【摘要】 本试验旨在研究饲粮精氨酸(Arg)水平对肉鸡肉品质的影响。试验选用1日龄罗斯308肉鸡192只,公母各占1/2,按体重相近原则分成4个处理,每个处理8个重复,每个重复6只鸡。4个处理的饲粮在玉米-豆粕型基础饲粮中分别添加0(对照)、0.3%、0.6%、0.9%的L-Arg。试验期42 d。结果表明:饲粮Arg水平可线性提高肉鸡腿肌率(P<0.50),饲粮中添加0.6%Arg的肉鸡的腿肌率最高,可较对照处理提高12.08%。饲粮Arg水平有线性降低肉鸡腹脂率的趋势(P<0.10),饲粮中添加0.9%Arg的肉鸡的腹脂率最低,可较对照处理降低10.20%。饲粮Arg水平可线性降低腿肌中粗脂肪含量(P<0.01),其中饲粮中添加0.6%Arg的肉鸡腿肌中粗脂肪含量最低,可较对照处理降低21.64%。饲粮Arg水平对腿肌的硬度(P<0.01)、弹性(P<0.01)和胸肌的硬度(P<0.10)、弹性(P<0.05)呈先降低后升高的二次曲线变化,饲粮添加0.3%Arg时,肉鸡腿肌的弹性和胸肌的硬度、弹性可降低至最低,分别较对照处理降低了46.34%、10.24%、41.79%。饲粮Arg水平对肉鸡腿肌中C16∶0、C16∶1、C18∶1、C18∶0含量(P<0.05)和C20∶0、C20∶3含量(P<0.10)呈先降低后升高的二次曲线变化。饲粮添加0.6%Arg时,肉鸡腿肌中C16∶0、C16∶1、C18∶1、C18∶0、C20∶0、C20∶3含量最低,分别较对照处理降低了48.58%、52.67%、48.40%、46.72%、54.08%、34.29%。饲粮中适当添加Arg可提高肉鸡腿肌率,有降低肉鸡腹脂率的趋势,可降低肉鸡腿肌中粗脂肪和部分脂肪酸含量,降低腿肌、胸肌的硬度和弹性。更多还原

【Abstract】 The study was conducted to investigate the effects of dietary arginine( Arg) levels on meat quality of broilers. A total of one hundred and ninety-two 1-day-old Rose 380 broilers( half male and half female)were randomly allocated to 4 treatments,with 8 replicates per treatment and 6 broilers per replicate. The diets of 4 treatments were basal on a corn-soybean meal basal diet added with 0( control),0.3%,0.6% or 0.9% L-Arg. The trial lasted for 42 d. The results indicated that dietary Arg level had a linearly upward on leg muscle percentage( P< 0. 05),treatment added 0. 6% Arg got the highest value,and improved 12. 08% leg muscle percentage compare with control treatment. Dietary Arg level had a linearly downward trend on abdominal fat percentage( P< 0. 10),treatment added 0. 9% Arg reduced 10. 20% abdominal fat percentage compare with control treatment,and got the lowest value. Dietary Arg level had a linearly downward on ether extract( EE)content in leg muscle( P< 0.01),treatment added 0.6% Arg reduced 21.64% EE content compare with control treatment,and got the lowest value. Dietary Arg level had a quadratic of first decrease and then increase on springiness( P< 0.01) of leg muscle and hardness( P< 0.10),springiness( P< 0.05) of breast muscle,treatment added 0.3% Arg reduced 46.34%,10.24%,41.79% compare with control treatment,and got the lowest value for springiness of leg muscle and hardness,springiness of breast muscle. Dietary Arg levels had a quadratic of first decrease and then increase on C16 ∶ 0,C16 ∶ 1,C18 ∶ 1,C18 ∶ 0 content( P < 0. 05),and C20 ∶ 0,C20 ∶3 content( P< 0. 10) in leg muscle,treatment added 0. 6% Arg reduced 48. 58%,52. 67%,48. 40%,46.72%,54.08%,34.29% for C16 ∶ 0,C16 ∶ 1,C18 ∶ 1,C18 ∶ 0,C20 ∶ 0 and C20 ∶ 3 compared with control treatment,and got the lowest value. In conclusion,diet added appropriate Arg can improve leg muscle percentage,tend to reduce abdominal fat percentage,reduce EE and some fatty acid contents in leg muscle,and decrease hardness and springiness of leg muscle and breast muscle.更多还原