抗菌肽对新西兰兔胴体品质的影响  

Effects of antibacterial peptides on carcass quality of New Zealand rabbit

作　　者：林江蔚[1] 许剑琴[1] 杨奉珠[2] 郭志强[2] 

机构地区：[1]中国农业大学动物医学院 [2]四川省畜牧科学研究院

出　　处：《中国饲料》2012年第17期15-17,共3页China Feed

摘　　要：选用160只35日龄断奶的新西兰肉兔,随机分为5个处理,每个处理4个重复,每个重复8只兔。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加30 mg/kg喹乙醇、150、200 mg/kg和250 mg/kg抗菌肽,试验期为8周。旨在研究抗菌肽对新西兰兔胴体品质的影响。结果显示,添加200 mg/kg抗菌肽可以显著提高新西兰兔全净膛率(P<0.05),显著提高兔肉红度(a*)(P<0.05),但抗菌肽对兔肉亮度(L*)和黄度(b*)影响均不显著(P<0.05);添加抗菌肽有增加兔肌肉嫩度和延缓肌肉pH下降的趋势。结果表明,在饲粮中添加抗菌肽可提高新西兰兔屠宰性能,改善兔肉品质。The experiment was conducted to study the effects of antimicrobial peptides on meat quality in the New Zealand rabbits.160 New Zealand weaned rabbits with 35-day-old were randomly divided into 5 treatments with 4 replicates of 8 each.The control group was fed with basic diet,four trial groups were fed with basic diet added 30 mg/kg olaquindox,150,200 mg/kg and 250 mg/kg antimicrobial peptides,respectively.The experiment lasted for 8 weeks.The results showed that：compared with the control group,the percentages of eviscerratsd yield and a＊value（redness） were significantly increased by adding 200 mg/kg antimicrobial peptides in feed（P 0.05）,but no significant diversity in rabbit LD muscle color L＊value（lightness） and b＊value（yellowness）（P 0.05）;and tenderness of rabbit meat was significant increased,while pH-value of LD muscle was delayed to reduce by adding antimicrobial peptides in feed.The results indicated that antibacterial peptides could improve slaughter performance and the meat quality of zealad rabbit.

关 键 词：抗菌肽 肉兔 肉质 

分 类 号：S816.7[农业科学—饲料科学]