Chinese Journal of Animal Nutrition >

2026 , Vol. 38 >Issue 8: 5838 - 5851

DOI: https://doi.org/10.12418/CJAN2026.468

RESEARCH PAPER

Effects of Dietary Calcium and Phosphorus Levels on Growth Performance, Slaughter Performance, Meat Quality, Nutrient Apparent Utilization Rates and Intestinal Digestive Enzyme Activities of Langya Chickens during Fattening Period

  • WANG Menghan , 1 ,
  • SHI Xueping 1 ,
  • ZHOU Chuanfeng 2 ,
  • ZHANG Bolin 1 ,
  • GONG Xiangwei 3 ,
  • ZHU Yimin 1 ,
  • CHEN Xiaolong 1 ,
  • WANG Shubai , 1, *
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  • 1 College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
  • 2 College of Life Sciences, Qingdao Agricultural University, Qingdao 266109, China
  • 3 Shandong Qingdao Qinzhibao Langya Chicken Breeding Co., Ltd., Qingdao 266500, China
*professor, E-mail:

Received date: 2025-12-29

  Online published: 2026-08-13

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Abstract

This experiment was conducted to investigate the effects of dietary calcium and phosphorus levels on growth performance, slaughter performance, meat quality, nutrient apparent utilization rates and intestinal digestive enzyme activities of Langya chickens during fattening period. A total of 1 188 healthy 12-week-old meat product series Langya chickens were randomly divided into 9 groups with 6 replicates per group and 22 chickens per replicate. A 3×3 two-factor orthogonal experimental design was adopted, the dietary calcium levels were set at 0.55%, 0.65% and 0.75%, respectively, and the phosphorus levels were set at 0.50%, 0.60% and 0.70%, respectively. The pre-trial period lasted for 1 week, and the trial period lasted for 5 weeks. The results showed as follows: 1) the feed to gain ratio (F/G) of 0.65% calcium level group was significantly lower than that of 0.55% and 0.75% calcium level groups (P<0.05). The F/G of 0.60% phosphorus level group was significantly lower than that of 0.50% and 0.70% phosphorus level groups (P<0.05). 2) The full-eviscerated rate, breast muscle rate and abdominal fat rate of 0.65% calcium level group were significantly higher than those of 0.75% calcium level group (P<0.05). The slaughter rate, full-eviscerated rate, breast muscle rate, thigh muscle rate and abdominal fat rate of 0.60% phosphorus level group were significantly higher than those of 0.50% phosphorus level group (P<0.05). 3) The muscle drip loss of 0.65% calcium level group was significantly lower than that of 0.55% and 0.75% calcium level groups (P<0.05), the muscle shear force of 0.65% and 0.75% calcium level groups was significantly lower than that of 0.55% calcium level group (P<0.05), and the muscle redness (a*) value of 0.65% calcium level group was significantly higher than that of 0.55% and 0.75% calcium level groups (P<0.05). The muscle pH45 min of 0.60% phosphorus level group was significantly higher than that of 0.50% and 0.70% phosphorus level groups (P<0.05), the muscle drip loss of 0.60% phosphorus level group was significantly lower than that of 0.50% and 0.70% phosphorus level groups (P<0.05), and the muscle shear force of 0.50% and 0.60% phosphorus level groups was significantly lower than that of 0.70% phosphorus level group (P<0.05). 4) The crude protein and calcium apparent utilization rates of 0.65% calcium level group were significantly higher than those of 0.75% calcium level group (P<0.05). The crude protein apparent utilization rate of 0.60% phosphorus level group was significantly higher than that of 0.50% phosphorus level group (P<0.05), and the phosphorus apparent utilization rate of 0.60% phosphorus level group was significantly higher than that of 0.70% phosphorus level group (P<0.05). 5) The intestinal trypsin activity of 0.65% calcium level group was significantly higher than that of 0.55% and 0.75% calcium level groups (P<0.05). The intestinal lipase and trypsin activities of 0.60% phosphorus level group were significantly higher than those of 0.50% phosphorus level group (P<0.05). 6) Dietary calcium and phosphorus levels had significant interaction effects on the F/G, half-eviscerated rate, full-eviscerated rate, breast muscle rate, calcium apparent utilization rate and muscle pH45 min, drip loss, shear force (P<0.05). In conclusion, the dietary appropriate calcium and phosphorus levels can improve the growth performance, slaughter performance, digestive function and meat quality of Langya chickens during fattening period. The dietary appropriate calcium and phosphorus levels for Langya chickens during fattening period are 0.65% and 0.60%, respectively.

Key words： Langya chickens; calcium; phosphorus; growth performance; slaughter performance; meat quality; digestive function

Cite this article

WANG Menghan , SHI Xueping , ZHOU Chuanfeng , ZHANG Bolin , GONG Xiangwei , ZHU Yimin , CHEN Xiaolong , WANG Shubai . Effects of Dietary Calcium and Phosphorus Levels on Growth Performance, Slaughter Performance, Meat Quality, Nutrient Apparent Utilization Rates and Intestinal Digestive Enzyme Activities of Langya Chickens during Fattening Period[J]. Chinese Journal of Animal Nutrition, 2026 , 38(8) : 5838 -5851 . DOI: 10.12418/CJAN2026.468

琅琊鸡是山东省优良地方鸡种,该品种于2009年被列入《山东省畜禽遗传资源保护名录》,2013年被纳入国家家养动物种质资源库,2020年成功入选《国家畜禽遗传资源品种名录》,种质资源保护价值突出。琅琊鸡属优质肉蛋兼用型地方品种鸡,具有体型小、肉质好、抗病与适应性强等优势[1-2];但其生长速度慢,肉用品系琅琊鸡饲养周期长达17~19周[3-4]。肉用品系琅琊鸡生产中一般分为育雏期(1~6周龄)、生长期(7~12周龄)和育肥期(13~17周龄)3个饲养阶段。目前,针对肉用品系琅琊鸡营养需要量的系统性研究缺乏,没有对应的营养标准可供参考,其饲粮配制过程中营养水平主要依赖养殖者的传统经验,或参考我国其他地方品种鸡和白羽肉鸡饲养标准等,因此可能存在因营养供给不足或过量导致琅琊鸡养殖生产效率低下及饲料成本高等问题。
钙和磷作为动物体内含量最高的2大常量矿物元素,在营养代谢和生理调控中发挥着关键作用。饲粮钙、磷水平及其相互作用对肉鸡生长发育和骨骼健康具有重要影响[5]。当钙、磷缺乏时,机体易引发代谢紊乱,造成采食量下降,基础代谢率提升,生长发育受阻[6]。钙过量时,会降低磷的生物利用率;磷过量时,会与钙结合产生不溶性化合物,减少钙的吸收和代谢[7]。目前,有关肉用品系琅琊鸡的饲粮适宜钙、磷水平未见报道。因此,本试验旨在研究饲粮不同钙磷水平对育肥期琅琊鸡生长性能、屠宰性能、肉品质、养分表观利用率和消化酶活性的影响,以明确肉用品系琅琊鸡饲粮适宜钙、磷水平,为肉用品系琅琊鸡的饲粮优化配制提供参考。

1 材料与方法

1.1 伦理声明

试验动物的使用方案已通过青岛农业大学动物科技学院实验动物伦理委员会审查批准,审批编号为DKY20240522。

1.2 试验设计和饲养管理

选取12周龄健康肉用品系琅琊鸡1 188只,依据体重一致原则随机分为9个组,每组6个重复,每个重复22只鸡(公母各占1/2,同笼混养)。采用3×3二因素三水平试验设计,饲粮钙和磷水平参考《黄羽肉鸡营养需要量》(NY/T 3645—2020)及我国其他地方品种鸡的研究结果[8-12]设置,钙水平分别设置为0.55%、0.65%、0.75%,磷水平分别设置为0.50%、0.60%、0.70%。试验分组见表1。预试期1周,正试期5周(13~17周龄)。
表1 试验分组

Table 1 Experimental grouping

项目
Item		 饲粮磷水平 Dietary P levels/%
0.50 0.60 0.70


饲粮钙水平
Dietary Ca levels/%		 0.55 1组 2组 3组
0.65 4组 5组 6组
0.75 7组 8组 9组
9组试验饲粮营养水平除钙、总磷和非植酸磷(NPP)外,其他营养水平基本一致,代谢能和粗蛋白质水平参照本课题组前期研究结果[3,13]设定,试验饲粮组成及营养水平见表2。试验于2024年11—12月在青岛市黄岛区禽之宝琅琊鸡育种有限公司养殖场完成。试验鸡均采用3层笼养模式,饲养于同一鸡舍内,全程自由采食与饮水;舍内温度、相对湿度等环境参数均由智能化环境控制系统精准调控。
表2 试验饲粮组成及营养水平(风干基础)

Table 2 Composition and nutrient levels of experimental diets (air-dry basis)

项目
Items		 组别 Groups
1 2 3 4 5 6 7 8 9
原料 Ingredients
玉米 Corn 73.80 73.33 72.86 73.23 72.75 72.28 72.65 72.17 71.69
豆粕 Soybean meal 21.47 21.56 21.65 21.58 21.67 21.76 21.69 21.78 21.87
苜蓿粉 Alfalfa meal 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00
大豆油 Soybean oil 0.86 1.02 1.17 1.05 1.21 1.36 1.24 1.40 1.56
DL-蛋氨酸 DL-Met 0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.10
磷酸氢钙 CaHPO4 0.49 1.08 1.67 0.49 1.08 1.67 0.49 1.08 1.67
石粉 Limestone 0.98 0.61 0.25 1.25 0.89 0.53 1.53 1.17 0.81
食盐 NaCl 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30 0.30
预混料 Premix1) 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00
合计 Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00
营养水平 Nutrient levels2)
代谢能 ME/(MJ/kg) 12.45 12.45 12.45 12.45 12.45 12.45 12.45 12.45 12.45
粗蛋白质 CP 16.03 16.02 15.98 16.01 16.01 16.00 16.00 16.02 16.02
钙 Ca 0.57 0.55 0.56 0.66 0.66 0.65 0.76 0.77 0.75
总磷 TP 0.48 0.58 0.70 0.50 0.59 0.68 0.49 0.58 0.69
非植酸磷 NPP 0.20 0.30 0.40 0.20 0.30 0.40 0.20 0.30 0.40
蛋氨酸 Met 0.36 0.34 0.34 0.35 0.35 0.33 0.36 0.36 0.35
赖氨酸 Lys 0.76 0.76 0.76 0.77 0.77 0.78 0.77 0.77 0.79

1)预混料为每千克饲粮提供 The premix provided the following per kg of diets:VA 6 000 IU,VB1 1.8 mg,VB2 8.5 mg,VB6 4.5 mg,VB12 0.02 mg,VD3 2 250 IU,VE 20 mg,VK3 4 mg,生物素 biotin 0.15 mg,叶酸 folic acid 0.8 mg,烟酸 nicotinic acid 45 mg,胆碱 choline 500 mg,泛酸钙 calcium pantothenate 11 mg,NaCl 0.3 mg,Cu (as copper sulfate) 9 mg,Fe (as ferrous sulfate) 90 mg,Mn (as manganese sulfate) 90 mg,Zn (as zinc sulfate) 75 mg,I (as potassium iodide) 0.85 mg,Se (as sodium selenite) 0.2 mg。

2)粗蛋白质、钙、总磷、蛋氨酸和赖氨酸为实测值,代谢能和非植酸磷为计算值。CP, Ca, TP, Met and Lys were measured values, while ME and NPP were calculated values.

1.3 检测指标与方法

1.3.1 饲粮营养成分

饲粮中粗蛋白质、钙、总磷和氨基酸含量分别参照GB/T 6432—2018[14]、GB/T 6436—2018[15]、GB/T 6437—2018[16]和GB/T 18246—2019[17]的方法进行测定。饲粮代谢能和非植酸磷含量参照《中国饲料成分及营养价值表(2022年第33版)》[18]进行计算。

1.3.2 生长性能

于试验开始和结束时,以重复为单位空腹称重,并记录耗料量,计算各组的平均日增重(ADG)、平均日采食量(ADFI)和料重比(F/G)。

1.3.3 屠宰性能

试验结束时,选取体重与该重复平均体重相近的试验鸡2只(公母各1只)。宰前称重,颈部放血屠宰。测定屠体重、半净膛重、全净膛重、腹脂重、胸肌重、腿肌重,计算屠宰率、半净膛率、全净膛率、腹脂率、胸肌率、腿肌率。具体测定和计算方法参照李雪静等[13]。

1.3.4 肉品质

试验结束时,选取体重与该重复平均体重相近的试验鸡2只(公母各1只),屠宰后取完整胸肌,4 ℃保存,测定肌肉pH45 min、pH24 h、蒸煮损失、滴水损失、剪切力和肉色亮度(L*)、红度(a*)、黄度(b*)值。具体测定方法参照李雪静等[13]。

1.3.5 养分表观利用率

试验结束时,采用内源指示剂法进行代谢试验,每天收集新鲜粪便,连收3 d。收集时,捡干净粪便中沾有的羽毛及其他杂物,立即以每100 g鲜粪加入10%盐酸10 mL固氮,-20 ℃冷冻保存。参照1.3.1中方法测定粗蛋白质、钙和磷含量,分别参照GB/T 6435—2014[19]、GB/T 6438—2007[20]、GB/T 6433—2006[21]和GB/T 23742—2009[22]的方法测定干物质、粗灰分、粗脂肪和盐酸不溶灰分含量,并计算养分表观利用率[23]。计算公式如下:

养分表观利用率(%)=100-[(A1/A2)×(B2/B1)×100]。

式中:A1为饲粮中盐酸不溶灰分含量;A2为粪样中盐酸不溶灰分含量;B1为饲粮中该养分含量;B2为粪样中该养分含量。

1.3.6 肠道消化酶活性

试验结束时,每组每重复随机选取2只鸡(公母各1只),屠宰后取十二指肠中部肠段食糜2 g左右,置于2 mL冻存管中,-80 ℃冷冻保存。采用试剂盒(南京建成生物工程研究所)检测食糜α-淀粉酶、脂肪酶和胰蛋白酶活性。

1.4 数据统计分析

经Excel 2019预处理的试验数据,采用SPSS 26.0统计软件进行双因素方差分析,以解析钙、磷水平的主效应及互作效应。当钙、磷水平互作效应显著时,进一步对各组进行单因素方差分析,组间差异显著性检验采用Duncan氏多重比较法。P<0.05定义为差异显著,P>0.05定义为差异不显著,试验数据采用平均值和均值标准误(SEM)表示。

2 结果

2.1 饲粮钙、磷水平对琅琊鸡生长性能的影响

由表3可知,主效应分析显示,饲粮钙水平对F/G有显著影响(P<0.05),0.65%钙水平组F/G显著低于0.55%和0.75%钙水平组(P<0.05);饲粮磷水平对F/G有显著影响(P<0.05),0.60%磷水平组F/G显著低于0.50%和0.70%磷水平组(P<0.05)。互作效应分析显示,饲粮钙和磷水平对F/G有显著互作效应(P<0.05)。5组F/G最低,显著低于3组、4组、7组、8组和9组(P<0.05)。
表3 饲粮钙、磷水平对琅琊鸡生长性能的影响

Table 3 Effects of dietary Ca and P levels on growth performance of Langya chickens

项目 Items 料重比 F/G 平均日增重 ADG/g 平均日采食量 ADFI/g
组别
Groups		 1 4.26bc 18.36 78.12
2 4.25bc 18.33 77.85
3 4.39a 17.68 77.52
4 4.30ab 17.87 76.78
5 4.18c 18.80 78.61
6 4.25bc 18.38 77.96
7 4.39a 17.46 76.51
8 4.30ab 18.14 77.94
9 4.34ab 17.88 77.48
均值标准误 SEM 0.030 0.327 1.157
主效应 Main effects


钙 Ca/%		 0.55 4.30a 18.12 77.83
0.65 4.24b 18.35 77.78
0.75 4.34a 17.82 77.31


磷 P/%		 0.50 4.31a 17.90 77.14
0.60 4.24b 18.42 78.13
0.70 4.32a 17.98 77.66
P值 P-value
钙 Ca 0.001 0.153 0.831
磷 P 0.003 0.120 0.580
钙×磷 Ca×P 0.020 0.354 0.892

同列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 column, 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 饲粮钙、磷水平对琅琊鸡屠宰性能的影响

由表4可知,主效应分析显示,饲粮钙水平对全净膛率、胸肌率和腹脂率有显著影响(P<0.05),0.65%钙水平组全净膛率显著高于0.55%和0.75%钙水平组(P<0.05),0.65%钙水平组胸肌率和腹脂率显著高于0.75%钙水平组(P<0.05);饲粮磷水平对屠宰率、全净膛率、胸肌率、腿肌率和腹脂率有显著影响(P<0.05),0.60%磷水平组屠宰率显著高于0.50%和0.70%磷水平组(P<0.05),0.60%磷水平组全净膛率、胸肌率、腿肌率和腹脂率显著高于0.50%磷水平组(P<0.05)。互作效应分析显示,饲粮钙和磷水平对半净膛率、全净膛率和胸肌率有显著互作效应(P<0.05)。5组半净膛率最高,显著高于1组、2组、4组、7组和9组(P<0.05);5组全净膛率最高,显著高于1组、2组、3组、4组、6组、7组和9组(P<0.05);5组胸肌率最高,显著高于1组、3组、4组、6组、7组、8组和9组(P<0.05)。
表4 饲粮钙、磷水平对琅琊鸡屠宰性能的影响

Table 4 Effects of dietary Ca and P levels on slaughter performance of Langya chickens%

项目
Items		 屠宰率
Slaughter
rate		 半净膛率
Half-
eviscerated
rate		 全净膛率
Full-
eviscerated
rate		 胸肌率
Breast
muscle
rate		 腿肌率
Thigh
muscle
rate		 腹脂率
Abdominal
fat rate
组别
Groups		 1 86.39 77.57b 71.52cd 14.17bcd 18.87 3.27
2 86.31 77.16b 71.33d 14.44ab 19.28 3.51
3 85.93 77.71ab 72.08bc 14.10cd 19.13 3.33
4 86.15 77.38b 71.98bc 14.18bcd 19.06 3.38
5 86.93 78.46a 72.73a 14.63a 19.49 3.67
6 86.20 77.80ab 71.92bc 14.33bc 19.17 3.51
7 86.08 77.34b 71.70cd 14.11cd 18.89 3.20
8 86.55 77.79ab 72.31ab 13.97d 18.97 3.32
9 85.82 77.27b 71.50cd 14.26bcd 19.13 3.37
均值标准误 SEM 0.231 0.242 0.184 0.095 0.147 0.093
主效应 Main effects


钙 Ca/%		 0.55 86.21 77.48 71.64b 14.24ab 19.09 3.37ab
0.65 86.42 77.88 72.21a 14.38a 19.24 3.52a
0.75 86.15 77.47 71.84b 14.11b 18.99 3.30b


磷 P/%		 0.50 86.20b 77.43 71.73b 14.15b 18.94b 3.29b
0.60 86.59a 77.80 72.12a 14.35a 19.25a 3.50a
0.70 85.98b 77.59 71.83ab 14.23ab 19.14ab 3.40ab
P值 P-value
钙 Ca 0.319 0.070 0.002 0.005 0.136 0.016
磷 P 0.008 0.182 0.037 0.044 0.041 0.028
钙×磷 Ca×P 0.469 0.027 0.001 0.005 0.529 0.702

2.3 饲粮钙、磷水平对琅琊鸡肉品质的影响

由表5可知,主效应分析显示,饲粮钙水平对肌肉滴水损失、剪切力和a*值有显著影响(P<0.05),0.65%钙水平组肌肉滴水损失显著低于0.55%和0.75%钙水平组(P<0.05),0.65%和0.75%钙水平组肌肉剪切力显著低于0.55%钙水平组(P<0.05),0.65%钙水平组肌肉a*值显著高于0.55%和0.75%钙水平组(P<0.05);饲粮磷水平对肌肉pH45 min、滴水损失和剪切力有显著影响(P<0.05),0.60%磷水平组肌肉pH45 min显著高于0.50%和0.70%磷水平组(P<0.05),0.60%磷水平组肌肉滴水损失显著低于0.50%和0.70%磷水平组(P<0.05),0.50%和0.60%磷水平组肌肉剪切力显著低于0.70%磷水平组(P<0.05)。互作效应分析显示,饲粮钙和磷水平对肌肉pH45 min、滴水损失和剪切力有显著互作效应(P<0.05)。5组肌肉pH45 min最高,显著高于其他各组(P<0.05);5组肌肉滴水损失最低,显著低于其他各组(P<0.05);4组、5组、7组和8组肌肉剪切力显著低于2组、3组和6组(P<0.05)。
表5 饲粮钙、磷水平对琅琊鸡肉品质的影响

Table 5 Effects of dietary Ca and P levels on meat quality of Langya chickens

项目
Items		 pH45 min pH24 h 蒸煮损失
Cooking
loss/%		 滴水损失
Drip
loss/%		 剪切力
Shear
force/N		 亮度
L*		 红度
a*		 黄度
b*
组别
Groups		 1 5.88d 5.03 24.20 3.26d 43.95abc 53.04 2.58 4.30
2 6.00b 5.06 23.79 3.16e 47.29a 51.76 2.63 4.22
3 5.90cd 5.05 24.26 3.27d 44.92ab 52.14 2.68 4.30
4 5.91bcd 5.06 24.29 3.16e 41.15c 52.52 2.68 4.27
5 6.09a 5.01 23.59 3.04f 40.93c 53.37 2.80 4.17
6 5.90cd 5.03 24.15 3.32cd 47.44a 52.31 2.71 4.31
7 5.97bcd 5.04 24.28 3.38bc 40.60c 52.19 2.47 4.24
8 5.98bc 5.01 24.27 3.44ab 40.74c 52.54 2.58 4.29
9 5.93bcd 5.04 24.55 3.51a 42.63bc 52.55 2.64 4.35
均值标准误
SEM		 0.028 0.016 0.241 0.031 1.129 0.478 0.056 0.078
主效应 Main effects


钙 Ca/%		 0.55 5.93 5.05 24.08 3.23b 45.39a 52.31 2.63b 4.27
0.65 5.97 5.03 24.01 3.17c 43.17b 52.73 2.73a 4.25
0.75 5.96 5.03 24.37 3.44a 41.32b 52.43 2.56b 4.29


磷 P/%		 0.50 5.92b 5.04 24.26 3.27b 41.90b 52.59 2.57 4.27
0.60 6.02a 5.03 23.88 3.21c 42.99b 52.55 2.67 4.23
0.70 5.91b 5.04 24.32 3.37a 44.99a 52.34 2.68 4.32
P值 P-value
钙 Ca 0.180 0.355 0.170 <0.001 <0.001 0.541 0.003 0.800
磷 P <0.001 0.396 0.068 <0.001 0.006 0.785 0.058 0.347
钙×磷 Ca×P 0.036 0.143 0.723 0.003 0.006 0.189 0.592 0.856

2.4 饲粮钙、磷水平对琅琊鸡养分表观利用率的影响

由表6可知,主效应分析显示,饲粮钙水平对粗蛋白质和钙表观利用率有显著影响(P<0.05),0.65%钙水平组粗蛋白质和钙表观利用率显著高于0.75%钙水平组(P<0.05);饲粮磷水平对粗蛋白质和磷表观利用率有显著影响(P<0.05),0.60%磷水平组粗蛋白质表观利用率显著高于0.50%磷水平组(P<0.05),0.60%磷水平组磷表观利用率显著高于0.70%磷水平组(P<0.05)。互作效应分析显示,饲粮钙和磷水平对钙表观利用率有显著互作效应(P<0.05)。5组钙表观利用率最高,显著高于1组、4组、8组和9组(P<0.05)。
表6 饲粮钙、磷水平对琅琊鸡养分表观利用率的影响

Table 6 Effects of Ca and P levels on nutrient apparent utilization rates of Langya chickens

项目
Items		 干物质
DM		 粗蛋白质
CP		 粗灰分
Ash		 粗脂肪
EE		 钙
Ca		 磷
P
组别
Groups		 1 68.34 53.38 22.21 54.21 48.01b 52.63
2 68.31 54.43 22.28 55.71 49.37ab 53.05
3 68.84 53.60 22.12 54.19 49.63ab 53.20
4 68.80 53.40 22.14 55.50 47.74b 53.15
5 69.01 55.70 22.53 57.34 51.50a 54.61
6 68.10 54.96 22.21 55.70 50.98a 52.69
7 68.15 52.73 22.21 55.97 49.63ab 53.77
8 68.46 53.55 22.28 55.05 47.73b 53.79
9 68.29 53.91 21.17 54.85 47.37b 52.50
均值标准误 SEM 0.268 0.630 0.151 0.769 0.843 0.455
主效应 Main effects


钙 Ca/%		 0.55 68.50 53.80ab 22.20 54.70 49.00ab 52.96
0.65 68.64 54.69a 22.29 56.18 50.07a 53.48
0.75 68.30 53.40b 22.22 55.29 48.24b 53.35


磷 P/%		 0.50 68.43 53.17b 22.18 55.23 48.46 53.19ab
0.60 68.59 54.56a 22.36 56.03 49.53 53.82a
0.70 68.41 54.16ab 22.17 54.91 49.33 52.80b
P值 P-value
钙 Ca 0.320 0.046 0.733 0.070 0.036 0.357
磷 P 0.658 0.028 0.226 0.195 0.264 0.030
钙×磷 Ca×P 0.086 0.632 0.813 0.441 0.009 0.106

2.5 饲粮钙、磷水平对琅琊鸡肠道消化酶活性的影响

由表7可知,主效应分析显示,饲粮钙水平对肠道胰蛋白酶活性有显著影响(P<0.05),0.65%钙水平组肠道胰蛋白酶活性显著高于0.55%和0.75%钙水平组(P<0.05);饲粮磷水平对肠道脂肪酶和胰蛋白酶活性有显著影响(P<0.05),0.60%磷水平组肠道脂肪酶活性显著高于0.50%磷水平组(P<0.05),0.60%和0.70%磷水平组肠道胰蛋白酶活性显著高于0.50%磷水平组(P<0.05)。互作效应分析显示,饲粮钙和磷水平对肠道脂肪酶、α-淀粉酶和胰蛋白酶活性均无显著互作效应(P>0.05)。
表7 饲粮钙、磷水平对琅琊鸡肠道消化酶活性的影响

Table 7 Effects of dietary Ca and P levels on intestinal digestive enzyme activities of Langya chickens

项目
Items		 脂肪酶
Lipase/(U/g prot)		 α-淀粉酶
α-amylase/(U/mg prot)		 胰蛋白酶
Trypsin/(U/mg prot)
组别
Groups		 1 166.18 37.26 2 330.72
2 166.95 37.42 2 373.49
3 166.40 37.08 2 342.12
4 165.84 37.17 2 354.99
5 167.49 37.98 2 392.73
6 166.50 37.46 2 374.92
7 165.41 36.93 2 334.73
8 166.03 37.17 2 342.08
9 166.40 37.43 2 369.68
均值标准误 SEM 0.468 0.264 12.501
主效应 Main effects


钙 Ca/%		 0.55 166.51 37.25 2 348.78b
0.65 166.61 37.54 2 374.21a
0.75 165.94 37.18 2 348.83b


磷 P/%		 0.50 165.81b 37.12 2 340.15b
0.60 166.82a 37.52 2 369.43a
0.70 166.43ab 37.32 2 362.24a
P值 P-value
钙 Ca 0.183 0.219 0.023
磷 P 0.036 0.185 0.017
钙×磷 Ca×P 0.588 0.427 0.201

3 讨论

3.1 饲粮钙、磷水平对琅琊鸡生长性能的影响

Hamdi等[24]研究报道,不同饲粮钙、磷水平对罗斯308肉鸡生长性能有不同程度的影响,主效应分析显示,0.70%钙水平组ADG显著高于0.90%钙水平组,0.38%非植酸磷水平组ADG显著高于0.25%非植酸磷水平组;互作效应分析显示,钙和非植酸磷水平对ADFI有显著互作效应,0.70%钙水平、0.38%非植酸磷水平组的ADFI显著高于0.90%钙水平、0.25%非植酸磷水平组。Wang等[8]研究报道,慢速黄羽肉鸡饲粮钙水平分别设置为0.65%、0.75%和0.85%,非植酸磷水平分别设置为0.25%、0.30%和0.35%,结果发现,0.65%和0.75%钙水平组ADG和ADFI均显著高于0.85%钙水平组,F/G反之。Zhang等[25]研究报道,北京油鸡饲粮钙水平分别设置为0.66%、0.71%和0.76%,非植酸磷水平分别设置为0.25%、0.30%和0.35%,结果发现,0.71%钙水平、0.35%非植酸磷水平组ADFI显著高于0.71%钙水平、0.25%非植酸磷水平组;饲粮钙和非植酸磷水平对ADFI存在显著互作效应。目前,饲粮钙、磷水平对肉用品系琅琊鸡生长性能的影响未见报道。本研究结果中,主效应分析显示,0.65%钙水平组F/G显著低于0.55%和0.75%钙水平组,0.60%磷水平组F/G显著低于0.50%和0.70%磷水平组;互作效应分析显示,饲粮钙和磷水平对F/G有显著互作效应,5组F/G最低,显著低于3组、4组、7组、8组和9组。由此可见,有助于提高肉用品系琅琊鸡生长性能的适宜饲粮钙水平为0.65%,磷水平为0.60%。

3.2 饲粮钙、磷水平对琅琊鸡屠宰性能的影响

郭思言等[26]研究报道,饲粮不同非植酸磷水平对爱拨益加肉鸡屠宰性能有不同程度的影响,0.30%非植酸磷水平组屠宰率、胸肌率和腿肌率显著高于其他非植酸磷水平组,0.25%和0.30%非植酸磷水平组半净膛率显著高于0.40%非植酸磷水平组,0.25%和0.30%非植酸磷水平组全净膛率显著高于其他非植酸磷水平组。梁翠萍等[27]研究报道,怀乡鸡饲喂不同钙水平饲粮,1.05%钙水平组胸肌率显著高于0.75%、0.85%和1.15%钙水平组。洪平等[28]研究报道,快长型黄羽肉鸡饲喂不同钙水平饲粮,0.55%钙水平组屠宰率显著高于其他钙水平组,0.85%和1.00%钙水平组腹脂率显著高于0.55%钙水平组。目前,饲粮钙、磷水平对肉用品系琅琊鸡屠宰性能的影响未见报道。本研究结果中,主效应分析显示,0.65%钙水平组全净膛率显著高于0.55%和0.75%钙水平组,0.65%钙水平组胸肌率和腹脂率显著高于0.75%钙水平组;0.60%磷水平组屠宰率显著高于0.50%和0.70%磷水平组,0.60%磷水平组全净膛率、胸肌率、腿肌率和腹脂率显著高于0.50%磷水平组。由此可见,钙、磷水平对不同品种肉鸡屠宰性能的作用效果不尽一致,其原因可能与不同品种肉鸡饲粮钙、磷水平及生理特点、屠宰日龄等不同有关。

3.3 饲粮钙、磷水平对琅琊鸡肉品质的影响

肉质指标包括pH、蒸煮损失、滴水损失、剪切力和肉色等。Wang等[8]研究报道,饲粮不同钙、磷水平对慢速型黄羽肉鸡肉品质指标有不同程度的影响,0.65%钙水平组胸肌剪切力显著高于0.75%和0.85%钙水平组,0.85%钙水平组胸肌滴水损失显著高于0.65%和0.75%钙水平组;0.25%非植酸磷水平组胸肌滴水损失显著低于0.30%和0.35%非植酸磷水平组。洪平等[28]研究显示,饲粮不同钙水平对快长型黄羽肉鸡的胸肌肉品质指标有不同程度的影响,0.85%钙水平组剪切力显著低于0.40%钙水平组,0.55%钙水平组滴水损失显著低于1.15%钙水平组。本研究结果中,主效应分析显示,0.65%钙水平组肌肉滴水损失显著低于0.55%和0.75%钙水平组,0.65%和0.75%钙水平组肌肉剪切力显著低于0.55%钙水平组,0.65%钙水平组肌肉a*值显著高于0.55%和0.75%钙水平组;0.60%磷水平组肌肉pH45 min显著高于0.50%和0.70%磷水平组,0.60%磷水平组肌肉滴水损失显著低于0.50%和0.70%磷水平组;互作效应分析显示,饲粮钙和磷水平对肌肉pH45 min、滴水损失和剪切力有显著互作效应。综合分析,利于提高肉用品系琅琊鸡肉品质的适宜饲粮钙水平为0.65%,磷水平为0.60%。肌肉剪切力大小可能是动物被屠宰后的肌肉嫩化与肌源蛋白降解酶系有关,而该酶系是钙激活蛋白酶,受肌肉中钙离子调控[29]。据报道,钙水平过高会破坏肌肉细胞结构,导致细胞内水分流失增加,最终导致肌肉滴水损失增加[30-31]。饲粮钙可能通过促进脂质氧化或降低高铁肌红蛋白还原力等途径影响肉色[32]。肌肉pH可在一定程度上反映屠宰后肌内糖原的酵解速率,是评价肉品质的关键指标;磷是糖原酵解过程的重要参与成分,其水平变化可通过调控糖原酵解进程影响肌肉pH,低pH肌肉往往伴随嫩度显著下降[33]。由此可见,不同饲粮钙、磷水平可能导致肉鸡肌肉内生理生化反应不同,进而影响了肉品质。

3.4 饲粮钙、磷水平对琅琊鸡养分表观利用率的影响

据报道,0.95%钙水平组怀乡鸡的粗灰分和钙表观利用率显著高于0.75%、0.85%、1.05%和1.15%钙水平组[34];0.46%非植酸磷水平组怀乡鸡的磷表观利用率显著高于0.32%非植酸磷水平组,0.32%非植酸磷水平组的粗灰分和钙表观利用率显著低于0.39%~0.60%非植酸磷水平组[35]。贺佳等[36]研究报道,三黄鸡饲喂不同磷水平饲粮,粗蛋白质表观利用率以0.60%磷水平组最高,粗脂肪表观利用率以1.00%磷水平组最高,钙和磷表观利用率以0.80%磷水平组最高。本研究结果中,主效应分析显示,0.65%钙水平组粗蛋白质和钙表观利用率显著高于0.75%钙水平组;0.60%磷水平组粗蛋白质表观利用率显著高于0.50%磷水平组,0.60%磷水平组磷表观利用率显著高于0.70%磷水平组;互作效应分析显示,饲粮钙和磷水平对钙表观利用率有显著互作效应。综合分析,有利于提高肉用品系琅琊鸡养分表观利用率的适宜饲粮钙水平为0.65%,磷水平为0.60%。据报道,饲粮适宜的钙、磷水平可在肠道形成可溶性的钙磷复合物,促进钙、磷的溶解和吸收[37]。由此可见,饲粮适宜的钙、磷水平可提高肉用品系琅琊鸡养分表观利用率。

3.5 饲粮钙、磷水平对琅琊鸡肠道消化酶活性的影响

饲粮钙、磷水平对肉鸡肠道消化酶活性的影响报道较少。Vertiprakhov等[38]研究了饲粮不同钙水平对肉鸡十二指肠淀粉酶和胰蛋白酶活性的影响,发现1.00%钙水平组淀粉酶活性显著低于0.90%钙水平组,1.00%钙水平组脂肪酶活性显著高于0.90%钙水平组。本研究结果中,主效应分析显示,0.65%钙水平组肠道胰蛋白酶活性显著高于0.55%和0.75%钙水平组,0.60%磷水平组肠道脂肪酶和胰蛋白酶活性显著高于0.50%磷水平组,这应是0.65%钙水平和0.60%磷水平组粗蛋白质表观利用率高的原因。据报道,饲粮钙、磷水平的变化会改变家禽肠道菌群的组成和丰度,破坏体内平衡,并通过影响消化酶的分泌,从而影响养分吸收[39-40]。由此可见,饲粮钙、磷水平可通过调节肠道菌群间接改变消化酶的分泌及营养代谢。

4 结论

① 饲粮0.65%钙水平可降低育肥期琅琊鸡F/G,改善屠宰性能和肉品质,提高粗蛋白质和钙表观利用率,并提高肠道胰蛋白酶活性。
② 饲粮0.60%磷水平可降低育肥期琅琊鸡F/G,改善屠宰性能和肉品质,提高粗蛋白质和磷表观利用率,并提高肠道脂肪酶和胰蛋白酶活性。
③ 饲粮钙、磷水平对F/G、半净膛率、全净膛率、胸肌率、肌肉pH45 min、滴水损失、剪切力和钙表观利用率均存在显著互作效应。综合分析,育肥期琅琊鸡饲粮钙和磷水平分别以0.65%和0.60%为宜。

References

Publishing order | Descend order by publishing year | Descend order by cited within
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