酵母硒、黄芪多糖及其复合剂对半番鸭生长性能、肉品质和抗氧化能力的影响

摘要

本文旨在研究酵母硒、黄芪多糖及其复合剂对半番鸭生长性能、肉品质和抗氧化能力的影响。从同一批饲养的22日龄半番鸭中挑选出体重相近的144只，随机分为4组，每组3个重复，每个重复12只鸭，试验期为49 d。采用2×2因子水平设计，对照组饲喂基础饲粮，试验Ⅰ组饲喂基础饲粮＋0．3％酵母硒，试验Ⅱ组饲喂基础饲粮＋300 mg／kg黄芪多糖，试验Ⅲ组饲喂基础饲粮＋复合剂（300 mg／kg黄芪多糖＋0．3％酵母硒）。试验期间测定生长性能指标，并于70日龄每组随机选择12只（每重复4只）进行屠宰，测定其胸肌肉品质和抗氧化指标。结果显示：1）试验Ⅰ组和试验Ⅱ组平均日增重、平均日采食量及料重比与对照组相比差异均不显著（P＞0．05）；试验Ⅲ组平均日增重显著高于对照组（ P＜0．05），平均日采食量和料重比与对照组无显著差异（ P＞0．05）。2）与对照组相比，试验Ⅰ组、试验Ⅱ组和试验Ⅲ组24 h pH均显著或极显著提高（ P＜0．05或P＜0．01），48 h滴水损失率、蒸煮损失率、剪切力显著或极显著降低（ P＜0．05或P＜0．01）；试验Ⅲ组肉色红度（ a∗）值显著提高（ P＜0．05）；试验Ⅱ组和试验Ⅲ组肉色黄度（ b∗）值均显著降低（ P＜0．05）。3）试验Ⅰ组、试验Ⅱ组和试验Ⅲ组24～120 h的超氧化物歧化酶（ SOD）、谷胱甘肽过氧化物酶（ GSH⁃Px）活性及总抗氧化能力（ T⁃AOC）均显著或极显著高于对照组（ P＜0．05或P＜0．01）；试验Ⅰ组、试验Ⅱ组48～120 h和72～120 h的丙二醛（ MDA）含量分别显著或极显著低于对照组（P＜0．05或P＜0．01），试验Ⅲ组24～120 h的MDA含量极显著低于对照组（ P＜0．01）。随储存时间延长，各组SOD、GSH⁃Px活性和T⁃AOC均呈下降趋势，MDA含量则呈上升趋势，但3个试验组各抗氧化指标的变化速度比对照组缓慢。4）酵母硒和黄芪多糖对肌肉24 h pH、剪切力、24～120 h的SOD活性、48～120 h的GSH⁃Px活性、120 h的MDA含量有显著或极显著交互作用（P＜0．05或P＜0．01）。由此可见，酵母硒、黄芪多糖均可改善半番鸭肌肉品质和提高抗氧化能力，降低脂质过氧化程度，有效延长货架期，且二者对于肌肉抗氧化、pH和嫩度改善均具有明显的协同效应。%This experiment was conducted to investigate the effects of selenium yeast ( SY) , Astragalus poly⁃saccharide ( APS) and their compound on growth performance, meat quality and antioxidant ability of mule ducks. One hundred and forty⁃four 22⁃day⁃old mule ducks with the same batch and similar body were randomly divided into 4 groups with 3 replicates per group and 12 ducks per replicate. The whole test period lasted for 49 days. Through a 2×2 factor experiment design, the control group was fed a basal diet, the test group Ⅰ was fed the basal diet added with 0. 3% selenium yeast, the test group Ⅱ was fed the basal diet added with 300 mg/kg Astragalus polysaccharide, and the test group Ⅲ was fed the basal diet added with the compound ( 300 mg/kg Astragalus polysaccharide and 0.3% selenium yeast) . The growth performance was determined in test period, and 12 ducks (4 ducks for each replicate) in each group were randomly selected for slaughter to determine meat quality and antioxidant indices at 70 days of age. The results showed as follows:1) the average daily gain, average daily feed intake and feed to gain ratio of the test group Ⅰ and test group Ⅱ had no obvi⁃ous change compared with the control group (P>0.05). The average daily gain of test group Ⅲ was signifi⁃cantly higher than that of control group ( P<0.05) , but the average daily feed intake and feed to gain ratio had no significant difference between the test groupⅢand control group ( P>0.05) . 2) Compared with the control group, the 24 h pH value of test groupⅠ, test groupⅡ and test groupⅢ was significant increased ( P<0.05 or P<0.01), the drip loss rate, cooking loss rate and shear force were significant decreased (P<0.05); the redness (a∗) value of test group Ⅲ was significant increased (P<0.05); the yellowness (b∗) value of test group Ⅱ and test group Ⅲ was significant decreased ( P<0.05) . 3) The superoxide dismutase ( SOD) activi⁃ty, glutathione peroxides ( GSH⁃Px) activity and total antioxidant capacity ( T⁃AOC) after 24 to 120 h of test group Ⅰ, test group Ⅱ and test group Ⅲ were significantly higher than that of the control group ( P<0.05 or P<0.01); the malondialdehyde ( MDA) content after 48 to 120 h and 72 to 120 h of test group Ⅰ and test group Ⅱ was significantly lower than that of the control group (P<0.05 or P<0.01), and the MDA content after 24 to 120 h of test groupⅢwas significantly lower than that of control group ( P<0.01) . As storage pro⁃longing, the SOD activity, GSH⁃Px activity and T⁃AOC tended to decrease, but the MDA content tended to increase. Compared with the control group, the change speed on the antioxidant indexes in the 3 test groups were slower. 3) The interaction of yeast selenium and Astragalus polysaccharides had significant interaction effect on muscle pH, shear force, SOD activity after 24 to 120 h, GSH⁃Px activity after 48 to 120 h and MDA content after 120 h (P<0.05 or P<0.01). To summarize, selenium yeast and Astragalus polysaccharide can improve the meat quality and antioxidant ability of mule ducks, and delay lipid peroxidation, which leads to shelf life extension. Besides, both selenium yeast and Astragalus polysaccharide have obvious synergistic effects on the meat antioxidant, pH and tenderness.