动物营养学报Issue(1)：64-70,7.DOI:10.3969/j.issn.1006-267x.2016.01.010
饲粮精氨酸水平对肉鸡肉品质的影响
Effects of Dietary Arginine Level on Meat Quality of Broilers
摘要
Abstract
The study was conducted to investigate the effects of dietary arginine ( Arg) levels on meat quality of broilers.A total of one hundred and ninety-two 1-day-old Rose 380 broilers ( half male and half female) were randomly allocated to 4 treatments, with 8 replicates per treatment and 6 broilers per replicate.The diets of 4 treatments were basal on a corn-soybean meal basal diet added with 0 ( control) , 0.3%, 0.6%or 0.9%L-Arg.The trial lasted for 42 d.The results indicated that dietary Arg level had a linearly upward on leg muscle percentage (P<0.05), treatment added 0.6%Arg got the highest value, and improved 12.08%leg muscle percentage compare with control treatment.Dietary Arg level had a linearly downward trend on abdominal fat percentage (P<0.10), treatment added 0.9%Arg reduced 10.20%abdominal fat percentage compare with control treatment, and got the lowest value.Dietary Arg level had a linearly downward on ether extract ( EE) content in leg muscle ( P<0.01) , treatment added 0.6%Arg reduced 21.64%EE content compare with control treatment, and got the lowest value.Dietary Arg level had a quadratic of first decrease and then increase on springiness ( P<0.01) of leg muscle and hardness ( P<0.10) , springiness ( P<0.05) of breast muscle, treat-ment added 0.3%Arg reduced 46.34%, 10.24%, 41.79%compare with control treatment, and got the lowest value for springiness of leg muscle and hardness, springiness of breast muscle.Dietary Arg levels had a quad-ratic of first decrease and then increase on C16∶0, C16∶1, C18∶1, C18∶0 content (P<0.05), and C20∶0, C20∶3 content (P<0.10) in leg muscle, treatment added 0.6%Arg reduced 48.58%, 52.67%, 48.40%, 46.72%, 54.08%, 34.29%for C16∶0, C16∶1, C18∶1, C18∶0, C20∶0 and C20∶3 compared with control treatment, and got the lowest value.In conclusion, diet added appropriate Arg can improve leg muscle percent-age, tend to reduce abdominal fat percentage, reduce EE and some fatty acid contents in leg muscle, and de-crease hardness and springiness of leg muscle and breast muscle.关键词
精氨酸/肉鸡/肉品质/脂肪酸Key words
arginine/broilers/meat quality/fatty acid分类
农业科技引用本文复制引用
贺永惠,王清华,苗志国,刘保国,何云,刘兴友..饲粮精氨酸水平对肉鸡肉品质的影响[J].动物营养学报,2016,(1):64-70,7.基金项目
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 （）
