菌酶协同发酵饲料对青脚麻鸡生长性能、血清抗氧化能力和肉品质的影响  

Effects of microbial-enzyme co-fermented feed on growth performance,serum antioxidant capacity,and meat quality of Qingjiao Ma chicken

作　　者：张海燕 郭秋枚 梁遵山 ZHANG Haiyan;GUO Qiumei;LIANG Zunshan

机构地区：[1]重庆市酉阳县农业农村委动物疫病预防控制中心,重庆409800

出　　处：《饲料研究》2025年第2期67-73,共7页Feed Research

基　　金：四川省区域创新合作项目(项目编号:124QYCX0512)。

摘　　要：试验旨在探究菌酶协同发酵饲料对青脚麻鸡生长性能、血清抗氧化能力和肉品质的影响。选用40日龄青脚麻鸡720只,随机分为4组,每组6个重复,每个重复30只鸡。试验Ⅰ组(对照组)饲喂基础饲粮,试验Ⅱ组、试验Ⅲ组和试验Ⅳ组分别在基础饲粮中添加1%、3%和5%的菌酶协同发酵饲料。试验期42 d。结果显示:与对照组相比,各试验组的末重、平均日增重和全净膛率显著提高(P<0.05),料重比显著降低(P<0.05);各试验组磷的利用率显著提高(P<0.05),试验Ⅲ组和试验Ⅳ组干物质和粗蛋白利用率显著提高(P<0.05);试验Ⅲ组和试验Ⅳ组谷胱甘肽过氧化物酶活性和总抗氧化能力显著提高(P<0.05),各试验组的丙二醛含量显著降低(P<0.05)。与对照组相比,试验Ⅲ组和试验Ⅳ组腿肌的天冬氨酸、苏氨酸、丝氨酸、谷氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸、精氨酸、必需氨基酸含量显著增加(P<0.05),试验Ⅲ组的丙氨酸、蛋氨酸、总氨基酸和鲜味氨基酸含量显著增加(P<0.05);试验Ⅱ组的月桂酸、十五烷酸和神经酸含量显著增加(P<0.05);试验Ⅲ组的肉豆蔻酸、棕榈酸、棕榈油酸、十七烷酸、硬脂酸、顺-9-十八碳一烯酸、亚油酸、花生酸、γ-亚麻酸、α-亚麻酸、顺-11-二十碳一烯酸、二十碳二烯酸、花生四烯酸、二十碳五烯酸、二十二碳六烯酸、总脂肪酸、饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸、总ω-3多不饱和脂肪酸和总ω-6多不饱和脂肪酸含量显著增加(P<0.05)。研究表明,酶协同发酵饲料可以提高青脚麻鸡生长性能、养分利用率,抗氧化能力和肌肉品质,且酶协同发酵饲料适宜添加量为3%。The experiment aimed to investigate the effects of microbial-enzyme co-fermented feed on the growth performance,serum antioxidant capacity,and meat quality of Qingjiao Ma chicken.A total of 720 Qingjiao Ma chickens at 40 days of age were selected and randomly divided into four groups,with six replicates per group and 30 chickens per replicate.GroupⅠ(the control group)was fed a basal diet,while GroupsⅡ,Ⅲ,andⅣwere fed the basal diet supplemented with 1%,3%,and 5%microbial-enzyme co-fermented feed,respectively.The experimental period lasted for 42 days.The results showed that compared with the control group,the final weight,average daily gain,and full eviscerated percentage of the experimental groups were significantly increased(P<0.05),while the feed-to-gain ratio was significantly decreased(P<0.05).Compared with the control group,the utilization rate of feed phosphorus was significantly increased in all experimental groups(P<0.05),and the utilization rate of feed dry matter and crude protein was significantly increased in GroupsⅢandⅣ(P<0.05).Compared with the control group,the activities of glutathione peroxidase and the total antioxidant capacity were significantly increased in GroupsⅢandⅣ(P<0.05),and the content of malondialdehyde was significantly decreased in all experimental groups(P<0.05),the concentrations of aspartic acid,threonine,serine,glutamic acid,valine,isoleucine,leucine,phenylalanine,lysine,arginine,and essential amino acids in leg muscle were significantly increased in GroupsⅢandⅣ(P<0.05).The concentrations of alanine,methionine,total amino acids,and delicious amino acids were significantly increased in GroupⅢ(P<0.05).Compared with the control group,the concentrations of lauric acid,pentadecanoic acid,and nervonic acid were significantly increased in GroupⅡ(P<0.05).The concentrations of myristic acid,palmitic acid,palmitoleic acid,heptadecanoic acid,stearic acid,cis-9-octadecenoic acid,linoleic acid,arachidic acid,γ-linolenic acid,α-linolenic acid,cis-11-eicosenoic acid,e

关 键 词：菌酶协同发酵饲料 青脚麻鸡 生长性能 抗氧化能力 肉品质 

分 类 号：S831[农业科学—畜牧学]