姜黄对肉鸡屠宰后腿肌抗氧化成分的影响

文章旨在研究日粮添加不同水平的姜黄对肉鸡屠宰后腿肌抗氧化指标的影响。试验选择体重一致的1日龄商品肉仔鸡660只,随机分为5组,每组6个重复,每个重复22只。5个组分别饲喂基础日粮、基础日粮+50 mg/kg维生素E及0.25%、0.5%和0.75%姜黄粉。试验分为1~21 d和22~42 d两个阶段。结果:肉鸡屠宰后第1天,对照组腿肌谷胱甘肽过氧化物酶活性显著高于维生素E组、0.25%和0.75%姜黄粉组(P<0.05),但与0.5%姜黄粉组无显著差异(P>0.05)。各处理组对肉鸡屠宰后第1天腿肌超氧化物歧化酶和总抗氧化力活性及屠宰后3、7 d腿肌的谷胱甘肽过氧化物酶、超氧化物歧化酶和总抗氧化力活性均无显著影响(P>0.05)。屠宰后的时间对腿肌中抗氧化酶活性具有显著影响(P<0.05),而试验处理和时间对腿肌谷胱甘肽过氧化物酶活性的影响具有显著交互效应(P<0.05)。肉鸡屠宰后3 d,0.5%姜黄粉组腿肌丙二醛含量较对照组、0.25%和0.75%姜黄粉组显著降低(P<0.05),而屠宰后7 d,维生素E组和0.5%姜黄粉组腿肌丙二醛含量显著低于对照组和0.25%姜黄粉组(P<0.05)。结论:粮中添加5 g/kg姜黄粉对提高屠宰后腿肌货架期和肉质的效果与维生素E相当。

Effects of turmeric on antioxidant contents of thigh meat of broiler after slaughter

The experiment was conducted to investigate the effects of different levels of turmeric added to the diet on the antioxidant content of the slaughtered hind leg muscles of broilers.6601 d commercial broilers of the same weight were selected and randomly divided into 5 groups with 6 replicates for each group and 22 for each replicate.The five groups were fed a basal diet,a basal diet of+50 mg/kg vitamin E,and turmeric powder of 0.25%,0.5%,and 0.75%,respectively.The test was divided into two stages:1~21 d and 22~42 d.Results:on the 1st day after slaughter,the glutathione peroxidase activity of the control group was significantly higher than that of the vitamin E group,0.25%and 0.75%turmeric powder group(P<0.05),but there was no significant difference from that of the 0.5%turmeric powder group(P>0.05).All treatment groups had no significant effect on superoxide dismutase and total antioxidant activity in the 1st day after slaughter and glutathione peroxidase,superoxide dismutase and total antioxidant activity in the 3rd and 7th day after slaughte(r P>0.05).The time after slaughter had a significant effect on the antioxidant enzyme activity in the leg muscles(P<0.05),while the experimental treatment and time had a significant interaction effect on the glutathione peroxidase activity in the leg muscles(P<0.05).Three days after slaughter,the content of malondialdehyde in the leg muscle of the 0.5%turmeric powder group was significantly lower than that of the control group,0.25%and 0.75%turmeric powder group(P<0.05),while the content of malondialdehyde in the leg muscle of the vitamin E group and 0.5%turmeric powder group was significantly lower than that of the control group and 0.25%turmeric powder group(P<0.05).Conclusion:the effect of adding 5 g/kg turmeric powder to grain on improving the shelf life and meat quality of the slaughtered thigh muscle is similar to that of vitamin E.