葡萄籽提取物原花青素对肉兔屠宰性能与肉质的影响

doi:10.11843/j.issn.0366-6964.2014.07.015

摘要/Abstract

摘要：

本试验旨在研究葡萄籽提取物原花青素（Grape seed proanthocyanidin extracts，GSPE）对肉兔屠宰性能与肉质的影响。采用单因子随机区组试验设计，选择128只60日龄、体重相近的健康新西兰兔，随机分为4组（1个对照组和3个试验组），每组32个重复，每个重复1只。对照组饲喂基础饲粮，3个试验组分别饲喂在基础饲粮中添加100、200及400 mg•kg^-1 GSPE的试验饲粮。试验期共39 d，其中预试期为6 d，正试期为33 d。结果表明：对照组肉兔屠宰率显著（P<0.05）或极显著（P<0.01）低于其余3组；400 mg•kg^-1组肉兔背最长肌总能含量显著（P<0.05）低于对照组；对照组肉兔背最长肌粗脂肪含量、失水率、剪切力及8 h解冻汁液损失均极显著（P<0.01）高于200和400 mg•kg^-1组，而pH_{24 h}与熟肉率均显著（P<0.05）或极显著（P<0.01）低于200和400 mg•kg^-1组；对照组肉兔背最长肌pH_{45 min}、总超氧化物歧化酶与谷胱甘肽过氧化物酶活性及总抗氧化能力均显著（P<0.05）或极显著（P<0.01）低于其余3组，而滴水损失、0 h解冻汁液损失及丙二醛浓度均显著（P<0.05）或极显著（P<0.01）高于其余3组。研究结果提示：饲粮添加GSPE，可提高肉兔屠宰率，改善肉品物理性状和抗氧化能力；同时，GSPE会降低肉品总能和粗脂肪含量。

关键词: 葡萄籽提取物原花青素, 肉兔, 屠宰性能, 肉质

Abstract:

The aim of this study was to investigate the effects of grape seed proanthocyanidin extracts (GSPE) on the slaughter performance and the meat quality of the meat rabbit.One hundred and twenty-eight 60-day-old New Zealand rabbits with similar body weight were randomly allotted into four groups by a single factor completely randomized block design.One group was control group and the rest were experimental groups.There were thirty-two replicates in each group and one rabbit in each replicate.The rabbits in the control group were fed a basal diet，and the rabbits in the three experimental groups were fed the basal diets with 100，200 and 400 mg•kg^-1 GSPE，respectively.The whole experiment lasted 39 days.The duration of the preliminary experiment was 6 d and the duration of the formal experiment was 33 d.The results showed as follows：the dressing percentage of the experimental rabbits from the control group was significantly lower (P<0.05 or P<0.01) than that of the experimental rabbits from the rest groups；the content of gross energy of the longissimus dorsi muscle of the experimental rabbits from the 400 mg•kg^-1 group was significantly lower (P<0.05) than that of the experimental rabbits from the control group；for the longissimus dorsi muscle of the experimental rabbits from the control group，the content of ether extract，the percentage of water loss，the shear force and the thawing juice loss at 8 h were significantly higher (P<0.01) than those of the experimental rabbits from the 200 and 400 mg•kg^-1 groups，and pH_{24 h} and the percentage of cooked meat were significantly lower (P<0.05 or P<0.01) than those of the experimental rabbits from the 200 and the 400 mg•kg^-1 groups；for the longissimus dorsi muscle of the experimental rabbits from the control group，pH_{45 min}，the activity of total superoxide dismutase and glutathione peroxidase and the total antioxidative capacity were significantly lower than those of the experimental rabbits from the rest groups，and the drop loss，the thawing juice loss at 0 h and the concentration of maleic dialdehyde were (P<0.05 or P<0.01) significantly higher than those of the experimental rabbits from the rest groups.The results suggest that GSPE supplementation to the diet for meat rabbits，the dressing percentage can be increased，and the physical characteristics and the antioxidant capacity can be improved；meanwhile，the content of gross energy and ether extract of meat can be decreased.

Key words: grape seed proanthocyanidin extracts, meat rabbit, slaughter performance, meat quality

中图分类号:

S829.1

汪水平，彭希豪，牛有军，陈龙，胡彦竞科，文艺，莫仕定，刘行. 葡萄籽提取物原花青素对肉兔屠宰性能与肉质的影响[J]. 畜牧兽医学报, 2014, 45(7): 1135-1141.

WANG Shui-ping，PENG Xi-hao，NIU You-jun，CHEN Long，HU Yan-jing-ke，WEN Yi，MO Shi-ding，LIU Xing. Effects of Grape Seed Proanthocyanidin Extracts on Slaughter Performance and Meat Quality of Meat Rabbit[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2014, 45(7): 1135-1141.

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