添加黄秋葵对儋州鸡生长性能、屠宰性能、肉品质及消化酶活性的影响
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摘要
试验旨在研究儋州鸡日粮中添加黄秋葵对其生长性能、屠宰性能、肉品质及消化酶活性的影响。选用健康、体重相近的90日龄儋州公鸡120只,随机分为5组,每组3个重复,每个重复8只鸡。对照组饲喂基础日粮,Ⅰ~Ⅳ组分别在基础日粮中添加0.5%、1.0%、1.5%、2.0%黄秋葵粉。试验期28d。结果显示:与对照组相比,Ⅰ~Ⅲ组平均日增重显著提高(P<0.05),料重比显著降低(P<0.05),Ⅳ组与对照组相比差异不显著(P>0.05);与对照组相比,Ⅱ、Ⅲ组屠宰体重、屠宰率、全净膛率、半净膛率、胸肌重均显著提高(P<0.05),Ⅰ组除屠宰体重显著高于对照组外(P<0.05),其余指标与对照组间差异均不显著(P>0.05),Ⅳ组各指标与对照组相比差异均不显著(P>0.05);Ⅰ~Ⅲ组滴水损失率、剪切力显著低于对照组(P<0.05);熟肉率、肌肉pH显著高于对照组(P<0.05);Ⅱ、Ⅲ组胰腺、十二指肠、空肠中胰蛋白酶、脂肪酶、淀粉酶活性均显著高于对照组(P<0.05),Ⅳ组除脂肪酶活性显著高于对照组外(P<0.05),其余与对照组间差异均不显著(P>0.05)。结果提示,在基础日粮中添加黄秋葵粉的适宜比例为1.5%,可有效改善儋州鸡的生长性能、屠宰性能、肉品质及消化酶活性。
The experiment was designed to study the effect of okra on the growth performance,slaughter performance,meat quality and digestive enzymes activity of Danzhou chicken.120 chicken with similar weight and 90 days old were selected randomly and divided into 5groups with 3replications per group and 8chicken per replication.Control group was fed with basal diet,while chickens in groupsⅠ,Ⅱ,Ⅲ and Ⅳ were fed with the 0.5%,1.0%,1.5% and 2.0%okra added to basal diet,respectively.The trial lasted for 28 d.The results showed that compared with control group,the average daily gain of groupsⅠ,Ⅱ and Ⅲ were significantly increased(P<0.05),the F/G were significantly decreased(P<0.05),while group Ⅳ showed no significant significance with control group(P>0.05);The slaughter weight,slaughter rate,eviscerated rate,half eviscerated rate and chest muscle weight of groupsⅡ andⅢ were significantly increased(P<0.05).The slaughter weight of groupⅠ was significantly increased(P<0.05),while other indexes were showed no significant difference with control group(P>0.05).All slaughter performance indexes of group Ⅳ were showed no significant difference with controlgroup(P>0.05).The drip loss rate and shear force in groups Ⅰ,Ⅱ and Ⅲ were significantly lower than control group(P<0.05),while the cooked meat rate and pH value were significantly increased(P<0.05).The trypsin,lipase and amylase activity of pancreas,duodenum and jejunum in groupsⅡ and Ⅲ were significantly higher than that of control group(P<0.05),while except lipase activity,group Ⅳ showed no significant difference with control group(P>0.05).The results suggested that the addition of okra in the basal diet was 1.5% which could significantly improve the growth performance,slaughter performance,meat quality and digestive enzymes activity of Danzhou chicken.
The experiment was designed to study the effect of okra on the growth performance,slaughter performance,meat quality and digestive enzymes activity of Danzhou chicken.120 chicken with similar weight and 90 days old were selected randomly and divided into 5groups with 3replications per group and 8chicken per replication.Control group was fed with basal diet,while chickens in groupsⅠ,Ⅱ,Ⅲ and Ⅳ were fed with the 0.5%,1.0%,1.5% and 2.0%okra added to basal diet,respectively.The trial lasted for 28 d.The results showed that compared with control group,the average daily gain of groupsⅠ,Ⅱ and Ⅲ were significantly increased(P<0.05),the F/G were significantly decreased(P<0.05),while group Ⅳ showed no significant significance with control group(P>0.05);The slaughter weight,slaughter rate,eviscerated rate,half eviscerated rate and chest muscle weight of groupsⅡ andⅢ were significantly increased(P<0.05).The slaughter weight of groupⅠ was significantly increased(P<0.05),while other indexes were showed no significant difference with control group(P>0.05).All slaughter performance indexes of group Ⅳ were showed no significant difference with controlgroup(P>0.05).The drip loss rate and shear force in groups Ⅰ,Ⅱ and Ⅲ were significantly lower than control group(P<0.05),while the cooked meat rate and pH value were significantly increased(P<0.05).The trypsin,lipase and amylase activity of pancreas,duodenum and jejunum in groupsⅡ and Ⅲ were significantly higher than that of control group(P<0.05),while except lipase activity,group Ⅳ showed no significant difference with control group(P>0.05).The results suggested that the addition of okra in the basal diet was 1.5% which could significantly improve the growth performance,slaughter performance,meat quality and digestive enzymes activity of Danzhou chicken.
引文
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[11]孙盼,羊宣科,刘易均,等.儋州鸡胴体品质研究[J].黑龙江畜牧兽医,2016,4:77-79.
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[15]薛志忠,刘思雨,杨雅华.黄秋葵的应用价值与开发利用研究进展[J].保鲜与加工,2013,13(2):58-60.
[16]侯冠彧,刘国道,王东劲.日粮中添加黄秋葵茎叶粉对大麻花鸡皮肤及脂肪着色的影响[J].中国农学通报,2006,22(2):11-15.
[17]吴佳静,周汉林,荣光,等.黄秋葵叶粉对海兰褐蛋鸡部分生产性能及蛋品质的影响[J].热带作物学报,2012,33(4):755-758.
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[19]赵焕焕,贾陆,裴迎新.黄秋葵粗多糖体外抗氧化活性测定[J].郑州大学学报:医学版,2012,47(1):40-43.
[20]陈艳珍,宋新华.黄秋葵果实粉对衰老模型小鼠抗氧化能力的影响[J].食品研究与开发,2014,35(15):19-21.
[21]Okasha M,Algendy A,Gabr N.Study of the effect of hibiscus esculentus line(okra)extract on indomethacin-induced gastric mucosal damage and gastric secretion in rats[J].Journal of Pharmacy and Bioallied Sciences,2011,3(3):397.
[22]Lengsfeld C,Titgemeyer F,Faller G,et al.Glycosylated compounds from okra inhibit adhesion of Helicobacter pylori to human gastric mucosa[J].Journal of Agricultural and Food Chemistry,2004,52(6):1495-1503.
[23]Messing J,Thole C,Niehues M,et al.Antiadhesive properties of Abelmoschus esculentus(okra)immature fruit extract against helicobacter pylori adhesion[J].PLoS One,2014,9(1):e84836.
[24]祝超智,赵改名,张万刚.不同保水性鸡肉的品质比较和相关性研究[J].食品科学,2013,34(13):45-49.
[25]吴信生,陈国宏,陈宽维.中国部分地方鸡种肌肉组织学特点及其肉品质的比较研究[J].江苏农学院学报,1998,19(4):52-58.
[26]李绍华,刘大建,郭削锋.肥育猪饲粮中添加维生素E对猪肉品质的影响[J].养猪,2002,3:18-19.
[27]李青萍,乔秀红,王向东.饲粮中添加维生素E对猪肉质的影响[J].中国畜牧杂志,2003,39(5):34-35.
[28]李华,曾勇庆,魏述东.猪宰后肌肉SOD与MDA的变化及其对肉质特性的影响[J].畜牧兽医学报,2010,41(3):257-261.
[29]吴佳静,周汉林,荣光,等.黄秋葵叶粉对海兰褐蛋鸡盲肠微生物及肠道组织结构的影响[J].家畜生态学报,2012,33(3):42-46.
[30]Dunn A J,Ando T,Brown R F.HPA axis activation and neurochemical responses to bacterial translocation from the gastrointestinal tract[J].Annals of the New York Academy of Sciences,2003,992(1):21-29.
[2]黄阿根,陈学好,高云中,等.黄秋葵的成分测定与分析[J].食品科学,2007,28(10):451-455.
[3]刘娜.黄秋葵的综合利用及前景[J].中国食物与营养,2007,6:27-30.
[4]孙波,陈静,吴娟,等.黄芪多糖对免疫抑制肉鸡生长性能、肠道菌群及免疫功能的影响[J].中国畜牧兽医,2014,41(8):101-106.
[5]Chen H,Jiao H,Cheng Y,et al.In vitro and in vivo immunomodulatory activity of okra(Abelmoschus esculentus L.)polysaccharides[J].J Med Food,2016,19(3):253-265.
[6]赵焕焕,贾陆,裴迎新.黄秋葵多糖体外抗氧化活性测定[J].郑州大学学报(医学版),2012,47(1):40-43.
[7]李加兴,陈选,邓佳琴,等.黄秋葵黄酮的提取工艺和体外抗氧化活性研究[J].食品科学,2014,35(10):121-125.
[8]Fan S,Guo L,Zhang Y,et al.Okra polysaccharide improves metabolic disorders in high-fat diet-induced obese C57BL/6 mice[J].Molecular Nutrition and Food Research,2013,57(11):2075-2078.
[9]Fan S,Zhang Y,Sun Q,et al.Extract of okra lowers glucose and serum lipids in high-fat diet-induced obese C57BL/6mice[J].Journal of Nutritional Biochemistry,2014,25(7):702-709.
[10]Hu L,Yu W,Li Y,et al.Antioxidant activity of extract and its major constituents from okra seed on rat hepatocytes injured by carbon tetrachloride[J].Bio Med Research International,2014,2014:341291.
[11]孙盼,羊宣科,刘易均,等.儋州鸡胴体品质研究[J].黑龙江畜牧兽医,2016,4:77-79.
[12]余鹏.不同饲养方式对优质鸡的生长性能、屠宰性能以及肉质性状的影响[D].雅安:四川农业大学,2012.
[13]中国国家标准化委员会.NY/T 823—2004家禽生产性能名词术语和统计度量方法[S].2004.
[14]孙玉民,罗明.畜禽肉品学[M].济南:山东科学技术出版社,1993.
[15]薛志忠,刘思雨,杨雅华.黄秋葵的应用价值与开发利用研究进展[J].保鲜与加工,2013,13(2):58-60.
[16]侯冠彧,刘国道,王东劲.日粮中添加黄秋葵茎叶粉对大麻花鸡皮肤及脂肪着色的影响[J].中国农学通报,2006,22(2):11-15.
[17]吴佳静,周汉林,荣光,等.黄秋葵叶粉对海兰褐蛋鸡部分生产性能及蛋品质的影响[J].热带作物学报,2012,33(4):755-758.
[18]Ogata F,Imamura H,Hirayama K.Purification and characterization of four trypsin inhibitors from seeds of okra,Abelmoschus esculentus L[J].Agricultural and Biological Chemistry,1986,50(9):2325-2333.
[19]赵焕焕,贾陆,裴迎新.黄秋葵粗多糖体外抗氧化活性测定[J].郑州大学学报:医学版,2012,47(1):40-43.
[20]陈艳珍,宋新华.黄秋葵果实粉对衰老模型小鼠抗氧化能力的影响[J].食品研究与开发,2014,35(15):19-21.
[21]Okasha M,Algendy A,Gabr N.Study of the effect of hibiscus esculentus line(okra)extract on indomethacin-induced gastric mucosal damage and gastric secretion in rats[J].Journal of Pharmacy and Bioallied Sciences,2011,3(3):397.
[22]Lengsfeld C,Titgemeyer F,Faller G,et al.Glycosylated compounds from okra inhibit adhesion of Helicobacter pylori to human gastric mucosa[J].Journal of Agricultural and Food Chemistry,2004,52(6):1495-1503.
[23]Messing J,Thole C,Niehues M,et al.Antiadhesive properties of Abelmoschus esculentus(okra)immature fruit extract against helicobacter pylori adhesion[J].PLoS One,2014,9(1):e84836.
[24]祝超智,赵改名,张万刚.不同保水性鸡肉的品质比较和相关性研究[J].食品科学,2013,34(13):45-49.
[25]吴信生,陈国宏,陈宽维.中国部分地方鸡种肌肉组织学特点及其肉品质的比较研究[J].江苏农学院学报,1998,19(4):52-58.
[26]李绍华,刘大建,郭削锋.肥育猪饲粮中添加维生素E对猪肉品质的影响[J].养猪,2002,3:18-19.
[27]李青萍,乔秀红,王向东.饲粮中添加维生素E对猪肉质的影响[J].中国畜牧杂志,2003,39(5):34-35.
[28]李华,曾勇庆,魏述东.猪宰后肌肉SOD与MDA的变化及其对肉质特性的影响[J].畜牧兽医学报,2010,41(3):257-261.
[29]吴佳静,周汉林,荣光,等.黄秋葵叶粉对海兰褐蛋鸡盲肠微生物及肠道组织结构的影响[J].家畜生态学报,2012,33(3):42-46.
[30]Dunn A J,Ando T,Brown R F.HPA axis activation and neurochemical responses to bacterial translocation from the gastrointestinal tract[J].Annals of the New York Academy of Sciences,2003,992(1):21-29.