饲粮精氨酸水平对肉鸡肉品质的影响

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(P0.50),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(P0.10),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(P0.01),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(P0.01)、弹性(P0.01)和胸肌的硬度(P0.10)、弹性(P0.05)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(P0.05)和C20∶0、C20∶3含量(P0.10)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。

Effects of Dietary Arginine Level on Meat Quality of Broilers

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, treat-ment 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 quad-ratic 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 percent-age, tend to reduce abdominal fat percentage, reduce EE and some fatty acid contents in leg muscle, and de-crease hardness and springiness of leg muscle and breast muscle.