饲粮精氨酸水平对肉鸡肉品质的影响

发布时间：2018-01-31 17:10

本文关键词： 精氨酸肉鸡肉品质脂肪酸　出处：《动物营养学报》2016年01期 　论文类型：期刊论文

【摘要】：本试验旨在研究饲粮精氨酸(Arg)水平对肉鸡肉品质的影响。试验选用1日龄罗斯308肉鸡192只,公母各占1/2,按体重相近原则分成4个处理,每个处理8个重复,每个重复6只鸡。4个处理的饲粮在玉米-豆粕型基础饲粮中分别添加0(对照)、0.3%、0.6%、0.9%的L-Arg。试验期42 d。结果表明:饲粮Arg水平可线性提高肉鸡腿肌率(P0.50),饲粮中添加0.6%Arg的肉鸡的腿肌率最高,可较对照处理提高12.08%。饲粮Arg水平有线性降低肉鸡腹脂率的趋势(P0.10),饲粮中添加0.9%Arg的肉鸡的腹脂率最低,可较对照处理降低10.20%。饲粮Arg水平可线性降低腿肌中粗脂肪含量(P0.01),其中饲粮中添加0.6%Arg的肉鸡腿肌中粗脂肪含量最低,可较对照处理降低21.64%。饲粮Arg水平对腿肌的硬度(P0.01)、弹性(P0.01)和胸肌的硬度(P0.10)、弹性(P0.05)呈先降低后升高的二次曲线变化,饲粮添加0.3%Arg时,肉鸡腿肌的弹性和胸肌的硬度、弹性可降低至最低,分别较对照处理降低了46.34%、10.24%、41.79%。饲粮Arg水平对肉鸡腿肌中C16∶0、C16∶1、C18∶1、C18∶0含量(P0.05)和C20∶0、C20∶3含量(P0.10)呈先降低后升高的二次曲线变化。饲粮添加0.6%Arg时,肉鸡腿肌中C16∶0、C16∶1、C18∶1、C18∶0、C20∶0、C20∶3含量最低,分别较对照处理降低了48.58%、52.67%、48.40%、46.72%、54.08%、34.29%。饲粮中适当添加Arg可提高肉鸡腿肌率,有降低肉鸡腹脂率的趋势,可降低肉鸡腿肌中粗脂肪和部分脂肪酸含量,降低腿肌、胸肌的硬度和弹性。
[Abstract]:The purpose of this experiment was to study the effect of arginine arginine (Arg) level on the quality of meat chicken. 192 1-day-old Roth308 broilers, male and female, 1 / 2, were divided into 4 treatments according to the principle of similar body weight. The diets of 4 treatments were supplemented with 0 (0.30.36%) in the basal corn-soybean meal diet. The results showed that dietary Arg level could increase the leg muscle rate of broilers linearly (P0. 50). The leg muscle percentage of the broilers fed with 0.6 Arg was the highest, which could be increased by 12.08 compared with the control. The dietary Arg level showed a linear trend of decreasing the abdominal fat rate of the broilers (P0.10). The abdominal fat rate of broilers supplemented with 0.9 Arg in diet was the lowest, which could be decreased by 10.20% compared with the control. Dietary Arg level could decrease linearly the content of crude fat in leg muscle (P 0.01). The content of crude fat in chicken leg muscle with 0.6 Arg in diet was the lowest, which was lower than that of control treatment. The hardness of leg muscle in dietary Arg level was lower than that in control treatment (P 0.01). The hardness of the pectoralis muscle and the hardness of the pectoralis muscle were decreased firstly and then increased. When the diet was supplemented with 0.3 Arg, the hardness of the pectoralis muscle and the hardness of the pectoralis muscle were decreased firstly and then increased. The elasticity of leg muscle and the hardness of pectoralis muscle of broiler can be reduced to the lowest, which is 46.34% and 10.24% lower than that of the control treatment respectively. Dietary Arg level in the leg muscles of broilers, the contents of C16: 0, C16: 1, C18: 1, C18: 0 (P0.05) and C20: 0. The content of C20: 3 (P0.10) decreased first and then increased. When the diet was supplemented with 0.6 Arg, the content of C16: 0 in the leg muscle of broilers was C16: 0, C16: 1 and C18: 1. The content of C18: 0, C20: 0, C20: 3 was the lowest, which was 48.58% lower than that of the control treatment, and 48.40% lower than that of the control treatment. 34.29. proper addition of Arg in diet could increase the percentage of leg muscle, decrease the percentage of abdominal fat, decrease the content of crude fat and partial fatty acid in leg muscle, and decrease the content of leg muscle. The hardness and elasticity of the pectoral muscles.
【作者单位】：河南科技学院动物科学学院畜禽智能化清洁生产河南省工程实验室;
【基金】：河南省高等学校青年骨干教师资助项目河南省现代农业产业体系(S2012-06-02)
【分类号】：S831.5
【正文快照】： 人们在加强肉鸡快速生长育种的同时,也增加了肉鸡体内脂肪的沉积量。肉鸡体内适宜的脂肪含量是生理必需,也是肉质风味必需的,但是过多的脂肪蓄积却是不必要的,不但影响肉质,影响消费欲望,同时也浪费了饲料,过多的腹脂和皮脂在肉鸡加工企业更是作为废弃物处理。降低脂肪含量,有

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