苜蓿黄酮对肉兔生长性能、肉品质和脂质氧化的影响

Effects of alfalfa flavone on growth performance,meat quality and lipid oxidation in rabbits

本试验研究了日粮中添加紫花苜蓿黄酮类化合物对生长肉兔生产性能、胴体特性、肉质和脂质氧化的影响。试验选择160只42日龄的杂交肉兔,随机分为4组,每组4个重复,每个重复10只肉兔。对照组饲喂基础日粮,处理组在基础日粮中分别添加0.04%、0.08%和0.12%苜蓿黄酮,试验从断奶(42 d)开展到屠宰(102 d),共60 d。试验结束后,每组随机选择12只肉兔(3只/重复),记录其胴体特征,采集血浆、肝脏和最长肌进行脂质氧化试验。结果发现:日粮添加不同水平的苜蓿黄酮对肉兔末重、日采食量、日增重和料重比均无显著影响(P>0.05)。除了0.12%和0.04%苜蓿黄酮组较对照组显著提高了最长肌肉色亮度外(P<0.05),日粮添加不同水平的苜蓿黄酮对屠体分割重量和其他肉质指标的影响均无显著差异(P>0.05)。日粮添加苜蓿黄酮显著影响肌肉的硫代巴比妥酸反应物值,表现为显著降低肌肉丙二醛含量(P<0.05),其中0.12%苜蓿黄酮组肌肉丙二醛含量最低。结论:在本试验条件下,在肉兔日粮中添加苜蓿黄酮可以改善肌肉氧化稳定性,对动物生长性能无负面影响,但对肉色亮度参数有轻微影响。

The effects of adding alfalfa flavonoids to the diet on the production performance,carcass characteristics,meat quality and lipid oxidation in growing rabbits were studied.We selected 16042-day-old hybrid rabbits and which were randomly divided into 4 groups with 4 replicates in each group and 10 rabbits in each repeat.The control group was fed basic diet,while the treatment group was fed basic diet with 0.04,0.08 and 0.12%alfalfa flavonoids,respectively.The experiment was conducted from weaning(42 days)to slaughter(102 days)for a total of 60 days.At the end of the experiment,12 rabbits(3/repeat)were randomly selected from each group and their carcass characteristics were recorded.Plasma,liver and longest muscle were collected for lipid oxidation test.Results showed that diets supplementation of different levels of alfalfa flavonoids had no significant effect on the final weight,daily feed intake,daily weight gain and feed weight ratio(P>0.05).In addition to the 0.12%and 0.04%alfalfa flavone groups significantly improved the muscle color lightness compared with the control group(P<0.05),there was no significant difference in the effects of different levels of alfalfa flavone on carcass segmentation weight and other meat quality indicators(P>0.05).Dietary addition of alfalfa flavone significantly affected muscle thiobarbituric acid reactant value,showing a significant decrease in muscle malondialdehyde content(P<0.05),among which 0.12%alfalfa flavone group showed the lowest level of muscle malondialdehyde content.In conclusion,based on the results obtained in this experiment,adding alfalfa flavone into the diet of meat rabbit can improve the oxidation stability of muscle,and has no negative effect on the growth performance of animals,but it has a slight effect on the parameters of meat color brightness.