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

doi:10.11843/j.issn.0366-6964.2025.04.029

Abstract

Abstract:

This study assessed the effects of lactulose (LAC) on the growth performance, apparent 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 decreased(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 increased(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 increase 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 performance but also promote the antioxidant capacity and muscle quality of meat rabbits.

Key words: lactulose, growth performance, serum parameters, meat quality, meat rabbits

CLC Number:

S829.1

WU Xiuju, XIA Pei, LUO Yihao, LUO Jinwei, XUE Mengdi, KE Yanhang, LI Juan, LÜ Jingzhi. Effect of Dietary Lactulose Supplementation on Growth Performance, Serum Parameters and Meat Quality in Meat Rabbits[J]. Acta Veterinaria et Zootechnica Sinica, 2025, 56(4): 1813-1824.

Figures/Tables 8

Table 1

Table 2

Table 3

Table 4

Table 5

Table 6

Table 7

Effects of different levels of LAC treatments on fatty acid content of longissimus dorsi of meat rabbits"

项目 Item	组别 Group				P值 P-value
项目 Item	对照组 Control	0.5%乳果糖 0.5%LAC	1%乳果糖 1%LAC	2%乳果糖 2%LAC	P值 P-value
C6:0/%	9.01±0.54	11.78±1.32	9.76±0.63	9.89±0.87	0.176
C14:0/%	1.28±0.30^b	1.33±0.13^ab	1.91±0.18^ab	2.04±0.17^a	0.018
C15:0/%	2.99±0.41^Aa	2.20±0.20^ABab	1.84±0.23^ABb	1.22±0.08^Bb	＜0.001
C16:0/%	3.69±0.25^Bb	4.34±0.23^Bb	5.82±0.36^Aa	5.57±0.20^Aa	＜0.001
C17:0/%	1.83±0.38	2.71±0.13	2.37±0.50	1.77±0.19	0.159
C18:0/%	3.74±0.40^b	4.80±0.14^ab	5.09±0.44^a	4.53±0.17^ab	0.032
C20:0/%	17.86±0.89^ABa	19.67±0.79^Aa	14.82±1.93^ABab	12.18±1.26^Bb	0.001
C14:1/%	1.27±0.32	1.23±0.15	1.82±0.20	1.90±0.19	0.079
C16:1/%	1.04±0.09^b	1.05±0.09^b	1.47±0.15^a	1.30±0.06^ab	0.014
C18:1n9t/%	5.30±0.47^Bb	4.82±0.40^Bb	7.37±0.53^Aa	7.53±0.28^Aa	＜0.001
C18:1n9c/%	0.60±0.22	1.11±0.19	1.07±0.20	0.38±0.17	0.116
C18:2n6t/%	5.01±0.48^Bb	5.63±0.47^Bb	8.42±0.62^Aa	9.48±0.49^Aa	＜0.001
C18:2n6c/%	1.08±0.23	1.38±0.74	1.11±0.24	0.81±0.10	0.173
C18:3n3/%	0.58±0.27^a	0.40±0.02^ab	0.34±0.02^ab	0.29±0.03^b	0.026
C18:3n6/%	0.25±0.10	0.12±0.03	0.24±0.04	0.24±0.01	0.386
C20:1n9/%	2.48±0.19^Aa	2.08±0.10^ABab	1.67±0.19^BCbc	1.27±0.12^Cc	＜0.001
C20:3n3/%	1.67±0.21^Aa	0.37±0.05^Bb	0.40±0.06^Bb	0.26±0.04^Bb	＜0.001
C20:5n3/%	0.73±0.17	0.56±0.05	0.68±0.08	0.60±0.04	0.632
C22:2n6/%	7.67±1.55	9.69±0.29	8.98±0.77	9.15±0.52	0.461
C22:6n3/%	1.53±0.17^Aa	1.27±0.09^ABab	1.04±0.09^ABb	1.00±0.07^Bb	0.005
饱和脂肪酸/% SFA	63.83±2.77^Aa	53.95±1.27^Bb	49.85±1.52^Bb	49.63±0.63^Bb	＜0.001
不饱和脂肪酸/% UFA	36.17±2.77^Bb	46.05±1.27^Aa	50.15±1.52^Aa	50.37±0.63^Aa	＜0.001
单不饱和脂肪酸/% MUFA	18.06±1.72^Bb	26.44±1.01^Aa	28.68±1.55^Aa	28.30±0.71^Aa	＜0.001
多不饱和脂肪酸/% PUFA	18.11±1.71^b	19.61±0.59^ab	21.47±0.54^ab	22.08±0.51^a	0.027
多不饱和脂肪酸/饱和脂肪酸P/S	0.30±0.05^Bb	0.37±0.02^ABab	0.43±0.02^Aa	0.45±0.01^Aa	0.001

Table 7

Table 8

Effects of different levels of LAC treatments on fatty acid content of leg muscle of meat rabbits"

项目 Item	对照组 Control	0.5%乳果糖 0.5%LAC	1%乳果糖 1%LAC	2%乳果糖 2%LAC	P值 P-value
C6:0/%	9.29±1.23^a	5.42±0.42^ab	4.60±0.37^b	7.12±1.46^ab	0.017
C14:0/%	2.19±0.25	1.70±0.12	1.60±0.21	2.09±0.18	0.155
C15:0/%	1.63±0.16	1.95±0.21	2.32±0.20	1.89±0.12	0.069
C16:0/%	5.83±0.89^Bb	6.85±0.18^ABb	7.14±0.20^ABab	8.20±0.66^Aa	＜0.001
C17:0/%	2.26±0.12^Bb	3.27±0.48^ABab	4.23±0.24^Aa	2.57±0.26^Bb	＜0.001
C18:0/%	5.29±0.05^Bb	6.91±0.47^Aa	7.78±0.13^Aa	6.88±0.39^Aa	＜0.001
C20:0/%	10.88±0.98^a	9.81±0.26^ab	9.61±0.65^ab	6.59±1.39^b	0.024
C14:1/%	1.80±0.28	1.23±0.10	1.13±0.23	1.44±0.18	0.159
C16:1/%	1.50±0.10^ABab	1.28±0.19^Bb	2.03±0.13^Aa	1.44±0.08^ABb	0.007
C18:1n9t/%	6.70±0.18^Bb	6.87±0.32^Bb	7.07±0.42^Bb	9.99±0.84^Aa	＜0.001
C18:1n9c/%	0.62±0.14	0.53±0.16	0.76±0.19	0.93±0.10	0.374
C18:2n6t/%	10.40±0.38^Bb	12.10±0.39^ABab	12.60±0.61^ABab	15.06±1.58^Aa	0.005
C18:3n3/%	0.78±0.36	0.96±0.53	1.15±0.32	1.41±0.23	0.663
C18:3n6/%	0.37±0.05	0.51±0.13	0.71±0.18	0.56±0.06	0.175
C20:1n9/%	1.39±0.07^Bbc	1.62±0.13^ABab	1.97±0.12^Aa	1.10±0.12^Bc	＜0.001
C20:3n3/%	0.40±0.06^ABb	0.53±0.04^ABb	0.62±0.04^Aa	0.34±0.06^Bb	0.005
C20:5n3/%	0.70±0.04	0.92±0.06	0.91±0.04	0.92±0.08	0.02
C22:2n6/%	10.61±0.97	10.59±0.36	8.90±0.44	10.04±0.25	0.27
C22:6n3/%	1.45±0.31	1.89±0.32	1.77±0.22	1.48±0.29	0.649
饱和脂肪酸/% SFA	51.93±1.55	48.94±0.56	48.38±0.60	46.85±1.76	0.059
不饱和脂肪酸/% UFA	48.07±1.55	51.06±0.56	51.62±0.60	53.15±1.76	0.059
单不饱和脂肪酸/% MUFA	22.64±0.78	22.47±0.36	23.67±0.51	22.38±0.65	0.506
多不饱和脂肪酸/% PUFA	25.44±0.96^Bb	28.59±0.49^ABab	27.95±0.79^ABab	30.77±1.29^Aa	0.004
多不饱和脂肪酸/饱和脂肪酸P/S	0.50±0.03^Bb	0.59±0.02^ABab	0.58±0.02^ABab	0.67±0.05^Aa	0.01

Table 8

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项目 Item	组别 Group
项目 Item	对照组 Control	0.5%乳果糖 0.5%LAC	1%乳果糖 1%LAC	2%乳果糖 2%LAC
玉米 Corn	24.00	24.00	23.45	23.95
豆粕 Soybean meal	12.00	12.20	12.35	12.35
葵花粕 Sunflowerseed meal	6.00	6.00	6.00	6.00
麦麸 Wheat bran	19.30	18.60	18.50	17.00
苜蓿 Alfalfa	20.30	20.30	20.30	20.30
统糠 Grain chaff	7.50	7.50	7.50	7.50
米糠 Rice chaff	9.00	9.00	9.00	9.00
乳果糖 Lactose	0.00	0.50	1.00	2.00
磷酸氢钙 CaHPO₄	1.20	1.20	1.20	1.20
食盐 NaCl	0.50	0.50	0.50	0.50
预混料 Premix¹	0.20	0.20	0.20	0.20
合计 Total	100.00	100.00	100.00	100.00
营养水平 Nutrient levels
消化能/(MJ·kg^-1) DE	10.24	10.23	10.21	10.12
粗蛋白 CP	15.92	16.10	15.54	15.70
粗纤维 CF	13.10	13.03	13.00	13.20
粗脂肪 EE	3.52	3.61	3.67	4.02
钙 Ca	1.14	1.19	1.14	1.20
磷 P	0.66	0.65	0.65	0.62
赖氨酸 Lys	0.751	0.752	0.754	0.747
蛋氨酸 Met	0.088	0.090	0.090	0.096

项目 Item	组别 Group				P值 P-value
项目 Item	对照组 Control	0.5%乳果糖 0.5%LAC	1%乳果糖 1%LAC	2%乳果糖 2%LAC	P值 P-value
初始体重/kg IBW	0.96±0.01	0.96±0.01	0.93±0.01	0.97±0.01	0.176
14 d平均体重/kg ABW	1.63±0.02	1.78±0.04	1.69±0.05	1.70±0.02	0.126
28 d平均体重/kg ABW	2.32±0.03	2.30±0.03	2.28±0.03	2.34±0.03	0.503
第1~14天 Days 1 to 14
平均日采食量(g·d^-1) ADFI	94.55±2.12	95.13±3.06	88.66±1.55	95.65±3.06	0.209
平均日增重(g·d^-1) ADG	48.12±2.08	44.76±1.59	46.12±1.77	50.00±2.10	0.247
料重比 F/G	2.10±0.07	1.94±0.05	1.90±0.07	1.92±0.06	0.129
第15~28天 Days 15 to 28
平均日采食量(g·d^-1) ADFI	142.66±2.08^ABab	129.92±4.83^Bb	138.77±1.55^ABab	147.70±3.43^Aa	0.007
平均日增重(g·d^-1) ADG	48.16±1.41	48.15±1.07	48.94±1.08	48.21±0.65	0.944
料重比 F/G	2.97±0.07	2.71±0.13	2.84±0.07	3.07±0.08	0.058
第1~28天 Days 1 to 28
平均日采食量(g·d^-1) ADFI	121.61±1.81^ABab	115.64±2.22^Bb	118.09±2.13^ABb	126.61±1.86^Aa	0.006
平均日增重(g·d^-1) ADG	47.78±1.00^b	48.07±0.50^b	49.13±0.33^ab	51.02±0.63^a	0.010
料重比 F/G	2.55±0.03^a	2.47±0.02^ab	2.40±0.04^b	2.41±0.03^b	0.012

项目 Item	组别 Group				P值 P-value
项目 Item	对照组 Control	0.5%乳果糖 0.5%LAC	1%乳果糖 1%LAC	2%乳果糖 2%LAC	P值 P-value
干物质 DM	61.59±0.52^b	61.81±0.55^ab	61.27±0.38^b	63.45±0.32^a	0.014
粗灰分 Ash	33.93±1.22	35.74±1.11	35.08±2.10	35.92±1.35	0.781
粗蛋白 CP	71.97±0.67	72.26±0.71	72.73±0.92	74.46±0.43	0.089
粗脂肪 EE	83.66±0.96^b	83.41±0.79^b	84.12±0.29^ab	86.39±0.49^a	0.023
粗纤维 CF	4.00±0.73^Bc	7.16±0.85^Bb	4.82±0.42^Bab	13.75±0.44^Aa	＜0.001
中性洗涤纤维 NDF	41.98±1.15^Bb	45.07±0.86^Bb	41.99±0.57^Bb	52.49±0.56^Aa	＜0.001
酸性洗涤纤维 ADF	17.38±1.53^ABb	19.51±0.95^ABab	17.10±1.04^Bb	22.61±0.56^Aa	0.005
钙 Ca	39.88±1.05^Bb	41.68±1.14^Bb	38.84±1.64^Bb	51.70±1.34^Aa	＜0.001
磷 P	41.83±1.60	43.07±1.36	42.09±1.80	47.40±0.75	0.043

项目 Item	组别 Group				P值 P-value
项目 Item	对照组 Control	0.5%乳果糖 0.5%LAC	1%乳果糖 1%LAC	2%乳果糖 2%LAC	P值 P-value
谷草转氨酶/(U·L^-1) AST	45.83±6.90	41.17±6.11	48.50±6.76	57.83±4.92	0.311
碱性磷酸酶/(U·L^-1) ALP	162.50±10.09	158.50±15.79	185.33±13.74	163.00±10.09	0.448
总蛋白/(g·L^-1) TP	54.87±1.15^ab	53.30±0.89^ab	57.12±2.25^a	50.12±0.96^b	0.017
白蛋白/(g·L^-1) ALB	33.37±0.52	32.88±0.74	34.33±1.31	31.42±0.48	0.128
球蛋白/(g·L^-1) GLB	21.50±1.27^ab	20.42±0.33^ab	22.78±1.14^a	18.70±0.76^b	0.041
ALB/GLB	1.57±0.09	1.63±0.05	1.52±0.06	1.68±0.07	0.356
葡萄糖/(mmol·L^-1) GLU	3.76±0.18^bB	4.49±0.55^bAB	4.41±0.31^bB	6.43±0.41^aA	＜0.001
胆固醇/(mmol·L^-1) TC	2.07±0.14	2.24±0.18	2.48±0.18	2.09±0.19	0.333

项目 Item	组别 Group				P值 P-value
项目 Item	对照组 Control	0.5%乳果糖 0.5%LAC	1%乳果糖 1%LAC	2%乳果糖 2%LAC	P值 P-value
血清T-AOC /(U·mL^-1)	4.36±0.27	4.54±0.66	4.50±0.38	4.86±0.77	0.933
血清T-SOD /(U·mL^-1)	151.83±1.82	154.60±7.00	152.39±7.18	149.84±8.69	0.967
血清MDA /(mmol·mL^-1)	4.48±0.21^a	3.86±0.27^ab	3.71±0.27^ab	3.30±0.27^b	0.027

Effect of Dietary Lactulose Supplementation on Growth Performance, Serum Parameters and Meat Quality in Meat Rabbits

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项目 Item	组别 Group				P值 P-value
项目 Item	对照组 Control	0.5%乳果糖 0.5%LAC	1%乳果糖 1%LAC	2%乳果糖 2%LAC	P值 P-value
背最长肌 Longissimus dorsi
熟肉率/% Cooking rate	65.29±0.86	66.22±0.49	68.35±1.18	67.49±0.66	0.067
失水率/% Water loss rate	6.48±0.65	7.46±0.82	7.24±0.76	7.11±0.53	0.781
pH	5.65±0.02^b	5.66±0.02^ab	5.70±0.01^ab	5.73±0.02^a	0.023
干物质/% DM	24.73±0.42	25.21±0.18	25.13±0.22	25.41±0.31	0.444
粗灰分/% Ash	1.27±0.02	1.29±0.02	1.31±0.02	1.33±0.01	0.057
粗蛋白/% CP	21.50±0.11	21.11±0.73	21.16±0.09	21.17±0.23	0.194
粗脂肪/% EE	1.18±0.01	1.18±0.01	1.18±0.01	1.18±0.01	0.984
腿肌/% Leg muscle
熟肉率/% Cooking rate	71.50±22.52	71.02±1.31	69.96±0.94	71.49±1.25	0.885
失水率/% Water loss rate	4.15±0.55^ab	4.78±0.50^a	2.69±0.23^b	3.38±0.63^ab	0.029
pH	5.96±0.03	6.02±0.04	6.02±0.03	6.02±0.01	0.454
干物质/% DM	25.57±0.18	25.36±0.19	25.82±0.16	25.38±0.20	0.268
粗灰分/% Ash	1.29±0.02^ABab	1.26±0.02^Bb	1.36±0.01^Aa	1.30±0.01^ABab	0.001
粗蛋白/% CP	20.95±0.11	20.90±0.06	20.78±0.05	20.78±0.08	0.384
粗脂肪/% EE	1.34±0.01	1.34±0.01	1.36±0.01	1.36±0.01	0.365