Chinese Journal of Animal Nutrition >

2026 , Vol. 38 >Issue 4: 2931 - 2940

DOI: https://doi.org/10.12418/CJAN2026.235

RESEARCH PAPER

Effects of Dietary Astaxanthin Supplemental Level on Growth Performance, Slaughter Performance, Antioxidant Capacity and Fresh Meat Quality Changes of Meat Rabbits

  • LIU Gongyan , 1 ,
  • LIU Xiaojing 1 ,
  • LIU Ce 1 ,
  • YANG Zhenyan 2 ,
  • ZHANG Dalong 2 ,
  • GAO Shuxia 1 ,
  • SUN Haitao , 1, *
Expand
  • 1 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
  • 2 Jinan Academy of Agricultural Sciences, Ji’nan 250300, China
*associate professor, E-mail:

Received date: 2025-09-10

  Online published: 2026-04-14

Fold

Abstract

This experiment was conducted to study the effects of dietary astaxanthin supplemental level on growth performance, slaughter performance, antioxidant capacity and fresh meat quality changes of meat rabbits, to provide theoretical reference for the use of astaxanthin in meat rabbit production and rabbit meat preservation. A total of 320 twenty-eight-day-old commodity Ira rabbits were randomly divided into 4 groups with 8 replicates per group and 10 rabbits per replicate. Rabbits in 4 groups were fed basal diets supplemented with 0 (control), 4, 8 and 12 mg/kg astaxanthin, respectively. After 7 days of pre-feeding, enter the 35 days of feeding experiment. The results showed as follows: 1) the half eviscerated ratio of 4 and 8 mg/kg groups was significantly higher than that of the control group (P<0.05). 2) The muscle crude ash content of 4, 8 and 12 mg/kg group was significantly lower than that of the control group (P<0.05), and the muscle serine content of 8 mg/kg group was significantly higher than that of the control group (P<0.05). 3) The superoxide dismutase (SOD) and catalase (CAT) activities and total antioxidant capacity (T-AOC) in muscle of 4, 8 and 12 mg/kg group were significantly higher than those of the control group (P<0.05), the muscle glutathione peroxidase (GSH-Px) activity of 4 and 8 mg/kg groups was significantly higher than that of the control group (P<0.05), and the muscle malondialdehyde (MDA) content of 4, 8 and 12 mg/kg group was significantly lower than that of the control group (P<0.05). 4) On post-slaughter 3 days, the muscle lightness (L*), redness (a*), yellowness (b*) and chroma (C*) values of 4 mg/kg group were significantly lower than those of the control group (P<0.05); on post-slaughter 6 days, the muscle pH of 12 mg/kg group was significantly higher than that of the control group (P<0.05), and the muscle b* value of 4, 8 and 12 mg/kg group was significantly lower than that of the control group (P<0.05); on post-slaughter 9 days, the muscle pH of 4, 8 and 12 mg/kg group was significantly higher than that of the control group (P<0.05), and the muscle b* value of 4 mg/kg group was significantly higher than that of the control group (P<0.05). On post-slaughter 3, 6 and 9 days, the muscle total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) contents of 4, 8 and 12 mg/kg group were significantly lower than those of the control group (P<0.05). In conclusion, dietary astaxanthin can improve the slaughter performance, meat color and muscle antioxidant capacity of meat rabbits, and delay the fresh meat quality changes. The appropriate astaxanthin supplement level in diet of meat rabbits is 4 to 8 mg/kg.

Key words： astaxanthin; meat rabbits; growth performance; antioxidant; meat quality

Cite this article

LIU Gongyan , LIU Xiaojing , LIU Ce , YANG Zhenyan , ZHANG Dalong , GAO Shuxia , SUN Haitao . Effects of Dietary Astaxanthin Supplemental Level on Growth Performance, Slaughter Performance, Antioxidant Capacity and Fresh Meat Quality Changes of Meat Rabbits[J]. Chinese Journal of Animal Nutrition, 2026 , 38(4) : 2931 -2940 . DOI: 10.12418/CJAN2026.235

随着人们生活水平的提高和食品行业的发展,生鲜肉类的加工、生产和销售占据了市场主流,然而货架期短等问题严重制约了生鲜肉类的产品流通,因此,生鲜肉类生产、加工、保存成为关键技术问题[1]。天然提取物的使用成为提高畜禽健康状况和福利养殖的关键因素,同时也是提高动物生长性能和产品品质的重要因素[2-4]。虾青素(3,3'-二羟基-β,β'-胡萝卜素-4,4'-二酮)也称为异源藻蓝蛋白,是一种酮式类胡萝卜素,广泛存在于微生物和海洋动物中[5]。虾青素的抗氧化活性极强,能有效抑制细胞的氧化损伤,具有改善畜禽生长性能、机体免疫力和产品品质等生物学功能[6-7]。饲粮中添加虾青素可以提高鸡蛋品质,其能够在鸡蛋中富集,且能改善蛋黄颜色[8]。此外,饲粮中添加虾青素能够改善肉鸡肌肉颜色[9]。Yang等[10]研究报道,在育肥猪饲粮中添加3.0 mg/kg虾青素能够提高出肉率和背膘脂肪厚度。Carballo等[11]研究报道,虾青素可以增加宰后羊肉的红度(a*)值,并增加冻肉的脂质稳定性。饲粮中添加80~320 mg/kg虾青素可以增强河暗纹东方鲀(Takifugu obscurus)的生长性能、非特异性免疫能力和抗氧化防御系统,并提高其对高温胁迫的抵抗力[12]。然而,目前关于虾青素在家兔生产上的应用研究尚未见报道。因此,本试验旨在研究饲粮中添加不同水平虾青素对肉兔生长性能、屠宰性能、抗氧化能力和生鲜兔肉品质变化的影响,以期为虾青素在兔肉生产及其制品的贮藏保鲜过程中使用提供理论参考。

1 材料与方法

1.1 伦理审查

本试验方案获得山东省农业科学院畜牧兽医研究所实验动物伦理委员会的批准(IASVM-2023-031)。

1.2 试验设计和饲养管理

试验选用28日龄断奶的商品伊拉肉兔320只(公母各占1/2),随机分为4组,每组8个重复,每个重复10只。各组分别在基础饲粮中添加0(对照)、4、8、12 mg/kg的虾青素复合物(以虾青素含量计)。试验所用虾青素复合物购自元一(天津)生物科技有限公司,采用红发夫酵母生产,均为左旋结构,虾青素含量为0.8%,且富含酵母提取物、类胡萝卜素等营养物质。基础饲粮参考《肉兔营养需要量》(NY/T 4049—2021)配制,其组成及营养水平见表1。试验兔在封闭兔舍饲养,每笼5只,每个重复的2笼共用1个料盒。经7 d预饲,进入为期35 d的饲养试验。
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) %

原料Ingredients 含量Content 营养水平Nutrient levels2) 含量Content
玉米Corn 5.0 消化能DE/(MJ/kg) 10.56
大麦Barley 12.0 干物质DM 88.37
麸皮Wheat bran 8.0 粗蛋白质CP 17.45
次粉Wheat middlings 8.0 粗脂肪EE 2.74
豆粕Soybean meal 10.7 粗纤维CF 16.29
玉米胚芽粕Corn germ meal 10.0 中性洗涤纤维NDF 34.04
碱草粉Alkali grass powder 10.0 酸性洗涤纤维ADF 20.37
艾秆粉Moxa straw powder 10.0 酸性洗涤木质素ADL 6.23
黑啤酒糟Brewer’s grains 9.5 粗灰分Ash 8.52
花生壳Peanut shell 6.0 钙Ca 1.19
稻壳粉Rice hull powder 5.0 总磷TP 0.57
豆油Soybean oil 0.8 赖氨酸Lys 1.05
预混料Premix1) 5.0 蛋氨酸+胱氨酸Met+Cys 0.64
合计Total 100.0

1)每千克预混料包含 One kg of the premix contained the following:CaHPO4 15 000 mg,NaCl 5 000 mg,赖氨酸 Lys 1 500 mg,蛋氨酸 Met 1 500 mg,Fe 100 mg,Zn 50 mg,Cu 40 mg,Mn 30 mg,I 0.5 mg,Se 0.05 mg,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。
2)消化能为计算值,其余为实测值。DE was a calculated value, while the others were measured values.

1.3 测定指标及方法

1.3.1 饲粮营养成分

饲粮中的干物质(GB/T 6435—2014)、粗蛋白质(GB/T 6432—2018)、粗脂肪(GB/T 6433—2006)、粗灰分(GB/T 6438—2007)、粗纤维(GB/T 6434—2022)、中性洗涤纤维(GB/T 20806—2022)、酸性洗涤纤维(NY/T 1459—2022)、酸性洗涤木质素(GB/T 20805—2006)、钙(GB/T 6436—2018)、总磷(GB/T 6437—2018)、氨基酸含量(JY/T 0576—2020)均参照考相应标准方法测定。消化能参照《肉兔营养需要量》(NY/T 4049—2021)计算。

1.3.2 生长性能

于饲养试验开始和结束时,对每个重复的肉兔进行称重,记录初始体重(IBW)和终末体重(FBW),并计算平均日增重(ADG);试验期间,以重复为单位统计采食量和成活数,并计算平均日采食量(ADFI)和成活率;利用ADG和ADFI计算料重比(F/G)。

1.3.3 屠宰性能

饲养试验结束前当天,每个重复选取1只与该重复平均体重相近的肉兔,称取宰前活重后屠宰,称取内脏(心脏、肺脏、肝脏、肾脏)、半净膛、全净膛重量,并计算内脏指数、半净膛率、全净膛率。

1.3.4 肌肉抗氧化指标

屠宰过程中采集背腰最长肌,使用南京建成生物工程研究所试剂盒测定肌肉超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、过氧化氢酶(CAT)活性和丙二醛(MDA)含量及总抗氧化能力(T-AOC)。

1.3.5 肌肉营养成分

屠宰过程中采集背腰最长肌,采用相应国家标准测定背腰最长肌肉干物质(GB 5009.3—2016)、粗蛋白质(GB 5009.5—2016)、粗脂肪(GB 5009.6—2016)、粗灰分(GB 5009.4—2016)和氨基酸含量(GB 5009.124—2016)。

1.3.6 肌肉pH和肉色

屠宰过程中采集背腰最长肌,45 min内测定pH和肉色,4 ℃冰箱保存,并分别于采样后3、6、9 d测定pH和肉色。肌肉pH采用Mettler MP120型酸碱度计进行测定,肉色采用NR20XE彩色色差仪进行测定。

1.3.7 肌肉总挥发性盐基氮(TVB-N)和硫代巴比妥酸(TBA)含量

屠宰过程中采集背腰最长肌,分别于采样后45 min内以及4 ℃冰箱保存3、6、9 d后采集4 g肌肉样品,置于-80 ℃保存,采用相应国家标准测定TVB-N(GB 5009.228—2016)和TBA含量(GB 5009.181—2016)。

1.4 数据分析

使用R统计软件(版本4.3.0)进行单因素方差分析(one-way ANOVA),并使用Duncan氏检验进行多重比较。同时,使用正交多项式比较分析饲粮中虾青素添加水平对各指标的线性及二次效应,结果以均值和均值标准误(SEM)表示,P<0.05为差异显著。

2 结果

2.1 饲粮中虾青素添加水平对肉兔生长性能的影响

由表2可知,饲粮中虾青素添加水平对肉兔FBW、ADG、ADFI、F/G和成活率均无显著影响(P>0.05)。
表2 饲粮中虾青素添加水平对肉兔生长性能的影响

Table 2 Effects of dietary astaxanthin supplemental level on growth performance of meat rabbits

项目
Items		 虾青素添加水平
Astaxanthin supplemental level/(mg/kg)		 SEM P值P-value
0(对照
Control)		 4 8 12 方差分析
ANOVA		 线性
Linear		 二次
Quadratic
初始体重IBW/g 808.34 804.23 809.95 797.43 6.041 0.897 0.625 0.840
终末体重FBW/g 2 386.59 2 406.11 2 354.18 2 330.29 19.217 0.532 0.204 0.386
平均日增重ADG/(g/d) 45.09 45.77 44.12 43.80 0.488 0.481 0.209 0.404
平均日采食量ADFI/(g/d) 139.94 145.53 142.12 141.95 1.230 0.466 0.816 0.506
料重比F/G 3.12 3.19 3.24 3.25 0.047 0.747 0.277 0.269
成活率Survival rate/% 80.00 87.50 85.00 87.50 0.607 0.607 0.317 0.523

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 饲粮中虾青素添加水平对肉兔屠宰性能的影响

由表3可知,饲粮中虾青素添加水平对肉兔宰前活体重、半净膛重、全净膛重、心脏重、肺脏重、肝脏重、肾脏重以及全净膛率、心脏指数、肺脏指数、肝脏指数、肾脏指数均无显著影响(P>0.05)。4和8 mg/kg组的半净膛率显著高于对照组(P<0.05);随着饲粮中虾青素添加水平增加,半净膛率呈现显著二次曲线变化(P<0.05)。
表3 饲粮中虾青素添加水平对肉兔屠宰性能的影响

Table 3 Effects of dietary astaxanthin supplemental level on slaughter performance of meat rabbits

项目
Items		 虾青素添加水平
Astaxanthin supplemental level/(mg/kg)		 SEM P值P-value
0 (对照
Control)		 4 8 12 方差分析
ANOVA		 线性
Linear		 二次
Quadratic
宰前活重
Pre-slaughter live weight/g		 2 338.75 2 187.50 2 351.25 2 475.00 40.522 0.089 0.116 0.063
半净膛重
Half eviscerated weight/g		 1 229.13 1 198.50 1 287.75 1 333.00 23.750 0.188 0.058 0.121
全净膛重
All eviscerated weight/g		 972.88 1 076.63 1 147.50 1 194.00 36.342 0.151 0.021 0.068
心脏重Heart weight/g 8.63 8.00 9.13 8.38 0.206 0.275 0.842 0.970
肺脏重Lung weight/g 15.63 15.63 17.25 18.25 0.545 0.244 0.050 0.135
肝脏重Liver weight/g 87.13 76.63 87.50 90.13 2.982 0.408 0.465 0.427
肾脏重Kidney weight/g 17.25 16.13 16.50 18.00 0.425 0.428 0.499 0.245
半净膛率
Half eviscerated ratio/%		 52.56b 54.79a 54.77a 53.85ab 0.284 0.015 0.127 0.006
全净膛率
All eviscerated ratio/%		 47.41 49.18 48.75 48.27 0.260 0.087 0.366 0.057
心脏指数
Heart index/(g/kg)		 3.71 3.68 3.90 3.38 0.095 0.277 0.364 0.288
肺脏指数
Lung index/(g/kg)		 6.73 7.24 7.36 7.38 0.252 0.795 0.369 0.597
肝脏指数
Liver index/(g/kg)		 37.29 34.91 37.21 36.19 0.934 0.802 0.908 0.933
肾脏指数
Kidney index/(g/kg)		 7.37 7.39 7.02 7.26 0.138 0.782 0.571 0.787

2.3 饲粮中虾青素添加水平对肉兔肌肉营养成分含量的影响

由表4可知,12 mg/kg组的肌肉粗脂肪含量显著高于其他各组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉粗脂肪含量呈现显著线性和二次曲线变化(P<0.05)。4、8和12 mg/kg组的肌肉粗灰分含量显著低于对照组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉粗灰分含量呈现显著二次曲线变化(P<0.05)。8 mg/kg组的肌肉丝氨酸含量显著高于对照组(P<0.05)。饲粮中虾青素添加水平对肌肉干物质、粗蛋白质和其他氨基酸含量均无显著影响(P>0.05)。
表4 饲粮中虾青素添加水平对肉兔肌肉营养成分含量的影响

Table 4 Effects of dietary astaxanthin supplemental level on muscle nutrient content of meat rabbits %

项目
Items		 虾青素添加水平
Astaxanthin supplemental level/(mg/kg)		 SEM P值P-value
0(对照
Control)		 4 8 12 方差分析
ANOVA		 线性
Linear		 二次
Quadratic
干物质DM 25.51 25.61 25.70 26.26 0.170 0.420 0.126 0.949
粗脂肪EE 1.11b 1.25b 1.23b 1.58a 0.050 0.003 0.001 0.002
粗灰分Ash 1.43a 1.20b 1.24b 1.30b 0.023 0.001 0.109 0.001
粗蛋白质CP 21.93 22.28 22.14 22.54 0.186 0.718 0.314 0.607
氨基酸Amino acid
天冬氨酸Asp 1.49 1.44 4.53 1.51 0.013 0.072 0.198 0.073
苏氨酸Thr 0.78 0.77 0.82 0.79 0.007 0.072 0.037 0.037
丝氨酸Ser 0.55b 0.57ab 0.59a 0.56ab 0.005 0.018 0.644 0.895
谷氨酸Glu 2.12 2.01 2.18 2.21 0.028 0.053 0.072 0.098
甘氨酸Gly 0.75 0.71 0.72 0.73 0.006 0.118 0.407 0.116
丙氨酸Ala 1.05 1.03 1.07 1.05 0.008 0.353 0.608 0.878
半胱氨酸Cys 0.12 0.12 0.13 0.14 0.003 0.255 0.050 0.148
缬氨酸Val 0.88 0.85 0.88 0.90 0.009 0.341 0.421 0.272
蛋氨酸Met 0.37 0.37 0.35 0.40 0.010 0.487 0.606 0.417
异亮氨酸Ile 0.80 0.78 0.81 0.82 0.009 0.283 0.174 0.226
亮氨酸Leu 1.44 1.41 1.48 1.46 0.012 0.204 0.208 0.447
酪氨酸Tyr 0.60 0.59 0.62 0.61 0.005 0.177 0.291 0.575
苯丙氨酸Phe 0.68 0.67 0.70 0.70 0.006 0.250 0.161 0.694
赖氨酸Lys 1.56 1.54 1.61 1.60 0.013 0.227 0.153 0.357
组氨酸His 0.55 0.54 0.55 0.55 0.005 0.722 0.823 0.804
精氨酸Arg 1.10 1.07 1.12 1.10 0.010 0.307 0.420 0.725
脯氨酸Pro 0.61 0.58 0.60 0.60 0.005 0.347 0.956 0.610

2.4 饲粮中虾青素添加水平对肉兔肌肉抗氧化指标的影响

由表5可知,4、8和12 mg/kg组的肌肉SOD和CAT活性显著高于对照组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉SOD和CAT活性呈现显著线性和二次曲线变化(P<0.05)。4和8 mg/kg组的肌肉GSH-Px活性高于对照组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉GSH-Px活性呈现显著二次曲线变化(P<0.05)。4、8和12 mg/kg组的肌肉MDA含量显著低于对照组(P<0.05),肌肉T-AOC显著高于对照组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉MDA含量和T-AOC呈现显著二次曲线变化(P<0.05)。
表5 饲粮中虾青素添加水平对肉兔肌肉抗氧化指标的影响

Table 5 Effects of dietary astaxanthin supplemental level on muscle antioxidant indexes of meat rabbits

项目
Items		 虾青素添加水平
Astaxanthin supplemental levels/(mg/kg)		 SEM P值P-value
0(对照
Control)		 4 8 12 方差分析
ANOVA		 线性
Linear		 二次
Quadratic
超氧化物歧化酶
SOD/(U/mg)		 161.33d 195.12b 180.12c 211.28a 3.700 <0.001 <0.001 <0.001
谷胱甘肽过氧化物酶
GSH-Px/(U/mg)		 76.52c 86.00b 94.93a 80.86c 1.427 <0.001 0.086 <0.001
过氧化氢酶CAT/(U/mg) 300.93d 375.48b 337.81c 406.23a 7.657 <0.001 <0.001 <0.001
丙二醛MDA/(nmol/mg) 6.40a 4.96c 5.48b 5.21bc 0.110 <0.001 0.863 <0.001
总抗氧化能力
T-AOC/(mmol/g)		 3.96b 5.29a 5.63a 5.33a 0.242 0.002 0.115 0.004

2.5 饲粮中虾青素添加水平对肉兔肌肉pH和肉色的影响

由表6可知,在宰后45 min,8和12 mg/kg组的肌肉pH显著低于对照组(P<0.05),12 mg/kg组的肌肉黄度(b*)值显著低于4 mg/kg组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉pH和b*值呈现显著线性和二次曲线变化(P<0.05)。在宰后3 d,4 mg/kg组的肌肉亮度(L*)、a*、b*、饱和度(C*)值显著低于对照组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉L*值呈现显著二次曲线变化(P<0.05)。在宰后6 d,12 mg/kg组的肌肉pH显著高于对照组(P<0.05),4、8和12 mg/kg组的肌肉b*值显著低于对照组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉pH和b*值呈现显著二次曲线变化(P<0.05)。在宰后9 d,4、8和12 mg/kg组的肌肉pH显著高于对照组(P<0.05),4 mg/kg组的肌肉b*值显著高于对照组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉pH呈现显著线性和二次曲线变化(P<0.05),肌肉b*值呈现显著二次曲线变化(P<0.05)。
表6 饲粮中虾青素添加水平对肉兔肌肉pH和肉色的影响

Table 6 Effects of dietary astaxanthin supplemental level on muscle pH and color of meat rabbits

项目
Items		 虾青素添加水平
Astaxanthin supplemental level/(mg/kg)		 SEM P值P-value
0 (对照
Control)		 4 8 12 方差分析
ANOVA		 线性
Linear		 二次
Quadratic
宰后45 min Post-slaughter 45 min
pH 6.61a 6.52ab 6.43bc 6.40c 0.022 0.002 <0.001 <0.001
亮度L* 46.45 48.61 46.89 46.70 0.344 0.099 0.765 0.226
红度a* 7.32 7.60 6.75 6.93 0.229 0.575 0.335 0.630
黄度b* 10.23ab 11.05a 10.24ab 9.50b 0.168 0.008 0.044 0.006
饱和度C* 12.56 13.46 12.31 11.79 0.230 0.068 0.092 0.071
色度角H* 54.35 55.75 57.03 54.07 0.767 0.515 0.947 0.374
宰后3 d Post-slaughter 3 d
pH 5.63 5.59 5.68 5.68 0.101 0.195 0.123 0.239
亮度L* 57.29a 51.77b 57.11a 56.33a 0.548 <0.001 0.620 0.041
红度a* 7.93a 5.80b 8.06a 6.83ab 0.273 0.005 0.679 0.665
黄度b* 11.27a 8.94b 11.24a 11.15a 0.292 <0.001 0.269 0.312
饱和度C* 13.73a 10.73b 14.56a 13.08b 2.044 <0.001 0.567 0.499
色度角H* 55.48 57.06 57.56 58.60 0.784 0.580 0.163 0.378
宰后6 d Post-slaughter 6 d
pH 5.72b 5.78b 5.81ab 5.89a 0.019 0.009 0.001 0.005
亮度L* 57.45 58.51 58.24 58.66 0.380 0.700 0.328 0.575
红度a* 6.20 5.95 6.26 6.30 0.230 0.954 0.769 0.915
黄度b* 9.96a 5.95b 6.26b 6.30b 0.378 <0.001 0.001 <0.001
饱和度C* 11.67 11.41 12.19 12.28 0.244 0.557 0.237 0.474
色度角H* 58.19 58.67 59.51 59.24 0.831 0.950 0.600 0.853
宰后9 d Post-slaughter 9 d
pH 5.49b 5.62a 5.65a 5.63a 0.017 0.003 0.003 0.001
亮度L* 58.14 60.65 59.23 57.38 0.493 0.094 0.409 0.056
红度a* 4.90 5.38 4.34 5.53 0.265 0.393 0.725 0.763
黄度b* 9.59b 11.15a 10.52ab 10.11b 0.189 0.019 0.582 0.022
饱和度C* 10.83 12.50 11.40 11.56 0.235 0.081 0.616 0.248
色度角H* 63.41 64.80 67.80 61.52 1.133 0.259 0.799 0.237

2.6 饲粮中虾青素添加水平对肉兔肌肉TVB-N和TBA含量的影响

由表7可知,在宰后45 min,4 mg/kg组的肌肉TBA含量显著低于其他各组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉TBA含量呈现显著线性和二次曲线变化(P<0.05)。在宰后3、6、9 d,4、8和12 mg/kg组的肌肉TVB-N和TBA含量均显著低于对照组(P<0.05);随着饲粮中虾青素添加水平增加,肌肉TVB-N和TBA含量呈现显著线性和二次曲线变化(P<0.05)。
表7 饲粮中虾青素添加水平对肉兔肌肉TVB-N和TBA含量的影响

Table 7 Effects of dietary astaxanthin supplemental level on muscle TVB-N and TBA contents of meat rabbits

项目
Items		 虾青素添加水平
Astaxanthin supplemental level/(mg/kg)		 SEM P值P-value
0 (对照
Control)		 4 8 12 方差分析
ANOVA		 线性
Linear		 二次
Quadratic
宰后45 min Post-slaughter 45 min
总挥发性盐基氮
TVB-N/(mg/100 g)		 18.26 16.76 15.15 16.21 0.471 0.063 0.064 0.068
硫代巴比妥酸TBA/% 0.466a 0.301a 0.368a 0.124b 0.035 0.016 <0.001 0.005
宰后3 d Post-slaughter 3 d
总挥发性盐基氮
TVB-N/(mg/100 g)		 57.86a 49.46b 49.97b 47.76b 1.150 <0.001 <0.001 <0.001
硫代巴比妥酸TBA/% 1.526a 0.903b 0.976b 0.449c 0.096 <0.001 <0.001 <0.001
宰后6 d Post-slaughter 6 d
总挥发性盐基氮
TVB-N/(mg/100 g)		 85.93a 70.43b 68.18b 67.96b 1.830 <0.001 <0.001 <0.001
硫代巴比妥酸TBA/% 2.587a 1.503b 1.087b 0.622b 0.169 <0.001 <0.001 <0.001
宰后9 d Post-slaughter 9 d
总挥发性盐基氮
TVB-N/(mg/100 g)		 186.38a 157.63b 151.50b 152.13b 3.608 <0.001 <0.001 <0.001
硫代巴比妥酸TBA/% 5.424a 3.131b 3.673b 1.244c 0.369 <0.001 <0.001 <0.001

3 讨论

类胡萝卜素是动物机体维生素A的前体、抗氧化剂、免疫增强剂,对动物生长、发育、繁殖发挥重要作用。动物机体不能从头合成类胡萝卜素,动物体内的类胡萝卜素大部分直接从饲粮中获取,另一部分通过机体代谢反应物修饰所得[13]。虾青素作为一种次生类胡萝卜素,在畜禽饲粮中添加使用能够提高动物的生长性能[14]。研究发现,饲粮中添加1.0%虾青素复合添加剂可以提高肉鸡生长性能和改善肉品质[15]。此外,蛋鸡饲粮中添加10~30 mg/kg虾青素可以改善蛋品质,提高蛋黄颜色和蛋壳厚度;添加30 mg/kg虾青素可以显著提高蛋黄中虾青素含量[16]。然而,Szczepanik等[17]研究报道,饲粮中添加虾青素并没有对断奶仔猪的采食量、饲料利用率和平均日增重产生不利影响。本研究发现,饲粮中虾青素添加水平对肉兔生长性能并无不利影响,这也说明虾青素在提高家畜和家禽生长性能方面存在一定差异。
虾青素具有较强的抗氧化作用,具有羟基自由基的清除、单线态氧猝灭作用,这些作用对动物健康产生积极影响[18]。Zhu等[19]研究报道,饲粮中添加虾青素能提高蛋鸡血清SOD和CAT活性,并降低MDA含量。此外,虾青素能通过改善血清中生殖激素水平,从而防止卵巢衰老,提高蛋鸡的抗氧化能力,改善蛋鸡产蛋后期产蛋性能下降的问题[20]。虾青素能够通过提高猪卵母细胞的抗氧化能力,缓解了热应激造成细胞损伤,有效恢复了卵母细胞的成熟率[21]。Kumar等[22]研究报道,在反刍动物饲粮中补充虾青素可以通过抑制核因子-κB(NF-κB)信号通路,清除自由基,调节促炎介质和细胞凋亡因子的表达。本研究发现,肌肉SOD和CAT活性随着饲粮中虾青素添加水平增加呈现显著线性和二次曲线变化,GSH-Px活性随着饲粮中虾青素添加水平增加呈现显著二次曲线变化,在8 mg/kg组达到最大值;与对照组相比,饲粮中添加虾青素的试验组肌肉MDA含量显著降低,T-AOC显著升高,这与前人研究报道一致。
由于虾青素具有很好的抗氧化作用,因此饲粮中添加虾青素有助于提高禽畜产品的颜色。在蛋鸡饲粮中添加虾青素,可以使蛋鸡的身体部位(脚、皮肤、喙和羽毛等)呈现不同程度的红色或者金黄色,全蛋和蛋黄重增加,产蛋率提高[23]。在肉鸭饲粮中添加虾青素能够提高血清SOD、GSH-Px活性和T-AOC,降低血清MDA含量,提高肌肉pH24 h、水分保持能力和a*值[24]。李新杰等[25]研究发现,在育肥猪饲粮中添加虾青素可以降低腰肌的L*和b*值,加深肉质的颜色,品质更佳。禽畜肉类产品贮藏过程中的颜色指标与抗氧化酶活性密切相关,颜色也是评估贮存期间肉品质的决定因素之一。基于虾青素的抗氧化作用,虾青素可通过增强生鲜肉的抗氧化作用来延长保质期及保持肉色。孟庆等[26]研究报道,虾青素复配保鲜液用于保存牛肉,能够延缓脂质氧化和牛肉的贮藏期。TVB-N主要由氨和伯胺、仲胺和叔胺组成,是在肉类产品中的内源酶和腐败菌共同作用下含氮化合物(蛋白质和氨基酸等)降解产生的挥发性氨及胺类物质,是衡量肉类在贮藏过程中新鲜度的重要指标[27]。此外,TBA是动物性油脂中不饱和脂肪酸氧化分解所产生的衍生物,是评价二级脂质氧化程度重要指标[28]。本研究发现,随着宰后兔肉存贮天数的增加,肌肉TVB-N和TBA含量增加,在宰后3、6、9 d,饲粮中添加虾青素的试验组肌肉TVB-N和TBA含量均显著低于对照组,说明虾青素能够延缓肉类品质变化,延长生鲜兔肉货架期,这为虾青素广泛应用于兔肉及其制品的贮藏保鲜提供了科学依据。

4 结论

饲粮中添加虾青素可提高肉兔半净膛率和肌肉抗氧化能力,改善肌肉颜色,延缓生鲜兔肉品质变化。综合本试验结果,肉兔饲粮中虾青素添加水平以4~8 mg/kg为宜。

References

Publishing order | Descend order by publishing year | Descend order by cited within
[1]
陈伯超. 食品保鲜技术在生鲜肉类加工中的应用研究[J]. 现代食品, 2024, 30(24):119-121.

CHEN B C. Application of food preservation technology in fresh meat processing[J]. Modern Food, 2024, 30(24):119-121. (in Chinese)

[2]
ABBATE J M, MACRÌ F, CAPPARUCCI F, et al. Administration of protein hydrolysates from anchovy (Engraulis encrasicolus) waste for twelve weeks decreases metabolic dysfunction-associated fatty liver disease severity in Apoe-/-mice[J]. Animals, 2020, 10(12):2303.

DOI

[3]
LEE C Y, LEE B D, NA J C, et al. Carotenoid accumulation and their antioxidant activity in spent laying hens as affected by polarity and feeding period[J]. Asian-Australia Journal Animal Science, 2010, 23(6):799-805.

[4]
LIU G Y, BAI L Y, SUN H T, et al. The effect of conjugated linoleic acids on the growth performance,carcase composition and meat quality of fattening rabbits[J]. Italian Journal of Animal Science, 2022, 21(1):1074-1083.

DOI

[5]
MULARCZYK M, MICHALAK I, MARYCZ K. Astaxanthin and other nutrients from Haematococcus pluvialis-multifunctional applications[J]. Marine Drugs, 2020, 18(9):459.

DOI

[6]
侯庆明, 张妍, 黄倩倩, 等. 虾青素在畜牧养殖中的应用研究进展[J]. 中国畜禽种业, 2024, 20(2):110-114.

HOU Q M, ZHANG Y, HUANG Q Q, et al. Research progress on the application of astaxanthin in livestock and farming[J]. The Chinese Livestock and Poultry Breeding, 2024, 20(2):110-114. (in Chinese)

[7]
MAGNUSON A D, SUN T, YIN R, et al. Supplemental microalgal astaxanthin produced coordinated changes in intrinsic antioxidant systems of layer hens exposed to heat stress[J]. Algal Research, 2018, 33:84-90.

DOI

[8]
DANSOU D M, WANG H, NUGROHO R D, et al. Effects of duration and supplementation dose with astaxanthin on egg fortification[J]. Poultry Science, 2021, 100(9):101304.

DOI

[9]
PERENLEI G, TOJO H, OKADA T, et al. Effect of dietary astaxanthin rich yeast,Phaffia rhodozyma,on meat quality of broiler chickens[J]. Animal Science Journal, 2014, 85(10):895-903.

DOI

[10]
YANG Y X, KIM Y J, JIN Z, et al. Effects of dietary supplementation of astaxanthin on production performance,egg quality in layers and meat quality in finishing pigs[J]. Asian-Australia Journal Animal Science, 2006, 19(7):1019-1025.

[11]
CARBALLO D E, GIRÁLDEZ F J, ANDRÉS S, et al. Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene[J]. Meat Science, 2019, 156:68-74.

DOI PMID

[12]
CHENG C H, GUO Z X, YE C X, et al. Effect of dietary astaxanthin on the growth performance,non-specific immunity,and antioxidant capacity of pufferfish (Takifugu obscurus) under high temperature stress[J]. Fish Physiology and Biochemistry, 2018, 44(1):209-218.

DOI

[13]
MAOKA T. Carotenoids as natural functional pigments[J]. Journal of Natural Medicines, 2020, 74(1):1-16.

DOI PMID

[14]
石阳, 井锶源, 王晓萱, 等. 虾青素的生物学功能及其在畜禽生产中的应用[J]. 动物营养学报, 2023, 35(12):7617-7624.

DOI

SHI Y, JING S Y, WANG X X, et al. Biological functions of astaxanthin and its application in livestock and poultry production[J]. Chinese Journal of Animal Nutrition, 2023, 35(12):7617-7624. (in Chinese)

DOI

[15]
付兴周, 路志芳, 李东. 虾青素复合添加剂对肉鸡生长性能及肉质的影响[J]. 畜牧与兽医, 2017, 49(1):27-30.

FU X Z, LU Z F, LI D. Effects of astaxanthin composite additives on growth performance and meat quality in the broiler[J]. Animal Husbandry & Veterinary Medicine, 2017, 49(1):27-30. (in Chinese)

[16]
朱思琪, 马宇飞, 范旭阳, 等. 虾青素复合剂对蛋鸡生产性能、蛋品质及蛋黄虾青素含量的影响[J]. 饲料研究, 2022, 45(6):46-50.

ZHU S Q, MA Y F, FAN X Y, et al. Effect of astaxanthin compound additive on production performance,egg quality and astaxanthin content in eggs yolk of laying hens[J]. Feed Research, 2022, 45(6):46-50. (in Chinese)

[17]
SZCZEPANIK K, FURGAŁ-DIERŻUK I, GALA Ł, et al. Effects of Hermetia illucens larvae meal and astaxanthin as feed additives on health and production indices in weaned pigs[J]. Animals, 2022, 13(1):163.

DOI

[18]
DOSE J, MATSUGO S, YOKOKAWA H, et al. Free radical scavenging and cellular antioxidant properties of astaxanthin[J]. International Journal of Molecular Sciences, 2016, 17(1):103.

DOI

[19]
ZHU Y Z, YIN L, GE J S, et al. Astaxanthin supplementation enriches productive performance,physiological and immunological responses in laying hens[J]. Animal Bioscience, 2021, 34(3):443-448.

DOI

[20]
HE W Z, WANG H, TANG C H, et al. Dietary supplementation with astaxanthin alleviates ovarian aging in aged laying hens by enhancing antioxidant capacity and increasing reproductive hormones[J]. Poultry Science, 2023, 102(1):102258.

DOI

[21]
DO L T K, LUU V V, MORITA Y, et al. Astaxanthin present in the maturation medium reduces negative effects of heat shock on the developmental competence of porcine oocytes[J]. Reproductive Biology, 2015, 15(2):86-93.

DOI PMID

[22]
KUMAR S, SINGH S V. Inhibition of NF-κB signaling pathway by astaxanthin supplementation for prevention of heat stress-induced inflammatory changes and apoptosis in Karan fries heifers[J]. Tropical Animal Health and Production, 2019, 51(5):1125-1134.

DOI PMID

[23]
CONRADIE T A, PIETERSE E, JACOBS K. Application of Paracoccus marcusii as a potential feed additive for laying hens[J]. Poultry Science, 2018, 97(3):986-994.

DOI

[24]
AO X, KIM I H. Effects of astaxanthin produced by Phaffia rhodozyma on growth performance,antioxidant activities,and meat quality in Pekin ducks[J]. Poultry Science, 2019, 98(10):4954-4960.

DOI

[25]
李新杰, 朱伟, 姜威, 等. 天然虾青素对鸭肉品质和脂质氧化稳定性的影响[J]. 粮食与饲料工业, 2012(6):43-45.

LI X J, ZHU W, JIANG W, et al. Effects of natural astaxanthin on duck meat quality and lipid oxidative stability[J]. Cereal & Feed Industry, 2012(6):43-45. (in Chinese)

[26]
孟庆, 孙亚楠. 生姜提取物/虾青素复配液对冷鲜牛肉保鲜效果的影响[J]. 中国食品添加剂, 2022, 33(6):115-121.

MENG Q, SUN Y N. Effects of ginger extract/astaxanthin compound solution on the preservation effect of chilled beef[J]. China Food Additives, 2022, 33(6):115-121. (in Chinese)

[27]
SHENG X W, SHU D Q, TANG X J, et al. Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration[J]. Food Science & Nutrition, 2018, 6(7):1975-1981.

DOI

[28]
HUANG Z, LIU X C, JIA S L, et al. The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage[J]. International Journal of Food Microbiology, 2018, 266:52-59.

DOI PMID

Options
Outlines

/

〈 〉

京ICP备17050989号-2
Copyright © Chinese Journal of Animal Nutrition, All Rights Reserved.
Tel: 010－62817823　E-mail: cjan@vip.163.com
Powered by Beijing Magtech Co., Ltd.