植物乳杆菌对氨气应激肉鸡肌肉品质和抗氧化功能的影响  

Effects of Lactobacillus plantarum on Muscle Quality and Antioxidant Function of Broilers under Ammonia Stress

作　　者：马艳华[1] 李奎 沈媛媛 刘金松 冯杰[4] 张瑞强 MA Yanhua;LI Kui;SHEN Yuanyuan;LIU Jinsong;FENG Jie;ZHANG Ruiqiang(College of Biological and Food Engineering,Puyang Vocational and Technical College,Puyang 457000,China;Collage of Animal Science and Technology,College of Veterinary Medicine,Zhejiang A&F University,Hangzhou 311300,China;Zhejiang Vegamax Biotechnology Co.,Ltd.,Anji 313300,China;College of Animal Science,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]濮阳职业技术学院生物与食品工程学院,濮阳457000 [2]浙江农林大学动物科技学院,动物医学院,杭州311300 [3]浙江惠嘉生物科技股份有限公司,安吉313300 [4]浙江大学动物科学学院,杭州310058

出　　处：《动物营养学报》2023年第7期4321-4330,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：浙江省领军型创新创业团队项目(2020R01015);浙江省博士后择优资助项目(ZJ2021116);浙江省重点研发计划项目(2021C02008);浙江省重点农业企业研究院项目(2021Y30004)。

摘　　要：本试验旨在探究植物乳杆菌对氨气应激肉鸡肌肉品质和抗氧化功能的影响。选取健康的1日龄黄羽肉鸡288只,随机分为3个组,每组8个重复,每个重复12只鸡。对照组和氨气应激组饲喂基础饲粮,氨气应激+植物乳杆菌组饲喂在基础饲粮中添加500 mg/kg植物乳杆菌(活菌数为3.5×108CFU/g)的饲粮。试验期70 d。于试验第63天起,氨气应激组和氨气应激+植物乳杆菌组进行7 d的氨气应激处理,对照组不通氨气。结果表明:1)与对照组相比,氨气应激组肉鸡屠宰后胸肌45 min的pH以及45 min和24 h的红度(a*)值显著降低(P<0.05),45 min和24 h的亮度(L*)值以及24 h的蒸煮损失显著提高(P<0.05),水分和粗灰分含量显著提高(P<0.05),有机物和粗蛋白质含量显著降低(P<0.05),总超氧化物歧化酶(T-SOD)、过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GPX)活性和总抗氧化能力(T-AOC)显著降低(P<0.05),丙二醛含量显著提高(P<0.05),核因子E2相关因子2(Nrf2)、GPX1、CAT、超氧化物歧化酶1(SOD1)和超氧化物歧化酶2(SOD2)mRNA相对表达量显著降低(P<0.05)。2)与氨气应激组相比,氨气应激+植物乳杆菌组肉鸡屠宰后胸肌45 min和24 h的pH以及24 h的a*值显著提高(P<0.05),24 h的L*值以及24和48 h的滴水损失显著降低(P<0.05),水分和粗灰分含量显著降低(P<0.05),粗蛋白质含量显著提高(P<0.05),T-SOD、CAT和GPX活性及T-AOC显著提高(P<0.05),SOD1 mRNA相对表达量显著提高(P<0.05)。综上所述,饲粮中添加植物乳杆菌能够提高氨气应激肉鸡胸肌肌肉品质,改善肌肉成分,并通过调控Nrf2信号通路增强肌肉抗氧化能力,缓解氨气应激造成的氧化应激损伤。This experiment was conducted to investigate the effects of Lactobacillus plantarum on muscle quali⁃ty and antioxidant function of broilers under ammonia stress.A total of 288 healthy yellow⁃feathered broilers of 1⁃day⁃old were randomly divided into 3 groups with 8 replicates per group and 12 broilers per replicate.Broilers in the control group and ammonia stress group were fed a basal diet,and those in ammonia stress+Lactobacillus plantarum group were fed the basal diet supplemented with 500 mg/kg Lactobacillus plantarum(live bacteria count was 3.5×108 CFU/g).The experiment lasted for 70 days.From day 63 of the experiment,ammonia stress group and ammonia stress+Lactobacillus plantarum group were treated with ammonia stress for 7 days,while the control group was not affected by ammonia.The results showed as follows:1)compared with the control group,the pH at 45 min and the redness(a∗)value at 45 min and 24 h in breast muscle of broilers af⁃ter slaughter in ammonia stress group were significantly decreased(P<0.05),the brightness(L∗)value at 45 min and 24 h and the cooking loss at 24 h were significantly increased(P<0.05),the contents of moisture and ash were significantly increased(P<0.05),the contents of organic matter and crude protein was signifi⁃cantly decreased(P<0.05),the activities of total superoxide dismutase(T⁃SOD),catalase(CAT)and gluta⁃thione peroxidase(GPX)as well as total antioxidant capacity(T⁃AOC)were significantly decreased(P<0.05),the malondialdehyde content was significantly increased(P<0.05),and the mRNA relative expression levels of nuclear factor E2⁃related factor 2(Nrf2),GPX1,CAT,superoxide dismutase 1(SOD1)and super⁃oxide dismutase 2(SOD2)were significantly decreased(P<0.05).2)Compared with ammonia stress group,the pH at 45 min and 24 h and the a∗value at 24 h in breast muscle of broilers after slaughter in ammonia stress+Lactobacillus plantarum group were significantly increased(P<0.05),the L∗value at 24 h and the drip loss at 24 and 48 h were significantly d

关 键 词：植物乳杆菌 氨气应激 肉鸡 肌肉品质 抗氧化功能 

分 类 号：S816[农业科学—饲料科学]