桑叶的营养价值及其在畜禽生产中的应用研究进展

桑叶含粗蛋白质、维生素(维生素A、维生素C)、微量元素(铁、锰、铜、锌)等营养组分及黄酮类等多种活性成分,是理想的动物蛋白质资源。研究发现,在猪生产中,添加15%桑叶可能会影响育肥猪的生长,但添加适量的桑叶(6%左右)可延缓宰后肌肉pH降低,增强肌肉的抗氧化能力,同时,桑叶可提高肌肉脂肪沉积,对肌肉氨基酸和脂肪酸组成(增加不饱和脂肪酸的含量)均有影响,并改善肉的风味。在家禽生产中,添加桑叶能降低鸡肉的pH,且可通过改变肌肉脂肪酸组成改善肉品质。此外,桑叶的活性成分已被证实能提高细胞或小鼠的抗氧化能力,具有降血脂、血糖及动脉粥样硬化等作用。本文简述了桑叶的营养价值及其在猪、肉鸡、蛋鸡生产中的应用,旨在为其作为蛋白质资源进一步应用于畜禽生产提供一定参考。

Research Progress on Nutritional Value of Mulberry Leaf and Its Application in Animal Production

Mulberry leaf is an ideal protein resources as it contains protein,vitamins (vitamin A and vitamin C),trace elements (Fe,Mn,Cu and Zn) and flavonoids active ingredients,which are the nutrients that animals need to sustain their lives.Researches have showed that 15% mulberry leaf may affect the growth of the finishing pigs.Moderate amount of mulberry leaf (6%) can improve the meat quality by delaying the decline of pH and increasing antioxidant capacity.At the same time,mulberry leaf also can influence the amino acids and fatty acids composition (increase the content of unsaturated fatty acid) of muscle to improve the flavor of meat.In poultry production,adding mulberry leaf can reduce the pH of chicken meat,and improve the quality of meat by changing the fatty acid composition of muscle.In addition,the active ingredients of mulberry leaf have been shown to improve the antioxidant ability of mice,decrease blood sugar,blood fat and atherosclerosis and so on.In this paper,the nutritional value of mulberry leaves and its application in pigs,broilers and laying hens were reviewed to provide references for its further application as protein resource in livestock production.