没食子酸丙酯和植物乳杆菌对北京鸭屠宰性能、血清脂质指标、胸肌肉品质和脂肪酸组成的影响  

Effects of Propyl Gallate and Lactobacillus plantarum on Slaughter Performance,Serum Lipid Indices,Breast Muscle Quality and Fatty Acid Composition of Pekin Ducks

作　　者：代林 王宝维[1] 张名爱[2] 凡文磊 钱旺 谭绍兴 张晶[1] 王秉翰 李克鑫 宋永杰 DAI Lin;WANG Baowei;ZHANG Ming’ai;FAN Wenlei;QIAN Wang;TAN Shaoxing;ZHANG Jing;WANG Binghan;LI Kexin;SONG Yongjie(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;College of Animal Science and Technology,Qingdao Agricultural University,Qingdao 266109,China;Qingdao Huihe Biotechnology Co.,Ltd.,Qingdao 266109,China;Shandong Xingu Health Industry Co.,Ltd.,Binzhou 251700,China)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]青岛农业大学动物科技学院,青岛266109 [3]青岛慧和生物科技有限公司,青岛266109 [4]山东鑫谷健康产业有限公司,滨州251700

出　　处：《动物营养学报》2023年第11期7165-7173,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：财政部和农业农村部-国家现代农业产业技术体系资助(CARS-42-14);2022年度山东省重点研发计划(2022LZGC014)。

摘　　要：本试验旨在研究没食子酸丙酯(PG)和植物乳杆菌(LP)对北京鸭屠宰性能、血清脂质指标、胸肌肉品质和脂肪酸组成的影响。选取体重相近的7日龄北京鸭128只,随机分为4组,每组4个重复,每个重复8只。对照组饲喂基础饲粮,PG组饲喂基础饲粮+100 mg/kg没食子酸丙酯,LP组饲喂基础饲粮+4×10^(9)CFU/kg植物乳杆菌,PG+LP组饲喂基础饲粮+100 mg/kg没食子酸丙酯+4×10^(9)CFU/kg植物乳杆菌。试验期为35 d。结果表明:1)与对照组相比,PG组和PG+LP组的半净膛率、胸肌率显著升高(P<0.05),PG组、LP组和PG+LP组的全净膛率显著升高(P<0.05)。2)与对照组相比,PG组的血清总胆固醇含量显著增加(P<0.05)。3)与对照组相比,PG组、LP组和PG+LP组的胸肌pH显著升高(P<0.05),PG组和LP组的胸肌亮度(L^(*))值显著降低(P<0.05),PG组的胸肌红度(a^(*))值显著升高(P<0.05),LP组的胸肌剪切力显著升高(P>0.05)。4)与对照组相比,PG+LP组的胸肌棕榈油酸(C16∶1)、油酸(C18∶1n9c)和单不饱和脂肪酸(MUFA)含量显著升高(P<0.05),胸肌硬脂酸(C18∶0)含量显著降低(P<0.05)。由此可见,饲粮中添加没食子酸丙酯和植物乳杆菌可提高北京鸭屠宰性能,改善肉品质;混合添加没食子酸丙酯和植物乳杆菌可增加北京鸭胸肌单不饱和脂肪酸含量。The objective of this study was to investigate the effects of propyl gallate(PG)and Lactobacillus plantarum(LP)on slaughter performance,serum lipid indices,breast muscle quality and fatty acid composition of Pekin ducks.A total of 128 seven-day-old Pekin ducks with similar body weight were randomly divided into 4 groups with 4 replicates per group and 8 ducks per replicate.The control group was fed a basal diet,the PG group was fed the basal diet+100 mg/kg propyl gallate,the LP group was fed the basal diet+4×10^(9) CFU/kg Lactobacillus plantarum,and the PG+LP group was fed the basal diet+100 mg/kg propyl gallate+4×10^(9) CFU/kg Lactobacillus plantarum.The experiment lasted for 35 days.The results showed as follows:1)compared with the control group,the semi-eviscerated rate and breast muscle rate of PG group and PG+LP group were significantly increased(P<0.05),the eviscerated rate of PG group,LP group and PG+LP group was significantly increased(P<0.05).2)Compared with the control group,the serum total cholesterol content of PG group was significantly increased(P<0.05).3)Compared with the control group,the breast muscle pH of PG group,LP group and PG+LP group was significantly increased(P<0.05),the breast muscle brightness(L^(*))value of PG group and LP group was significantly decreased(P<0.05),the breast muscle redness(a^(*))value of PG group was significantly increased(P<0.05),and the breast muscle shear force of LP group was significantly increased(P<0.05).4)Compared with the control group,the contents of palmitoleic acid(C16∶1),oleic acid(C18∶1n9 c)and monounsaturated fatty acids(MUFA)in breast muscle of PG+LP group were significantly increased(P<0.05),and the breast muscle stearic acid(C18∶0)content was significantly decreased(P<0.05).It can be concluded that the addition of propyl gallate and Lactobacillus plantarum in the diet can improve the slaughtering performance and meat quality of Pekin ducks;the mixed addition of propyl gallate and Lactobacillus plantarum can increase the content of monounsatu

关 键 词：北京鸭 没食子酸丙酯 植物乳杆菌 屠宰性能 肉品质 脂肪酸 

分 类 号：S834[农业科学—畜牧学]