| VE对肉鸡抗氧化性能和肉品氧化稳定性的影响 |
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| 引用本文： | 王显慧,刘福柱,牛竹叶,高玉鹏,张彦飞,高勇红,沈 辉,王爱印,杨正军.VE对肉鸡抗氧化性能和肉品氧化稳定性的影响[J].西北农业学报,2011,20(2):1-7. |
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| 作者姓名： | 王显慧 刘福柱 牛竹叶 高玉鹏 张彦飞 高勇红 沈 辉 王爱印 杨正军 |
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| 作者单位： | 西北农林科技大学,动物科技学院,陕西杨凌,712100 |
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| 基金项目： | 国家"十一五"科技支撑计划项目 |
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| 摘 要： | 旨在探讨天然抗氧化剂VE对肉鸡的抗氧化性能和肉品保鲜能力的调控作用,同时测定对肉鸡的生产性能、屠宰性能、肉品质和免疫机能的影响。将240只1日龄艾维茵肉鸡分为3个处理,分别饲喂添加0、100、200 mg/kg的VE日粮。试验期为42 d。结果表明,日粮中添加VE200 mg/kg显著提高了肉鸡的屠宰率、胸肌率和腿肌率,降低其腹脂率;添加VE100 mg/kg可降低肉鸡胸肌剪切力,降低a*值,提高其b*值,降低腿肌的失水率,改善肉鸡的肉品质;日粮中添加VE可显著提高肉鸡胸腺指数和法氏囊指数,并随VE添加量的增加而上升。添加200 mg/kg VE可显著提高血清新城疫抗体水平,提高机体的免疫性能;肉鸡血清和胸肌中VE含量随日粮中VE添加量的增加而上升,添加200 mg/kg显著提高血清和胸肌中SOD活性和T-AOC水平,降低血清中MDA含量,增加机体抗氧化能力;日粮中添加VE可显著降低胸肌冷藏第6、8天后的MDA含量,延缓肉品的脂质氧化过程。在本试验条件下,日粮中添加200 mg/kg VE可提高鸡肉的免疫机能和鸡肉的氧化稳定性,延缓冷鲜肉的脂质氧化,延长其货架寿命。
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| 关 键 词： | 肉鸡 维生素E 抗氧化性能 氧化稳定性 |
Influence of Vitamin E on Antioxidative Activity and Meat Oxidation Stability of Broilers |
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| WANG Xianhui,LIU Fuzhu,NIU Zhuye,GAO Yupeng,ZHANG Yanfei,GAO Yonghong,SHEN Hui,WANG Aiying and YANG Zhengjun.Influence of Vitamin E on Antioxidative Activity and Meat Oxidation Stability of Broilers[J].Acta Agriculturae Boreali-occidentalis Sinica,2011,20(2):1-7. |
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| Authors: | WANG Xianhui LIU Fuzhu NIU Zhuye GAO Yupeng ZHANG Yanfei GAO Yonghong SHEN Hui WANG Aiying and YANG Zhengjun |
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| Institution: | WANG Xianhui,LIU Fuzhu,NIU Zhuye,GAO Yupeng,ZHANG Yanfei,GAO Yonghong,SHEN Hui,WANG Aiying and YANG Zhengjun (College of Animal Science and Technology,Northwest A&F University,Yangling Shaanxi 712100,China) |
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| Abstract: | The purposes of this study were to evaluate the effect of the natural antioxidant VE on antioxidant activity of broilers and the oxidation stability of meat stored at 4 ℃,and also to determine the growth performance,slaughter parameters,meat quality and immune function of broilers.240 one-day-old Avian broiler chicks were randomly divided into three treatments with eight replicates of ten birds.Chicks were fed a corn-soybean meal basal diet supplemented with 0,100 and 200 mg/kg VE,respectively.The trial period was 42 days.The results showed as follows:(i)The supplementation of VE 200 mg/kg increased the yield of carcass,breast meat rate and leg meat rate,decreased the abdominal fat rate significantly;(ii)The dietary VE supplementation declined the shear force and a* value and increased the b*value of breast muscle,and decreased the water-loss rate of the leg muscle.The VE improved the meat quality significantly;(iii)The thymus index and burse of fabricicus index were improved as the supplementation of VE increasing.The newcastle disease antibody level was significantly higher than the control group at 200 mg/kg level;(iv) The VE content in serum and breast muscle were enhanced following the increasing dietary VE supplementation.The SOD activity and T-AOC in serum and breast muscle were higher and the MDA content in serum was lower than the control group at the 200 mg/kg supplementation level;(v) The supplementation of VE declined the MDA content of meat refrigerated at 4 ℃ for 6,8 days,delayed the progress of the lipid oxidation.At the experiment situation,the supplementation of 200 mg/kg VE could improve broiler’s meat quality and antioxidative ability,enhance the oxidation stability and prolong the shelf-life of the chilled meat. |
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| Keywords: | Broiler Vitamin E Antioxidative activity Oxidation stability |
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