【摘要】 试验选用1日龄罗斯308肉仔鸡720只,随机分为9个处理组,每组20只,共4个重复,采用3×3三因子三水平试验设计。在玉米-豆粕型日粮基础上添加不同水平的蛋氨酸硒(0、0.25、0.50 mg/kg)、甘氨酸锌(0、70、140 mg/kg)和甘氨酸铜(0、30、60 mg/kg)以饲喂基础日粮组为对照组,用以研究三者对肉仔鸡生长性能及屠体性状的影响,并初步探讨三者的互作效应。试验期为7周。试验表明,日粮中添加不同水平蛋氨酸硒、甘氨酸锌、甘氨酸铜对肉仔鸡的料肉比、屠宰率、腹脂率、全净膛率和肉质均有互作效应。T5组(0.25 mg/kg蛋氨酸硒+70 mg/kg甘氨酸锌+60 mg/kg甘氨酸铜)肉仔鸡料肉比明显低于对照组(降低了3.11%,P<0.05);日粮中添加中剂量有机硒(0.25mg/kg蛋氨酸硒)可以明显提高肉鸡屠体率(P<0.05);不同水平有机硒铜锌可以提高肉鸡全净膛率,T3组(140 mg/kg甘氨酸锌+60 mg/kg甘氨酸铜)和T5组(0.25 mg/kg蛋氨酸硒+70 mg/kg甘氨酸锌+60 mg/kg甘氨酸铜)效果显著(P<0.05);日粮中添加有机硒铜锌组合日粮中添加有机硒铜锌可以降低肉鸡腹脂率,添加组合T5组(0.25 mg/kg蛋氨酸硒+70 mg/kg甘氨酸锌+60 mg/kg甘氨酸铜)效果最好,比对照组下降了33.94%(P<0.05)。各试验组肉鸡胸肌肉色显著加深(P<0.05),pH升高,胸肌和腿肌剪切力下降,尤其是T5组差异显著(P<0.05);胸肌和腿肌滴水损失率降低,其中T4和T5组差异显著(P<0.05)。各试验组腿肌粗脂肪含量降低,其中T4、T5、T7和T9组差异显著(P<0.05)。日粮中添加有机硒铜锌可以提高肉鸡屠体率和全净膛率,降低肌肉剪切力、滴水损失率及肌肉粗脂肪含量,从而增加肉质嫩度,改善肉品质量。综合各个指标情况,日粮中添加0.25 mg/kg蛋氨酸硒+70 mg/kg甘氨酸锌+60 mg/kg甘氨酸铜效果最佳。更多还原

【Abstract】 An experiment was conducted using a total of 720 one-day-old Rose 308 broilers to investigate the effects of adding Methionine-Se(0,0.25,0.50 mg/kg),Glycine-Zn(0,70,140 mg/kg) or Glycine-Cu(0,30,60 mg/kg) to corn soybean diets on growth and slaughter performance in broilers and their interaction were also discussed.Broilers were randomly divided into 9 treatments(20 for each treatment,4 replicates for each treatment).A 3×3 experiment with replicates was designed.The basal diet was used as the control group,and the experiment lasted for 7 weeks.The results showed: There were significant effects of interaction between Methionine-Se,Glycine-Zn and Glycine-Cu on feed gain ratio,slaughter rate,abdominal fat rate,the rate of the whole pure thorax.Compared with the control group,feed gain ratio in T5 group decreased by 3.11%(P<0.05).Slaughter rate of broilers were increased by 0.25 mg/kg Methionine-Se(P<0.05).The rate of the whole pure thorax in experimental broilers were increased,especially in group T3 and T5(P<0.05).Decreased abdominal fat rate of broilers in experimental groups were found,especially in group T5,it decreased by 33.94%(P<0.05).Flesh color of breast muscle in experimental groups were increased markedly(P<0.05);pH was increased,and shear force of breast and thigh muscle were decreased,especially in group T5(P<0.05);Drip loss of breast and thigh muscle were decreased in experimental group,especially in T4 and T5(P<0.05);Crude fat of muscle were decreased markedly in group T4,T5,T7 and T9(P<0.05).These results meaned that meat tenderness was improved,the slaughter rate and the rate of the whole pure thorax were increased and shear force of muscle,drip loss of breast and crude fat of muscle were decreased by adding organic selenium/ copper/zinc in diets.Analysis showed that,it was the best for the test group to add 0.25 mg/kg Methionine-Se,70mg/kg Glycine-Zn and 60 mg/kg Glycine-Cu at the same time.更多还原