饲粮中添加乳果糖对肉兔生长性能、血清指标和肉品质的影响OA北大核心

This study assessed the effects of lactulose(LAC)on the growth performance,appar-ent digestibility of nutrients,meat quality,serum biochemistry and antioxidant parameters in meat rabbit.A total of 192 35-day-old Ira male rabbits were randomly diveded into 4 groups which fed diets containing LAC 0％(control),0.5％,1％ and 2％ for 35 days,respectively,in which 7 d were prefeed period and 28 d were experimontal period.The results showed that 1)Compared to the control group,the average daily gain(ADG)of meat rabbits(P＜0.05)showed significant improvement in 2％ LAC group from 1 to 28 d.Besides,the feed-to-gain ratio was de-creased(P＜0.05)in 1％ and 2％ LAC treatments compared to control group;2)The apparent digestibility of dry matter(DM),ether extract(EE),crude fiber(CF),neutral detergent fiber(NDF),acid detergent fiber(ADF)and calcium(Ca)were increased(P＜0.05)in rabbits fed the 2％ LAC diet compared with the control diet;3)The serum glucose and malondialdehyde contents were remarkably increased(P＜0.01)and decreased in the 2％ LAC group(P＜0.05),respectively.The level of serum total protein(TP)and globulin(GLB)were remarkably in-creased(P＜0.05)after feeding the 1％ LAC diets compared to the 2％ LAC group;4)Compared to the control group,the pH of longissimus dorsi was improved(P＜0.05)in the 2％ LAC treatment.The different addition of the LAC resulted in significant higher(P＜0.05)unsaturated fatty acids(UFA)and monounsaturated fatty acids(MUFA).2％ LAC treatment could significantly in-crease polyunsaturated fatty acid(PUFA)in longissimus dorsi(P＜0.05).The PUFA/SFA(P/S)ratio of longissimus dorsi was remarkablely increased(P＜0.05)in 1％ and 2％ LAC treatment.2％LAC treatment could markedly increase the PUFA content and P/S of leg muscles in meat rabbits(P＜0.05).In conclusion,adding 1％ and 2％ LAC to the diet not only could improve the growth perform-ance but also promote the antioxidant capacity and muscle quality of meat rabbits.