饲喂构树叶对黄羽肉鸡生产性能和肉品质的影响

doi:10.11843/j.issn.0366-6964.2025.12.025

摘要/Abstract

摘要：

旨在评估构树叶不同添加量和不同添加时间对黄羽肉鸡生产性能和肉品质的影响。选择1日龄黄羽肉鸡360只，随机分成4个处理组，每个处理组6个重复；4个处理组分别全期(1~63日龄)饲喂玉米豆粕型基础日粮(对照组)、全期饲喂5%构树叶日粮(全期5%组)和15%构树叶日粮(全期15%组)，以及后期(36~63日龄)饲喂15%构树叶日粮(后期15%组)。结果发现，与对照组相比，全期5%和15%组黄羽肉鸡的体重和日增重显著降低(P < 0.05)，料重比显著提高(P < 0.05)，而后期15%组黄羽肉鸡的生产性能与对照组差异不显著(P>0.05)；与对照组相比，三个构树叶处理组黄羽肉鸡胸肌和腿部皮肤的黄度值(b^*)显著提高(P < 0.05)，胸肌pH、滴水损失和剪切力无显著差异(P>0.05)；与对照组相比，构树叶处理组黄羽肉鸡胸肌中单不饱和脂肪酸的比例显著降低，多不饱和脂肪酸的比例显著提高(P < 0.05)，胸肌中的蛋白质和氨基酸含量无显著差异(P>0.05)；另外，全期和后期饲喂15%构树叶均显著提高了黄羽肉鸡胸肌中肌苷酸的含量(P < 0.05)。综上所述，后期饲喂15%构树叶对黄羽肉鸡的生产性能无显著影响，可提高黄羽肉鸡皮肤的黄度值，提高胸肌中多不饱和脂肪酸的比例和肌苷酸含量，对肌肉品质有一定的改善作用。

关键词: 黄羽肉鸡, 构树叶, 非常规饲料, 生产性能, 肉品质

Abstract:

This study aims to evaluate the effects of different levels and timings of Broussonetia Papyrifera (BP) leaf supplementation on the production performance and meat quality of yellow-feathered meat chickens, in order to promote the application of BP leaves in yellow-feathered meat chickens. A total of 360 one-day-old yellow-feathered meat chickens were selected and randomly divided into four treatment groups, with six replicates each group. The four treatment groups were fed with a corn-soybean meal-based diet (control group) throughout the entire period (1-63 d), a diet containing 5% BP leaves throughout the entire period (full 5% group), a diet containing 15% BP leaves throughout the entire period (full 15% group), and a diet containing 15% BP leaves in the later period (36-63 d, later 15% group). The results showed that compared with the control group, the body weight and average daily gain of yellow chickens in the full 5% and full 15% groups were significantly reduced (P < 0.05), and their feed-to-gain (F/G) ratio was significantly increased (P < 0.05), while the production performance of the late 15% group was not significantly different from the control group (P>0.05). Compared with the control group, the yellowness value (b^*) of the pectoral muscle and leg skin of birds in the three BP leave groups was significantly increased (P < 0.05), but there was no significant difference in pH, drip loss and shearing force of the pectoral muscle (P>0.05). Compared to the control group, the proportion of monounsaturated fatty acids in the breast muscle of yellow chickens in the BP leaf treatment groups was significantly reduced (P < 0.05), and the proportion of polyunsaturated fatty acids was significantly increased (P < 0.05). There were no significant differences in the protein or amino acid content of the breast muscle (P>0.05). Additionally, feeding 15% BP leaves in both the full period and the later period significantly increased the content of inosine monophosphate (IMP) in the breast muscle of yellow chickens (P < 0.05). In summary, feeding 15% BP leaves during the later stage had no significant impact on the production performance of yellow-feathered meat chickens, but it can increase the yellowness value of the breast muscle and skin, enhance the proportion of polyunsaturated fatty acids in the breast muscle, and increase the content of IMP, thus having an improving effect on the quality of the muscle.

Key words: yellow-feathered chicken, Broussonetia Papyrifera leaf, unconventional feed material, production performance, meat quality

中图分类号:

S831.5

董瑞玲, 李建慧, 张敏红, 冯京海. 饲喂构树叶对黄羽肉鸡生产性能和肉品质的影响[J]. 畜牧兽医学报, 2025, 56(12): 6232-6241.

DONG Ruiling, LI Jianhui, ZHANG Minhong, FENG Jinghai. Effect of Broussonetia Papyrifera Leaf Feeding on the Production Performance and Meat Quality of Yellow-Feathered Chickens[J]. Acta Veterinaria et Zootechnica Sinica, 2025, 56(12): 6232-6241.

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项目 Item	1~35日龄1-35 days of age			36~63日龄36-63 days of age
项目 Item	对照组 Control group	全期5%组 Full 5% group	全期15%组 Full 15% group	对照组 Control group	全期5%组 Full 5% group	全期15%组 Full 15% group
原料组成Ingredient
玉米Corn	55.68	51.18	42.75	67.28	62.88	54.08
豆粕Soybean meal	37.20	36.00	33.30	26.80	25.50	22.90
构树叶粉Leaf meal of BP	0.00	5.00	15.00	0.00	5.00	15.00
豆油Soybean oil	2.90	3.60	4.90	1.90	2.60	4.00
食盐NaCl	0.40	0.40	0.40	0.40	0.40	0.40
磷酸氢钙CaHPO₄	1.90	1.90	1.90	1.40	1.40	1.40
石粉Limestone	0.80	0.80	0.80	0.80	0.80	0.80
预混料¹ Premix	1.00	1.00	1.00	1.00	1.00	1.00
蛋氨酸Met	0.12	0.12	0.12	0.15	0.15	0.15
赖氨酸Lys	0.00	0.00	0.00	0.12	0.12	0.12
苏氨酸Thr	0.00	0.00	0.00	0.15	0.15	0.15
合计Total	100	100	100	100	100	100
营养水平² Nutrient level
代谢能/(kJ·kg^-1) ME	12 384.64	12 380.46	12 380.46	12 606.39	12 606.39	12 602.21
粗蛋白质CP	20.97	21.00	20.98	17.52	17.51	17.51
钙Ca	0.92	0.94	0.92	0.77	0.79	0.83
总磷TP	0.80	0.80	0.78	0.65	0.65	0.65
非植酸磷NPP	0.42	0.42	0.41	0.32	0.32	0.32
赖氨酸Lys	1.12	1.14	1.16	0.96	0.98	1.00
蛋氨酸Met	0.43	0.42	0.42	0.41	0.41	0.39
苏氨酸Thr	0.79	0.80	0.82	0.79	0.80	0.82

项目 Item	初始体重/g Initial BW	终体重/g Final BW	日增重/g ADG	采食量/g ADFI	料重比/% FCR
1~35日龄1-35d
对照组Control group	34.29±0.31	535.6±10.3^a	14.32±0.30^a	30.2±0.4^a	2.11±0.03
全期5%组Full 5% group	34.19±0.28	504.1±28.3^b	13.43±0.81^b	29.1±0.7^b	2.18±0.13
全期15%组Full 15% group	34.37±0.27	479.3±32.6^b	12.71±0.93^b	28.6±1.4^b	2.25±0.08
后期15%组Late 15% group	34.31±0.38	533.1±17.2^a	14.25±0.49^a	30.3±0.7^a	2.13±0.08
P值P-value	0.775	0.002	0.002	0.007	0.052
1~63日龄1-63d
对照组Control group	34.29±0.31	1255.0±28.9^a	19.38±0.46^a	49.8±0.8	2.57±0.04^b
全期5%组Full 5% group	34.19±0.28	1191.7±43.7^b	18.37±0.69^b	49.5±0.6	2.70±0.14^a
全期15%组Full 15% group	34.37±0.27	1156.7±29.5^b	17.82±0.47^b	48.7±2.4	2.73±0.08^a
后期15%组Late 15% group	34.31±0.38	1231.1±24.8^a	19.01±0.40^a	49.9±1.0	2.63±0.09^ab
P值P-value	0.775	< 0.001	< 0.001	0.453	0.030

项目 Item		对照组 Control group	全期5%组 Full 5% group	全期15%组 Full 15% group	后期15%组 Late 15% group	P值 P value
pH		5.68±0.06	5.68±0.05	5.71±0.07	5.74±0.11	0.442
烹调损失/% Cooking loss		13.82±2.00	14.71±1.30	15.54±1.15	13.88±1.55	0.204
剪切力Shear force (N)		21.07±3.53	21.66±1.08	21.56±2.16	22.44±1.27	0.777
肉色Meat color	L^*	50.96±6.07	53.08±0.54	50.29±3.25	49.04±2.33	0.308
	a^*	3.07±1.21	2.25±0.87	2.09±0.99	2.48±0.93	0.360
	b^*	13.69±1.28^c	16.52±2.86^bc	20.44±2.70^a	18.18±1.69^ab	< 0.001
腿部皮肤颜色Leg skin color	L^*	66.29±2.33	64.87±6.31	64.87±3.15	69.65±3.03	0.163
	a^*	-0.97±0.52	-1.17±0.46	-1.24±0.39	-1.77±1.03	0.195
	b^*	10.26±1.03^b	15.91±1.84^a	17.64±2.12^a	18.40±3.82^a	< 0.001

项目 Item	对照组 Control group	全期5%组 Full 5% group	全期15%组 Full 15% group	后期15%组 Late 15% group	P值 P-value
干物质DM	29.21±2.26	28.66±0.86	29.16±2.25	29.35±1.64	0.921
粗蛋白CP	26.97±1.87	25.30±1.91	27.06±3.12	25.86±2.15	0.496
天冬氨酸Asp	2.70±0.48	2.40±0.28	2.37±0.13	2.50±0.34	0.341
苏氨酸Thr	1.22±0.21	1.08±0.10	1.08±0.06	1.13±0.16	0.312
丝氨酸Ser	1.11±0.18	0.97±0.07	0.97±0.05	1.03±0.15	0.230
谷氨酸Glu	4.37±0.75	3.90±0.43	3.81±0.22	4.29±0.56	0.208
甘氨酸Gly	1.13±0.24	1.02±0.17	1.00±0.09	1.03±0.15	0.575
丙氨酸Ala	1.52±0.29	1.36±0.18	1.32±0.07	1.44±0.20	0.365
半胱氨酸Cys	0.24±0.04	0.20±0.03	0.20±0.04	0.21±0.03	0.252
缬氨酸Val	1.73±0.29	1.50±0.26	1.57±0.10	1.67±0.13	0.275
蛋氨酸Met	0.41±0.07^a	0.32±0.07^ab	0.30±0.09^b	0.37±0.12^ab	0.067
异亮氨酸Ile	1.40±0.32	1.19±0.28	1.25±0.12	1.33±0.12	0.436
亮氨酸Leu	2.28±0.43	2.01±0.27	1.99±0.12	2.10±0.27	0.327
酪氨酸Tyr	1.06±0.15	0.96±0.07	0.93±0.07	1.04±0.10	0.127
苯丙氨酸Phe	1.26±0.21	1.15±0.12	1.15±0.07	1.15±0.12	0.486
赖氨酸Lys	2.00±0.12	2.04±0.25	2.29±0.43	2.17±0.29	0.335
组氨酸His	0.97±0.14	0.94±0.10	1.06±0.18	0.99±0.10	0.464
精氨酸Arg	1.52±0.09	1.55±0.21	1.76±0.34	1.62±0.23	0.333
脯氨酸Pro	0.56±0.20^a	0.40±0.07^b	0.39±0.05^b	0.53±0.10^ab	0.047

项目 Item	对照组 Control group	全期5%组 Full 5% group	全期15%组 Full 15% group	后期15%组 Late 15% group	P值 P value
肌内脂肪Intramuscular fat	1.16±0.15	1.13±0.20	1.22±0.19	1.17±0.30	0.909
C16∶0	20.81±1.21	22.45±5.35	21.11±0.98	20.00±3.08	0.638
C18∶0	10.34±3.28	10.78±1.74	12.32±1.80	9.91±3.73	0.481
C18∶1n9c	25.89±2.17^a	19.39±5.48^b	19.12±3.99^b	19.34±5.17^b	0.039
C18∶2n6c	25.41±5.65	26.91±5.42	23.79±2.30	30.09±8.81	0.336
C20∶4n6	6.14±2.19^b	8.77±4.70^ab	12.05±3.31^a	9.07±3.69^ab	0.071
饱和脂肪酸SFAs	33.69±6.23	34.23±5.76	34.49±1.24	30.99±6.63	0.668
单不饱和脂肪酸MUFAs	30.02±2.91^a	24.14±5.59^b	22.55±4.47^b	22.03±5.19^b	0.028
多不饱和脂肪酸PUFAs	36.29±3.65^c	41.63±3.15^b	42.96±3.48^ab	46.98±5.59^a	0.002