一丁酸甘油酯对肉鸡肉品质和氨基酸含量的影响  

Effects of monobutyrate on meat quality and amino acid content in broilers

作　　者：权金梅 吴志蕾[2] 王晓雯[1] 赵素梅[1] 寸金全 李永能[4] QUAN Jinmei;WU Zhilei;WANG Xiaowen;ZHAO Sumei;CUN Jinquan;LI Yongneng

机构地区：[1]云南农业大学动物科学技术学院,云南昆明650500 [2]云南农业大学动物医学学院,云南昆明650500 [3]云南省种羊繁育推广中心,云南昆明655204 [4]云南农业大学组织部,云南昆明650500

出　　处：《饲料研究》2025年第4期23-28,共6页Feed Research

基　　金：国家“十四五”重点研发计划项目(项目编号:2022YFD1601905);国家蛋鸡产业技术体系(项目编号:CARS-40-S25);云南省动物营养与饲料重点实验室开放基金(项目编号:2021YNPKLANF005)。

摘　　要：试验旨在研究一丁酸甘油酯对肉鸡肉品质和氨基酸含量的影响。选用240只1日龄健康的AA肉鸡(公、母各半),随机分为5组,每组6个重复,每个重复8只肉鸡。CK组饲喂基础饲粮,Anti组饲喂含0.1%吉他霉素的饲粮,试验组分别饲喂添加0.15%(M1组)、0.30%(M2组)和0.45%(M3组)一丁酸甘油酯的饲粮。试验期42 d,试验结束后采集肉鸡胸肌和腿肌进行肉品质、常规营养成分和氨基酸含量的测定。结果表明:与CK组和Anti组相比,试验组胸肌和腿肌的失水率、蒸煮损失、剪切力和肉色均无显著差异(P>0.05),M3组胸肌和腿肌的pH值显著升高(P<0.05)。与CK组和Anti组相比,饲粮中添加一丁酸甘油酯对肉鸡胸肌和腿肌中的粗脂肪、粗蛋白、粗灰分及水分含量均无显著影响(P>0.05)。M2组胸肌的异亮氨酸含量显著高于CK组(P<0.05);M3组胸肌的赖氨酸含量显著高于CK组和Anti组(P<0.05);M3组腿肌中的蛋氨酸和组氨酸含量显著高于CK组(P<0.05),丙氨酸和亮氨酸含量显著高于Anti组(P<0.05)。研究表明,饲粮中添加一丁酸甘油酯可以在一定程度上改善肉鸡肉品质,且一丁酸甘油酯的添加量为0.45%时效果较好。The experiment aimed to investigate the effects of monolaurate on the meat quality and amino acid content in broilers.A total of 240 healthy one-day-old AA broilers(half male and half female)were randomly divided into five groups,with six replicates per group and eight broilers per replicate.The CK group was fed a basal diet,the Anti group was fed a diet containing 0.1%kitasamycin,and broilers in the experimental groups were fed diets containing 0.15%(M1 group),0.30%(M2 group)and 0.45%(M3 group)monobutyrate,respectively.The trial lasted for 42 days,after which the breast and leg muscles were collected to measure muscle quality,conventional nutritional components,and amino acid content.The results showed that compared to the CK and Anti groups,there were no significant differences in water loss rate,cooking loss,shear force,and meat color in the breast and leg muscles of the experimental groups(P>0.05),but the pH value of the breast and leg muscles in the M3 group was significantly higher(P<0.05).Compared to the CK and Anti groups,the addition of monolaurate to the diet had no significant effect on the crude fat,crude protein,crude ash,and moisture content in the breast and leg muscles of the broilers(P>0.05).The isoleucine content in the breast muscles of the M2 group was significantly higher than that of the CK group(P<0.05),the lysine content in the breast muscles of the M3 group was significantly higher than that of the CK and Anti groups(P<0.05),the methionine and histidine concentrations in the leg muscles of the M3 group were significantly higher than that of the CK group,and the alanine and leucine concentrations were significantly higher than that of the Anti group(P<0.05).The results show that the supplementation of monobutyrin can improve the meat quality of broilers to a certain extent,and the effect is better when the supplemental level of monobutyrin is 0.45%.

关 键 词：一丁酸甘油酯 肉鸡 肉品质 氨基酸 

分 类 号：S831[农业科学—畜牧学]