万寿菊黄酮对伊拉肉兔屠宰性能、脏器指数、肉品质及肉营养成分的影响  

Effects of quercetagetin on slaughter performance,organ index,meat quality,and meat nutrition composition of Ira rabbits

作　　者：申帅峰 谭凯 杨新宇[1] 段浩楠 梁慧情 宋伟光 韩帅娟 陈宝江[1] SHEN Shuai-feng;TAN Kai;YANG Xin-yu;DUAN Hao-nan;LIANG Hui-qing;SONG Wei-guang;HAN Shuai-juan;CHEN Bao-jiang

机构地区：[1]河北农业大学动物科技学院,河北保定071001 [2]晨光生物科技集团股份有限公司,河北邯郸057250

出　　处：《饲料研究》2024年第3期63-67,共5页Feed Research

基　　金：国家兔产业技术体系(项目编号:CARS-43-B-2);河北省农业科技园区(基地)建设专项(项目编号:20536603D)。

摘　　要：试验旨在研究不同水平万寿菊黄酮(QG)对伊拉肉兔屠宰性能、脏器指数、肉品质和肉营养成分的影响。选取初始体重(1184.75±181.44)g的35日龄健康肉兔200只,随机分为5组,每组8个重复,每个重复5只兔。对照组饲喂基础饲粮,试验组分别饲喂添加5、25、50、75 mg/kg QG的试验饲粮。预试期5 d,正式试验期28 d。结果显示,与对照组相比,各试验组肉兔的末重无显著差异(P>0.05)。与对照组相比,50 mg/kg QG组肉兔的半净膛率有提高的趋势(P>0.05),各试验组其他屠宰性能均无显著差异(P>0.05)。与对照组相比,添加75 mg/kg QG可以提高肉兔脾脏指数(P<0.05),添加不同剂量的QG均可以提高肉兔肾脏指数和胸腺指数(P<0.05)。与对照组相比,添加75 mg/kg QG可以降低蒸煮损失(P<0.05)。与对照组相比,添加25、50、75 mg/kg QG可以提高肉兔背最长肌中粗脂肪含量(P<0.05)。研究表明,饲粮中添加QG可以促进肉兔的脏器发育,改善肉品质,提高肉中粗脂肪含量,QG适宜添加水平为50~75 mg/kg。The study aimed to investigate the impact of different levels of quercetagetin on the slaughter performance,organ index,meat quality,and meat nutrient composition in Ira rabbits.A total of 200 healthy rabbits,with an initial weight of(1184.75±181.44)g at 35 days old,were randomly divided into five groups,with eight replicates in each group and five rabbits in each replicate.The control group was fed a basic diet,while the experimental groups were fed diets supplemented with 5,25,50,and 75 mg/kg of QG,respectively.The pre-trial period lasted for five days,and the formal experimental period lasted for 28 days.The results showed that there was no significant difference in the final weight of rabbits among the experimental groups compared to the control group(P>0.05).Compared with the control group,there was a tendency to increase the half-eviscerated yield rate in the 50 mg/kg QG group(P>0.05),and there was no differences on other indices of slaughter performance among the experimental groups(P>0.05).Compared with the control group,the addition of 75 mg/kg QG increased the spleen index of rabbits(P<0.05),and different doses of QG increased the kidney and thymus indices(P<0.05).Adding 75 mg/kg QG reduced steaming loss compared to the control group(P<0.05).Adding 25,50,and 75 mg/kg QG increased the crude fat content in the back longissimus muscle of the rabbits(P<0.05).The study indicates that the inclusion of QG in the diet promotes organ development,improves meat quality,and increases the crude fat content in rabbit meat.The suitable addition level of QG in the rabbit diet is 50~75 mg/kg.

关 键 词：万寿菊黄酮 肉兔 屠宰性能 脏器指数 肉品质 肉营养 

分 类 号：S829.1[农业科学—畜牧学]