动物营养学报2019，Vol.31Issue(8)：3794-3800,7.DOI:10.3969/j.issn.1006⁃267x.2019.08.041
柑橘提取物对黄羽肉鸡器官指数、屠宰性能、肉品质和肌肉抗氧化指标的影响
Effects of Citrus Extract on Organ Indices, Slaughter Performance, Meat Quality and Muscle Antioxidant Indices of Yellow?Feather Broilers
摘要
Abstract
This present study was aimed to investigate the effects of citrus extract on organ indices, slaughter performance, meat quality and muscle antioxidant indices of yellow?feather broilers. A total of 540 twenty?eight?day?old fast?growing yellow?feather broilers were randomly divided into three groups ( 6 replicates per group and 30 broilers per replicate). Broilers in the control group were fed a basal diet without antibiotics, while those in the experimental groups were fed the basal diets supplemented with 10 mg／kg citrus extract and 10 mg／kg bacitracin zinc, respectively. The experiment was lasted for 63 days. At the end of the experiment, two broilers in each replicate were selected for slaughtering and sampling. The results showed as follows: 1) the indices of spleen and liver of broilers in citrus extract group were increased by 56.25% and 21.15%, re?spectively, compared with the control group ( P＜0.05). The spleen index of broilers in citrus extract group was increased by 56.25% compared with the antibiotic group ( P＜0.05). 2) The leg muscle rate and breast muscle rate of broilers in citrus extract group were increased by 16.40% and 21.18%, respectively ( P＜0.05) , while the breast muscle rate of broilers in antibiotic group was increased by 19.48% compared with the control group ( P＜0.05). 3) In the citrus extract group, the redness ( a*) value in breast muscle of broilers was in?creased by 11.21%( P＜0.05) , while the lightness ( L*) value and yellowness ( b*) value in breast muscle of broilers was decreased by 3.87% and 18.95%( P＜0.05) , respectively, at 45 min after slaughter compared with the control group. In the antibiotic group, the b* value in breast muscle of broilers was decreased by 16.77% at 45 min after slaughter compared with the control group ( P＜0.05). In the citrus extract group, the L* value in breast muscle of broilers was decreased by 3.74% at 45 min after slaughter compared with the anti?biotic group ( P＜0.05). 4) The glutathione peroxidase ( GSH?Px) activity in breast muscle of broilers in citrus extract group was increased by 15.57% and 32.03%, respectively, compared with the control group and the antibiotic group (P＜0.01). Therefore, citrus extract can improve the organ indices, slaughter performance, meat quality and muscle antioxidant capacity of broilers, and its improvement effect is better than that of baci?tracin zinc.[ Chinese Journal of Animal Nutrition, 2019, 31(8) :3794?3800]关键词
肉鸡/柑橘提取物/器官指数/屠宰性能/肉品质/抗氧化Key words
broilers/citrus extract/organ index/slaughter performance/meat quality/antioxidant分类
农业科技引用本文复制引用
李贞明,余苗,崔艺燕,容庭,刘志昌,马现永,王刚..柑橘提取物对黄羽肉鸡器官指数、屠宰性能、肉品质和肌肉抗氧化指标的影响[J].动物营养学报,2019,31(8):3794-3800,7.基金项目
"十三五"国家重点研发计划(2016YFD0501210) （2016YFD0501210）
广东省畜禽育种与营养研究重点实验室开放运行(2017B030314044) （2017B030314044）
广东省现代农业产业技术体系创新团队(2017LM1080) （2017LM1080）
