中国畜牧兽医2026，Vol.53Issue(9)：4612-4625,14.DOI:10.16431/j.cnki.1671-7236.2026.09.005
饲粮蛋白质水平和日龄对小体型肉鸭屠宰性能和肉品质的影响
Effect of Dietary Protein Level and Age on Slaughter Performance and Meat Quality of Small-sized Meat Ducks
摘要
Abstract
[Objective]This experiment was conducted to investigate the effects of dietary protein levels and age on the slaughter performance,meat quality,as well as amino acid and fatty acid contents of small-sized meat ducks during the growing period.[Method]A total of 3 000 healthy male ducks of Yiyang No.1,aged 14 days and with similar body weights(331.00 g±31.29 g),were selected for the experiment,and randomly divided into high-protein(crude protein level was 18.88%)and low-protein(crude protein level was 16.14%)diet groups,with 6 replicates in each group and 250 ducks in each replicate.The test period was 42 days.Three ducks of near average weight were selected for slaughter in each replicate,and slaughter performance,meat quality,amino acid and fatty acid contents were determined for ducks at 42,49,and 56 days of age.[Result]At 42,49,and 56 days of age,high-protein diets significantly promoted the growth and development of meat ducks,and their pre-slaughter body weight was significantly higher than that of low-protein diet group(P<0.05).The pH1 h and pH24 h of the breast and leg muscles of meat ducks in high-protein diet group were significantly higher than those in low-protein diet group(P<0.05).The content of collagen in the breast muscle of meat ducks in high-protein diet group was significantly higher than that in low-protein diet group(P<0.05).At 56 days of age,the fat content in the breast muscle was significantly higher than that at 42 and 49 days of age(P<0.05).The protein content in the breast and leg muscles of meat ducks in high-protein diet group,as well as the total amino acid content and the content of isoleucine in the breast muscle at 56 days of age,were significantly lower than those in low-protein diet group(P<0.05).The stearic acid content was significantly lower than that in low-protein diet group(P<0.05),but the contents of α-linolenic acid and docosahexaenoic acid were significantly higher than those in low-protein diet group(P<0.05).[Conclusion]Under these experimental conditions,the high-protein diet was favorable to promote the growth and development of small-sized meat ducks,and the low-protein diet was favorable to improve the nutritional value of breast and leg muscles of small-sized meat ducks,and appropriately prolonging the feeding time all contribute to the improvement of the meat quality level of breast muscles of small-sized meat ducks.关键词
小体型肉鸭/屠宰性能/肉品质/氨基酸/脂肪酸Key words
small-sized meat duck/slaughtering performance/meat quality/amino acids/fatty acids分类
农业科技引用本文复制引用
李蓉蓉,陆一嘉,李永鹏,王志秀,白皓,常国斌,江勇..饲粮蛋白质水平和日龄对小体型肉鸭屠宰性能和肉品质的影响[J].中国畜牧兽医,2026,53(9):4612-4625,14.基金项目
江苏省种业振兴项目(JBGS[2021]110) （JBGS[2021]110）
江苏省重点研发计划(BE2021332) （BE2021332）
