宰前免疫应激对肉鸡抗氧化性能与肉品质的影响  

Effect of Preslaughter Immunological Stress on Antioxidant Capacity and Meat Quality of Broilers

作　　者：王娟娟[1] 牛竹叶[1] 闵育娜[1] 王锦[1] 孙彤彤[1] 刘少凯[1] 李华磊[1] 张静[1] 刘福柱[1] 

机构地区：[1]西北农林科技大学动物科技学院,陕西杨凌712100

出　　处：《家畜生态学报》2012年第6期90-96,共7页Journal of Domestic Animal Ecology

基　　金：陕西省科技攻关项目(2009K01-04)

摘　　要：研究旨在探讨细菌脂多糖(1ipopolysaccharide,LPS)诱导的宰前免疫应激对肉鸡抗氧化性能和肉品质的影响。24只体重相近的39d肉仔鸡随机分为3组,两个试验组分别在39d、40d和41d腹部皮下注射LPS生理盐水稀释液(1 000和2 000μg/kg BW),对照组注射等量生理盐水。结果表明,与对照组相比,胸肌pH24h极显著下降(P<0.01),失水率极显著增高(P<0.01),4℃保存3db*值和6d的L*值显著升高(P<0.05);腿肌pH45min及pH24h均极显著下降(P<0.01),4℃保存3db*值显著升高(P<0.05);血浆、胸肌和腿肌MDA含量均显著升高(P<0.05),血浆T-AOC极显著降低(P<0.01)。本研究表明宰前免疫应激会引起肉鸡机体氧化损伤和抗氧化机能下降,进而导致肉鸡生长性能和肉品质显著下降,而且这些负面效应的大小取决于应激强度。This study aimed to investigate effects of preslaughter immunological stress induced by li- popolysaccharide （LPS） on antioxidant capacity and meat quality of broilers. Twenty-four broilers （39- day-old） with similar body weight （BW） were randomly assigned to three treatments： sham injection of sa- line （control）, daily subcutaneous （s. c. ） injection of LPS （1 000 μg/kg and 2 000 μg/kg of BW） for 3 days. The results showed that average daily feed intake and BW of chickens significantly decreased in the LPS treatment （P〈0.05）. The F/G significantly enhanced （P〈0.01）. PH 24 h of breast muscle signifi- cantly decreased （P〈0.05）, water-loss rate of breast muscle increased remarkably （P〈0.01）. Yellow- ness （b＊） on the 3rd day and lightness （L＊） on the 6th day of breast muscle stored at 4 ℃ improved sig- inificantly （P〈0.05）. PH45min and PH 24 h of thigh muscle decreased significantly in the LPS treatment （P〈0.01）. Redness （a＊） of thigh muscle stored at 4 ℃ for 3 days significantly increased （P〈0.05）. The plasma, MDA of breast and thigh muscle significantly enhanced in the LPS treatment （P〈0.05）, mean- while, the total antioxidant capacity （T-AOC） levels significantly suppressed （P〈0.01）. The present re- sults suggest that preslaughter LPS-induced immunological stress could cause body oxidative damage and decrease oxidation resistance of boilers, resulting in poor growth performance and meat quality, moreover, these negative effects depend on stress intensity.

关 键 词：脂多糖 免疫应激 氧化损伤 肉品质 肉鸡 

分 类 号：S811.6[农业科学—畜牧学]