葡萄渣对肉鸡生长性能、营养物质消化及肉质的影响

Effects of grape residue on growth performance,nutrient digestion and meat quality of broilers

文章旨在探讨葡萄渣对肉鸡生长性能、营养物质表观消化率和肉品质的影响。将500只1日龄肉鸡随机分为4组,每组5个重复,每个重复25只鸡。日粮分为4个处理:对照组(基础日粮),处理1~3组在基础日粮中分别添加4、6和8g/kg葡萄渣。试验从1日龄开展到28日龄。结果显示,日粮添加葡萄渣对体增重无显著线性影响(P>0.05),但对1~7d和8~14d体增重的影响具有显著二次曲线效应(P<0.05),22~28d和1~28d体增重、采食量和饲料转化率均无显著影响(P>0.05)。除灰分表观消化率随葡萄渣添加水平的升高呈二次曲线趋势外(P=0.07),葡萄渣对其他养分表观消化率无显著影响(P>0.05)。葡萄渣添加水平对血清中葡萄糖、甘油三酯和高密度脂蛋白水平无显著影响(P>0.05),而总胆固醇和血清IgG水平表现为显著二次曲线效应(P<0.05)。随着葡萄渣添加水平的升高,肌肉储存0、5和10d后硫代巴比妥酸反应物值表现为显著线性降低(P<0.05),在储存5d和10d时呈二次曲线效应(P<0.05)。此外,葡萄渣也显著降低了肌肉的鲜红度,表现为显著线性和二次曲线效应(P<0.05)。综上所述,在肉鸡日粮中添加8g/kg的葡萄渣,在不影响肉鸡生长性能、营养物质消化率和胴体性状的前提下可有效降低血清胆固醇,改善肉鸡的肉质参数。

The purpose of this study was to investigate the effects of grape residue on growth performance,apparent digestibility of nutrients and meat quality of broilers.Five hundred 1-day-old broilers were randomly divided into four groups, with five repeats in each group and 25 chickens in each repeat.Diets were divided into 4 treatments:control group(base diet),and treatment group 1-3 added 4,6,and 8 g/kg grape residue to the base diet,respectively.The trial was conducted from 1 d to 28 d.The results showed that the addition of grape residue had no significant linear effect on body weight gain(P > 0.05),but it had significant quadratic effect on body weight gain on days 1 ~ 7 and 8 ~ 14(P < 0.05),and no significant effect on body weight gain,feed intake and feed conversion rate on days 22 ~ 28 and 1 ~ 28(P > 0.05).Except that the apparent digestibility of ash showed a quadratic curve trend with the increase of the addition level of grape residue(P=0.07), grape residue had no significant effect on the apparent digestibility of other nutrients(P > 0.05).The added level of grape residue had no significant effect on serum glucose,triglyceride and high-density lipoprotein levels(P > 0.05),while the total cholesterol and serum IgG levels showed significant quadratic effect(P < 0.05).With the increase of grape residue addition level,thiobarbituric acid reactive substance after 0,5 and 10 d of muscle storage showed a significant linear decrease(P<0.05), and showed a quadratic effect at 5 and 10 days of storage(P < 0.05).In addition,grape residue also significantly reduced the reddness of muscles,showing significant linear and quadratic effects(P < 0.05).To sum up,adding grape residue up to 8 g/ kg into broilers' diets can effectively reduce serum cholesterol and improve meat quality parameters without affecting growth performance,nutrient digestibility and carcass characteristics of broilers.