摘要
目的:研究肉鸡日粮中添加根皮素对热应激状态下肉鸡胸肌肌肉品质和抗氧化性能的影响。方法:将240羽22日龄AA肉鸡分为Con、HA、HB、HC等4组,每组6个重复,每个重复10羽。其中Con组为适温对照组,饲养温度为23.0℃,相对湿度为50.8%,饲喂基础日粮;HA、HB、HC组为热应激组,饲养温度为30.5℃,相对湿度为89.7%,HA组饲喂基础日粮,HB组饲喂基础日粮中添加100 mg/kg根皮素的饲粮,HC组饲喂基础日粮中添加200 mg/kg根皮素的饲粮。42日龄时每个重复随机挑选2羽肉鸡屠宰,采集胸肌样本,测定肌肉品质,试剂盒检测胸肌MDA、CAT、GSH、GSH-Px、SOD、T-AOC水平。结果:HA组肉鸡胸肌亮度(L*)、失水率、滴水损失和蒸煮损失高于Con组,差异显著(P<0.05)。HA组肉鸡胸肌红度(a*)和pH低于Con组,差异显著(P<0.05)。HC组胸肌pH显著高于HA组(P<0.05),HB、HC组胸肌亮度和失水率显著低于HA组(P<0.05),HC组胸肌蒸煮损失显著低于HA组(P<0.05)。胸肌亮度、pH、失水率和蒸煮损失与根皮素添加量呈线性关系。HA组肉鸡胸肌MDA水平显著高于Con组(P<0.05),HB、HC组MDA水平显著低于HA组(P<0.05),HA组CAT、GSH、GSH-Px、SOD、T-AOC水平显著低于Con组(P<0.05)。HB组肉鸡胸肌GSH水平显著高于HA组(P<0.05)。HC组肉鸡胸肌CAT、GSH、T-AOC水平均高于HA组,差异显著(P<0.05)。在高温条件下,CAT、GSH、SOD和T-AOC水平与根皮素添加量呈线性关系。结论:热应激降低了肉鸡胸肌肌肉品质,对肉鸡胸肌造成氧化损伤,饲料中添加根皮素可提高肉鸡胸肌肌肉品质和抗氧化能力。
Objective:To study the effects of dietary phloretin on meat quality and antioxidant properties of breast muscle in broilers under heat stress.Methods:24022-day-old AA broilers were divided into four groups:Con,HA,HB and HC,with 6 replicates in each group and 10 in each replicate.The Con group was the appropriate temperature control group,feeding at temperature 23.0°C,humidity 50.8%,feeding the basal diet.The HA,HB and HC groups were heat stress groups with feeding temperature of 30.5°C and humidity of 89.7%.The HA group was fed on a basal diet,the HB group was fed on a basal diet supplemented with 100 mg/kg phloretin,and the HC group was fed on a basal diet supplemented with 200 mg/kg phloretin.At 42 days of age,2 broilers were randomly selected from each replicate and slaughtered to collect breast muscle samples.The muscle quality was measured,and the levels of MDA,CAT,GSH,GSH-Px,SOD and T-AOC in breast muscle were detected by kit.Results:The breast muscle brightness(L*),water loss rate,drip loss and cooking loss of broilers in HA group were s ignificantly higher than those in Con group(P<0.05).The redness(a*)and pH level of breast muscle in HA group were significantly lower than those in Con group(P<0.05).The pH value of breast muscle in HC group was significantly higher than that in HA group(P<0.05).The brightness and water loss rate of breast muscle in HB and HC groups were significantly lower than those in HA group(P<0.05).The brightness,pH,water loss rate and cooking loss of breast muscle were linearly related to the addition of phloretin.The MDA level of breast muscle in HA group was significantly higher than that in Con group(P<0.05).The MDA level in HB group and HC group was significantly lower than that in HA group(P<0.05).The levels of CAT,GSH,GSH-Px,SOD and T-AOC in HA group were significantly lower than those in Con group(P<0.05).The GSH level of breast muscle in HB group was significantly higher than that in HA group(P<0.05).The levels of CAT,GSH and T-AOC in breast muscle of broilers in HC group were significantly higher than those in HA group(P<0.05).Under high temperature conditions,CAT,GSH,SOD and T-AOC levels were linearly related to the amount of phloretin added.Conclusion:Heat stress reduced the muscle quality of broiler breast muscle and caused oxidative damage to broiler breast muscle.The addition of phloretin in the feed improved the muscle quality and antioxidant capacity of broiler breast muscle.
作者
徐可行
白晰
王昆平
胡洪
闻爱友
XU Kexing;BAI Xi;WANG Kunping;HU Hong;WEN Aiyou(College of Animal Science,Anhui Science and Technology University,Fengyang 233100,China)
出处
《安徽科技学院学报》
2023年第1期1-6,共6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)。
关键词
热应激
根皮素
肉鸡
胸肌
氧化应激
肉品质
Heat stress
Phloretin
Broiler
Breast muscle
Oxidative stress
Meat quality
