【作者】 郭丽；

【导师】 王安；

【作者基本信息】 东北农业大学 ， 动物营养与饲料科学， 2011， 硕士

【摘要】 研究不同钙源及钙水平对肉仔鸡生长性能及肉品质的影响。选用144只21日龄健康AA肉仔鸡,随机分成4个处理,每个处理6个重复,每个重复6只。饲粮采用两种钙源、两个钙水平组成四种日粮,即分别添加碳酸钙或氯化钙使日粮总钙水平达到0.90%或1.15%。其中0.90%为生产推荐的适宜量,1.15%为高水平量。试验期28 d（22⁴9日龄）。结果表明:与碳酸钙相比,日粮中氯化钙可降低肉仔鸡第4、5、6周及全期采食量（P<0.05）,降低第4、5、6、7周及全期日增重（P<0.01）,提高第4、5、7周及全期料肉比（P<0.01）。高水平钙可降低肉仔鸡的第4、5周及全期采食量（P<0.01）,降低第4、5、6周及全期日增重（P<0.05）,提高第4周及全期料肉比（P<0.01）。钙源钙水平互作对肉仔鸡第4、5周及全期采食量（P<0.01）,第4、5、6周及全期日增重（P<0.05）,第4周及全期料肉比（P<0.01）有显著影响。与碳酸钙相比,日粮中氯化钙可显著降低肉仔鸡屠宰率、全净膛率、半净膛率、胸肌率、腿肌率及腹脂率（P<0.05）;高水平钙可显著降低肉仔鸡腹脂率（P<0.05）,对其他指标的降低影响未达显著水平（P>0.05）,钙源钙水平互作对各指标均无显著影响（P>0.05）。与碳酸钙相比,日粮中氯化钙可降低血清Na⁺+K⁺-Cl-、甘油三酯（TG）、低密度脂蛋白（LDL-C）水平（P<0.05）,提高血清Cl-水平（P<0.05）。高水平钙可提高血清Ca²⁺水平（P<0.05）,降低血清总胆固醇（TC）、TG、LDL-C水平（P<0.05）。钙源钙水平互作对各指标均无显著影响（P>0.05）。与碳酸钙相比,日粮中氯化钙可降低胸肌和腿肌的剪切力（P>0.05）、肌纤维直径（P<0.05）,提高胸肌和腿肌的肌纤维密度（P<0.05）及肉色a*值（P>0.05）。高水平钙可降低胸肌和腿肌剪切力（P<0.05）、肌纤维直径（P<0.05）,对胸肌和腿肌的肌纤维密度（P<0.05）及肉色a*值也有提高（P>0.05）。钙源钙水平互作对各肉质指标均无显著影响（P>0.05）。与碳酸钙相比,日粮中氯化钙可降低腿肌总超氧化物歧化酶（SOD）活性（P<0.01）;高水平钙可降低胸肌及腿肌的总抗氧化能力（T-AOC）、谷胱甘肽过氧化物酶（GSH-PX）、SOD活性（P<0.01）,提高腿肌的丙二醛（MDA）含量（P<0.01）。钙源钙水平互作对各指标均无显著影响（P>0.05）。结论:两个钙水平间,高水平钙可影响肉仔鸡的生长性能、降低腹脂率及血脂水平,并可改善肉品质。两个钙源间,在肉品质改善方面氯化钙要好于碳酸钙。更多还原

【Abstract】 The experiment was conducted to study the effects of different dietary calcium sources and levels on growth performance and meat quality in broilers. A total of 144 healthy 21-day-old broilers were randomly allocated into 4 treatments for 28 days(22~49 day old). Each treatment contained 6 replicates with 6 broilers per replicate. Dietary calcium were composed of two sources and two levels. Namely, to make total dietary calcium level reach 0.90% or 1.15% by adding calcium carbonate or calcium chloride. The optimum dietary calcium level in actual production was 0.09% and the high calcium level was 1.15%. The results showed:Compared with calcium carbonate, dietary calcium chloride could reduce feed intake of broilers at 4, 5, 6 weeks and the entire experimental period(P<0.05), and daily gain of broilers at 4, 5, 6, 7 weeks and the entire experimental period(P<0.01), and improve feed-gain ratio of broilers at 4, 5, 7 weeks and the entire experimental period(P<0.01). High level of calcium could reduce feed intake of broilers at 4, 5 weeks and the entire experimental period(P<0.01), and daily gain of broilers at 4, 5, 6 weeks and the entire experimental period(P<0.05), and improve feed-gain ratio of broilers at 4 weeks and the entire experimental period(P<0.01). The interactions between calcium sources and calcium levels had significant influence on feed intake of broilers at 4, 5 weeks and the entire experimental period(P<0.01), and daily gain of broilers at 4, 5, 6 weeks and the entire experimental period(P<0.05), and feed-gain ratio of broilers at 4 weeks and the entire experimental period(P<0.01).Compared with calcium carbonate, dietary calcium chloride could reduce dressing percentage, eviscerated percentage, semi-eviscerated percentage, percentage of breast muscle, percentage of leg muscle, and percentage of abdominal fat(P<0.05). High level of calcium could reduce percentage of abdominal fat(P<0.05)and other items(P>0.05). The interactions between calcium sources and calcium levels had no significant influence on all indexes(P>0.05).Compared with calcium carbonate, dietary calcium chloride could reduce the level of serum Na~++ K~+- Cl-, TG and LDL-C(P<0.05), and improved the level of serum chloride(P<0.05). High level of calcium could improve the level of serum calcium(P<0.05). And high level of calcium could reduce the level of TC, TG and LDL-C(P<0.05). The interactions between calcium sources and calcium levels had no significant influence on all indexes(P>0.05).Compared with calcium carbonate, dietary calcium chloride could reduce shear stress(P>0.05) and muscle fiber diameter(P<0.05) of breast muscle and leg muscle, but improved muscle fiber density(P<0.05) and meat color of a*(P>0.05) of breast muscle and leg muscle. High level of calcium could reduce shear stress(P<0.05) and muscle fiber diameter(P<0.05) of breast muscle and leg muscle, but improved muscle fiber density(P<0.05) and meat color of a*(P>0.05) of breast muscle and leg muscle. The interactions between calcium sources and calcium levels had no significant influence on all indexes(P>0.05).Compared with calcium carbonate, dietary calcium chloride could reduce the activity of SOD of leg muscle(P<0.01). High level of calcium could reduce the activity of T-AOC, GSH-PX and SOD of breast muscle and leg muscle(P<0.01), and improved the content of MDA of leg muscle(P<0.01). The interactions between calcium sources and calcium levels had no significant influence on all indexes(P>0.05).In conclusion, high level of calcium had influenced growth performance, reduced percentage of abdominal fat and level of blood lipid, and improved meat quality at two levels. Calcium chloride was better than the calcium carbonate in meat quality at two sources.更多还原