饲用桑茎叶粉对肉兔生产性能、生化指标及肉品质的影响

Effect of stem and leaf feed of mulberry on performance,serum biochemical indexes and meat quality of meat rabbits

试验旨在研究饲用桑茎叶粉对肉兔生产性能、血清生化指标和肉品质的影响。采用单因素试验设计,选择健康、体重接近的新西兰肉兔100只,随机分为4组(每组5个重复,每个重复5只)。对照组肉兔饲喂基础日粮,5%、10%和15%试验组分别用5%、10%、15%的桑叶粉代替基础日粮。预试期7 d,正式试验期60 d。结果显示,试验组肉兔平均日增重显著低于对照组(P<0.05),试验组肉兔料重比显著高于对照组(P<0.05)。15%试验组肉兔全净膛率和半净膛率显著高于对照组(P<0.05)。试验组肌肉pH值显著高于对照组(P<0.05),5%试验组肌肉蛋白质含量显著高于对照组(P<0.05),10%试验组肌肉脂肪含量显著高于对照组(P<0.05),15%试验组在肉色L^(*)、a^(*)、b^(*)显著高于对照组(P<0.05)。试验组肉兔血清总胆固醇的含量低于对照组,血清中免疫球蛋白G(IgG)、补体C3、补体C4含量高于对照组。试验组肌肉氨基酸总量、必需氨基酸含量、风味氨基酸含量高于对照组,10%试验组和15%试验组于对照组间差异显著(P<0.05),10%试验组不饱和脂肪酸含量显著高于对照组(P<0.05)。结果表明,饲粮中添加10%~15%饲料桑茎叶粉能提高兔肉肌肉中风味物质的含量,改善肉品质。

The experiment was to study the effect of mulberry stem and leaf powder for feeding on the production performance,serum biochemical indexes and meat quality of meat rabbits.A single-factor experiment design was adopted to select 100 healthy New Zealand meat rabbits of similar weight,and randomly divided into four groups with five replicates in each group and five replicates in each replicate,respectively.Meat rabbits in control group were fed with basic diet,and the 5%,10%and 15%test groups were added 5%,10%and 15%of stem and leaf feed instead of basic diet.The pre-test period was 7 d,and the trial period was 60 d.The results showed that the daily gain of the test group was significantly lower than that of control group(P<0.05),and the feed-to-weight ratio of test group was significantly higher than that of control group(P<0.05).15%test group had a significant percentage of eviscerated weight rate and semieviscerated weight rate higher than that of control group(P<0.05).The muscle pH value of the test group was significantly higher than that of control group(P<0.05),the protein content of 5%test group was significantly higher than that of control group(P<0.05),and the muscle fat content of 10%test group significantly higher than the control group(P<0.05),the flesh color L^(*),a^(*),b^(*)of the 15%test group were significantly higher than the control group(P<0.05).The serum total cholesterol content of the test group was lower than that of control group,the serum levels of IgG,complement C3,and complement C4 were higher than those of control group.The total amino acid content,essential amino acid content,and flavor amino acid content of rabbit meat in test group were higher than those in control group,and 10%test group and 15%test group were significantly higher than that of control group(P<0.05).The content of unsaturated fatty acids in 10%test group was significantly higher than that in control group(P<0.05).The experiment indicated that adding 10%to 15%of feed mulberry stem and leaf powder in the diet can increase the content of flavor substances in rabbit meat and improve meat quality.