发酵豆粕对肉鸭生产性能、肌肉成分、肉品质及血清指标的影响  

Effects of Fermented Soybean Meal on the Growth Performance Muscle Contents Muscle Quality and Serum Parameters of Cherry Valley Ducks

作　　者：杨卫兵[1] 章竹岩 祝溢锴[1] 温超[1] 周岩民[1] 

机构地区：[1]南京农业大学动物科技学院,南京210095 [2]常州市武进区畜牧兽医站,常州213017

出　　处：《中国粮油学报》2012年第2期71-75,共5页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省农业三项工程项目(sx[2009]184)

摘　　要：选用体重(50.75±0.54)g的1日龄樱桃谷肉鸭360只,随机分为2组,每组设6重复,每重复30只,分别饲喂基础日粮(对照组),以及以2%FSBM替代基础日粮中豆粕的试验日粮(FSBM组)。结果表明:与对照组相比,添加发酵豆粕(FSBM)使肉鸭后期和全期日采食量(ADFI)分别增加2.18%和1.46%,日增重(ADG)分别增加1.04%、1.65%和1.44%,F/G降低1.20%、1.29%和1.44%,其中前期料重比(F/G)有显著降低的趋势(P=0.093);使肉鸭胸肌和腿肌粗蛋白(CP)质量分数分别增加1.52%和1.90%,粗脂肪(EE)质量分数分别增加1.17%和2.67%;腿肌pH值显著降低(P<0.05),胸肌24 h和48 h滴水损失分别降低11.26%和8.21%;血氨(BUN)含量降低11.36%,血糖(GLU)含量增加1.96%,白球比(A/G)升高4.22%(P>0.05)。说明FSBM对樱桃谷肉鸭的生产性能、肉品质有一定的改善作用,并促进肌肉蛋白和脂肪的沉积。A total of 360 1-day-old Cherry valley ducks,with average weight（50.75±0.54） g,were randomly assigned to two dietary treatments,that were fed a basal diet（control group）,and the same basal diets added with 2% fermented soybean meal（FSBM） instead of soybean meal（FSBM group）.The results showed that compared with the control group,the daily gain of FSBM group of finishing period and entire period increased by 2.18% and 1.46%.Average daily gain（ADG） increased by 1.04%,1.65% and 1.44%,Food conversion（F/G） decreased by 1.20%,1.29% and 1.44% for starter period,finishing period and entire period,and a decreasing trend was observed in F/G during starter period（P=0.093）;FSBM increased the crude protein（CP） content of the breast and thigh muscle by 1.52% and 1.90%,as for ether extract（EE） were 1.17% and 2.67% higher than that control group;The pH of thigh muscle of ducks fed FSBM diet decreased significantly（P0.05）,and drip loss of 24 h and 48 h of the breast muscle decreased by 11.26% and 8.21%.Blood urea nitrogen（BUN） of ducks fed FSBM diet decreased by 11.36%,and serum glucose（GLU）,albumin and globulin ratio（A/G） increased by 1.96% and 4.22%（P0.05） respectively.These results implied that FSBM can increase growth performance of Cherry valley ducks and improve meat quality and the retention of CP and EE in muscle.

关 键 词：发酵豆粕 樱桃谷肉鸭 生产性能 肌肉成分 肉品质 血清指标 

分 类 号：S834.89[农业科学—畜牧学]