大蒜粉对肉鸡屠宰性能、肉品质及抗氧化功能的影响

Dietary Garlic Powder Inclusion Effects on the Slaughter Performance,Meat Quality,and Antioxidant Function of Breast Muscle in Broilers

试验旨在研究大蒜粉对肉鸡屠宰性能、肌肉品质、常规化学成分和抗氧化功能的影响。选用1日龄艾拔益加(AA)肉仔鸡480只,随机分为4个处理组,每组8个重复,每个重复15只。空白对照组饲喂基础日粮,抗生素组在基础日粮中添加75 mg/kg金霉素,试验组分别在基础日粮中添加1000 mg/kg(低剂量)和2000 mg/kg(高剂量)大蒜粉。试验期42 d。结果表明:与空白对照组相比,日粮添加1000 mg/kg大蒜粉提高了肉鸡屠体重、胸肌重、腿肌重和pH24h(P<0.05),提高了肉鸡腿肌的粗蛋白质含量、总超氧化物歧化酶(T-SOD)、过氧化氢酶(CAT)和谷胱甘肽过氧化物酶活性(GPx)活力(P<0.05),降低了肉鸡胸、腿肌肉24 h亮度和粗脂肪含量及腿肌蒸煮损失率(P<0.05);日粮添加1000 mg/kg和2000 mg/kg大蒜粉均提高了肉鸡胸肌的粗蛋白质质含量、总抗氧化能力(T-AOC)、T-SOD和GPx及核因子E2相关因子2(Nrf2)、SOD1和GPx基因的表达量(P<0.05),降低了肉鸡胸肌的蒸煮损失率和丙二醛(MDA)含量(P<0.05),提高了肉鸡腿肌T-AOC活力(P<0.05),降低了腿肌的滴水损失率和MDA含量(P<0.05),提高了Nrf2、SOD1、SOD2、CAT和GPx的表达量(P<0.05);日粮添加2000 mg/kg大蒜粉增加了肉鸡胸肌CAT的表达量(P<0.05);与空白对照组相比,抗生素组仅提高了肉鸡胸肌的粗蛋白质含量、T-AOC活力及SOD1和GPx的表达量,降低了MDA含量(P<0.05);与抗生素组相比,大蒜粉组肉鸡腿肌滴水损失降低(P<0.05),且1000 mg/kg大蒜粉提高了肉鸡腿肌肉CAT活性(P<0.05)。综上所述,大蒜粉能够改善肉鸡屠宰性能、肌肉品质和抗氧化能力,加快蛋白质的沉积,日粮添加1000 mg/kg大蒜粉为宜。

This study was intended to investigate the effects of dietary garlic powder inclusion on slaughter performance,meat quality,chemical composition,and antioxidant capacity of broilers.A total of 480 one-day-old Arbor Acres broiler chicks were randomly allocated to four groups with 8 replicates of 15 birds each.Broilers were fed a basal diet(control group),and the basal diet supplemented with 75 mg/kg chlortetracycline,1000 mg/kg garlic powder,and 2000 mg/kg garlic powder for 42 days,respectively.Compared with the control group,dietary 1000 mg/kg garlic powder inclusion increased slaughter weight,breast weight,thigh weight and the pH24h of breast muscle(P<0.05),improved the crude protein level of thigh muscle and the activaties of total superoxide dismutase,catalase,and glutathione peroxidase(P<0.05),decreased the luminance value of breast and thigh muscle,ether extract content of breast muscle and drop loss of thigh muscle(P<0.05).Dietary garlic powder inclusion increased the levels of crude protein,total-antioxidant capacity,total superoxide dismutase,and glutathione peroxidase(P<0.05),enhanced the gene expression levels of NF-E2-related factor 2,superoxide dismutase 1,and glutathione peroxidase(P<0.05),and decreased the gene expression levels of NF-E2-related factor 2,superoxide dismutase 1,superoxide dismutase 2,catalase,glutathione peroxidase of thigh muscle(P<0.05),decreased the cooking loss and malondialdehyde level of breast muscle(P<0.05),improved the activation of T-AOC(P<0.05),decreased the level of MDA of thigh muscle in broilers(P<0.05).Dietary 2000 mg/kg garlic powder inclusion increased the gene expression of catalase of breast muscle in broilers(P<0.05).Dietary chlortetracycline inclusion only enhanced the levels of crude protein and total-antioxidant capacity of breast muscle,up-regulated the mRNA levels of superoxide dismutase 1 and glutathione peroxidase in broilers(P<0.05).Compared with the antibiotics group,dietary garlic powder inclusion decreased drop loss(P<0.05).Dietary 1000 mg/kg garlic powder inclusion increased the activity of CAT of thigh muscle in broilers(P<0.05).In conclusion,garlic powder improved slaughter performance,meat quality,protein deposition,and antioxidant capacity of breast muscle in broilers.Garlic powder can be used as a potential alternative to antibiotics in the diet of broilers and the optimal dose is 1000 mg/kg.