桑叶1-脱氧野尻霉素对新西兰白兔生长性能、肉品质和抗氧化性能的影响

Effects of Mulberry Leaf 1-Deoxynojirimycin on Growth Performance,Meat Quality and Antioxidant Properties of New Zealand White Rabbits

试验旨在研究正常桑叶饲喂量下1-脱氧野尻霉素(1-deoxynojirimycin,DNJ)对新西兰白兔生长性能、养分表观消化率、肉品质、肌肉脂肪酸组成和抗氧化性能的影响。选取36只45日龄体重相近[(1.05±0.04)kg]的新西兰白兔按饲粮中DNJ添加量(0、0.14、0.28 g/kg)随机分为对照组、L-DNJ组和H-DNJ组,每组12个重复,每个重复1只。预试期14 d,正试期28 d。结果表明:①与对照组相比,H-DNJ组兔平均体重、干物质和粗脂肪表观消化率显著降低(P<0.05),粗蛋白表观消化率显著增高(P<0.05);②与对照组相比,处理组兔肉红度a^(*)显著提高(P<0.05),粗脂肪含量显著降低(P<0.05),HDNJ组兔肉亮度L^(*)显著降低(P<0.05);③各组兔肉中棕榈酸(16:0)和亚油酸(C18:2n6c)含量最高,其次为油酸(18:1n9)和硬脂酸(18:0),H-DNJ组兔肉中饱和脂肪酸(SFA)含量显著降低(P<0.05),多不饱和脂肪酸(PUFA)含量显著提高(P<0.05);④处理组兔中肉谷胱甘肽过氧化物酶(GSH-Px)活性显著提高(P<0.05),H-DNJ组总抗氧化能力(T-AOC)显著提高(P<0.05)。综上所述,桑叶DNJ能够降低新西兰白兔对干物质和粗脂肪表观消化率,提高对粗蛋白表观消化率,影响生长性能。但适量添加可以改善兔肉质量,提高兔肉中PUFA含量和抗氧化能力,使其更有益人类健康并利于保存。

The aim of this experiment was to investigate the effects of 1-deoxynojirimycin(DNJ)on growth performance,apparent nutrient digestibility,meat quality,muscle fatty acid composition and anti⁃oxidant properties of New Zealand White rabbits at normal mulberry leaf feeding levels.Thirty-six New Zealand White rabbits of similar body weight[(1.05±0.04)kg]at 45 days of age were randomly divided into control,L-DNJ and H-DNJ groups according to the amount of DNJ added to the diet(0,0.14,0.28 g/kg),with 12 replicates in each group.The pre⁃test period was 14 d and the positive test period was 28 d.The results showed that compared with the control group:①the mean body weight,ap⁃parent digestibility of dry matter and crude fat were significantly lower and apparent digestibility of crude protein was increased in the H-DNJ group(P<0.05).②The redness of rabbit meat a^(*)was significantly higher and crude fat content was significantly lower in the treated group(P<0.05),and the brightness of rabbit meat L^(*)was significantly lower in the H-DNJ group(P<0.05).was significantly lower(P<0.05).③The highest palmitic ac⁃id(16:0)and linoleic acid(C18:2n6c)contents,followed by oleic acid(18:1n9)and stearic acid(18:0)were found in rabbit meat of all groups,and the saturated fatty acid(SFA)content was signifi⁃cantly lower(P<0.001)and polyunsaturated fatty acid(PUFA)content was significantly higher in rabbit meat of the H-DNJ group(P<0.05).④Meat glutathione peroxidase(GSH-Px)activity was significantly increased(P<0.05)in the treated rabbits,and total antioxidant capacity(T-AOC)was significantly in⁃creased(P<0.05)in the H-DNJ group.In conclusion,Mulberry leaf DNJ was able to reduce the apparent digestibility of dry matter and crude fat and increase the apparent digestibility of crude protein in New Zealand white rabbits,affecting growth performance.However,moderate addition could improve the quali⁃ty of rabbit meat,increase the PUFA content and antioxidant capacity in rabbit meat,making it more beneficial for human health and preservation.