不同发酵饲料对樱桃谷鸭肌肉营养组成的影响

Effect of different fermented feeds on muscle nutritional composition of Cherry Valley ducks

为研究不同发酵饲料对樱桃谷鸭肌肉常规养分、矿物质、氨基酸和脂肪酸含量的影响,试验选用720只14日龄的樱桃谷鸭,随机分成3组,每组6个重复,每个重复40只。对照组饲喂含豆粕和玉米DDGS的日粮,试验一组用发酵豆粕代替对照组日粮5%豆粕,试验二组用发酵玉米DDGS代替对照组日粮5%玉米DDGS。试验期31 d。结果表明:(1)发酵玉米DDGS组胸肌和腿肌铁元素含量比对照组分别提高12.08%和32.58%(P<0.05),发酵豆粕组胸肌铁元素含量比对照组提高6.07%(P<0.05)。(2)发酵豆粕组胸肌和腿肌半胱氨酸、酪氨酸、丝氨酸含量比对照组分别提高29.73%、12.17%、10.07%和23.68%、6.33%、5.34%(P<0.05),发酵玉米DDGS组分别提高21.62%、10.43%、10.07%和47.37%、17.72%和15.30%(P<0.05)。发酵玉米DDGS组腿肌蛋氨酸、苏氨酸、总氨基酸和风味氨基酸的含量比对照组分别提高8.00%、10.18%、6.02%和4.91%(P<0.05)。(3)发酵豆粕组胸肌和腿肌肉豆蔻酸、棕榈酸和亚油酸的含量较对照组分别提高41.86%、3.29%、18.92%和62.79%、2.62%和16.22%(P<0.05)。发酵豆粕组胸肌二十二碳四烯酸和饱和脂肪酸的含量较对照组分别提高44.79%和2.82%(P<0.05),二十二碳五烯酸和不饱和脂肪酸的含量则分别降低15.09%和1.65%(P<0.05)。发酵豆粕和发酵玉米DDGS组腿肌豆蔻酸的含量比对照组分别提高22.22%和31.48%(P<0.05)。发酵豆粕组腿肌饱和脂肪酸的含量比对照组提高5.41%(P<0.05),而山嵛酸和不饱和脂肪酸的含量则分别比对照组降低55.56%和2.67%(P<0.05)。综上所述,发酵豆粕和发酵玉米DDGS均有利于提高鸭肉中微量元素铁、部分风味氨基酸、功能性氨基酸和必需氨基酸含量。发酵豆粕使鸭肉脂肪酸组成变差,而发酵玉米DDGS则未明显改善脂肪酸组成。

This experiment was conducted to study the effects of different fermented feeds on the content of conventional nutrients,minerals,amino acids and fatty acids in the muscle of Cherry Valley ducks.A total of 72014-day-old Cherry Valley ducks were randomly divided into 3 groups with 6 replicates per group and 40 ducks per replicate.Ducks in control group were fed a basal diet containing soybean meal and corn distillers grains and soluble(DDGS),5%soybean meal of basal diet was replaced with fermented soybean meal in test groupⅠ,and 5%DDGS was replaced with fermented DDGS in test groupⅡ.The results showed that:(1)Compared with control group,the iron content of breast muscle and leg muscle in fermented corn DDGS group was increased by 12.08%and 32.58%respectively(P<0.05),and that of breast muscle in fermented soybean meal group was increased by 6.07%(P<0.05).(2)The contents of cysteine,tyrosine and serine in breast muscle and leg muscle of fermented soybean meal group were 29.73%,12.17%,10.07%and 23.68%,6.33%,5.34%higher than those of control group,respectively(P<0.05).Those of corn DDGS group were increased by 21.62%,10.43%,10.07%and 47.37%,17.72%,15.30%respectively(P<0.05).Compared with the control group,the contents of methionine,threonine,total amino acids and flavor amino acids in fermented corn DDGS group were increased by 8.00%,10.18%,6.02%and 4.91%,respectively(P<0.05).(3)Compared with control group,the contents of myristic acid,palmitic acid and linoleic acid in the breast muscle and leg muscle of fermented soybean meal group were increased by 41.86%,3.29%,18.92%and 62.79%,2.62%,16.22%,respectively(P<0.05).The contents of docosatetraenoic acid and saturated fatty acid in breast muscle of fermented soybean meal group were increased by 44.79%and 2.82%,respectively(P<0.05),while the contents of docosapentaenoic acid and unsaturated fatty acid were decreased by 15.09%and 1.65%,respectively(P<0.05).The contents of myristic acid in leg muscles of fermented soybean meal group and fermented corn DDGS group were increased by 22.22%and 31.48%,respectively(P<0.05).The content of saturated fatty acid in leg muscle of fermented soybean meal group was increased by 5.41%(P<0.05),while the content of behenic acid and unsaturated fatty acid were decreased by 55.56%and 2.67%,respectively(P<0.05).In conclusion,both fermented soybean meal and fermented corn DDGS were beneficial to increase the content of trace element iron,some flavor amino acid,functional amino acid and essential amino acid in muscle.Fermented soybean meal made the fatty acid composition of duck meat worse,while fermented corn DDGS did not significantly improve the fatty acid composition.