2～3月龄肉兔粗蛋白水平对营养物质利用、肉品品质及免疫指标影响的研究  

Effects of Different Protein Levels on Nutrient Utilization,Meat Quality and Immunity Index in 2-3 Months Meat Rabbits

作　　者：雷秋霞[1] 李福昌[2] 

机构地区：[1]山东省农业科学院家禽研究所,山东济南250100 [2]山东农业大学动物科技学院,山东泰安271018

出　　处：《中国养兔》2006年第3期22-26,共5页Chinese Journal of Rabbit Farming

摘　　要：选用50只2月龄新西兰肉兔随机分为5组,各组日粮的粗蛋白(CP)水平分别为14%、16%、18%、20%和22%,观察日粮粗蛋白对2～3月龄新西兰兔营养物质利用、肉质及免疫指标的影响。结果表明:2～3月龄肉兔营养物质消化率随蛋白水平的提高先上升后下降,其中CP消化率以20%CP组最高,为74.43%;粗纤维消化率以16%CP组最高,为32.34%;必需氨基酸中甘氨酸、赖氨酸、亮氨酸、苏氨酸、缬氨酸、组氨酸和苯丙氨酸的消化率以18%或20%CP组最高。日粮蛋白水平对肉兔肌肉的化学组成影响不大,剪切力和系水力以20%CP组最低和最高,分别为961.53g/cm2和73.12%;3月龄肉兔的脾脏指数和胸腺指数蛋白水平为20%时最高,分别为0.89和2.60。An experiment was conducted to determine the effect of different levels of dietary crode protein （CP） on nutrient utilization, meat quality and immunity indexes of 2 - 3 months New Zealand rabbits. Fifty 2 - month rabbits were allocated in individual cages for five treatments in which they were fed each diet with CP at 14%, 16%, 18%, 20% and 22%, respectively. The results showed as follows： The nutrient digestibility ascended firstly when dietary CP increased, then descended. The CP digestibility was the highest when the dietary CP was 20%, which was 74. 43%, crude fiber digestibility in 16% CP treatment was the highest （32.34%） . The digestibility of essential amino acids such as Gly, Lys, Leu, Thr, Val, His and PHe were the highest when CP was 18% or 20%. Dietary CP levels had not significant effects on chemical composition of rabbit meat. When dietary CP was 20%, the cut value was the smallest and the water hold capacity was the biggest which were 961.53g and 73.12%. The spleen index and thymus index were the highest when dietary CP was 20%, which were 0.89 and 2.60, there were no significant difference of them among different treatments （P〉0. 05）.

关 键 词：新西兰兔 粗蛋白 消化率 肉质 免疫指数 

分 类 号：S829.1[农业科学—畜牧学]