| 摘要: |
| 【目的】 研究日粮中添加VC对肉鸡生产性能、免疫机能及血清和胸肌抗氧化特性的影响。【方法】 采用单因素试验设计，选用健康、体质量无差异的1日龄艾维茵（Avian）肉仔鸡240只，随机分为3个处理，每处理8个重复，每重复10只鸡，分别饲喂在玉米-豆粕型基础日粮中添加不同水平VC (0，150，300 mg/kg)的日粮，试验期42 d。检测肉鸡的生产性能、屠宰性能、胴体品质、免疫机能和血清、肌肉的抗氧化特性。【结果】 日粮中添加VC可显著提高肉仔鸡的平均日增质量和平均日采食量（P＜0.05），对饲料转化率没有显著影响；与对照组相比，添加300 mg/kg VC可显著提高肉仔鸡的胸肌率，降低其腹脂率和肝质量比（P＜0.05）；日粮中添加VC可显著提高胸肌b*值，降低腿肌L*值，对腿肌的系水力和嫩度也有显著改善作用（P＜0.05）；日粮中添加300 mg/kg VC组肉仔鸡的胸腺指数、法氏囊指数和新城疫抗体水平显著高于对照组；日粮中添加300 mg/kg VC可显著提高血清和胸肌中的VC含量及血清中超氧化物岐化酶、谷胱甘肽过氧化物酶和总抗氧化水平（P＜0.05）；在4 ℃冷藏环境下，添加300 mg/kg VC可显著降低肉仔鸡胸肌的脂质过氧化进程，延长肉品的货架寿命。【结论】 日粮添加150 mg/kg VC可改善生长性能；添加300 mg/kg VC可改善免疫机能、提高机体及肌肉的抗氧化性能，延缓鸡肉在保藏过程中的脂质过氧化，延长肉品货架期。 |
| 关键词: VC 生产性能 免疫器官指数 丙二醛 |
| DOI： |
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| 基金项目:国家“十一五”科技支撑计划项目（2006BAD12B02-07） |
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| The effect of dietary VC on growth performance,meat quailty,immune function and antioxidant capacity of broilers |
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| Abstract: |
| 【Objective】 The purposes of this study were to evaluate the effect of dietary vitamin C on growth performance,meat quality,immune function and antioxidant capacity of 42-day-old broilers.【Method】 240 one-day-old Avian broiler chicks were randomly divided into three treatments with eight replicates of ten birds.Birds were fed a corn-soybean meal basal diet supplemented with 0,150,300 mg/kg vitamin C respectively.The trial period was 42 days.We determined the index of growth performance,meat quailty,immune function and antioxidant capacity of broilers in the experiment.【Result】 The results showed that the dietary Vitamin C supplementation could significantly increase the daily gain and the daily feed intake of broiler（P＜0.05）,but feed/gain ratio was not significantly affected;Compared to the control treatment,adding 300 mg/kg of vitamin C significantly increased the breast muscle rate,declined the abdominal fat rate and liver rate（P＜0.05），significantly increased the b* value of breast muscle in the trail groups,reduced the L* value of leg muscle（P＜0.05）,and also had beneficial effect on the water holding power and tenderness of leg muscle,improved the quality of the chicken meat;The group of adding Vitamin C 300 mg/kg had significantly higher Thymus index,Burse of fabricicus index and Newcastle disease antibody level than the control treatment（P＜0.05）,improved immunological function of broilers;compared to the control group,the Vitamin C level in serum and breast muscle,the SOD,GSH-PX activity and T-AOC level were significiantly higer in the 300 mg/kg supplementation（P＜0.05）,which eliminated the free radical,and then improved the antioxidation of the broiler’s body and meat;In the cold condition of 4 ℃,adding Vitamin C significantly decreased the lipid peroxidation process,inhibited the peroxidant deterioration cooperating with the antioxidase,thereby prolonged the meat’s shelf life. 【Conclusion】 Finally,dietary 150 mg/kg VC supplementation significantly improved the growth performance of broilers,and supplementation of dietary VC at 300 mg/kg could significantly improve the immune function and antioxidant capacity of body and meat,decline the lipid peroxidation during refrigeration,and prolong the shelf life of meat. |
| Key words: Vitamin C growth performance immune organ index Malondialdehyde(MDA) |
