牛磺酸对肉鸡生长性能、肉品质及肌肉抗氧化功能的影响

doi:10.7506/spkx1002-6630-20190727-371

食品科学 ›› 2020, Vol. 41 ›› Issue (17): 17-22.doi: 10.7506/spkx1002-6630-20190727-371

牛磺酸对肉鸡生长性能、肉品质及肌肉抗氧化功能的影响

韩红丽，张婧菲，沈明明，何家乐，刘佳，杨培萱，王恬

（南京农业大学动物科技学院，江苏南京 210095）

出版日期:2020-09-15 发布日期:2020-09-16
基金资助:
国家自然科学基金青年科学基金项目（31802094）

Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers

HAN Hongli, ZHANG Jingfei, SHEN Mingming, HE Jiale, LIU Jia, YANG Peixuan, WANG Tian

(College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Online:2020-09-15 Published:2020-09-16

摘要/Abstract

摘要： 目的：研究牛磺酸（taurine，TAU）对肉鸡生长性能、肉品质和肌肉抗氧化能力的影响。方法：选取384 只1 日龄‘艾拔益加’肉鸡，随机分为4 组，每组12 个重复，每个重复8 只。对照组饲喂基础饲粮，实验组分别在基础饲粮中添加0.25%、0.5%、0.75%（以基础饲粮总质量计，下同）的TAU。实验周期42 d，分为前期（1～21 d）和后期（22～42 d）。结果：与对照组相比，TAU处理组均能显著提高肉鸡实验前期的平均日增体质量、实验后期的平均日采食量以及实验全期的平均日增体质量和平均日采食量（P＜0.05），其中添加0.25%和0.5%的TAU能显著提高肉鸡实验前期的平均日采食量（P＜0.05），显著降低实验全期的料重比（P＜0.05）；TAU处理组能显著提高胸肌pH24 h（P＜0.05），其中添加0.5% TAU能显著降低胸肌的滴水损失率、蒸煮损失率和黄度（P＜0.05）；日粮添加TAU能显著提高胸肌中谷胱甘肽过氧化物酶活力（P＜0.05），显著降低丙二醛含量（P＜0.05），并显著提高胸肌中谷胱甘肽过氧化物酶4、谷胱甘肽过氧化物酶及超氧化物歧化酶mRNA的表达水平（P＜0.05）。结论：在日粮中添加不同水平的TAU可提高肉鸡的生长性能，改善肉鸡胸肌的肉品质和抗氧化功能，其中以0.5%的添加量效果最佳，这为TAU改善肉品质健康的研究提供了参考。

关键词: 牛磺酸；肉鸡；生长性能；肉品质；肌肉抗氧化能力

Abstract: This study was conducted to investigate the effects of dietary taurine (TAU) on the growth performance, and meat quality and antioxidant capacity of breast muscle in broilers. A total of 384 1-day-old ‘Arbor Acres’ broilers were randomly divided into 4 groups, with 12 replicates of 8 birds each. The broilers in the control group were fed a basal diet, and those in the experimental groups were fed the same diet supplemented with 0.25%, 0.5% and 0.75% TAU (on the basis of the mass of the diet), respectively. The whole experiment lasted for 42 d, which was divided into early (from day 1 to day 21) and late (from day 22 to day 42) stages. The results showed that compared with the control group, TAU could significantly improve average daily gain (ADG) during the early stage, average daily feed intake (ADFI) during the late stage (P < 0.05), and ADG and ADFI (P < 0.05) during the whole administration period. Moreover, dietary addition of 0.25% and 0.5% TAU could significantly increase ADFI during the early stage (P < 0.05) and reduce feed conversion ratio during the whole administration period (P < 0.05). TAU could significantly elevate the pH of breast muscle at 24 hours after slaughter (P < 0.05), and dietary addition of 0.5% TAU could significantly reduce the drip loss rate and cooking loss rate, as well as yellowness (P < 0.05). In addition, dietary taurine supplementation could significantly increase glutathione peroxidase activity (P < 0.05), and reduce malondialdehyde (MDA) content (P < 0.05), as well as increase the gene expression of phospholipid hydroperoxide glutathione peroxidase, glutathione peroxidase and superoxide dismutase (P < 0.05). According to the above results, dietary TAU supplementation could improve the growth performance and meat quality and antioxidant capacity of breast muscle in broilers, being the most effective at an addition level of 0.5%, which may provide reference for research aiming to improve meat quality and health.

Key words: taurine; broiler; growth performance; meat quality; muscle antioxidant capacity

中图分类号:

TS251.1

韩红丽，张婧菲，沈明明，何家乐，刘佳，杨培萱，王恬. 牛磺酸对肉鸡生长性能、肉品质及肌肉抗氧化功能的影响[J]. 食品科学, 2020, 41(17): 17-22.

HAN Hongli, ZHANG Jingfei, SHEN Mingming, HE Jiale, LIU Jia, YANG Peixuan, WANG Tian. Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers[J]. FOOD SCIENCE, 2020, 41(17): 17-22.

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牛磺酸对肉鸡生长性能、肉品质及肌肉抗氧化功能的影响

Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers

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