التفاصيل البيبلوغرافية
| العنوان: |
单宁酸和牛至油组合对肉仔鸡 生长性能、屠宰性能、肉品质和抗氧化指标的影响 (Chinese) |
| Alternate Title: |
Effect of oregano oil and tannin combination on growth performance, slaughter performance, meat quality and antioxidant index of broilers. (English) |
| المؤلفون: |
李军, 汤莉, 黄立, 何书海, 赵云焕, 邓凯伟, 秦清明, 吴海港 |
| المصدر: |
Feed Research; 2022, Vol. 45 Issue 18, p51-55, 5p |
| مصطلحات موضوعية: |
TANNINS, LEG muscles, MEAT quality, SHEARING force, OXIDANT status, PECTORALIS muscle |
| Abstract (English): |
The experiment was to study the effect of tannin and oregano oil mixed feeding on growth performance, slaughter performance, meat quality and antioxidant indexes of broilers. A total of 240 one-day-old broilers of similar body weight were randomly divided into four groups, with four replicates in each group and15 broilers in each replicate. Broilers in control group were fed with a basal diet, broilers in group Ⅰ were fed with a basal diet +1 500 mg/kg tannic acid, broilers in group Ⅱ were fed with a basal diet + 1 500 mg/kg tannic acid + 300 mg/kg oregano oil, and broilers in group Ⅲ were fed with a basal diet +1 500 mg/kg tannic acid +500 mg/kg oregano oil. The pre-feeding period was 7 d, and the trial period was 21 d. The results showed that compared with control group, the final weight and average daily gain of broilers in group Ⅱ and group Ⅲ were significantly increased (P<0.05), and the feed to gain ratio of each test group was significantly decreased (P<0.05). Compared with control group, the complete evisceration rate of broilers in each test group was significantly increased (P<0.05), and the half evisceration rate of broilers in group Ⅲ was significantly increased (P<0.05). Compared with control group, the pH45 min value of the leg muscles and pectoral muscles in each test group were significantly increased (P<0.05), and the pH24 h value of the pectoralis muscles in group Ⅱ and group Ⅲ were significantly increased (P<0.05), the shear force of group Ⅱ and group Ⅲ was significantly decreased (P<0.05). Compared with control group, the serum GSH-Px activity in group Ⅱ and group Ⅲ was significantly increased (P<0.05), and the content of MDA in each test group was significantly decreased (P<0.05). The activity of GSH-Px in group Ⅲ was significantly higher than that in other groups (P<0.05). The study indicates that the combination of oregano oil and tannic acid can improve the growth performance and antioxidant capacity of broilers, and the suitable combination concentration is 1 500 mg/kg tannic acid + 500 mg/kg oregano oil. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
：试验旨在研究单宁酸和牛至油混合饲喂对肉仔鸡生长性能、屠宰性能、肉品质和抗氧化指标的影响。 选取240只体重相近的1日龄肉仔鸡随机分成4组, 每组4个重复, 每个重复15只鸡。对照组肉仔鸡饲喂基础日粮, 试验Ⅰ组肉仔鸡饲喂基础日粮+1 500 mg/kg 的单宁酸, 试验Ⅱ组肉仔鸡饲喂基础日粮＋1 500 mg/kg 的单宁酸＋ 300 mg/kg牛至油, 试验Ⅲ组肉仔鸡饲喂基础日粮＋1 500 mg/kg单宁酸＋500 mg/kg牛至油。预试期7 d, 正式试验 期21 d。结果显示：与对照组相比, 试验Ⅱ组和试验Ⅲ组肉仔鸡的末重、平均日增重显著提高（P<0.05）, 各试验 组肉仔鸡料重比均显著降低（P<0.05）;各试验组肉仔鸡的全净膛率均显著升高（P<0.05）, 试验Ⅲ组肉仔鸡的半净 膛率显著升高（P<0.05）;各试验组肉仔鸡的腿肌和胸肌的pH45 min值均显著提高（P<0.05）, 试验Ⅱ组和试验Ⅲ组肉仔 鸡的胸肌pH24 h值显著升高（P<0.05）;试验Ⅱ组和试验Ⅲ组肉仔鸡的剪切力显著降低（P<0.05）。与对照组相比, 试验Ⅱ组和试验Ⅲ组肉仔鸡血清谷胱甘肽过氧化物酶（GSH-Px） 活性显著升高（P<0.05）, 各试验组肉仔鸡丙二醛 （MDA） 含量显著降低（P<0.05）。试验Ⅲ组肉仔鸡血清GSH-Px 活性显著高于其他各组（P<0.05）。研究表明, 牛 至油和单宁酸组合可提高肉仔鸡的生长性能和抗氧化能力, 适宜的组合浓度为1 500 mg/kg单宁酸＋500 mg/kg牛至油. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |