白藜芦醇对肉仔鸡抗氧化能力和肉品质的影响  

Effects of dietary resveratrol on antioxidant ability and meat quality in broilers

作　　者：张彩云[1,2] 康相涛[1,3] 

机构地区：[1]河南农业大学牧医工程学院,河南郑州450002 [2]河南工业大学生物工程学院,河南郑州450001 [3]河南省家禽种质资源创新工程研究中心,河南郑州450002

出　　处：《江苏农业学报》2011年第3期587-591,共5页Jiangsu Journal of Agricultural Sciences

基　　金：国家科技支撑计划项目(2008BADB2B07-5);河南省杰出人才创新基金项目(074200510009);国家农业科技成果转化资金项目(2009D00103)

摘　　要：为开发新型抗氧化和改善肉品质的绿色饲料添加剂,研究了白藜芦醇对肉仔鸡血清、肝脏及肌肉组织中抗氧化指标及肉品质的影响。选择体重相近的1日龄AA肉仔鸡240只,随机分成4组。3组用于处理,1组用作对照。3个处理组是基础配合日粮中分别添加0.05%、0.10%和0.20%的白藜芦醇;对照组是基础配合日粮。每组6个重复,每个重复10只鸡。试验时间为7周。检测指标包括血清、肌肉和肝脏组织中的总超氧化物歧化酶(TS-OD)活性、丙二醛(MDA)含量和总抗氧化能力(T-AOC)以及肉品质指标。结果表明:与对照组相比,0.20%白藜芦醇处理显著提高了肌肉和肝脏组织中的T-SOD活性和T-AOC水平并且显著降低了肝脏和肌肉组织中的MDA水平(P<0.05);0.10%白藜芦醇处理显著提高了血清中T-AOC水平并且显著降低了血清中MDA水平(P<0.05)。此外,日粮中添加0.10%和0.20%白藜芦醇有不同程度地延缓肌肉pH值的下降、改善肌肉颜色、降低剪切力以及提高肌肉嫩度的作用。Effects of resveratrol on antioxidant parameters and meat quality in the serum,muscle and liver of broilers were investigated to provide the theoretical basis for the development of a new oxidation-resistant and meat quality-improving green feed additive.Two hundred and forty broilers were randomly allotted to four groups,each group,with six replicate.Broilers were fed the basal diet plus 3 levels（0.05 %,0.10 % and 0.20%） of resveratrol in the treatment groups,and the basal diet in the control group.The trial lasted for 7 weeks.The detected indexes included T-SOD（total-superoxide dismutase）activity,T-AOC（total-antioxidant capacity）and MDA（malondialdehyde） contents in serum,muscle and liver,and the indexes of meat quality.The results indicated that compared with the control,T-AOC and T-SOD activity in muscle and liver increased significantly（P0.05） and MDA content in muscle and liver decreased significantly（P0.05） in 0.20% resveratrol group.T-AOC in serum climbed significantly（P0.05） and MDA content in serum droped significantly（P0.05） in 0.10% resveratrol group.In addition,0.1% and 0.2% resveratrol treatments could delay the decline of pH,polish up muscle color,reduce shear force of muscle and improve muscle tender.

关 键 词：白藜芦醇 肉仔鸡 抗氧化指标 肉品质 

分 类 号：S831.5[农业科学—畜牧学]