甜菜碱对肉鸡肉质的影响及其作用机理

选用216 羽29 日龄艾维茵肉鸡进行饲养试验,研究不同剂量(500 m g/kg,1 000 m g/kg)甜菜碱对肉鸡肉质的影响。通过屠宰取样测定肝脏、肌肉内肌酸和游离肉碱含量及肌细胞内脂肪酸β-氧化反应等生化指标,探讨其作用机理。结果表明,在饲粮中添加1 000 m g/kg 甜菜碱显著改善了肉质,肌肉中肌酸、肌苷酸和肌红蛋白含量较对照组(不添加甜菜碱)分别增加了17.28% (P< 0.01),26.92% (P<0.01)和9.15% (P< 0.05)。此外,肝脏肌酸和游离肉碱含量分别升高了 8.38% (P< 0.05)和10.94%(P< 0.01);肌肉总酸不溶肉碱(长链脂酰肉碱)含量及其与游离肉碱比值分别增高了24.14% (P< 0.01)和15.69% (P< 0.01);血清游离脂肪酸浓度提高了22.16% (P< 0.01)。

Effects of betaine on meat quality and approaching mechanism of the effects in finishing broilers.

Two hundred and sixteen Avian finishing broilers allotted to three groups by weight and sex were conducted to study the effects of betaine on meat quality and approach its mechanism. Every group included three replicates lots of twenty four birds each. The groups received the same basal diet (12.34 MJ/kg, 19.10% CP, 0.40% Met, 0.72% TSAA) supplemented with 0, 500, 1 000 mg/kg betaine respectively during the period of 29 to 49 day ages. The results indicated that 1 000 mg/kg betaine treated group was the most effective,which increased the content of creatine, inosinic acid and myoglobin by 17.28% ( P <0.01), 26.92% (P <0.01) and 9.15% ( P <0.05) in breast muscle respectively. Data form samples analysis showed that adding 1 000 mg/kg betaine significantly enhanced the content of creatine and free carnitine by 8.38% ( P <0.05) and 10.94% ( P <0.01) in liver, content of total acid insoluble carnitine and ration of it to free carnitine by 24.14% ( P <0.01) and 15.69% ( P <0.01) in breast muscle, and free fatty acid concentration by 22.16% ( P <0.01) in serum respectively.