盐酸小檗碱对肉兔屠宰性能及肉质的影响

Effect of Berberine Hydrochloride on Slaughter Performance and Meat Quality of Rabbit

采用单因子随机区组试验设计,选用128只50日龄体重相近的健康新西兰兔,随机分为4组,1个对照组和3个处理组,每组32个重复,每个重复1只。对照组饲喂基础饲粮,3个处理组分别在基础饲粮上添加10、20、30 mg/kg的盐酸小檗碱。预试期为7 d,正试期为27 d。结果表明:对照组屠宰率极显著低于其余3组(P<0.01);20 mg/kg组和30 mg/kg组背最长肌总能含量分别显著(P<0.05)和极显著(P<0.01)低于10 mg/kg组和对照组;对照组背最长肌粗脂肪含量极显著高于其余3组(P<0.01),而10 mg/kg组显著高于20 mg/kg组和30 mg/kg(P<0.05);对照组和10 mg/kg组背最长肌pH和熟肉率均极显著低于20 mg/kg组和30 mg/kg组(P<0.01),而失水率和剪切力均极显著高于20 mg/kg组和30 mg/kg组(P<0.01);对照组背最长肌滴水损失极显著高于其余3组(P<0.01),30 mg/kg组分别显著(P<0.05)和极显著(P<0.01)低于20 mg/kg组和10 mg/kg组。结果提示,饲粮添加小檗碱可提高肉兔屠宰率,改善肉品物理性状,但会降低肉品粗脂肪含量。

One hundred and twenty-eight New Zealand rabbits with fifty days age and similar body weight were randomly allotted into four groups. One group was the control group and others were the treatment groups. There were thirty-two rabbits in each group with thirty-two replicates. The experiment was designed by single factor random arrangement. The rabbits in the control group were fed the basal diet. And the rabbits in the three treatment groups were fed the basal diets with 10, 20 and 30 mg/kg berberine hydrochloride supplementation, respectively. The experiment lasted 34 d. The results showed thatfor the dressing percentage in the control group was lower （P〈0.01） than that in the rest groups; for the gross energy of the longissimus dorsi muscle, the 20 and 30 mg/kg group were lower （P〈0.05 and P〈0.01） than that in the 10 mg/kg group content of the longissimus dorsi muscle, the control group was and the control group, respectively; for the ether extract higher （P〈0.01） than the rest groups, and the 10 mg/kg group was higher （P〈0.05） than the 20 and 30 mg/kg group; for pH and the percentage of cooked meat of the longissimus dorsi muscle, the control group and the 10 mg/kg group were lower （P〈0.01） than the 20 and 30 mg/kg group; for the percentage of water loss and the shear force of the longissimus dorsi muscle, the control group and the 10 mg/kg group were higher （P〈0.01） than the 20 and 30 mg/kg group; for the drop loss of the longissimus dorsi muscle, the control group was higher （P〈0.O1） than the rest groups, and the 30 mg/kg group was lower （P〈0.05 and P〈0.01） than the 20 and 10 mg/kg group, respectively. The results suggested thatas berberine supplementation to the diet of meat rabbits, the dressing percentage could be increased, and the physical characteristics of meat could be improved; meanwhile, the ether extract content of meat could be decreased.