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饲粮维生素E水平对43~63日龄黄羽肉鸡肉品质和抗氧化功能的影响

DOI: 10.3969/j.issn.1006-267x.2012.04.009

Keywords: 维生素E,肉品质,抗氧化功能,黄羽肉鸡

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Abstract:

本试验旨在研究饲粮维生素E水平对43~63日龄黄羽肉鸡肉品质和抗氧化功能的影响。选用1440只43日龄岭南黄羽肉公鸡,采用单因子随机分组试验设计,共设6个处理,每个处理6个重复,每个重复40只鸡。试验采用玉米淀粉-豆粕型基础饲粮,各处理饲粮营养水平除维生素E水平不同外,其他均相同。空白对照组饲喂未添加维生素E的基础饲粮,其余各处理饲粮中分别添加5、10、20、40、80mg/kg维生素E。试验期21d,试鸡地面平养,自由采食颗粒料和自由饮水。结果表明:1)饲粮中维生素E添加水平对试鸡生长性能和胴体品质无显著性影响(P>0.05)。2)胸肌肉色的L*、a*、b*值和肌肉嫩度也未受饲粮维生素E添加水平显著影响(P>0.05)。添加各水平维生素E均显著提高了宰后45min胸肌pH(P<0.05),添加5、10、40、80mg/kg维生素E均显著提高了宰后24h胸肌pH(P<0.05)。添加20、40mg/kg维生素E显著降低了宰后45min胸肌滴水损失,添加5、10、40、80mg/kg维生素E显著降低了宰后48h胸肌滴水损失(P<0.05)。3)饲粮中添加不同水平维生素E对试鸡血清中丙二醛(MDA)含量和总超氧化物歧化酶(T-SOD)活性无显著性影响(P>0.05),添加10、20mg/kg维生素E使试鸡血清中谷胱甘肽过氧化物酶(GSH-Px)活性分别比对照组提高了27.51%、30.57%(P<0.05)。添加各水平维生素E均使试鸡肝脏中GSH-Px活性显著提高(P<0.05),添加20、40、80mg/kg维生素E均显著降低了肝脏中MDA含量(P<0.05),显著提高了肝脏中α-生育酚含量和肌肉中T-SOD活性(P<0.05)。以上试验结果提示,饲粮中添加维生素E可提高43~63日龄黄羽肉鸡机体抗氧化功能,改善肉品质,且添加20mg/kg效果较好。

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