2个百分点并添加精氨酸,能显著提高粗蛋白质、粗脂肪、中性洗涤纤维、酸性洗涤纤维表观消化率。王录军等[20]研究也证实,饲粮中添加精氨酸能显著提高肉兔干物质表观消化率。小肠是体内营养物质消化吸收的关键场所,消化率的提高与小肠的发育有着密切的关系。研究发现,精氨酸能优化肉兔肠道结构,促进肠上皮细胞的生长以及肠道的发育,促进营养物质的消化吸收[21]。此外,由精氨酸诱导产生的生长激素以及胰岛素能够调节机体大部分组织中的蛋白质、碳水化合物、核酸和脂肪的代谢,对机体营养物质的消化吸收产生影响[22]。

3.2 低蛋白质饲粮中添加精氨酸对肉兔肉品质的影响

畜禽肉品质指标主要有肉色、pH、系水力、风味和嫩度等[23]。本研究表明,饲粮粗蛋白质水平降低后不会对肉的滴水损失、剪切力产生影响。张春霞[24]研究发现,低蛋白质饲粮不会对西门塔尔牛肉品质产生影响,这与本试验研究结果基本一致。滴水损失与肌肉系水力密切相关,滴水损失越低,系水力越高,剪切力越低,肉的嫩度越好。李燕舞等[25]研究发现,饲粮中添加精氨酸会显著降低育肥猪肌肉中滴水损失和蒸煮损失。徐丽媛[26]研究表明,饲粮中添加精氨酸会显著降低肉羊背最长肌和股二头肌的剪切力,这与本试验结果基本一致。
肌肉中的氨基酸含量是评价蛋白质营养价值的重要指标,与肉的风味有着密切的联系,其中游离氨基酸含量更加影响肉的风味品质[27]。本研究发现,低蛋白质饲粮中添加精氨酸会提高肌肉中Thr、Ser、Gly、Ala含量。Thr、Ser、Gly、Ala均属于风味氨基酸,风味氨基酸增加使得肉的风味更佳,营养价值更高[28-29]。综上所述,低蛋白质饲粮中添加精氨酸对兔肉的营养价值存在一定程度的促进作用。

4 结论

在低蛋白质饲粮中添加精氨酸,可保证肉兔生长性能不改变,同时可提高肉兔的养分表观消化率,改善肉品质,且对血清生化指标无影响。综合本试验结果,肉兔低蛋白质饲粮中精氨酸适宜的添加比例为0.2%。

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