日粮添加酵母硒及维生素E对苏禽3号肉鸡肉品质和抗氧化能力的影响

试验旨在研究酵母硒及维生素E单独或者联合添加对苏禽3号肉鸡生长性能、肌肉品质、抗氧化能力及基因表达的影响。试验选择体重相近的苏禽3号肉鸡240只,随机分为4组,每组60只。分别为对照组、350μg/kg酵母硒添加组(试验1组)、50 mg/kg维生素E添加组(试验2组)、350μg/kg酵母硒+50 mg/kg维生素E组(试验3组),试验期84 d。结果显示:添加维生素E和酵母硒可显著降低试验期死亡率,显著提高生长性能(P<0.05)和屠宰率(P<0.05);显著降低胸肌肉系水力(P<0.05)和肌肉剪切力(P<0.05);显著提高血液SOD、T-AOC活性,降低MDA含量(P<0.05);上调胸肌和腿肌中MyoD、MSTN、Pax7基因表达。研究表明:日粮中联合添加酵母硒和维生素E可以提高肉鸡生长性能,改善肌肉品质,增强肌肉抗氧化能力。

Effects of Selenium Yeast and Vitamin E on Meat Quality and Antioxidant Ability in Suqin No.3 Broiler

The experiment was conducted to study the effect of yeast-Se and vitamin E on growth performance,meat quality, antioxidant capacity and gene expression change of Suqin No. 3 broiler. Totally 240 chicks were randomlydivided into 4 groups with 60 chicks each group. The control group was fed with the basal diets, and other experimentalgroups were fed with the basic diets added with 350 μg/kg yeast selenium(group 1), 50 mg/kg VE(group 2), and 350 μg/kgyeast selenium with 50 mg/kg VE(group 3), respectively. The experiment lasted for 84 days. The results showed that theaddition of vitamin E and yeast selenium could significantly reduce the mortality rate during the experiment, significantlyincrease the slaughter rate and growth performance(P<0.05);Compared with the control group, the addition of vitamin Eand yeast selenium can significantly reduce the hydraulic power(P<0.05) and muscle shear force(P<0.05) of the breastmuscle. The activity of SOD and T-AOC were significantly higher than that of the control group in blood, and the MDAcontent was significantly lower than that of control group(P<0.05);In breast and leg muscles, Myo D, MSTN and Pax7 genes were all up regulated. The results indicated that adding yeast selenium and vitamin E to the diet could improvegrowth performance and muscle quality, and enhance the antioxidant capacity of broilers.