沙棘黄酮对AA肉仔鸡胴体和肉品质的影响  

Effect of Flavones of Sea Buckthorn on Carcass Characteristics and Meat Quality of Arbor Acres Broilers

作　　者：李垚[1] 付晶[1] 王宝东[1] 王艳波[1] 单安山[1] 

机构地区：[1]东北农业大学动物营养研究所,哈尔滨150030

出　　处：《畜牧兽医学报》2008年第9期1217-1223,共7页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：国家重点基础研究发展计划项目“973项目”(2004CB117505);东北农业大学创新团队项目

摘　　要：为了研究沙棘黄酮对AA肉仔鸡胴体和肉品质的影响,选择1日龄健康AA肉仔鸡360羽,采用单因子试验设计,随机分为3个处理组,每组4个重复,每个重复30只,分别为基础饲粮组、0.1%沙棘黄酮组、0.2%沙棘黄酮组,进行为期8周的饲养试验。于17~19日龄采用全收粪法测定粗蛋白、粗脂肪、钙、磷的表观消化率;于试验结束时测定胴体品质、肉品质和相关血液生化指标。结果表明,在肉鸡生长全期饲料中添加0.1%沙棘黄酮对饲料中蛋白质表观消化率有提高趋势（P=0.054）,极显著提高饲料中钙的表观消化率（P〈0.01）,对腿肌肌纤维直径有降低趋势（P=0.080）;0.2%沙棘黄酮极显著提高了肉鸡的屠宰率（P〈0.01）,极显著降低了肉鸡的腹脂率（P〈0.01）;极显著提高了胸肌和腿肌的肉色和腿肌粗蛋白的含量（P〈0.01）;显著降低了胸肌和腿肌的滴水损失、腿肌粗脂肪以及血清甘油三酯的含量（P〈0.05）。在肉鸡生长全期饲料中添加0.1%和0.2%沙棘黄酮可显著提高饲料中蛋白质和钙的利用率,并显著提高胴体品质和改善肉质,且对肉仔鸡无毒无害。To study the effects of flavones of sea buckthorn on carcass characteristics and meat quality of AA broilers, a total of 360 1-day-old health male Arbor Acre broilers were randomly used for 3 dietary treatment. Each treatment was replicated four times with thirty broilers each. The three dietary treatments were basal diet, basal diet ＋0.1% flavones of sea buckthorn and basal diet＋0.2G flavones of sea buckthorn. Apparent digestibility of nutrients （crude protein, ether extract, calcium, phosphorus）, carcass characteristics, meat quality and some blood biochemical index were determined. The results showed that apparent digestibility of dietary protein inclined to increase （P =0. 054）, apparent digestibility of dietary calcium was significantly in- creased （P〈0.01）, diameter of thigh muscle fiber tended to decrease （P=0.080） at the dose of 0.1% flavones of sea buckthorn. At the dose of 0.2% flavones of sea buckthorn, carcass percentage was significantly increased（P〈0.01）, abdominal fat percentage was significantly reduced （P〈0.01）; meat color of breast and thigh muscle, crude protein of thigh muscle were significantly increased（P〈0.01）, drip loss of breast and thigh muscle, ether extract of thigh muscle and serum triglyceride were significantly decreased（P〈0.05）. Apparent digestibility of dietary crude protein and calcium were increased by the diet supplemented with 0.1% and 0.2% flavones of sea buckthorn, and carcass characteristics and meat quality were improved by the diet supplemented with flavones of sea buckthorn. Moreover, flavones of sea buckthorn were nontoxic and harmless.

关 键 词：沙棘黄酮 AA肉仔鸡 胴体品质 肉品质 

分 类 号：S831.5[农业科学—畜牧学]