混合油脂对黄羽肉鸡生产性能、屠宰性能和肌肉抗氧化特性的影响  

Effect of Blending Fat on Production Performance,Carcasses Traits and Anti-oxidation of Muscles in Chinese Yellow Broilers

作　　者：王远孝[1] 黄雪新[1] 张莉莉[1] 王恬[1] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210095

出　　处：《江苏农业学报》2010年第4期766-771,共6页Jiangsu Journal of Agricultural Sciences

摘　　要：为探索黄羽肉鸡日粮中适宜的动、植物性油脂配比,选用日龄25 d的黄羽肉公鸡1 600羽,随机分成5组,每组4个重复,添加的油脂中,猪脂与大豆油的比例分别为0∶1(Ⅰ组)、1∶3(Ⅱ组)、1∶1(Ⅲ组)、3∶1(Ⅳ组)和1∶0(Ⅴ组)。饲料中油脂添加量为试验前期(日龄25～45 d)3%,试验后期(日龄46～65 d)5%。测定各阶段黄羽肉鸡的生产性能、屠宰性能和胸肌、腿肌的抗氧化特性。结果显示:①试鸡前期日增重第Ⅳ组显著升高(P<0.05),料肉比显著降低(P<0.05),从全期来看试鸡第Ⅲ组、第Ⅳ组日增重显著升高(P<0.05),且料肉比显著降低(P<0.05)。②日龄65 d第Ⅳ组试鸡全净膛率显著高于第Ⅰ组和第Ⅴ组(P<0.05);胸肌率第Ⅳ组比第Ⅱ组高15.3%(P<0.05)。③日龄45 d试鸡腿肌总抗氧化能力第Ⅲ组较第Ⅰ组升高142.8%(P<0.05),65 d时第Ⅳ组比第Ⅴ组高106.7%(P<0.05)。综合本试验结果,黄羽肉鸡日粮中猪脂与大豆油的适宜比例为1∶1或3∶1且3∶1效果更佳。To determine the optimal ratio between lard and soybean oil in broiler diet,1 600 Chinese yellow male broilers were randomly divided into five groups with 4 replicates and fed diets with lard accounting for 0（group I）,25%（group Ⅱ）,50%（group Ⅲ）,75%（group Ⅳ）and 100%（group V） to total fat and oil,respectively.Birds were sampled at day 65 in the trial,and the growth performance,carcasses traits and anti-oxidation of muscles was determined.The average daily gain of birds in group Ⅳ was significantly increased and feed to body weigh gain（F∶G） decreased（P0.05） from day 25 to 45.The growth traits of birds in group Ⅲ and Ⅳ were significantly improved（P0.05） during the whole growth period.The eviscerated percentage of birds fed group Ⅳ diet was significantly higher than that of birds fed groups I and V diet（P0.05）.The level of total antioxidation capacity（T-AOC） in leg muscle of birds in group Ⅲ at day 45 and in group Ⅳ at day 65 were significantly enhanced（P0.05）.Based on the results,the optimal ratio between pork and soybean oil for Chinese yellow broilers was 1∶1 or 3∶1.The ratio of 3∶1 was more beneficial for the growth and anti-oxidation of broiler muscle.

关 键 词：猪脂 大豆油 黄羽肉鸡 生产性能 屠宰性能 抗氧化特性 

分 类 号：S831[农业科学—畜牧学]