有机硒与维生素E对肉仔鸡肉质性状、血液生化指标及抗氧化指标的影响

Effect of Organic Selenium and Vitamin E on Meat Quality Trait,Blood Biochemical Indexes and Antioxidant Indexes of Broiler

试验在肉鸡日粮中添加维生素E(VE)、有机硒,旨在探讨有机硒与VE对肉仔鸡肉质性状、血液生化指标及抗氧化性能的影响。将280只1日龄AA肉仔鸡随机分为7组,每组40只,1组不添加有机硒和VE,2组添加100IU/kg VE,3组添加0.15mg/kg有机硒和100IU/kg VE,4组添加0.30mg/kg有机硒和100IU/kg VE,5组添加200IU/kg VE,6组添加0.15mg/kg有机硒和200IU/kg VE,7组添加0.30mg/kg有机硒和200IU/kg VE。结果显示,添加有机硒与VE对肉仔鸡的全净膛率、屠宰率、胸肌率影响显著(P<0.05),对半净膛率、腿肌率无显著影响(P>0.05);添加0.15mg/kg有机硒、100IU/kg VE可以降低肉仔鸡的滴水损失、蒸煮损失、L*值及pH,其中蒸煮损失、L*值与对照组间差异极显著或显著(P<0.01;P<0.05),但对剪切力、a*、b*值却无显著影响(P>0.05);能够显著或极显著降低血液胆固醇(CHO)及丙二醛(MDA)含量(P<0.05;P<0.01),提高血糖(GLU)、总抗氧化能力(T-AOC)与谷胱甘肽过氧化物酶(GSH-Px)含量,其中GLU与对照组间差异显著(P<0.05),GSH-Px与对照组间差异极显著(P<0.01),但对过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、高密度脂蛋白胆固醇(HDLC)、低密度脂蛋白胆固醇(LDL-C)含量无显著差异(P>0.05)。

The experiment was aimed to study the effect of organic selenium and vitamin E （VE） on meat quality trait,blood biochemical indexes and antioxidant indexes of broiler chicken. 280 1-day-old AA broiler chicken were chosen and assigned to 7 groups with 40 broiler chicken per group. Group 1 was control group that did not adding organic selenium and VE,groups 2-7 were added with 100 IU/kg VE,0.15 mg/kg organic selenium and 100 IU/kg VE,0.30 mg/kg organic selenium and 100 IU/kg VE,200 IU/kg VE,0.15 mg/kg organic selenium and 200 IU/kg VE,0.30 mg/kg organic selenium and 200 IU/kg VE,respectively. The results showed that the organic selenium and VE had significant effects on eviscerated rate,slaughter rate and chest muscle rate （P〈 0.05）,while no significant effect was found on semi-eviscerated rate and leg muscle rate（P〉 0.05）. Adding 0.15 mg/kg organic selenium and 100 IU/kg VE could reduce drip loss,cooking loss,L＊ and pH,and there were extremely significant difference or significant difference of cooking loss and L＊ compared with control group （P〈 0.01;P〈 0.05）,while this made little effect on a＊,b＊ and shear force （P〉 0.05）. It could significantly or extremely significantly reduce the CHO and MAD contents （P〈 0.05;P〈 0.01）,increase the content of GLU,T-AOC and GSH-Px,and there were extremely significant or significant differences of GLU and GSH-Px compared with control group （P〈 0.01;P〈 0.05）.But there was no significant difference of HDL-C,LDL-C,CAT and SOD contents among all groups （P〉 0.05）.