绞股蓝水提物对科宝肉鸡生长性能、屠宰性能、肉品质和气味组分的影响  

Effects of Gynostemma pentaphyllum Aqueous Extract on Growth Performance,Slaughter Performance,Meat Quality and Odor Component of Cobb Broilers

作　　者：胡建 胡忠泽[1] HU Jian;HU Zhongze(College of Animal Science,Anhui Science and Technology University,Fengyang 233100,China)

机构地区：[1]安徽科技学院动物科学学院,凤阳233100

出　　处：《动物营养学报》2023年第4期2209-2219,共11页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：安徽省重点研究与开发计划项目(202104a06020033);安徽省教育厅重大项目(KJ2016SD15)。

摘　　要：本试验旨在探究绞股蓝水提物(GPW)对科宝肉鸡生长性能、屠宰性能、肉品质和气味组分的影响。试验将300只1日龄科宝肉鸡分为5组,组内设6个重复,每个重复10只。空白对照组(CT组)饲喂基础饲粮,试验组分别在基础饲粮中添加0.5%、1.0%、2.0%、4.0%GPW,连续饲喂42 d。试验结束后,测定肉鸡生长性能、屠宰性能、肉品质和气味组分。结果表明:1)与CT组相比,添加2.0%GPW可以显著降低肉鸡平均日采食量(P<0.05),添加1.0%、2.0%GPW可以显著降低料重比(P<0.05)。2)与CT组相比,添加2.0%、4.0%GPW使腹脂率有下降趋势(P=0.06)。3)与CT组相比,添加0.5%、1.0%、2.0%、4.0%GPW均能显著降低肉鸡胸肌红度值和腿肌亮度值(P<0.05);添加0.5%、2.0%、4.0%GPW可以显著降低腿肌剪切力(P<0.05)。4)在不同GPW添加量下,鸡肉样品的气味组分可以明显区分;添加2.0%、4.0%的GPW使鸡肉气味组分中的无机硫化物、有机硫化物类芳香成分、醇类和醛酮产生不同响应,即添加2.0%、4.0%的GPW使鸡肉香气更加浓郁。综上所述,GPW可以提高肉鸡的生长性能、屠宰性能,改善肉品质及气味组分,以添加2.0%GPW效果最佳。In order to explore the effects of Gynostemma pentaphyllum aqueous extract(GPW)on growth performance,slaughter performance,meat quality and odor components of Cobb broilers.In this experiment,300 Cobb broilers with 1-day-old were randomly divided into 5 groups with 6 replicates of 10 birds each,and the blank control group(CT group)was fed a basal diet and the experimental groups was fed 0.5%,1.0%,2.0%and 4.0%GPW for 42 d.At the end of the experiment,the growth performance,slaughter performance,meat quality and odor components of broilers were measured.The results showed as follows:1)compared with CT group,the addition of 2%GPW could significantly reduce broiler average daily feed intake(P<0.05),and the addition of 1.0%and 2.0%GPW could significantly reduce the feed to gain ratio(P<0.05).2)Compared with CT group,the addition of 2%and 4%GPW resulted in a trend toward lower abdominal fat percentage(P=0.06).3)Compared with CT group,the addition of 0.5%,1.0%,2.0%and 4.0%GPW could significantly reduce the redness value of broiler breast muscle and brightness of thigh muscle(P<0.05)and the addition of 0.5%,2.0%and 4.0%GPW could significantly reduce thigh muscle shear force value(P<0.05).4)The odor component of broiler meat could be clearly distinguished at different GPW additions,and the addition of 2.0%and 4.0%GPW produced different responses of inorganic sulfides,organic sulfide-based aromatic components,alcohols and aldehydes,and ketones in the odor components of chicken meat,that indicated the aroma of chicken meat was stronger with the addition of 2.0%and 4.0%GPW.Therefore,GPW can improve the growth performance,slaughter performance,meat quality and odor components of broiler chickens,and the best effect is achieved by adding 0.2%GPW.

关 键 词：绞股蓝 水提物 生长性能 屠宰性能 肉品质 气味组分 

分 类 号：S831[农业科学—畜牧学]