酵母硒对肉仔鸡屠宰性能和肉品质及组织硒含量的影响

Effects of Different Levels of Yeast Selenium on Carcass Trait, Meat Quality and Tissue Selenium Content In Broilers

本试验研究了日粮中添加不同水平酵母硒对肉仔鸡屠宰性能、肉品质及组织硒含量的影响,以评价酵母硒在肉仔鸡上的使用效果。试验选用540只1日龄AA肉仔鸡公雏,随机分为5个处理,每个处理6个重复,每个重复18只鸡,5个处理组分别在基础日粮中添加0(对照组)、0.1、0.2、0.3、0.4 mg/kg的酵母硒(以硒计),试验期42 d。结果表明:各处理组间的生长性能、屠宰性能(屠体率、半净膛率、全净膛率)、肉品质(滴水损失、红度、黄度和亮度)等指标均无显著差异(P>0.05);随着日粮酵母硒添加量的增加,血清、胸肌、肝脏和肾脏硒的含量随之增加(线性,P<0.01),各组织硒的含量由高到低依次为肝脏和肾脏、血清、胸肌。

The objective of this experiment was to evaluate effects of different levels of yeast selenium on carcass trait, meat quality and tissue selenium content in broilers. A total of 540 1-clay-old malechicksAAbroilers were randomly assigned to five treatments with 6 replicates, each of which included 18 chickens. Five treatment groups were supplemented basal diet with0 （control group）, 0.1, 0.2, 0.3 and 0.4 mg/kgof yeast selenium （calculated as selenium）, respectively. The trial period was 42 days. The resultsshowed that dietary different levels of yeast selenium did not influence performance, carcass trait （slaughter rate, thepercentage of eviscerated yield with giblet, eviscerated yield） and meat quality （drip loss, redness value, yellowness value, lightness value ） （P〉0.05）. With the yeast selenium content of the diet increased, the content of selenium in serum, breast muscle, hepatic and kidney increased accordingly. The content of selenium in the tissue from high to low was： hepatic, kidney, serum and breast muscle.