发酵花生秧粉替代部分日粮对青脚麻肉鸡肌肉营养成分的影响

Effects of partial replacement of diet with fermentated peanut seedling powder on muscle nutritional components of Qingjiaoma broilers

为了探讨日粮中添加发酵花生秧粉对青脚麻肉鸡肌肉中氨基酸及脂肪酸组成及含量的影响,试验选择7日龄青脚麻肉鸡80只,随机分为4组,每组5个重复,每个重复4只;对照组饲喂基础日粮,试验Ⅰ、Ⅱ、Ⅲ组分别饲喂添加5%、10%、20%的发酵花生秧粉的试验日粮;预试期7 d,正试期30 d;试验期结束后取各组肉鸡胸部肌肉用于氨基酸和脂肪酸组成及含量的测定与分析。结果表明:试验Ⅱ组中氨基酸总量、必需氨基酸、非必需氨基酸及鲜味氨基酸含量最高,其中氨基酸总量和非必需氨基酸含量分别较对照组提高了13.88%和24.66%,谷氨酸、亮氨酸、天冬氨酸、甘氨酸、精氨酸、丙氨酸、半胱氨酸含量分别提高了49.48%、19.39%、12.66%、24.70%、16.43%、18.70%和25.73%,差异均显著(P<0.05);试验Ⅰ、Ⅱ、Ⅲ组饱和脂肪酸含量分别较对照组提高了30.34%、20.95%和21.42%,差异均显著(P<0.05),多不饱和脂肪酸含量分别提高了88.51%、50.93%和71.68%,差异均显著(P<0.05),花生四烯酸甲酯分别是对照组的14.23倍、7.36倍和10.68倍,差异均显著(P<0.05)。各试验组相比,试验Ⅱ组氨基酸总量、非必需氨基酸含量和不饱和脂肪酸含量高于试验Ⅰ和Ⅲ组,饱和脂肪酸含量低于试验Ⅰ和Ⅲ组。说明饲料中添加发酵花生秧粉能够显著提高青脚麻肉鸡肌肉中氨基酸含量、饱和脂肪酸及多不饱和脂肪酸含量,且以10%的添加比例为宜。

In order to study the effect of fermented peanut vine powder on amino acids and fatty acid in muscleof Qingjiaoma broilers,eighty 7-day-old Qingjiaoma broilers were selected and randomly divided into 4 groups:control group,groupⅠgroupⅡand groupⅢ.There were 5 replicates in each group and there were 4 chickens in each replicate(male and female half each).The control group was fed the basic diet,and the test groupsⅠ,ⅡandⅢwere fed the basic diet,the test diets supplemented with 5%,10%and 20%fermented peanut vine powder in,respectively.The pre-experimental period lasted for 7 days,while the experimental period lasted for 30 days.At the end of the trial period,the breast muscles of each group of broilers were used for the determination and analysis of amino acids and fatty acids.The results showed that the total content of amino acid and the content of essential amino acid,non-essential amino acid and fresh amino acid in groupⅡwere the highest,among which the total amino acid and non-essential amino acid contents were increased by 13􀆱88%and 24􀆱66%than the control group,respectively,while the contents of glutamate,leucine,aspartic acid,glycine,arginine,alanine and cysteine were increased by 49􀆱48%,19􀆱39%,12􀆱66%,24􀆱70%,16􀆱43%,18􀆱70%and 25􀆱73%,respectively.The difference was significant(P<0􀆱05).The saturated fatty acid content ingroupⅠ,ⅡandⅢwere increased by 30􀆱34%,20􀆱95%and 21􀆱42%,respectively,and the difference was significant(P<0􀆱05),the content of polyunsaturated fatty acids was increased by 88􀆱51%,50􀆱93%and 71􀆱68%(P<0􀆱05),while methyl arachidonic acid was 13􀆱24,6􀆱35 and 9􀆱69 times higher than that of control group,respectively(P<0􀆱05).Intergroup comparison showed that the total content of a⁃mino acids,non-essential amino acid content and unsaturated fatty acid content ingroupⅡwere higher than that those in groupⅠandⅢ,and the saturated fatty acid content was lower than thoseingroupⅠandⅢ.The results indicated that the content of amino acid,saturated fatty acid and polyunsaturated fatty acid in muscle could be significantly increased by adding fermented peanut vine powder,and the proportion of 10%was suitable.