豆粕储存时间对蛋鸡的蛋和肌肉品质及抗氧化能力的影响
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摘要
旨在研究豆粕不同储存时间对蛋鸡蛋品质、肌肉品质及抗氧化能力的影响。将384只280日龄海兰褐壳蛋鸡随机分为4组,每组8个重复,每个重复12只鸡,分别饲喂于20℃下储存0(对照组)、10、20、30 d后的豆粕日粮,试验期为42 d。结果表明:蛋鸡采食储存20、30 d的豆粕后,试验第20、40天的鸡蛋哈夫单位降低(P<0.05),胸肌24 h滴水损失升高(P<0.05),胸肌超氧化物歧化酶(SOD)活性降低(P<0.05);摄入不同储存时间豆粕均降低蛋鸡第40天鸡蛋蛋白高度(P<0.05),降低胸肌24 h pH值(P<0.05),增加胸肌丙二醛(MDA)含量(P<0.05),但对蛋鸡总抗氧化能力(T-AOC)无影响(P>0.05)。结果提示,豆粕随储存时间的延长,尤其超过20 d,其对蛋鸡鸡蛋的蛋白高度、哈夫单位、胸肌24 h pH、滴水损失及和肌肉抗氧化能力有一定负面影响。
This study investigated the effects of soybean meal storage time on egg quality, meat quality and antioxidant capacity of laying hens. A total of 384 280-day-old Hy-Line Brown laying hens were randomly allocated to 4 treatments with 8 replicates of 12 hens each. The laying hens were fed with soybean meal that was stored at 20 ℃ for 0(the control group), 10, 20, and 30 days(the tested groups) for 42 days, respectively. The results were as follows: Compared with the control group, the hens fed with soybean meals that were stored for 20 and 30 days exhibited reduced Haff unit of 20-and 40-day eggs and superoxide dismutase(SOD) activity of breast muscle(P<0.05), whereas increased drip loss of breast muscle at 24 hours postmortem(P<0.05). Soybean meal, irrespective of storage time, decreased egg protein height at 40 days, reduced the pH value of breast muscle at 24 hours postmortem(P<0.05), and increased the malondialdehyde(MDA) content in breast muscle(P<0.05), but had no effect on total antioxidant capacity(T-AOC) of the laying hens(P>0.05). The above results indicated that soybean meal under prolonged storage time, especially exceeding 20 d, might exert adverse effect on egg protein height, Haff unit, 24 h pH value and drip loss in breast muscle, and antioxidant capacity of muscle of hens.
This study investigated the effects of soybean meal storage time on egg quality, meat quality and antioxidant capacity of laying hens. A total of 384 280-day-old Hy-Line Brown laying hens were randomly allocated to 4 treatments with 8 replicates of 12 hens each. The laying hens were fed with soybean meal that was stored at 20 ℃ for 0(the control group), 10, 20, and 30 days(the tested groups) for 42 days, respectively. The results were as follows: Compared with the control group, the hens fed with soybean meals that were stored for 20 and 30 days exhibited reduced Haff unit of 20-and 40-day eggs and superoxide dismutase(SOD) activity of breast muscle(P<0.05), whereas increased drip loss of breast muscle at 24 hours postmortem(P<0.05). Soybean meal, irrespective of storage time, decreased egg protein height at 40 days, reduced the pH value of breast muscle at 24 hours postmortem(P<0.05), and increased the malondialdehyde(MDA) content in breast muscle(P<0.05), but had no effect on total antioxidant capacity(T-AOC) of the laying hens(P>0.05). The above results indicated that soybean meal under prolonged storage time, especially exceeding 20 d, might exert adverse effect on egg protein height, Haff unit, 24 h pH value and drip loss in breast muscle, and antioxidant capacity of muscle of hens.
引文
[1] 吴凡, 陆星, 文华, 等. 饲料蛋白质和脂肪水平对中华鳖生长性能、肌肉质构指标及肝脏相关基因表达的影响[J].淡水渔业, 2018, 48(1):47-54.
[2] 梁世忠, 庞皓元, 李兴芳, 等. 饲料中粗蛋白质、粗纤维不同含量对豚鼠生长性能影响[J].畜牧兽医科学(电子版), 2018(1):15-17.
[3] 石天虹, 魏祥法, 刘雪兰, 等. 日粮能量、蛋白水平对生长期蛋鸡生产性能影响规律的研究[J].饲料工业, 2007, 28(19):13-17.
[4] 邓敦, 李铁军, 孔祥峰, 等. 日粮蛋白水平对生长猪生产性能和氮平衡的影响[J].基因组学与应用生物学, 2007, 26(2):137-143.
[5] Hendriks W H, Emmens M M, Trass B, et al. Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay[J].J Anim Sci, 1999, 77(3):669-676.
[6] 陈东升, 杨家驹, 黄国荣. 饲料蛋白质质量对幼年大鼠骨骼肌蛋白代谢的影响[J].第三军医大学学报, 1989, 11(1):39-42.
[7] Wei W, Zhang C, Kong X, et al. Oxidative modification of soy protein by peroxyl radicals[J].Food Chem, 2009, 116(1):295-301.
[8] Liu G, Xiong Y L, Butterfield D A. Chemical, physical, and gel-forming properties of oxidized myofibrils and whey-and soy-protein isolates[J].J Food Sci, 2000, 65(5):811-818.
[9] 顾书媛, 余静, 莫玲, 等. 蛋白质氧化及其对机体氧化还原状态的影响[J].食品工业科技, 2012, 33(17):382-387.
[10] 何学军, 齐德生. 大豆抗营养因子及豆粕的质量评价[J].饲料研究, 2006(5):32-34.
[11] Ravindran V, Abdollahi M R, Bootwalla S M. Nutrient analysis, metabolizable energy, and digestible amino acids of soybean meals of different origins for broilers[J].Poult Sci, 2014, 93(10):2567-2577.
[12] 吴大伟, 陈星, 洑琴, 等. 常温储存和干热处理对豆粕蛋白质氧化的影响[J].中国粮油学报, 2014, 29(5):90-94.
[13] 马赛. 饲料样品储存条件对养分含量变化规律和仿生消化率测值的影响[D].北京: 中国农业科学院, 2014.
[14] 张相伦. 氧化大豆蛋白对肉鸡的损伤及不同类型维生素E的缓解作用及相关机制研究[D].南京: 南京农业大学, 2016.
[15] 文杰. 我国肉鸡生产现状与技术发展趋势[J].北方牧业, 2015(11):21-23.
[16] 刘超楠, 杨莎, 巩洋, 等. 我国淘汰蛋鸡加工业的研究现状及发展趋势[J].肉类研究, 2013, 27(11):41-44.
[17] Qiao M, Fletcher D L, Northcutt J K, et al. The relationship between raw broiler breast meat color and composition[J].Poult Sci, 2002, 81(3):422-427.
[18] 王晓明, 王鹏, 李伟明,等. 夏季运输和休息时间对肉鸡应激及肌肉品质的影响[J].食品科学, 2014, 35(3):55-60.
[19] 赵超, 张国磊, 冯志华,等. 不同品种蛋鸡鸡蛋品质的比较分析[J].中国饲料, 2006(1):18-20.
[20] Silversides F G, Scott T A. Effect of storage and layer age on quality of eggs from two lines of hens[J].Poult Sci, 2001, 80(8):1240-1245.
[21] Samli H E, Agma A, Senkoylu N. Effects of storage time and temperature on egg quality in old laying hens[J].J Appl Poult Res, 2005, 14(3):548-553.
[22] 殷若新. 日粮不同粗蛋白质水平对济宁百日鸡生产性能和繁殖性能影响的研究[D].泰安: 山东农业大学, 2015.
[23] 贾淑庚, 任灵肖, 梁剑峰, 等. 丝兰属植物提取物对蛋鸡生产性能及蛋品质的影响[J].中国家禽, 2014, 36(16):34-37.
[24] 王晓翠. 理想蛋白模式下饲粮蛋白源对蛋品质的影响及其机理研究[D].哈尔滨: 东北农业大学, 2015.
[25] Kato A, Oda S, Yamanaka Y, et al. Functional and structural properties of ovomucin[J].Agric Biol Chem, 1985, 49(12):3501-3504.
[26] Tarasewicz Z, Szczerbinska D, Ligocki M, et al. The effect of differentiated dietary protein level on the performance of breeder quails[J].Anim Sci Pap Rep, 2006, 24(3):207-216.
[27] Lu P, Zhang X L, Xue W Y, et al. The protein oxidation of soybean meal induced by heating decreases its protein digestion in vitro and impairs growth performance and digestive function in broilers[J]. Br Poult Sci, 2017,58(6):704-711.
[28] Mercier Y, Gatellier P, Renerre M. Lipid and protein oxidationin vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet[J].Meat Sci, 2004, 66(2):467-473.
[29] 孙全贵, 龙子, 张晓迪, 等. 抗氧化系统研究新进展[J].现代生物医学进展, 2016, 16(11):2197-2200,2190.
[30] 张克烽, 张子平, 陈芸, 等. 动物抗氧化系统中主要抗氧化酶基因的研究进展[J].动物学杂志, 2007, 42(2):153-160.
[31] 袁成福. 硒茶和非硒茶对D-半乳糖致衰老小鼠总抗氧化能力的对照研究[J].湖北民族学院学报(医学版), 2004, 21(3):19-21.
[32] 吴秋萍, 王姣, 乐国伟, 等. 加热或丙二醛氧化大豆蛋白对小鼠体内自由基水平及抗氧化能力的影响[J].营养学报, 2011, 33(1):14-18.
[33] 陈建伟, 阳琳, 吴丽娜, 等. 锌钼对氟中毒大鼠脂质过氧化作用的影响[J].医学动物防制, 1999(9):459-460.
[34] B?aszczyk I, Grucka-Mamczar E, Kasperczyk S, et al. Influence of fluoride on rat kidney antioxidant system: effects of methionine and vitamin E[J].Biol Trace Elem Res, 2008, 121(1):51-59.
[35] 陈星,吴大伟,温超,等.热处理大豆分离蛋白质饲料对肉鸡胰腺功能的影响[J].动物营养学报,2014,26(7):1942-1949.
[36] Tang X, Wu Q, Le G, et al. Effects of heat treatment on structural modification andin vivo antioxidant capacity of soy protein[J].Nutrition, 2012, 28(11-12):1180-1185.
[37] 李竹青. 氧化酪蛋白对小鼠氧化还原状态与基因表达的影响[D].无锡: 江南大学, 2012.
[38] 吴伶艳. 氧化酪蛋白对小鼠氧化还原状态及记忆能力的影响[D].无锡: 江南大学, 2011.
[2] 梁世忠, 庞皓元, 李兴芳, 等. 饲料中粗蛋白质、粗纤维不同含量对豚鼠生长性能影响[J].畜牧兽医科学(电子版), 2018(1):15-17.
[3] 石天虹, 魏祥法, 刘雪兰, 等. 日粮能量、蛋白水平对生长期蛋鸡生产性能影响规律的研究[J].饲料工业, 2007, 28(19):13-17.
[4] 邓敦, 李铁军, 孔祥峰, 等. 日粮蛋白水平对生长猪生产性能和氮平衡的影响[J].基因组学与应用生物学, 2007, 26(2):137-143.
[5] Hendriks W H, Emmens M M, Trass B, et al. Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay[J].J Anim Sci, 1999, 77(3):669-676.
[6] 陈东升, 杨家驹, 黄国荣. 饲料蛋白质质量对幼年大鼠骨骼肌蛋白代谢的影响[J].第三军医大学学报, 1989, 11(1):39-42.
[7] Wei W, Zhang C, Kong X, et al. Oxidative modification of soy protein by peroxyl radicals[J].Food Chem, 2009, 116(1):295-301.
[8] Liu G, Xiong Y L, Butterfield D A. Chemical, physical, and gel-forming properties of oxidized myofibrils and whey-and soy-protein isolates[J].J Food Sci, 2000, 65(5):811-818.
[9] 顾书媛, 余静, 莫玲, 等. 蛋白质氧化及其对机体氧化还原状态的影响[J].食品工业科技, 2012, 33(17):382-387.
[10] 何学军, 齐德生. 大豆抗营养因子及豆粕的质量评价[J].饲料研究, 2006(5):32-34.
[11] Ravindran V, Abdollahi M R, Bootwalla S M. Nutrient analysis, metabolizable energy, and digestible amino acids of soybean meals of different origins for broilers[J].Poult Sci, 2014, 93(10):2567-2577.
[12] 吴大伟, 陈星, 洑琴, 等. 常温储存和干热处理对豆粕蛋白质氧化的影响[J].中国粮油学报, 2014, 29(5):90-94.
[13] 马赛. 饲料样品储存条件对养分含量变化规律和仿生消化率测值的影响[D].北京: 中国农业科学院, 2014.
[14] 张相伦. 氧化大豆蛋白对肉鸡的损伤及不同类型维生素E的缓解作用及相关机制研究[D].南京: 南京农业大学, 2016.
[15] 文杰. 我国肉鸡生产现状与技术发展趋势[J].北方牧业, 2015(11):21-23.
[16] 刘超楠, 杨莎, 巩洋, 等. 我国淘汰蛋鸡加工业的研究现状及发展趋势[J].肉类研究, 2013, 27(11):41-44.
[17] Qiao M, Fletcher D L, Northcutt J K, et al. The relationship between raw broiler breast meat color and composition[J].Poult Sci, 2002, 81(3):422-427.
[18] 王晓明, 王鹏, 李伟明,等. 夏季运输和休息时间对肉鸡应激及肌肉品质的影响[J].食品科学, 2014, 35(3):55-60.
[19] 赵超, 张国磊, 冯志华,等. 不同品种蛋鸡鸡蛋品质的比较分析[J].中国饲料, 2006(1):18-20.
[20] Silversides F G, Scott T A. Effect of storage and layer age on quality of eggs from two lines of hens[J].Poult Sci, 2001, 80(8):1240-1245.
[21] Samli H E, Agma A, Senkoylu N. Effects of storage time and temperature on egg quality in old laying hens[J].J Appl Poult Res, 2005, 14(3):548-553.
[22] 殷若新. 日粮不同粗蛋白质水平对济宁百日鸡生产性能和繁殖性能影响的研究[D].泰安: 山东农业大学, 2015.
[23] 贾淑庚, 任灵肖, 梁剑峰, 等. 丝兰属植物提取物对蛋鸡生产性能及蛋品质的影响[J].中国家禽, 2014, 36(16):34-37.
[24] 王晓翠. 理想蛋白模式下饲粮蛋白源对蛋品质的影响及其机理研究[D].哈尔滨: 东北农业大学, 2015.
[25] Kato A, Oda S, Yamanaka Y, et al. Functional and structural properties of ovomucin[J].Agric Biol Chem, 1985, 49(12):3501-3504.
[26] Tarasewicz Z, Szczerbinska D, Ligocki M, et al. The effect of differentiated dietary protein level on the performance of breeder quails[J].Anim Sci Pap Rep, 2006, 24(3):207-216.
[27] Lu P, Zhang X L, Xue W Y, et al. The protein oxidation of soybean meal induced by heating decreases its protein digestion in vitro and impairs growth performance and digestive function in broilers[J]. Br Poult Sci, 2017,58(6):704-711.
[28] Mercier Y, Gatellier P, Renerre M. Lipid and protein oxidationin vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet[J].Meat Sci, 2004, 66(2):467-473.
[29] 孙全贵, 龙子, 张晓迪, 等. 抗氧化系统研究新进展[J].现代生物医学进展, 2016, 16(11):2197-2200,2190.
[30] 张克烽, 张子平, 陈芸, 等. 动物抗氧化系统中主要抗氧化酶基因的研究进展[J].动物学杂志, 2007, 42(2):153-160.
[31] 袁成福. 硒茶和非硒茶对D-半乳糖致衰老小鼠总抗氧化能力的对照研究[J].湖北民族学院学报(医学版), 2004, 21(3):19-21.
[32] 吴秋萍, 王姣, 乐国伟, 等. 加热或丙二醛氧化大豆蛋白对小鼠体内自由基水平及抗氧化能力的影响[J].营养学报, 2011, 33(1):14-18.
[33] 陈建伟, 阳琳, 吴丽娜, 等. 锌钼对氟中毒大鼠脂质过氧化作用的影响[J].医学动物防制, 1999(9):459-460.
[34] B?aszczyk I, Grucka-Mamczar E, Kasperczyk S, et al. Influence of fluoride on rat kidney antioxidant system: effects of methionine and vitamin E[J].Biol Trace Elem Res, 2008, 121(1):51-59.
[35] 陈星,吴大伟,温超,等.热处理大豆分离蛋白质饲料对肉鸡胰腺功能的影响[J].动物营养学报,2014,26(7):1942-1949.
[36] Tang X, Wu Q, Le G, et al. Effects of heat treatment on structural modification andin vivo antioxidant capacity of soy protein[J].Nutrition, 2012, 28(11-12):1180-1185.
[37] 李竹青. 氧化酪蛋白对小鼠氧化还原状态与基因表达的影响[D].无锡: 江南大学, 2012.
[38] 吴伶艳. 氧化酪蛋白对小鼠氧化还原状态及记忆能力的影响[D].无锡: 江南大学, 2011.