有机硒与维生素E对肉仔鸡肉质性状、血液生化指标及抗氧化指标的影响

试验在肉鸡日粮中添加维生素E（VE）、有机硒，旨在探讨有机硒与VE对肉仔鸡肉质性状、血液生化指标及抗氧化性能的影响。将280只1日龄AA肉仔鸡随机分为7组，每组40只，1组不添加有机硒和VE，2组添加100 IU/kg VE，3组添加0.15 mg/kg有机硒和100 IU/kg VE，4组添加0.30 mg/kg有机硒和100 IU/kg VE，5组添加200 IU/kg VE，6组添加0.15 mg/kg有机硒和200 IU/kg VE，7组添加0.30 mg/kg有机硒和200 IU/kg VE。结果显示，添加有机硒与VE对肉仔鸡的全净膛率、屠宰率、胸肌率影响显著（P< 0.05），对半净膛率、腿肌率无显著影响（P> 0.05）；添加0.15 mg/kg有机硒、100 IU/kg VE可以降低肉仔鸡的滴水损失、蒸煮损失、L^*值及pH，其中蒸煮损失、L^*值与对照组间差异极显著或显著（P< 0.01；P< 0.05），但对剪切力、a^*、b^*值却无显著影响（P> 0.05）；能够显著或极显著降低血液胆固醇（CHO）及丙二醛（MDA）含量（P< 0.05；P< 0.01），提高血糖（GLU）、总抗氧化能力（T-AOC）与谷胱甘肽过氧化物酶（GSH-Px）含量，其中GLU与对照组间差异显著（P< 0.05），GSH-Px与对照组间差异极显著（P< 0.01），但对过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、高密度脂蛋白胆固醇（HDL-C）、低密度脂蛋白胆固醇（LDL-C）含量无显著差异（P> 0.05）。

Effect of Organic Selenium and Vitamin E on Meat Quality Trait,Blood Biochemical Indexes and Antioxidant Indexes of Broiler

The experiment was aimed to study the effect of organic selenium and vitamin E (VE) on meat quality trait,blood biochemical indexes and antioxidant indexes of broiler chicken. 280 1-day-old AA broiler chicken were chosen and assigned to 7 groups with 40 broiler chicken per group. Group 1 was control group that did not adding organic selenium and VE,groups 2-7 were added with 100 IU/kg VE,0.15 mg/kg organic selenium and 100 IU/kg VE,0.30 mg/kg organic selenium and 100 IU/kg VE,200 IU/kg VE,0.15 mg/kg organic selenium and 200 IU/kg VE,0.30 mg/kg organic selenium and 200 IU/kg VE,respectively. The results showed that the organic selenium and VE had significant effects on eviscerated rate,slaughter rate and chest muscle rate (P< 0.05),while no significant effect was found on semi-eviscerated rate and leg muscle rate(P> 0.05). Adding 0.15 mg/kg organic selenium and 100 IU/kg VE could reduce drip loss,cooking loss,L^* and pH,and there were extremely significant difference or significant difference of cooking loss and L^* compared with control group (P< 0.01;P< 0.05),while this made little effect on a^*,b^* and shear force (P> 0.05). It could significantly or extremely significantly reduce the CHO and MAD contents (P< 0.05;P< 0.01),increase the content of GLU,T-AOC and GSH-Px,and there were extremely significant or significant differences of GLU and GSH-Px compared with control group (P< 0.01;P< 0.05).But there was no significant difference of HDL-C,LDL-C,CAT and SOD contents among all groups (P> 0.05).