日粮植物脂肪和抗氧化补充剂对肉鸡生产性能、表观代谢能和蛋白质消化率、脂质氧化及肉脂肪酸组成的影响。
Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken.
机构信息
Department of Animal and Poultry Sciences, College of Aburaihan, University of Tehran, Pakdasht, Tehran, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
出版信息
Vet Med Sci. 2020 Feb;6(1):54-68. doi: 10.1002/vms3.212. Epub 2019 Nov 11.
This study aimed to evaluate the effects of dietary different antioxidants and plant oils on performance, apparent metabolizable energy and protein digestibility, meat quality and meat fatty acid composition of broiler chickens. In all, 480 male broiler chicks of 1-day old were assigned in a completely randomized design with factorial arrangement 2 × 5 (plant oil sources [soybean and rapeseed oils] and antioxidant sources [vitamin E, Thyme, Rosemary and Satureja essential oils] furthermore control treatment without antioxidant). The results indicated that at 1-42 d of age, growth performance and carcass yield of birds were not influenced by dietary plant oils and antioxidant supplementations. Dietary Thyme essential oil (300 mg/kg) resulted in an increase in crude protein digestibility and birds fed on diets without antioxidant showed increase in the apparent metabolizable energy (p < .01). Birds receiving the combination of soybean oil with Rosemary essential oil had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the drumstick meat. Also, birds receiving the combination of soybean oil with vitamin E had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the breast meat. The results indicated that treatments did not influence water holding capacity of meat. Also, dietary rapeseed oil and Thyme essential oil supplementations, separately, decreased saturated fatty acid (p < .01) and increased unsaturated fatty acid and unsaturated to saturated fatty acids ratio (p < .01) of drumstick meat tissue in broiler chicken (p < .01). In conclusion, dietary rapeseed oil and Thyme essential oil increased in n-3 polyunsaturated fatty acids in the drumstick meat (p < .01) and a combination of dietary soybean oil, Rosemary essential oil and vitamin E decreased the lipid oxidation in the meat of broiler chickens (p < .05).
本研究旨在评估不同抗氧化剂和植物油脂对肉鸡生产性能、表观代谢能和蛋白质消化率、肉品质和肉脂肪酸组成的影响。共选用 480 只 1 日龄雄性肉鸡，采用完全随机设计，因子安排为 2×5（油脂来源[大豆油和菜籽油]和抗氧化剂来源[维生素 E、百里香、迷迭香和牛至精油]，此外还有不添加抗氧化剂的对照处理）。结果表明，在 1-42 日龄时，日粮中添加植物油脂和抗氧化剂对鸡的生长性能和胴体产率没有影响。日粮添加百里香精油（300mg/kg）可提高粗蛋白消化率，不添加抗氧化剂的日粮可提高表观代谢能（p<.01）。与其他处理相比，在鸡腿肉中，添加大豆油和迷迭香精油的组合可使丙二醛浓度最低（p<.05）。同样，在鸡胸肉中，添加大豆油和维生素 E 的组合可使丙二醛浓度最低（p<.05）。结果表明，处理对肉的持水能力没有影响。此外，单独添加菜籽油和百里香精油可降低鸡腿肉组织中的饱和脂肪酸（p<.01），增加不饱和脂肪酸和不饱和脂肪酸与饱和脂肪酸的比值（p<.01）（p<.01）。综上所述，日粮添加菜籽油和百里香精油可增加鸡腿肉中的 n-3 多不饱和脂肪酸（p<.01），日粮中添加大豆油、迷迭香精油和维生素 E 的组合可降低肉鸡肌肉的脂质氧化（p<.05）。
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