共轭亚油酸对肉仔鸡体组成和肉品品质的影响

The effects of conjugated linoleic acid on carcass composition and meat quality in broilers

本试验旨在探讨日粮添加共轭亚油酸(CLA)对肉仔鸡体组成和肉品品质的影响。240只1日龄肉仔鸡随机分配到4个日粮处理组(0%、0.25%、0.5%和1%CLA),每个处理6个重复,每个重复10只鸡。试验结果表明:42d时,0.5%和1%CLA组肉仔鸡胸肌率显著高于对照组(P<0.05),1%CLA组肉仔鸡42d腿肌率显著高于对照组,肉仔鸡的腹脂率在各处理之间没有显著差异(P>0.05),1%CLA组肉仔鸡胸肌粗蛋白质粗脂肪比显著高于对照组(P<0.05)。0.5%、1%CLA组肉仔鸡胸肌滴水损失和丙二醛(MDA)含量显著降低(P<0.05)。试验结果表明,CLA可改善肉仔鸡屠体性状,增加鸡肉系水力和延长货架存放时间。

Two hundred and forty one-day-old male broiler chicks were randomly allotted into four dietary treatments with different（0 %,0.25 %,0.5 % and 1.0 %）conjugated linolec acids （CLA）levels to examine the effects of CLA on carcass composition and meat quality in broiler chicks.Each treatment had 6 replicates with 10 birds each.The results were as follows：at 42 d of age,chicks fed 1% CLA had increased relative proportions of leg muscle to body weights than those of chicks fed control diet,and proportions of breast muscle in chicks fed 0.5 %, 1% CLA were significantly increased than those in control group （P 〈 0.05）,but proportions of abdominal fat were unaffected.Chicks fed 1% CLA diet had higher crude protein to fat ratio compared with chicks fed control diet.Drip loss and malondialdehyde contents in breast muscle of chicks fed 0.5 % and 1% CLA diets were significantly decreased than those in control group （P 〈 0.05）.These results showed that dietary CLA improved slaughter performance of chicks,enhanced holding water capacity of meat and prolonged meat shell life.