饲养方式对京海黄鸡肉品质、肌肉氨基酸含量及免疫细胞因子等指标的影响  

Effects of feeding methods on the quality, muscle amino acid content and immune cytokines of Jinghai yellow chicken

作　　者：邹文斌 辛世杰[1] 于海亮 王晓慧 糜长浩 戴国俊[1] 杨建生[2] 林雨鑫[2] 张涛[1] 张跟喜[1] 谢恺舟[1] 王金玉[1] ZOU Wenbin;XIN Shijie;YU Hailiang;WANG Xiaohui;MI Changhao;DAI Guojun;YANG Jiansheng;LIN Yuxin;ZHANG Tao;ZHANG Genxi;XIE Kaizhou;WANG Jinyu(College of Animal Science and Technology,Yangzhou University,Yangzhou 225009,China;Kunshan Animal Husbandry and Veterinary Station,K unshan 215300,China)

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]昆山市畜牧兽医站,江苏昆山215300

出　　处：《扬州大学学报（农业与生命科学版）》2020年第1期62-66,84,共6页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏现代农业产业技术体系建设专项(JATS[2019]449);“十二五”国家科技支撑计划项目(2014BAD13B02);江苏省高校优势学科建设工程项目(PAPD);国家现代农业产业技术体系专项(CARS-41-G23);昆山市生态农业科技专项(KN1709)。

摘　　要：为探究不同饲养方式对京海黄鸡肉品质、肌肉氨基酸含量及免疫细胞因子等指标的影响,选取300只240日龄京海黄鸡母鸡,随机分为平养组、笼养组和果园林下散养组,每组5个重复,每个重复20只鸡。结果表明:①胸腿肌4℃冷藏24 h时pH值平养组和果园林下散养组极显著高于笼养组,胸腿肌失水率3组间差异不显著。②平养组胸肌粗蛋白质含量显著高于笼养组和果园林下散养组,水分和肌苷酸含量笼养组显著低于其他2组。③果园林下散养组肌肉鲜味氨基酸总量和必需氨基酸总量显著高于平养组和笼养组,果园林下散养组肌肉必需氨基酸比率显著高于笼养组。④平养组血清谷丙转氨酶(ALT)和总蛋白(TP)浓度均显著高于笼养组,笼养组血糖浓度显著高于果园林下散养组。⑤白细胞介素-1β(IL-1β)、γ干扰素(IFN-γ)、肿瘤坏死因子(TNF-α)和IL-6浓度平养组极显著高于笼养组和果园林下散养组;果园林下散养组IL-2浓度极显著高于其他2组。这一研究提示,平养和笼养可提升鸡肉品质,果园林下散养更能改善肉质风味;平养京海黄鸡的免疫因子含量较高,有利于提高健康水平。The purpose of this experiment was to investigate the effects of different feeding methods on the quality, muscle amino content and immune cytokines of Jinghai yellow chicken. A total of 240-day-old Jinghai yellow chicken hens were randomly divided into cage, floor and free-ranging group. Each group consisted of 5 replicates with 20 chickens per replicate. The results showed that: ① The 24 h pH value of the breast and leg muscle in the free-ranging group were significantly higher than those in the cage group(P<0.01), and the water loss rate of the breast leg muscles was not significantly different among the three groups(P>0.05). ② The crude protein content of the pectoral muscle in the floor group was significantly higher than that in the cage and the free-ranging group(P<0.05), in terms of water and inosinic acid, the cage group was significantly lower than the other two groups(P<0.05). ③ The total amount of umami amino acids and essential amino acids in the free-ranging group were significantly higher than those in the cage group and the floor group(P<0.05). The essential amino acid ratio of the free-ranging group was significantly higher than that of the cage group(P<0.05). ④ The concentrations of ALT and TP in the floor group were significantly higher than those in the cage group(P<0.05). The blood glucose concentration in the cage group was significantly higher than that in the free-ranging group(P<0.05). ⑤ The concentrations of IL-1β, IFN-γ, TNF-α and IL-6 were significantly higher in the floor group than in the cage and free-ranging group(P<0.01).The IL-2 concentration in the free-ranging group was significantly higher than the other two groups(P<0.01).It can be seen that cage and free raising can improve the quality of meat,and the free-ranging breeding can improve the meat flavor.Free raising Jinghai yellow chicken has more immune factors,which is conducive to improving health.

关 键 词：京海黄鸡 饲养方式 肉品质 氨基酸 细胞因子 

分 类 号：S831.4[农业科学—畜牧学]