茶多酚对雉鸡生产性能、屠宰性能、肉品质、蛋品质、血清生化指标及抗氧化能力的影响

Effects of Tea Polyphenols on Performance,Slaughter Performance,Egg Quality,Meat Quality,Serum Biochemical Indexes and Antioxidant Ability of Pheasants

本试验旨在研究饲粮中添加茶多酚对雉鸡生产性能、屠宰性能、蛋品质、肉品质、血清生化指标及抗氧化能力的影响。选用280日龄健康的美国七彩雉鸡300只,随机分为3个组,每组10个重复,每个重复10只鸡。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加200、400 mg/kg茶多酚。预试期7 d,正试期60 d。结果表明:1)与对照组相比,200、400 mg/kg组平均蛋重显著提高(P<0.05),料蛋比显著降低(P<0.05)。2)与对照组相比,200、400 mg/kg组屠宰重、屠宰率和胸肌率显著提高(P<0.05),400 mg/kg组腿肌率显著提高(P<0.05)。3)与对照组相比,200、400 mg/kg组蛋壳厚度和蛋白高度显著提高(P<0.05),400 mg/kg组蛋形指数显著提高(P<0.05),但蛋黄指数显著降低(P<0.05)。4)与对照组相比,200、400 mg/kg组肌肉亮度、红度和黄度值显著提高(P<0.05),肌肉剪切力显著降低(P<0.05),400 mg/kg组肌肉pH和剪切力显著降低(P<0.05)。5)与对照组相比,200、400 mg/kg组肌肉胆固醇含量显著降低(P<0.05)。6)与对照组相比,200、400 mg/kg组血清超氧化物歧化酶活性显著提高(P<0.05),400 mg/kg组血清谷胱甘肽过氧化物酶活性显著提高(P<0.05)。7)与对照组相比,200 mg/kg组血清碱性磷酸酶活性显著降低(P<0.05),400 mg/kg组血清葡萄糖、高密度脂蛋白胆固醇和白蛋白含量显著提高(P<0.05)。综上所述,雉鸡饲粮中添加400 mg/kg的茶多酚提高了平均蛋重、屠宰重、腿肌率、蛋白高度和血清超氧化物歧化酶活性,降低了肌肉胆固醇含量和料蛋比,对蛋品质、肉品质及血清生化指标有一定的改善作用。

The purpose of this study was to investigate the effects of dietary tea polyphenols on performance,slaughter performance,egg quality,meat quality,serum biochemical indexes and antioxidant ability of pheasa⁃nts.A total of 300 pheasants at 280 days of age were randomly assigned into 3 groups with 10 replicates per group and 10 pheasants per replicate.Pheasants in the control group was fed a basal diet,and the others in ex⁃perimental groups were fed the basal diet supplemented with 200 and 400 mg/kg tea polyphenols,respectively.The pre⁃experimental period lasted for 7 days,and the experimental period lasted for 60 days.The results showed as follows:1)compared with control group,dietary 200 and 400 mg/kg tea polyphenols significantly increased average egg weight(P<0.05),and significantly decreased feed/egg(P<0.05).2)Compared with control group,dietary 200 and 400 mg/kg tea polyphenols significantly increased dressing weight,dressing percentage,breast meat percentage(P<0.05),and dietary 400 mg/kg tea polyphenols significantly increased leg meat percentage(P<0.05).3)Compared with control group,dietary 200 and 400 mg/kg tea polyphenols significantly increased egg shell thickness and albumen height(P<0.05),and dietary 400 mg/kg tea polyphe⁃nols significantly increased egg shape index(P<0.05),significantly decreased yolk index(P<0.05).4)Compared with control group,dietary 200 and 400 mg/kg tea polyphenols significantly increased meat bright⁃ness,redness,yellowness values(P<0.05),significantly decreased shearing force(P<0.05),and dietary 400 mg/kg tea polyphenols significantly decreased pH and shearing force(P<0.05).5)Compared with control group,dietary 200 and 400 mg/kg tea polyphenols significantly decreased cholesterol(CHO)content(P<0.05).6)Compared with control group,dietary 200 and 400 mg/kg tea polyphenols significantly increased se⁃rum superoxide dismutase(SOD)activity(P<0.05),and dietary 400 mg/kg tea polyphenols significantly in⁃creased serum glutathion peroxidase(GSH⁃Px)activity(P<0.05).7)Compared with control group,dietary 200 and 400 mg/kg tea polyphenols significantly decreased serum alkaline phosphatase(AKP)activity(P<0.05),and dietary 400 mg/kg tea polyphenols significantly increased serum glucose(GLU),high density lip⁃oprotein cholesterol(HDL⁃C)and albumin(ALB)contents(P<0.05).In conclusion,dietary 400 mg/kg tea polyphenols can increase the average egg weight,dressing weight,leg meat percentage,albumen height and serum GSH⁃Px activity,decrease the muscle CHO contents,feed/egg and partly improve the egg quality,meat quality and serum biochemical indexes of pheasants.