饲粮中添加维生素E和酵母硒对肉兔生长性能、屠宰性能、肌肉品质和抗氧化性能的影响  

Effects of Dietary Vitamin E and Yeast Selenium on Growth Performance,Slaughter Performance,Muscle Quality and Antioxidant Capacity of Meat Rabbits

作　　者：刘公言 白莉雅[1] 孙海涛[1] 李明勇 刘曼 刘策 姜文学[1] 杨丽萍[1] 王文志[1] 王鹏 高淑霞[1] LIU Gongyan;BAI Liya;SUN Haitao;LI Mingyong;LIU Man;LIU Ce;JIANG Wenxue;YANG Liping;WANG Wenzhi;WANG Peng;GAO Shuxia(Shandong Key Laboratory of Animal Disease Control and Breeding,Institute of Animal Husbandry and Veterinary,Shandong Academy of Agricultural Sciences,Ji’nan 251000,China;Key Laboratory of Animal Genetics,Breeding and Reproduction of Ministry of Agriculture and Rural Affairs of the People’s Republic of China,Qingdao Kangda Rabbit Industry Development Co.,Ltd.,Qingdao 266000;Shandong Zhengyu Rabbit Industry Co.,Ltd.,Linyi 273400,China)

机构地区：[1]山东省农业科学院畜牧兽医研究所,山东省畜禽疫病防治与繁育重点实验室,济南250100 [2]青岛康大兔业发展有限公司,国家农业农村部兔遗传育种与繁殖重点实验室,青岛266000 [3]山东正宇兔业有限公司,临沂273400

出　　处：《动物营养学报》2022年第3期1864-1874,共11页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：山东省农业良种工程(南种北繁)项目(2017LZN008);国家现代农业产业技术体系项目(CARS-43-G-6,CARS-43-G-7);山东省农业科学院农业科技创新工程(CXGC2021A13,CXGC2021A14);山东省现代农业产业技术体系(SDAIT-21);山东省自然基金项目(ZR2020MC163)。

摘　　要：本试验旨在研究饲粮中添加维生素E和酵母硒对肉兔生长性能、屠宰性能、肌肉品质和抗氧化性能的影响,为生产高档功能性兔肉提供理论参考。选用35日龄、体重相近的断奶闽西南黑兔160只,随机分为4组,每组10个重复,每个重复4只。Ⅰ组(对照组)饲喂基础饲粮,不额外添加维生素E和酵母硒;Ⅱ、Ⅲ和Ⅳ组分别在基础饲粮中添加100 mg/kg维生素E、0.15 mg/kg硒和100 mg/kg维生素E+0.15 mg/kg硒。预试期5 d,正试期70 d。结果表明:1)饲粮中添加维生素E和酵母硒对肉兔生长性能和屠宰性能均无显著影响(P>0.05)。2)Ⅳ组的肌肉肉色红度(a^(*))值显著高于对照组(P<0.05),Ⅱ组、Ⅲ组和Ⅳ组的肌肉肉色黄度(b^(*))值显著高于对照组(P<0.05)。3)Ⅱ组和Ⅳ组肌肉中α-生育酚含量显著高于对照组(P<0.05),Ⅲ组和Ⅳ组肌肉中铜和锰含量显著低于对照组和Ⅱ组(P<0.05),Ⅲ组和Ⅳ组肌肉中硒含量显著高于对照组(P<0.05)。4)Ⅲ组和Ⅳ组血清中谷胱甘肽过氧化物酶(GSH-Px)活性显著高于对照组(P<0.05),Ⅱ组、Ⅲ组和Ⅳ组血清中丙二醛(MDA)含量显著低于对照组(P<0.05),Ⅱ组、Ⅲ组和Ⅳ组血清中总抗氧化能力(T-AOC)显著高于对照组(P<0.05)。5)Ⅳ组肌肉中超氧化物歧化酶(SOD)活性显著高于对照组(P<0.05),Ⅳ组肌肉中MDA含量显著低于对照组(P<0.05),Ⅱ组和Ⅳ组肌肉中T-AOC显著高于对照组(P<0.05)。综上所述,饲粮中添加维生素E和酵母硒能够改善肌肉物理性状,增加肌肉营养价值,提高机体抗氧化性能。This experiment was conducted to study the effects of dietary vitamin E and yeast selenium on growth performance,slaughter performance,muscle quality and antioxidant capacity of meat rabbits,so as to provide theoretical reference for the production of high-grade functional rabbit meat.A total of 160 weaned Minxinan black rabbits at 35 days of age with similar body weight were randomly divided into 4 groups with 10 replicates in each group and 4 rabbits in each replicate.Rabbits in groupⅠ(control group)were fed a basal diet without additional supplement of vitamin E and yeast selenium,and others in groupsⅡ,ⅢandⅣwere fed basal diets supplemented with 100 mg/kg vitamin E,0.15 mg/kg selenium and 100 mg/kg vitamin E+0.15 mg/kg selenium.The pre-experimental period lasted for 5 days,and the experimental period lasted for 70 days.The results showed as follows:1)dietary vitamin E and yeast selenium had no significant effects on growth performance and slaughter performance of meat rabbits(P>0.05).2)The muscle color redness(a^(*))value of groupⅣwas significantly higher than that of the control group(P<0.05),and the muscle color yellowness(b^(*))value of groupⅡ,groupⅢand groupⅣwas significantly higher than that of the control group(P<0.05).3)The muscleα-tocopherol content of groupⅡand groupⅣwas significantly higher than that of the control group(P<0.05),the contents of copper and manganese in muscle of groupⅢand groupⅣwere significantly lower than those of the control group and groupⅡ(P<0.05),and the muscle selenium content of groupⅢand groupⅣwas significantly higher than that of the control group(P<0.05).4)The serum glutathione peroxidase(GSH-Px)activity of groupⅢand groupⅣwas significantly higher than that of the control group(P<0.05),the serum malondialdehyde(MDA)content of groupⅡ,groupⅢand groupⅣwas significantly lower than that of the control group(P<0.05),and the serum total antioxidant capacity(T-AOC)of groupⅡ,groupⅢand groupⅣwas significantly higher than that of the cont

关 键 词：维生素E 酵母硒 闽西南黑兔 生长性能 肌肉品质 抗氧化性能 

分 类 号：S829.1[农业科学—畜牧学]