根皮素对热应激肉鸡腿肌肉品质和抗氧化性能的影响  

Effects of phloretin on leg muscle quality and antioxidant properties of heat-stressed broiler chickens

作　　者：王昆平 徐可行 白晰 胡洪[2] 潘洪彬[2] 闻爱友[1] WANG Kunping;XU Kexing;BAI Xi;HU Hong;PAN Hongbin;WEN Aiyou(College of Animal Science,Anhui Science and Technology University,Fengyang 233100,China;College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]安徽科技学院动物科学学院,安徽凤阳233100 [2]云南农业大学动物科学技术学院,云南昆明650201

出　　处：《安徽科技学院学报》2024年第1期13-17,共5页Journal of Anhui Science and Technology University

基　　金：国家自然科学基金(32002223);安徽省自然科学基金面上项目(2108085MC113);安徽省高校自然科学研究重点项目(KJ2020A0084);国家十四五重点研发计划项目(2022YFD1601905)。

摘　　要：目的:探讨饲料中添加根皮素对热应激环境下肉鸡腿肌肉品质及其抗氧化性能的影响。方法:选取160只体质量相近的22日龄AA肉鸡,随机分为NT、HT、LT和PT等4组,每组4个重复,每个重复10只。其中,NT为对照组,饲养温度为(23.0±0.61)℃,相对湿度为50.8%±5.41%;HT、LT、PT为热应激组,饲养温度为(30.5±0.69)℃,相对湿度为89.7%±6.70%,NT和HT饲喂基础日粮,LT、PT分别饲喂在基础日粮中添加100、200 mg/kg根皮素的日粮。在肉鸡42日龄时每个重复随机挑选3只肉鸡,屠宰后进行腿肌肉品质及抗氧化性能的测定。结果:与HT相比,NT肉鸡腿肌亮度、滴水损失、失水率、蒸煮损失、MDA水平均显著下降(P<0.05),CAT、GSH、GSH-Px、T-AOC水平均显著上升(P<0.05)。与HT相比,PT肉鸡腿肌亮度、肌滴水损失、失水率、蒸煮损失、MDA水平均显著下降(P<0.05),CAT、GSH、GSH-Px、T-AOC水平均显著上升(P<0.05)。与HT相比,LT的T-AOC水平显著上升(P<0.05)。结论:饲料中添加根皮素可有效改善热应激对肉鸡腿肌肉品质及抗氧化性能的影响,且以添加200 mg/kg效果较好。Objective:The effects of phloretin as a feed additive on muscle quality and antioxidant properties of broilers under heat stress were investigated.Methods:A total of 16022-day-old AA broilers with similar body weight were randomly divided into NT,HT,LT and PT groups with 4 replicates per group and 10 broilers per replicate.NT was the control group,the feeding temperature was(23.0±0.61)℃,and the humidity was 50.8%±5.41%.HT,LT and PT were heat stress groups.The feeding temperature was(30.5±0.69)℃and the humidity was 89.7%±6.70%.NT and HT were fed with basal diet.LT was fed with basal diet supplemented with 100 mg/kg phloretin,and PT was fed with basal diet supplemented with 200 mg/kg phloretin.At 42 days of age,3 broilers were randomly selected from each replicate to detect leg muscle quality and make leg muscle tissue homogenate,which was stored at-70℃,and the kit was used to detect the antioxidant properties of leg muscle.Results:Compared with the HT,the leg muscle brightness,muscle drip loss,water loss rate,cooking loss,and MDA levels in NT were significantly decreased(P<0.05),and CAT,GSH,GSH-Px,and T-AOC levels were significantly increased(P<0.05).Compared with the HT,the leg muscle brightness,muscle drip loss,water loss rate,cooking loss,and MDA levels in PT were significantly decreased(P<0.05),and CAT,GSH,GSH-Px,and T-AOC levels were significantly increased(P<0.05).Compared with HT,the T-AOC level of the LT group was significantly increased(P<0.05).Conclusion:Adding 200 mg/kg phloretin to the feed can effectively reduce the effect of heat stress on leg muscle quality and antioxidant performance of broilers,and improve the resistance of broilers to heat stress.

关 键 词：根皮素 热应激 肉鸡 肉品质 抗氧化性能 

分 类 号：S831.5[农业科学—畜牧学]