日粮维生素E水平对鲁西黄鸡产肉性能与肉质的影响

EFFECT OF DIETARY VITAMIN E LEVEL ON PERFORMANCE AND MEAT QUALITY OF LUXI YELLOW BROILERS

本试验将270只鲁西黄鸡(安卡黄鸡×广西土黄鸡)分为3组 ,在含量为18mg/kgα -生育酚醋酸酯的基础日粮中 ,Ⅰ、Ⅱ、Ⅲ组分别添加0、50、100mg/kgα -生育酚醋酸酯 ,从6周龄饲养到10周龄。试验结果表明 ,各组肉鸡的体重、日增重差异不显著(P>0.05) ,而腹脂率差异显著(P<0.05) ,说明添加维生素E有降低腹脂和提高胴体品质的效果 ;肉质指标与Ⅰ组比较 ,添加维生素E的Ⅱ、Ⅲ组腿肌的 pH值(48小时)、肉色(24小时)稳定 ,胸肌的滴水损失减少 ,并使Ⅱ组腿肌的失水率降低和Ⅲ组腿肌嫩度改善 ;经胸肌α -生育酚含量测定 ,Ⅰ、Ⅱ、Ⅲ组分别为4.43、12.93、15.34μg/g,Ⅱ、Ⅲ组含量显著高于Ⅰ组(P<0.05)。综合分析 ,在鲁西黄鸡的基础日粮中添加50mg/kgα -生育酚醋酸酯 ,鸡肉的α -生育酚含量显著增加 ,能达到改善肉质的效果。

Luxi yellow broilers(AnaK×Guangxi Yellow native stain)randomly divided into three groups,were fed on three diets supplemented withα-tocopherol acetate of0,50,100mg/kg respectively from6-week old to10-week old.The basal diet contains18mg/kgα-tocopherol acetate.The results showed that there was no significant difference in body weight and average daily gain among the three diets(P>0.05),but the rate of belly fat decreased significantly(P<0.05),the quality of carcass was imˉproved in groupⅡandⅢ.The pH value(48h),the color of meat(24h)were stabile and the drop-loss of breast meat was lower in groupⅡandⅢ,and the water-loss ratio of thigh meat in guoupⅡdecreased and the meat tenderness in groupⅢimproved.The contents ofα-tocopherol in breast of the3groups were4.43,12.93,15.34μg/g respectively,which showed that the contents ofα-tocopherol in groupⅡandⅢwere higher than groupⅠ(P<0.05).To improve meat quality,the optimum supplementation ofα-tocopherol acetate for Luxi yellow broiler was50mg/kg in the basal diet.