氧化鱼油对肉仔鸡生产性能、屠宰性能及肉品质的影响

The effect of oxidized fish oil on the productive performance,slaughter performance and meat quality of broiler chicks

为了探究不同氧化程度鱼油对肉仔鸡生产性能、屠宰性能及肉品质的影响,试验采用单因子随机分组设计方法,将1日龄AA+肉仔鸡240只随机分为4组,1组在日粮中添加未加热鱼油[FNX,过氧化值(PV)=5.57 meq/kg],2,3,4组在日粮中添加经过177℃加热1,5,9 h的鱼油(FLX,PV=20.17 meq/kg;FMX,PV=96.17 meq/kg;FHX,PV=135.40 meq/kg)。结果表明:与1组相比,2,3,4组肉仔鸡1~7 d体增重显著降低(P<0.05),肉仔鸡1~14 d的料重比增加(P<0.05);4组肉仔鸡1~21 d和1~28 d体增重显著降低(P<0.05);与1组相比,3,4组屠宰后45分钟胸肌的p H值显著降低(P<0.05),4组屠宰后24小时腿肌的p H值显著增加(P<0.05);与1组相比,2,3,4组42 d肉仔鸡的活重和屠宰率显著降低(P<0.05),4组肉仔鸡的左侧胸肌率和腹脂率与1,2,3组肉仔鸡相比显著降低(P<0.05)。说明氧化鱼油可对肉仔鸡的生产性能、屠宰性能、肉品质造成影响。

To explore the effects of different oxidation degrees of fish oil on the productive performance, slaughter performance and meat quality of broiler chickens, an randomized block design of single factor was used in the test. The broiler chicks were randomly divided into 4 groups. The group 1 was added unheated fish oil （FNX, PV =5.57 meq/kg） in the diets, and the group two, three, and four were added fish oil heat- ed at 177~C for 1 h, 5 h, and 9 h （FLX, PV = 20.17 meq/kg; FMX, PV = 96.17 meq/kg; FHX, PV = 135.40 meq/kg）. The results showed that the weight gain of broiler chickens in the group two, three, and four was significantly decreased （ P 〈 0.05 ） from 1 d to 7 d and the feed gain ratio of broiler chickens was significantly increased （P 〈 0.05 ） from 1 d to 14 d compared with group one; the weight gain of broiler chickens in the group four was significantly decreased （ P 〈 0.05 ） from 1 d to 21 d and from 1 d to 28 d compared with the group one. The pH values of breast muscle in the group three and group four were significant decreased （ P 〈 0.05 ） at 45 min after slaughter compared with group one, and the pH value of leg muscle in the group four was significantly increased （ P 〈 0.05 ） at 24 h after slaughter. The live weight and dress- ing percentage of broiler chicks in the group two, three and four at 42 d was significantly decreased （ P 〈 0.05 ） compared with group one, and the percentage of breast muscle on the left side and the abdominal fat percentage of broiler chickens in the group four was significantly decreased （ P 〈 0.05 ） compared with those in the group one, two and three. The results indicate that oxidized fish oil can affect the productive perform- ance, meat quality and slaughter performance of broiler chicks.