月桂酸对肉鸡屠宰性能、肌肉品质和抗氧化功能的影响

doi:10.11843/j.issn.0366-6964.2023.11.023

畜牧兽医学报 ›› 2023, Vol. 54 ›› Issue (11): 4691-4701.doi: 10.11843/j.issn.0366-6964.2023.11.023

月桂酸对肉鸡屠宰性能、肌肉品质和抗氧化功能的影响

徐自强¹, 刘金松², 孙耀威¹, 史永浩¹, 吴艳萍¹, 张瑞强^1*

1. 浙江农林大学动物科技学院·动物医学院浙江省畜禽绿色生态健康养殖应用技术研究重点实验室动物健康互联网检测技术浙江省工程实验室, 杭州 311300;
2. 惠嘉绿色动物保健品重点农业企业研究院浙江惠嘉生物科技股份有限公司, 安吉 313300

收稿日期:2023-04-17 出版日期:2023-11-23 发布日期:2023-11-26
通讯作者: 张瑞强,主要从事动物营养与畜产品品质调控研究,E-mail:zrq1034@163.com
作者简介:徐自强(2002-),男,浙江衢州人,本科生,主要从事动物营养与畜产品品质调控研究,E-mail:1765073143@qq.com
基金资助:
浙江省领军型创新创业团队项目(2020R01015);浙江农林大学国家级大学生创新创业训练计划项目(202210341048);浙江省重点农业企业研究院项目(2021Y30004)

Effects of Lauric Acid on Slaughter Performance, Muscle Quality and Antioxidant Function of Broilers

XU Ziqiang¹, LIU Jinsong², SUN Yaowei¹, SHI Yonghao¹, WU Yanping¹, ZHANG Ruiqiang^1*

1. Zhejiang Provincial Engineering Laboratory for Animal Health Inspection & Internet Technology, Key Laboratory of Applied Technology on Green-Eco-Healthy Animal Husbandry of Zhejiang Province, College of Animal Science and Technology, College of Veterinary Medicine, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China;
2. Vegamax Green Animal Health Products Key Agricultural Enterprise Research Institute, Zhejiang Vegamax Biotechnology Co. Ltd., Anji 313300, China

Received:2023-04-17 Online:2023-11-23 Published:2023-11-26

摘要/Abstract

摘要： 旨在研究月桂酸(lauric acid,LA)对肉鸡屠宰性能、肌肉品质、常规营养成分和抗氧化性能的调控作用。试验选用480只1日龄AA肉仔鸡,随机分为4组,每组8个重复,每个重复15只鸡,分别饲喂基础饲粮(对照组)和在基础饲粮中分别添加75 mg·kg^-1金霉素(抗生素组)、500 mg·kg^-1月桂酸(月桂酸低剂量组,LA500)、1 000 mg·kg^-1月桂酸(月桂酸高剂量组,LA1 000)的试验饲粮,试验期为42 d。结果显示:与对照组相比,饲粮补充500 mg·kg^-1月桂酸显著增加了肉鸡胸肌24 h的红度(a^*)值、黄度(b^*)值、pH和有机物、粗脂肪、粗蛋白含量(P<0.05),显著增加胸肌总抗氧化能力(total antioxidant capacity,T-AOC)(P<0.05)并显著上调了SOD1、CAT、GPX1、Nrf2、HO-1基因的表达水平(P<0.05),降低了肉鸡胸肌24 h的亮度(L^*)值、水分含量、48 h的滴水损失和蒸煮损失(P<0.05);饲粮添加1 000 mg·kg^-1月桂酸显著增加了肉鸡皮下脂肪厚、屠宰率、肌间脂肪宽和全净膛率(P<0.05),显著提高了肉鸡胸肌24 h的pH、a^*、b^*值和粗脂肪含量(P<0.05),显著增加了T-AOC、总超氧化物歧化酶(total superoxide dismutase,SOD)、谷胱甘肽过氧化物酶(glutathione peroxidase,GPX)的活性(P<0.05),上调了SOD1、SOD2、CAT、GPX1、Nrf2、HO-1的基因表达量(P<0.05),显著降低肉鸡胸肌48 h的滴水损失和蒸煮损失并减少24 h的L^*值和丙二醛(malondialdehyde,MDA)的含量(P<0.05)。与抗生素组相比,饲粮添加500 mg·kg^-1月桂酸提高了肉鸡胸肌24 h的a^*、b^*值(P<0.05),降低了肉鸡胸肌24 h的L^*值(P<0.05);饲粮添加1 000 mg·kg^-1月桂酸显著提高了肉鸡皮下脂肪厚(P<0.05),增加了肉鸡胸肌24 h的pH、a^*、b^*值和T-AOC(P<0.05),降低了肉鸡胸肌24 h的L^*值(P<0.05)。综上所述,月桂酸能够改善肉鸡屠宰性能、肌肉品质和抗氧化能力,激活Nrf2信号通路相关基因的表达,且与抗生素相比,饲粮添加1 000 mg·kg^-1月桂酸效果更佳。

关键词: 月桂酸, 肉鸡, 屠宰性能, 肉品质, 抗氧化功能

Abstract: This experiment was conducted to investigate the regulatory effects of lauric acid (LA) on slaughter performance, muscle quality, conventional nutrients and antioxidant properties of broilers. A total of 480 1-day-old AA broilers were randomly divided into 4 groups with 8 replicates per group and 15 broilers per replicate. Broilers were fed with basal diet (control group), basal diet supplemented with 75 mg·kg^-1 aureomycin (antibiotic group) and 500 mg·kg^-1 lauric acid (low-dose lauric acid group, LA500), and 1 000 mg·kg^-1 lauric acid (lauric acid high-dose group, LA1 000), respectively. The experiment lasted for 42 days. The results showed that compared with the control group, dietary supplementation of 500 mg·kg^-1 lauric acid increased the red (a^*) value, yellow (b^*) value, pH at 24 h and the contents of organic matter, ether extract and crude protein in breast muscle, also increased the level of total antioxidant capacity (T-AOC), up-regulated the expression levels of SOD1, CAT, GPX1, Nrf2 and HO-1 genes, decreased the brightness (L^*) value at 24 h, moisture content, drip loss at 48 h and cooking loss of breast muscle in broilers (P<0.05). Dietary supplementation of 1 000 mg·kg^-1 lauric acid increased slaughter percentage and evisceration percentage, enhanced the subcutaneous fat thickness and intermuscular fat width, increased pH, a^*, b^* values at 24 h and the contents of ether extract in breast muscle, increased the levels of T-AOC, total superoxide dismutase (SOD) and glutathione peroxidase (GPX), up-regulated the gene expression levels of SOD1, SOD2, CAT, GPX1, Nrf2 and HO-1, decreased drip loss at 48 h, L^* value at 24 h and cooking loss, and reduced the content of malondialdehyde (MDA) in breast muscle of broilers (P<0.05). Compared with antibiotic group, dietary 500 mg·kg^-1 lauric acid increased the 24 h a^* and b^* values, decreased the L^* value at 24 h of breast muscle in broilers (P<0.05). Dietary supplementation with 1 000 mg·kg^-1 lauric acid increased subcutaneous fat thickness, increased the pH, a^*, b^* values at 24 h and T-AOC levels, decreased the L^* value at 24 h of breast muscle in broilers (P<0.05). In conclusion, lauric acid could improve slaughter performance, muscle quality and antioxidant capacity of broilers, and activate the related genes expression of Nrf2 signaling pathway, and the optimal dose of lauric acid is 1 000 mg·kg^-1 in the diet of broilers.

Key words: lauric acid, broiler, slaughter performance, meat quality, antioxidant function

中图分类号:

S831.5

徐自强, 刘金松, 孙耀威, 史永浩, 吴艳萍, 张瑞强. 月桂酸对肉鸡屠宰性能、肌肉品质和抗氧化功能的影响[J]. 畜牧兽医学报, 2023, 54(11): 4691-4701.

XU Ziqiang, LIU Jinsong, SUN Yaowei, SHI Yonghao, WU Yanping, ZHANG Ruiqiang. Effects of Lauric Acid on Slaughter Performance, Muscle Quality and Antioxidant Function of Broilers[J]. Acta Veterinaria et Zootechnica Sinica, 2023, 54(11): 4691-4701.

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月桂酸对肉鸡屠宰性能、肌肉品质和抗氧化功能的影响

Effects of Lauric Acid on Slaughter Performance, Muscle Quality and Antioxidant Function of Broilers

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