发酵芝麻粕对肉鸭生长、血液生化指标和肉风味的影响
Effects of fermented sesame meal on growth,serum biochemical parameters and meat flavor of Cherry Valley ducks

【目的】研究发酵芝麻粕对肉鸭生长性能、血液生化指标和肉风味的影响。【方法】试验选用1 日龄樱桃谷SM3雏鸭2 520只，随机分为4组，每组5个重复，每个重复126只，分别饲喂玉米豆粕型基础日粮（对照组），以及用芝麻粕、干发酵芝麻粕和湿发酵芝麻粕（按风干物质计）等比例替代基础日粮中4.2%(质量分数)豆粕的日粮。试验期40 d，分为前期（1～15 d）和后期（16～40 d） 2个阶段。试验结束时进行屠宰性能、血液常规指标、血清免疫指标以及肌肉肌苷酸和氨基酸测定。【结果】试验前期，湿发酵芝麻粕组肉鸭日增体质量显著高于芝麻粕组（P<0.05）和极显著高于干发酵芝麻粕组（P<0.01），与对照组差异不显著（P>0.05）；试验后期以及全程，各组肉鸭日增体质量、日采食量、料体质量比和死淘率差异均不显著（P>0.05）。湿发酵芝麻粕组肉鸭的全净膛率较芝麻粕组显著提高，而其他各组间差异不显著（P>0.05）。与对照组相比，湿发酵芝麻粕组血液中总蛋白质量浓度和血钙浓度显著提高（P<0.05），各组IgG、IgA和IgM质量浓度差异不显著（P>0.05）。干发酵芝麻粕组肌苷酸含量显著高于对照组（P<0.05），其他各组间差异不显著（P>0.05）。湿发酵芝麻粕组肌肉中部分氨基酸含量极显著高于对照组（P<0.01）。【结论】芝麻粕发酵后不烘干饲喂的效果优于烘干。湿发酵芝麻粕可以部分替代日粮中的豆粕，对肉鸭生长性能无显著影响，且能增加血液中总蛋白和钙含量，提高肉鸭屠宰性能，改善鸭肉风味。
【Objective】This study aimed to investigate the effects of fermentation sesame meal on the growth performance,serum biochemical parameters and meat flavor of ducks.【Method】A total of 2 520 one-day-old Cherry Valley ducks were randomly allocated into 4 dietary treatments,each treatment had 5 replicate and each replicate had 126 ducks.The ducks in control group were fed with corn soybean meal based diets while sesame meal,dry fermented sesame meal and wet fermented sesame seed meal (in dry matter) replaced 4.2% (mass fraction) of soybean meal for treatment groups.The experiment last for 40 days with the early stage (1－15 d) and the late stage (16－40 d).【Result】The average daily gain in wet fermented sesame meal group was significantly higher than that of sesame meal group （P<0.05） and dry fermented sesame meal group （P<0.01）,while it was not significant different from that of the control group（P>0.05）in the early stage.At the late stage and the entire period,the daily weight gain,daily feed intake,feed conversion ratio and death rate were not significantly different (P>0.05).The ratio of eviscerated yield of duck of wet fermented sesame meal group was significantly improved comparing with sesame meal group（P<0.05）,and the difference between other groups was not significant (P>0.05).Compared with the control group,wet fermented sesame meal group had significantly higher contents of total protein and calcium in serum (P<0.05).However,contents of IgG,IgA and IgM in dietary treatments had no significant difference (P>0.05).Dry fermented sesame meal group had significantly higher inosinic acid content compared to the control group (P<0.05),while the difference between the other groups was not significant (P>0.05).Contents of some amino acids in muscle of wet fermented sesame meal group were extremely significantly higher than that of the control group