斜发沸石对肉鸡肠道抗氧化功能、脂肪沉积与肉品质的影响

Effects of Clinoptilolite on Antioxidation Performance of Gut,Fat Deposition and Meat Quality of Broilers

旨在研究天然斜发沸石(NCLI)和改性斜发沸石(MCLI)对AA肉鸡肠道抗氧化功能、脂肪沉积与肉品质的影响。选用1日龄AA肉鸡240只,随机分为3个处理,分别饲喂基础日粮、基础日粮分别添加2%斜发沸石、2%改性斜发沸石的试验日粮。采用单因子完全随机试验设计,试验期42d。于试验结束时,采集血清、肠黏膜和肌肉样品,测定血氨、抗氧化功能和肉品质相关的指标。结果表明,与对照组相比,在肉鸡日粮中分别添加NCLI和MCLI后,可降低血清、空肠和回肠黏膜中丙二醛(MDA)的含量(P<0.01),提高谷胱甘肽过氧化物酶(GSH-Px)和总超氧化物歧化酶(T-SOD)的活性(P<0.01),2个试验组之间除血清中GSH-Px、T-SOD的活性无显著差异外(P>0.05),其他指标(MDA(血清、肠黏膜)、GSH-Px和T-SOD(空、回肠黏膜)活性)均存在着显著差异(P<0.01)。与对照组相比,NCLI和MCLI的添加并不影响血清的总抗氧化能力(T-AOC);MCLI的添加显著或极显著提高空肠、回肠肠黏膜的T-AOC(P<0.05或P<0.01)含量;NCLI与对照组和MCLI组并无显著差异(P>0.05)。NCLI和MCLI的添加可影响胸肌中T-SOD的活性(P<0.05),但对其他指标则无显著影响(P>0.05),二者之间也无显著差异(P>0.05)。在胴体特性方面,与对照组相比,NCLI和MCLI的添加并不影响肉鸡的腹脂重(率)、皮下脂肪厚度、肌间脂肪宽度和胸、腿肌重(P>0.05)。在肉品质方面,NCLI和MCLI的添加对腿肌的肉品质,胸肌的pH24、滴水损失、烹饪损失、剪切力、L*,a*和b*无显著影响(P>0.05),但可影响胸肌的压力损失(P<0.01)。结果提示,日粮中添加NCLI和MCLI能够提高肉鸡肠黏膜的抗氧化功能,保护肠黏膜屏障,但并不影响其肉质、胴体特性和脂肪沉积。

This study was conducted to investigate the effects of the addition of dietary natural cli- noptilolite （NCLI） and modified clinoptilolite （MCLI） on the antioxidant capacity of gut, meat quality, fat deposition and carcass characteristics. A total of 240 one-day-old male chicks were randomly assigned to 3 treatments, each of which comprised 8 pens of 10 chicks per pen. Birds in the control group were fed the basal diet, while those in the experimental groups were fed basal diets supplemented with NCLI at 2% （NCLI group）, or MCLI at 2% （MCLI group）, respective-ly, for 42 d. The random block experiment design was carried out. The blood ammonia, antioxi- dant capacity and meat quality were examined. The results showed that： compared with control group, the content of MDA in the serum, the jejunal and ileal mucosa were significantly reduced （P〈0.01）, and the content of serum GSH-Px and T-SOD increased, the content of serum MDA decreased in MCLI and NCLI groups, respectively; there were significant difference on the con- tent of MDA, GSH-Px, T-SOD in the intestinal mucosa and the content of MDA in the serum among three groups （P〈0.01）. There were no significant difference on the content of GSH-Px, T-SOD in the serum （P〉0.05） between the MCLI and NCLI groups, but the content of T-SOD in the MCLI and NCLI groups were higher than the control group （P〈0.01）. Supplementation with NCLI and MCLI had no significant （P〉0.05） influence on the serum T-AOC content com- pared with those in the control group. The content of intestinal mucosa T-AOC in the MCLI group were found to be higher （P〈0.05 or P〈0.01） than those in other groups. However, sup- plementation with NCLI had no significant influence on the content of T-AOC in the intestinal mucosa（P〉0.05） compared with those in the control group. There were no significant differ- ences on the content of thight muscle T-SOD and T-AOC, the content of breast muscle T-AOC among three groups （P〉O. 05）. Compared with the control group, supplementation with NCLI or MCLI had significant （P〈0.05 or P〈0.01） effects on the content of breast muscle T-SOD, but there were no significant differences between the NCLI and MCLI groups （P〉0.05）. Com- pared with the control group, supplementation with NCLI and MCLI had no significant （P〉0.05） influence on the breast, thighs, abdominal fat, subcutaneous fat thickness, intermuscular fat width and the meat quality of AA broiler chickens. No effect of NCLI and MCLI were found on pH, drip losses, cooking loss, shear force, L＊ , a＊ and b＊ （P〉0.05）. These results indicated that the supplement with NCLI or MCLI could significantly increased the antioxidative capacity of gut, protect the intestine mucosa barrier, and had no effects on the fat deposition, meat quality and carcass characteristics.