膨化发酵菜籽粕对肉鸡肉质风味及肝脏病理的影响  

Effects of the extruded rapeseed meal fermented in advance on meat quality and flavor,liver pathology of broilers

作　　者：邓卉[1] 邹成义[1] 汪林书[1] 屈东[1] 李斌[1] 余丹[1] 倪青松[1] 刘进远[1] 张敏[1] DENG Hui;ZOU Chengyi;WANG Linshu;QU Dong;LI Bin;YU Dan;NI Qingsong;LIU Jinyuan;ZHANG Min(Sichuan Animal Science Academy,Animal Breeding and Genetics Key Laboratoryof Sichuan Province,Chengdu,Sichuan Province 610066,China)

机构地区：[1]四川省畜牧科学研究院,动物遗传育种四川省重点实验室,四川成都610066

出　　处：《中国饲料》2022年第11期133-137,共5页China Feed

基　　金：四川省重点研发项目“菜籽粕预消化处理关键技术研究与应用”(2020YFN0035);四川省财政专项“畜禽健康养殖关键技术创新集成与推广应用”(SASA2020CZYX005)。

摘　　要：为研究膨化发酵菜籽粕对肉鸡肉质风味及肝脏病理的影响,试验选择60日龄、平均体重700 g左右的崇仁麻公鸡600只,随机分为5个处理组,每个处理组5个重复,每个重复24只鸡。对照组(0.0%组)饲喂基础日粮,试验1、2、3、4组分别在基础日粮中添加2.5%、5.0%、7.5%、10.0%膨化发酵菜籽粕等氮替代豆粕。试验期56 d。结果表明:(1)与对照组相比,除胸肌肉黄度b*值存在显著差异的趋势(P=0.09,0.05≤P<0.10)外,其余肉质指标pH45 min、pH24 h、24 h滴水损失、胸肌肉亮度L*值和红度a*值均无显著差异(P>0.05)。(2)与对照组相比,各试验组的肌肉肌苷酸、天门冬氨酸、谷氨酸、甘氨酸、丙氨酸等风味氨基酸含量、必需氨基酸及16种氨基酸总量均无显著差异(P>0.05)。(3)与对照组相比,各试验组肝细胞病理损伤评分均无显著差异(P>0.05);对膨化发酵菜籽粕添加水平和肉鸡肝细胞病理损伤评分进行回归分析,未发现两者之间存在线性或二次回归关系。本试验条件下,膨化发酵菜籽粕等氮替代豆粕对崇仁麻鸡肉品质、风味均无明显影响,且未引起肝细胞发生明显的病理损伤,说明膨化发酵菜籽粕替代豆粕是可行的。This experiment was conducted to study the effects of extruded rapeseed meal fermented in advance on meat quality and flavor,liver pathology of broilers.A total of 600 Chongren Ma male chicks aged 60 days with an average body weight of about 700 g were randomly assigned to 5 dietary groups of 120 chicks each on the basis of body weight.The chicks in control group were fed a basal diet,and the chicks in experimental groups 1,2,3 and 4 were fed the basal diet supplemented with 2.5%,5.0%,7.5%and 10.0%extruded rapeseed meal fermented in advance(ERMF)to replace soybean meal,respectively.The experiment lasted for 56 days.The results showed as follows:(1)There was a trend of significant difference in the yellowness b*value in breast muscle among all groups(P=0.09,0.05≤P<0.10),while there were no significant differences in other meat quality indexes(pH45 min,pH24 h,24 h drip loss,brightness L*value and redness a*value)(P>0.05).(2)Compared with the control group,there were no significant differences in the contents of meat flavor amino acids,such as inosinic acid,aspartic acid,glutamic acid,glycine,alanine,and essential amino acids and total contents of 16 kinds of amino acids in ERMF supplemental groups(P>0.05).(3)Compared with the control group,there was no significant difference in the pathological injury scores of hepatocytes in ERMF supplemental groups(P>0.05);No linear or quadratic regression was found between the supplemental level of ERMF and pathological injury score of liver cells of broilers.Our findings demonstrated that the replacement of soybean meal by ERMF on isonitrogen base had no significant effects on meat quality and flavor of Chonren Ma broilers,and no obvious pathological lesions was caused to liver cells,and indicated that the replacement of soybean meal by ERMF was feasible.

关 键 词：膨化发酵菜籽粕 肉质风味 肝脏病理损伤评分 肉鸡 

分 类 号：S816.4[农业科学—饲料科学]