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大蒜对肉鸡血脂指标和组织胆固醇含量的影响

Effects of Garlic on Blood Lipid and Tissue Cholesterol Contents in Broilers

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【作者】 陈常秀李同树

【Author】 CHEN Chang-xiu LI Tong-shu~*(College of Animal Science and Technology,Shandong Agricultural University,Taian 271018,China)

【机构】 山东农业大学动物科技学院山东农业大学动物科技学院 泰安271018泰安271018

【摘要】 本试验研究了日粮中的大蒜水平对肉鸡脂质代谢的影响及其降低组织中胆固醇的效果。将180只7日龄AA肉鸡随机平均分为日粮中不添加大蒜的对照组,添加1%和2%风干大蒜的试验组,饲养至49日龄时从各组取6只鸡,采集血样、肝脏和胸腿肌,分别测定血清中总胆固醇(TC)、甘油三酯(TG)、低密度脂蛋白(LDL-C)、极低密度脂蛋白(VLDL-C)、高密度脂蛋白(HDL-C)和血浆中还原型谷胱甘肽的水平,以及肝脏、胸腿肌的组织中胆固醇的含量。结果表明:与对照组相比,添加1%和2%大蒜的两组,血清TC、TG、LDL-C、VLDL-C显著降低(P<0.05),HDL-C显著升高(P<0.05);还原型谷胱甘肽的水平和胸腿肌、肝脏组织中胆固醇的含量显著降低(P<0.05),而1%和2%大蒜的两水平间相比胆固醇含量无显著差异。日粮中添加1%、2%的大蒜,具有降低肉鸡的血脂和鸡肉、肝脏组织中胆固醇含量的效果,两大蒜添加水平间降低肌肉、肝脏胆固醇含量的效果没有明显的差异。

【Abstract】 Effects of different garlic supplemental levels in Arbor Acres broiler diet on blood lipid and tissue cholesterol contents were studied in this paper.The experiment was one factorial design.A total of 180 seven-day-old Arbor Acres broilers were randomly allocated to 3 treatments(60 for each treatment,20 for each duplicate).Garlic was not added in the basal diet(control group,treatmentⅠ). The birds of treatment Ⅱ,Ⅲ were fed with the basal diet mainly containing corn,soybean oil with the supplementation of 1%,2% garlic from 7 to 49-day-old,respectively.Six birds per treatment were chosen for blood,liver,breast and thigh muscle samples at 49-day-old.The content of total serum cholesterol (TC),triglycerides(TG),LDL-cholesterol(LDL-C),VLDL-cholesterol(VLDL-C),HDL-cholesterol and plasma deoxidized glutathione were determined.The cholesterol content of breast,thigh and liver tissues in broilers were also determined.The result showed that total serum cholesterol,serum triglycerides,LDL-cholesterol,VLDL-cholesterol were significantly decreased((P<0.05),) serum HDL-cholesterol was significantly increased(P<0.05).Plasma deoxidized glutathione,liver,breast and thigh muscle cholesterol were decreased(P<0.05) in comparison with control group.It had no significant difference on the cholesterol content between the garlic supplemental levels of treatment Ⅱand treatment Ⅲ(P>0.05).The garlic supplemental levels of 1% or 2% could reduce blood lipid and cholesterol content in muscle and liver of broilers.It had no significant difference on reducing cholesterol content in muscle and liver between two supplemental levels.

【关键词】 肉鸡大蒜血脂指标组织胆固醇
【Key words】 BroilerGarlicBlood lipid indicesTissue cholesterol
【基金】 山东省财政支持重点农业科技成果推广项目(SDGP2004-54-O)资助
  • 【文献出处】 动物营养学报 ,Chinese Journal of Animal Nutrition , 编辑部邮箱 ,2006年01期
  • 【分类号】S831.5
  • 【被引频次】13
  • 【下载频次】284
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