日粮维生素E水平对肉鸡屠宰性能和血脂代谢的影响

Effect of Dietary Vitamin E Levels on Carcass Performance and Blood Metabolism in Broilers

为研究日粮维生素E水平对肉鸡屠宰性能和血脂代谢的影响,试验选取1日龄体重相近的健康AA肉鸡母鸡160羽,随机分为5组,每组4个重复,每个重复8羽。日粮中分别添加0、25、50、75和100 mg/kg维生素E,试验期为42 d。试验结束后,每个重复随机选2羽鸡进行屠宰和收集血清,测定肉鸡的屠宰性能和血清维生素E含量、甘油三酯、总胆固醇、低密度脂蛋白胆固醇和高密度脂蛋白胆固醇的含量。结果表明,日粮中添加维生素E,具有提高肉鸡屠宰性能的趋势(P>0.05)。日粮中添加维生素E后,显著或极显著地提高了血清中维生素E含量(P<0.05或P<0.01);添加50 mg/kg维生素E使血清甘油三酯和低密度脂蛋白胆固醇含量分别降低了34.15%和10.00%(P>0.05),添加75 mg/kg维生素E使血清总胆固醇含量降低了12.40%,高密度脂蛋白胆固醇含量提高了5.33%(P>0.05)。日粮中添加不同水平的维生素E,能够不同程度地提高肉鸡屠宰性能,改善血脂代谢。

The study aimed to investigate the effect of dietary vitamin E levels on carcass performance and blood metabolism in broilers. A total of 160 one-day-old health female chicks were randomly allocated into five dietary treatments and fed with0,25,50,75 and 100 mg / kg dietary DL-α-tocopheryl acetate for 42 days, respectively. Each treatment had four replicates and each replicate had eight chicks. Two broilers from each replicate were slaughtered and detected. The measurements included carcass performance, serum vitamin E content, triglyceride, total cholesterol, low density lipoprotein cholesterol and high density lipoprotein cholesterol contents. The results showed that the carcass performance of broilers were tended to be increased with dietary added different levels vitamin E（P〉0.05）. The vitamin E contents in serum were significant increased when added different levels of vitamin E（P〈0.05 or 0.01）; the contents of triglyceride and low-density lipoprotein cholesterol were decreased by 34.15% and 10.00% when added 50 mg / kg vitamin E in diets（P〉0.05）; the content of total cholesterol was decreased by 12.40% and the content of high-density lipoprotein cholesterol was increased by 5.33%（P〉0.05） when the diets added 75 mg / kg vitamin E. The carcass performance were increased in varying degrees when added different levels of Vitamin E and the serum antioxidant levels were also improved.