添加酵母核酸对肉鸡肉质的影响

Effects of addition of yeast nucleic acid on meat quality in broiler chickens

320羽Avian雏鸡按饲养试验要求分为4组(每组4个重复,每个重复20羽),设对照组(饲喂玉米豆粕型基础日粮),试验组在基础日粮中分别添加酵母核酸0.05％、0.1％和0.2％,42日龄时,进行屠宰试验,每组16羽(每个重复4羽),共64羽,采集胸肌肌肉样品,测定有关肉质的指标.结果表明,酵母核酸显著提高了胸肌粗蛋白含量3.21％～3.80％(P<0.05),粗脂肪含量则呈下降趋势(P>0.05),干物质、灰分各组之间无明显影响;添加酵母核酸显著提高肌肉肌苷酸和腺苷酸含量,分别为22.16％～35.03％(P<0.05)、41.44％～55.86％(P<0.05),次黄嘌呤含量各组之间无明显的影响;具有提高肌红蛋白含量的趋势(P>0.05);添加酵母核酸显著提高了胸肌中甘氨酸、酪氨酸、亮氨酸、苯丙氨酸、赖氨酸含量和必需氨基酸总量、氨基酸总量,其中,试验组1甘氨酸提高了44.97％(P<0.05),试验组2亮氨酸提高了17.67％(P<0.05),试验组3酪氨酸、苯丙氨酸、赖氨酸、必需氨基酸总量、氨基酸总量分别提高了37.34％(P<0.05)、29.24％(P<0.05)、17.39％(P<0.05)、14.44％(P<0.05)、10.94％(P<0.05).添加酵母核酸对肉鸡胸肌中常量和微量元素含量无明显的影响.

Three hundred and twenty Avian commercial broiler chicks were used to study the effects of addition of yeast nucleic acid to corn-soybean diets on meat quality. The chicks were randomly allotted to four groups by weight and sex, each of which included four replicates of twenty birds. During the growing stage, the groups received the same basal diet, supplemented with 0 (control group) , 0. 05%, 0. 1% and 0. 2% (w/w) yeast nucleic acid respectively. At the end of feeding experiment, sixteen chicks in each group (four replicates of four chicks each) were selected based on live weight and slaughtered to determine meat quality. Addition of yeast nucleic acid increased the crude protein content of breast muscle by 3. 21%-3. 80% (P<0. 05), and decreased the ether extractcontent (P>0. 05) , and had no obvious effects on dry matter and ash compared with control group. Addition of yeast nucleic acid increased the inosine monophosphate and adenosine monophosphate contents of breast muscle by 22. 15%-35. 03% (P<0. 05) and 41. 44%-55. 86% (P<0. 05), and have no obvious effects on hypox-anthine. As for the myoglobin level, there was an upward tendency (P>0. 05) compared with the control group. Addition of yeast nucleic acid increased the Gly, Try, Leu, Phe, Lys, Essential amino acid and total amino acid content of breast muscle. In contrast to the control group, the 0. 05% yeast nucleic acid treated group increased Gly by 44. 97% (P<0. 05), and the 0. 1% group increased Leu by 17. 67% (P<0.05), and the 0.2% group increased the Try, Phe, Lys, EAA and TAA content by 37.34%, 29. 24% , 17. 39% , 14. 44% and 10. 94% (P<0. 05) respectively. Adding yeast nucleic acid had no obvious effects on the mineral content of breast muscle.