VE对肉鸡抗氧化性能和肉品氧化稳定性的影响

摘要

The purposes of this study were to evaluate the effect of the natural antioxidant VE on antioxidant activity of broilers and the oxidation stability of meat stored at 4 ℃, and also to determine the growth performance, slaughter parameters, meat quality and immune function of broilers. 240 one-day-old Avian broiler chicks were randomly divided into three treatments with eight replicates of ten birds. Chicks were fed a corn-soybean meal basal diet supplemented with 0, 100 and 200 mg/kg VE, respectively. The trial period was 42 days. The results showed as follows: (i)The supplementation of VE 200 mg/kg increased the yield of carcass, breast meat rate and leg meat rate, decreased the abdominal fat rate significantly; (il)The dietary VE supplementation declined the shear force and a * value and increased the b * value of breast muscle, and decreased the water-loss rate of the leg muscle.The VE improved the meat quality significantly; (iii)The thymus index and burse of fabricicus index were improved as the supplementation of VE increasing. The newcastle disease antibody level was significantly higher than the control group at 200 mg/kg level; (iv) The VE content in serum and breast muscle were enhanced following the increasing dietary VE supplementation. The SOD activity and TAOC in serum and breast muscle were higher and the MDA content in serum was lower than the control group at the 200 mg/kg supplementation level; (v) The supplementation of VE declined the MDA content of meat refrigerated at 4 ℃ for 6, 8 days, delayed the progress of the lipid oxidation. At the experiment situation, the supplementation of 200 mg/kg VE could improve broiler's meat quality and antioxidative ability, enhance the oxidation stability and prolong the shelf-life of the chilled meat.%旨在探讨天然抗氧化剂VE对肉鸡的抗氧化性能和肉品保鲜能力的调控作用,同时测定对肉鸡的生产性能、屠宰性能、肉品质和免疫机能的影响.将240只1日龄艾维茵肉鸡分为3个处理,分别饲喂添加0、100、200 mg/kg的VE日粮.试验期为42 d.结果表明,日粮中添加VE 200 mg/kg显著提高了肉鸡的屠宰率、胸肌率和腿肌率,降低其腹脂率;添加VE 100 mg/kg可降低肉鸡胸肌剪切力,降低a*值,提高其b*值,降低腿肌的失水率,改善肉鸡的肉品质;日粮中添加VE可显著提高肉鸡胸腺指数和法氏囊指数,并随VE添加量的增加而上升.添加200 mg/kg VE可显著提高血清新城疫抗体水平,提高机体的免疫性能;肉鸡血清和胸肌中VE含量随日粮中VE添加量的增加而上升,添加200 mg/kg显著提高血清和胸肌中SOD活性和T-AOC水平,降低血清中MDA含量,增加机体抗氧化能力;日粮中添加VE可显著降低胸肌冷藏第6、8天后的MDA含量,延缓肉品的脂质氧化过程.在本试验条件下,日粮中添加200 mg/kg VE可提高鸡肉的免疫机能和鸡肉的氧化稳定性,延缓冷鲜肉的脂质氧化,延长其货架寿命.