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谷氨酰胺对急性热应激肉鸡肌肉品质的保护作用 被引量:5

Protection of Glutamine on Meat Quality in Broiler under Acute Heat Stress
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摘要 研究谷氨酰胺(Gln)对急性热应激(AHS)肉鸡肌肉品质的保护作用。选择35日龄(d)AA肉鸡180只,随机分成6组(每组3重复,每重复10只)。Ⅰ组为适温对照组,其他为AHS组,分别在基础日粮中添加0%(Ⅱ组)、0.5%(Ⅲ组)、1.0%(Ⅳ组)、1.5%(Ⅴ组)、2.0%(Ⅵ组)Gln,饲养至42 d时进行24h AHS处理。结果表明:AHS增加(P〈0.01或0.05)了肌肉的亮度、滴水损失、硬度、粗蛋白含量和粗脂肪含量,降低了肌肉的红度、系水力、pH45min、弹性、复原性和水分;日粮添加0.5%~2.0%的Gln可不同程度缓解AHS对上述品质指标的影响,但对黄度、水浴损失、pH24h、粗灰分的影响不明显。AHS条件下肌肉的亮度、红度、系水力、滴水损失、硬度、弹性、复原性、水分、粗蛋白含量指标间存在较强的相关性。试验说明,日粮添加Gln对AHS肉鸡肌肉品质具有较好的保护作用。 Protection of glutamine (Gin) on meat quality in broiler exposed to acute heat stress (AHS) was eval- uated. 180 35 -day -old AA broilers were selected and divided into 6 groups (3 replications each group, 10 each replication). Group I was controlled group. The other groups were fed with base diets added with 0% ( II ), 0.5% (HI), 1.0% (IV), 1.5% (V) and 2.0% (VI) Gin, respectively, and were treated with AHS when broilers were 42 - day - old. The results showed, that AHS increased ( P 〈 0.01 or 0.05 ) meat L * , WDL, hardness, CP content & EE content, and decreased a * , WHC, pH45mi,, springiness, resilience & wa- ter. The diet supplemented with 0.5% ~2.0% Gin offered a potential nutritional strategy to prevent AHS - re- lated depression in above -mentioned indexes, and had no significant effects on b * , WBL, pH24h & CA. There were markedly correlations among L * , a * , WHC, WDL, hardness, springiness, resilience, water and CP content. Results of the present study concluded that the diet supplemented with Gin can offer protective action on meat quality in broiler under AHS.
出处 《安徽科技学院学报》 2014年第3期1-6,共6页 Journal of Anhui Science and Technology University
基金 安徽省自然科学基金(1408085MC62) 安徽高校自然科研项目(KJ2011B056) 安徽科技学院自然科研项目(ZRC2013389) 国家星火计划项目(2011GA710061) 安徽省农业成果转化专项(12040302011)
关键词 肉仔鸡 肌肉品质 急性热应激 谷氨酰胺 Broiler Meat quality Acute heat stress Glutamine
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