饲粮中发酵精料添加水平对肉兔生长性能、屠宰性能、肉品质及抗氧化能力的影响

Effects of Different Supplemental Levels of Fermented Concentrate in Diets on Growth Performance,Slaughter Performance,Meat Quality and Antioxidant Capacity of Meat Rabbits

本试验旨在研究饲粮中发酵精料添加水平对肉兔生长性能、屠宰性能、肉品质及抗氧化能力的影响。选择160只35日龄体重相近的健康伊拉肉兔,随机分为4组,每组8个重复,每个重复5只。对照组(CON组)饲喂基础饲粮,3个试验组则分别饲喂以5%(5%FC组)、10%(10%FC组)和15%(15%FC组)的发酵精料等量替代基础饲粮中基础精料的试验饲粮。预试期7 d,正试期28 d。结果显示:1)3个试验组的生长性能指标与对照组相比均无显著差异(P>0.05)。2)饲粮中添加不同水平发酵精料对肉兔屠宰性能无显著影响(P>0.05)。3)与对照组相比,饲粮中添加5%~15%的发酵精料对肉兔背最长肌的剪切力、pH、肉色、蒸煮损失以及滴水损失等物理性状指标均无显著影响(P>0.05);但随着发酵精料添加水平的升高,肉兔背最长肌肌内脂肪、天门冬氨酸(Asp)含量有增加趋势(0.05≤P<0.10);5%和10%FC组精氨酸(Arg)含量较对照组有提高趋势(0.05≤P<0.10)。4)与对照组相比,3个试验组肉兔血清中超氧化物歧化酶(SOD)活性有提高趋势(0.05≤P<0.10),10%和15%FC组血清中谷胱甘肽过氧化物酶(GSH-Px)活性显著高于对照组(P<0.05);3个试验组背最长肌中丙二醛(MDA)含量较对照组显著降低(P<0.05),10%和15%FC组背最长肌总抗氧化能力(T-AOC)较对照组显著提高(P<0.05)。综上所述,饲粮中添加10%~15%的发酵精料可提高肉兔的抗氧化能力,改善兔肉品质及风味。

This experiment was conducted to study the effects of different supplemental levels of fermented concentrate in diets on growth performance,slaughter performance,meat quality and antioxidant capacity of meat rabbits.One hundred and sixty healthy Ipru meat rabbits with similar body weight at 35 days of age were selected and randomly divided into 4 groups with 8 replicates in each group and 5 rabbits in each replicate.The rabbits in control group were fed the basal diet,and those in the three test groups were fed experimental diets which replaced with 5%(5% FC group),10%(10% FC group)and 15%(15%FC group)of fermented concentrate to replace the basal concentrate of the basal diet,respectively.The pre-trial period was 7 days,and the test period was 28 days.The results showed as follows:1)there were no significant differences in the growth performance indexes between the three test groups and the control group(P>0.05).2)Dietary with different supplemental levels of fermented concentrate had no significant effects on slaughter performance of meat rabbits(P>0.05).3)Compared with the control group,the supplementation of 5%to 15%fermented concentrate had no significant effect on the physical characteristics indexes of meat rabbit longissimus dorsi such shear force,pH,meat color,cooking loss and drip loss(P>0.05);the contents of aspartic acid(Asp)and intramuscular fat in longissimus dorsi of rabbits showed an increasing trend with the fermented concentrate supplemental level increasing(0.05≤P<0.10);the content of arginine(Arg)in the 5% and 10%FC groups showed an increasing trend compared with the control group(0.05≤P<0.10).4)Compared with the control group,the serum superoxide dismutase(SOD)activity of meat rabbits in three test groups had an increasing trend(0.05≤P<0.10),and the serum glutathione peroxidase(GSH-Px)activity in 10%and 15% FC groups was significantly increased(P<0.05).Compared with the control group,the malondialdehyde(MDA)content in longissimus dorsi muscle in three test groups was significantly decreased(P<0.05),and the total antioxidant capacity(T-AOC)of longissimus dorsi in 10%and 15%FC groups was significantly increased(P<0.05).In conclusion,adding10%to 15%fermented concentrate into diets can enhance the antioxidant capacity of meat rabbits,and improve the quality and flavor of rabbit meat.