茶叶渣替代麸皮对肉兔生长性能、屠宰性能和肉品质的影响

本试验旨在研究茶叶渣替代麸皮对肉兔生长性能、屠宰性能和肉品质的影响。试验选择28日龄体重相近的新西兰兔480只，随机分成4个组，每组5个重复，每个重复24只(公母各占1/2)。对照组饲喂基础饲粮，试验组分别以10%、15%和20%茶叶渣替代等比例麸皮。预试期7 d，正试期42 d。结果表明：1)与对照组相比，10%茶叶渣替代组的终末体重、平均日增重、平均日采食量、料重比、腹泻率和死亡率无显著差异(P>0.05);20%茶叶渣替代组的终末体重、平均日增重、平均日采食量显著下降(P<0.05)，且料重比显著升高(P<0.05)。2)与对照组相比，10%茶叶渣替代组的宰前活重、全净膛重和半净膛重无显著差异(P>0.05)，但15%和20%茶叶渣替代组的宰前活重、全净膛重和半净膛重显著降低(P<0.05)。3)与对照组相比，10%和15%茶叶渣替代组的肌肉pH24 h和滴水损失无显著差异(P>0.05);20%茶叶渣替代组的肌肉pH24 h显著降低(P<0.05)，且肌肉滴水损失显著提高(P<0.05)。4)与对照组相比，10%和15%茶叶渣替代...

Effects of Wheat Bran Replacement by Tea Leaf Residue on Growth Performance,Slaughter Performance and Meat Quality of Meat Rabbits

The purpose of this experiment was to explore the effects of wheat bran replacement by tea leaf residue on growth performance,slaughter performance and meat quality of meat rabbits. A total of 480 New Zealand rabbits with similar body weight at the age of 28 days were randomly divided into 4 groups with 5 replicates in each group and 24 rabbits in each replicate(half male and half female). Rabbits in the control group were fed a basal diet,and others in experimental groups were fed diets which used 10%,15% and 20% tea leaf residue substitute equal proportion wheat bran,respectively. The pre-feeding period was 7 days,and the trial period was 42 days. The results were showed as follows:1)compared with the control group,the final body weight,average daily gain,average daily feed intake,feed to gain ratio,diarrhea rate and mortality rate of10% tea leaf residue substitution group were no significant difference(P>0.05);the final body weight,average daily gain and average daily feed intake of 20% tea leaf residue substitution group were significantly decreased(P<0.05),and the feed to gain ratio was significantly increased(P<0.05). 2)Compared with the control group,the pre-slaughter body weight,all carcass weight and half carcass weight of 10% tea leaf residue substitution group were no significant difference(P>0.05),while the pre-slaughter body weight,all carcass weight and half carcass weight of 15% and 20% tea leaf residue substitution groups were significantly decreased(P<0.05). 3)Compared with the control group,the muscle pH24 hand drip loss of 10% and 15% tea leaf residue substitution groups were no significant difference(P>0.05);the muscle pH24 hof 20% tea leaf residue substitution group was significantly decreased(P <0.05),and the drip loss was significantly increased(P<0.05). 4)Compared with the control group,the contents of moisture,crude protein and ether extract in muscle of 10% and 15% tea leaf residue substitution groups were no significant difference(P>0.05),while the muscle ether extract content of 20% tea leaf residue substitution group was significantly decreased(P <0.05). In conclusion,adding 10% tea leaf residue to replace equal amount of wheat bran in the diet of meat rabbits have no adverse effects on the growth performance,slaughter performance and meat quality.Chinese Journal of Animal Nutrition,2022,34(2):1186-1193]