乳酸杆菌和囊素三肽对肉鸡生长性能、屠宰性能、肉质和血清生化指标的影响  

Effects of Lactobacilli and Bursin on Growth Performance,Slaughter Performance,Meat Quality and Serum Biochemical Parameters of Broiler

作　　者：曾东[1,2] 李涛[1] 倪学勤[1,2] 彭芝榕[1] 沈雪娇[1] 易丹[1] 

机构地区：[1]四川农业大学动物医学院,雅安625014 [2]动物疫病与人类健康四川省重点实验室,雅安625014

出　　处：《动物营养学报》2014年第5期1320-1326,共7页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：教育部留学回国人员科研启动基金(0835-1);四川省学术带头人培养基金资助

摘　　要：本试验通过在基础饲粮中添加乳酸杆菌制剂或肌肉注射囊素三肽,研究乳酸杆菌和囊素三肽对肉鸡生长性能、屠宰性能、肉质和血清生化指标的影响。选用1日龄科宝肉鸡180只,随机分成4组,每组3个重复,每个重复15只鸡。Ⅰ组饲喂基础饲粮;Ⅱ组饲喂基础饲粮,并肌肉注射囊素三肽(0.01 mg/kg BW);Ⅲ组饲喂基础饲粮+0.1%乳酸杆菌制剂;Ⅳ组饲喂基础饲粮+0.1%乳酸杆菌制剂,并肌肉注射囊素三肽(0.01 mg/kg BW)。试验期42 d。结果表明:1)Ⅱ和Ⅳ组平均日采食量极显著高于Ⅰ和Ⅲ组(P<0.01),但平均日增重和料重比组间差异不显著(P>0.05)。2)Ⅱ组半净膛率极显著高于Ⅰ组(P<0.01),各组屠宰率、全净膛率、胸肌率、腿肌率差异均不显著(P>0.05)。3)Ⅱ和Ⅲ组肉色优于Ⅰ和Ⅳ组,各组pH差异不显著(P>0.05),Ⅱ和Ⅳ组滴水损失极显著高于Ⅰ和Ⅲ组(P<0.01),Ⅱ、Ⅲ和Ⅳ组剪切力均极显著低于Ⅰ组(P<0.01)。4)Ⅲ组血清中总蛋白和白蛋白含量显著高于Ⅰ组(P<0.05),Ⅲ和Ⅳ组血清中甘油三酯含量显著低于Ⅰ组(P<0.05)。综合各项指标证明,乳酸杆菌和囊素三肽在一定程度上有提高肉鸡生长性能和屠宰性能的作用,并能改善肉鸡肉质及血清生化指标,但两者联合使用的效果并未优于单独使用。This test was conducted to study the effects of the Lactobacilli and bursin on growth performance, slaughter performance, meat quality and serum biochemical parameters of broilers by adding Lactobacilli prepa-ration in a basal diet or intramuscular injection bursin.One hundred and eighty 1-day-old Cobb broilers were randomly divided into 4 groups with 3 replicates in each group and 15 broilers per replicate.The broilers in group I were fed the basal diet, those in group Ⅱ were fed the basal diet and injected bursin （ 0.01 mg/kg BW） , those in group Ⅲwere fed the basal diet＋0.1%Lactobacilli preparation, and those in group Ⅳ were fed the basal diet＋0.1%Lactobacilli preparation, and injected bursin （ 0.01 mg/kg BW） .The test lasted for 42 d.The results showed as follows： 1 ） the average daily feed intake in groups Ⅱ and Ⅳ was significantly higher than that in groupsⅠ and Ⅲ （ P〈0.01） , but the average daily gain and feed/gain were no significant difference among groups （P〉0.05）.2） The semi-eviscerated rate in group Ⅱ was significantly higher than that in groupⅠ （P〈0.01）, and the slaughter rate, eviscerated rate, breast muscle rate and leg muscle rate were no significant difference among groups （ P〉0.05） .3） The meat color in groupsⅡandⅢwas much better than that in groupsⅠandⅣ, but the pH was no significant difference among groups （ P〉0.05） .The drip loss in groupsⅡandⅣwas significantly higher than that in groupsⅠandⅢ（ P〈0.01） , and the shear force in groups Ⅱ,Ⅲ and Ⅳwas significantly lower than that in groupⅠ （P〈0.01）.4） The surem total protein and albumin contents in groupⅢwere significantly higher than those in groupⅠ（ P〈0.05） and the surem tri-glyceride content in groups Ⅲ and Ⅳ was significantly lower than that in groupⅠ（ P〈0.05） .The composite indicators show that Lactobacilli and bursin can improve the growth performance and slaughter performance of broilers to a certain extent, and ca

关 键 词：乳酸杆菌 囊素三肽 生长性能 屠宰性能 肉质 血清生化指标 

分 类 号：S831[农业科学—畜牧学]