维生素E对蛋鸡肉品质的影响  

Effect of Vitamin E on Meat Quality of Laying Hens

作　　者：鲍惠玲[1,2] 高杨[1] 武革利 黄仁录[1] 孙莉[2] 邱伟[2] 

机构地区：[1]河北农业大学动物科技学院,河北保定071000 [2]石家庄市畜牧水产局,河北石家庄050000

出　　处：《中国家禽》2011年第19期20-22,27,共4页China Poultry

基　　金：国家蛋鸡产业技术体系(nycytx-41-g20)

摘　　要：本试验旨在研究蛋鸡日粮中添加不同剂量的维生素E对蛋鸡肉品质的影响。试验选取健康无病且生产性能相近的400日龄海兰灰蛋鸡224只,随机分成4组,每组4个重复,每个重复14只,维生素E添加水平分别为0、0.075、0.15、0.3 g/kg,试验期4周。结果表明:维生素E对肉品质有一定影响,添加维生素E对提升宰后24 h腿肌pH、降低胸肌腿肌煮熟损失、提高腿肌系水力、降低腿肌剪切力均有显著影响(P<0.05),日粮中添加维生素E 0.15 g/kg和0.3 g/kg,能显著提高鸡腿肉色L值(P<0.05)。综合评定结果显示,0.15 g/kg的维生素E为适宜添加量。The aim of this study was to investigate the effects of dietary supplemented different levels of VE on meat qualities of laying hens.224 Hy-line gray laying hens of 400 days age were randomly divided into 4 groups,with 4 replications per group and 14 hens per replication.The control group were fed with basal diets,while the testing groups were fed with basal diets adding 0.075 g/kg,0.15 g/kg,0.3 g/kg VE respectively.Experimental period was 4 weeks.The result showed that the effect of VE on increasing pH of leg muscle of 24 h later,deceasing cooked loss of breast and muscle,increasing water holding capacity of leg muscle and decreasing shear sthess of leg muscle was significant.0.15 g/kg and 0.3 g/kg VE could significantly improve L value of leg muscle.The comprehensive evaluation of this study suggested the appropriate dosage of VE was 0.15 g/kg（P〈0.05）.

关 键 词：维生素E 蛋鸡 肉品质 

分 类 号：S831.5[农业科学—畜牧学]