吡啶羧酸铬、VE对樱桃谷鸭肉鸭生产性能及胴体品质的影响

Effects of chromium picolinic acid and vitamin E on the performance, carcass quality of Cherry Valley ducks

试验选择1日龄樱桃谷肉鸭600只,公母各半,随机分为3组,每组200只,每组分性别设组内重复4个,每个重 复25只,分栏饲养二阶段(0～3周、4～7周)49天.各试验组在基础饲粮相同的条件下,以吡啶羧酸铬与VE为试验因子, 分别添加0、400μgCr/kg、400μgCr/kg+100mgVE/kg,研究吡啶羧酸铬、VE对樱桃谷肉鸭生产性能与胴体品质的影响.试 验结果表明:吡啶羧酸铬与VE具有提高肉鸭日增重、降低料肉比、显著降低皮脂率、提高胸肌、腿肌率、改善胴体品 质、增加肉质嫩度、延长胸肉货柜贮藏期的作用.

In this study 600 Cherry Valley ducks of 1-day-old were randomly divided into 3 groups, 200 ducks in each group; the proportion of males and females was 50%-50% in each group. According to sex we arranged 4 repeats in each group, with 25 ducks in a repeat. They were assigned to feeding trails and raised for two periods of 49 days. Under conditions of the same basic diet and with chromium picolinic acid(Cr) and Vitamin E (VE) as trails element, we supplemented 400μg Cr/kg, 400μg Cr/kg + 100mg VE/kg and distributed to the diet of each trail group. The trail results indicate: the chromium picolinic acid(Cr) and vitamin E (VE) are able to enhance daily weight gain of meat duck, lower feed/weight gain; lower significantly Sebaceous ratio, raise breast muscle ratio and leg muscle ratio; improve carcass quality, increase tender level of meat, delay preserve time of transport goods.