饲粮添加Tau和CS改善AA肉鸡早期脂质代谢、抗氧化功能与肉品质  

Effects of Dietary Tau and CS on Lipid Metabolism, Antioxidation Function and Meat Quality of AA Broilers at Early Growth Stage

作　　者：姜锦鹏[1,2] 闻爱友 胡洪[1] JIANG Jinpeng;WEN Aiyou;HU Hong(College of Animal Science,Anhui Science and Technology University,Fengyang 233100,China;Anhui Province Key Laboratory of Animal Nutritional Regulation and Health,Fengyang 233100,China)

机构地区：[1]安徽科技学院动物科学学院,安徽凤阳233100 [2]安徽省动物营养调控与健康重点实验室,安徽凤阳233100

出　　处：《安徽科技学院学报》2021年第6期19-24,共6页Journal of Anhui Science and Technology University

基　　金：安徽省自然科学基金项目(11040606M88);安徽科技学院兽医学重点学科(AKZDXK2015A04)。

摘　　要：目的:探讨饲粮添加牛磺酸、半胱胺及其组合对AA肉鸡生长早期脂质代谢、抗氧化功能和肉品质的影响。方法:选取健康、体重相近的14日龄AA肉鸡128羽,随机分为4组,即对照组及试验Ⅰ~Ⅲ组,每组设置4个重复,每个重复8羽。对照组(C组)饲喂基础饲粮,试验组分别在基础饲粮中添加1000 mg/kg牛磺酸(Ⅰ组)、120 mg/kg半胱胺(Ⅱ组)、1000 mg/kg牛磺酸+120 mg/kg半胱胺(Ⅲ组)。试验期为14 d。在28日龄每组随机选取6羽AA肉鸡(公母各半),按常规方法屠宰,采集血样和胸肌样品,测量脂质代谢、抗氧化功能和肉品质等指标。结果:牛磺酸单独处理显著提高了肉鸡血清TC浓度和胸肌a*值(P<0.05),降低了胸肌的滴水损失率(P<0.05),并有增加皮下脂肪厚度的趋势;半胱胺单独处理显著降低了肉鸡血清TC浓度和胸肌的滴水损失率(P<0.05),并有减少腹脂率及增加剪切力的趋势;牛磺酸与半胱胺联用显著降低了肉鸡血清TC浓度和胸肌的滴水损失率(P<0.05),提高胸肌pH_(1)值和a*值(P<0.05)。结论:牛磺酸与半胱胺组合应用在调节AA肉鸡生长早期的脂肪代谢、肉品质改善方面的综合效应好于牛磺酸或半胱胺单独添加。Objective:To investigate the effects of dietary supplementation of taurine(Tau),cysteamine(CS)and their combination on the lipid metabolism,antioxidant function and meat quality of Arbor Acres(AA)broiler chickens at early growth stage.Methods:A total of 12814-day-old chicks were randomly divided into 4 groups with 4 replicates of 8 broilers each.The control group was fed with the basal diet,and the experimental groups were fed with the basal diet supplemented with 1000 mg/kg taurine(groupⅠ),120 mg/kg cysteamine(groupⅡ)and 1000 mg/kg taurine+120 mg/kg cysteamine(groupⅢ),respectively.The experiment lasted for 14 days.At 28 days of age,six AA broilers(3 male and 3 female)in each group were randomly selected and slaughtered.The samples of blood and breast meat were collected to measure lipid metabolism,antioxidant function or meat quality traits.Results:Supplementation of Tau significantly increased serum TC concentration and a*value of breast meat(P<0.05),decreased drip loss rate of breast meat(P<0.05),and tended to increase subcutaneous fat thickness.Supplementation of CS significantly decreased serum TC concentration and drip loss rate of breast meat(P<0.05),and tended to decrease abdominal fat rate and increased shear force.The combination of Tau and CS significantly decreased serum TC concentration and drip loss rate of breast meat(P<0.05),and increased pH_(1) and a*values of breast meat(P<0.05).Conclusion:The combination of Tau and CS has a better effect on regulating fat metabolism and improving meat quality in AA broiler chickens at early growth stage.

关 键 词：肉鸡 半胱胺 牛磺酸 脂肪代谢 抗氧化 肉品质 

分 类 号：S852.3[农业科学—基础兽医学]