饲粮蛋白质水平和日龄对小体型肉鸭屠宰性能和肉品质的影响OA
Effect of Dietary Protein Level and Age on Slaughter Performance and Meat Quality of Small-sized Meat Ducks
[目的]探究饲粮蛋白质水平和日龄对育成期小体型肉鸭屠宰性能、肉品质以及氨基酸、脂肪酸含量的影响.[方法]选择3 000只健康且体重相近(331.00 g±31.29 g)的14日龄益扬1号公鸭,随机分为高蛋白质(粗蛋白质水平18.88%)、低蛋白质(粗蛋白质水平16.14%)饲粮组,每组6个重复,每个重复250只公鸭,试验期42 d.42、49和56日龄时,从每个重复选择3只接近平均体重的试验鸭屠宰,测定其屠宰性能、肉品质以及氨基酸和脂肪酸含量.[结果]42、49和 56日龄时,高蛋白质饲粮显著促进了肉鸭的生长发育,宰前体重显著高于低蛋白质饲粮组(P<0.05).高蛋白质饲粮组肉鸭胸肌、腿肌的pH1 h和pH24 h均显著高于低蛋白质饲粮组(P<0.05).高蛋白质饲粮组肉鸭胸肌中胶原蛋白含量显著高于低蛋白质饲粮组(P<0.05),56日龄时,胸肌中脂肪含量显著高于42、49日龄(P<0.05).高蛋白质饲粮组肉鸭胸肌、腿肌中蛋白质含量,以及56日龄时胸肌中氨基酸总量和异亮氨酸含量均显著低于低蛋白质饲粮组(P<0.05),硬脂酸含量显著低于低蛋白质饲粮组(P<0.05),但α-亚麻酸和二十二碳六烯酸含量显著高于低蛋白质饲粮组(P<0.05).[结论]本试验条件下,高蛋白质饲粮有利于促进小体型肉鸭的生长发育,低蛋白质饲粮有利于提高小体型肉鸭胸肌、腿肌的营养价值,适当延长饲养时间有助于改善小体型肉鸭胸肌的肉品质.
[Objective]This experiment was conducted to investigate the effects of dietary protein levels and age on the slaughter performance,meat quality,as well as amino acid and fatty acid contents of small-sized meat ducks during the growing period.[Method]A total of 3 000 healthy male ducks of Yiyang No.1,aged 14 days and with similar body weights(331.00 g±31.29 g),were selected for the experiment,and randomly divided into high-protein(crude protein level was 18.88%)and low-protein(crude protein level was 16.14%)diet groups,with 6 replicates in each group and 250 ducks in each replicate.The test period was 42 days.Three ducks of near average weight were selected for slaughter in each replicate,and slaughter performance,meat quality,amino acid and fatty acid contents were determined for ducks at 42,49,and 56 days of age.[Result]At 42,49,and 56 days of age,high-protein diets significantly promoted the growth and development of meat ducks,and their pre-slaughter body weight was significantly higher than that of low-protein diet group(P<0.05).The pH1 h and pH24 h of the breast and leg muscles of meat ducks in high-protein diet group were significantly higher than those in low-protein diet group(P<0.05).The content of collagen in the breast muscle of meat ducks in high-protein diet group was significantly higher than that in low-protein diet group(P<0.05).At 56 days of age,the fat content in the breast muscle was significantly higher than that at 42 and 49 days of age(P<0.05).The protein content in the breast and leg muscles of meat ducks in high-protein diet group,as well as the total amino acid content and the content of isoleucine in the breast muscle at 56 days of age,were significantly lower than those in low-protein diet group(P<0.05).The stearic acid content was significantly lower than that in low-protein diet group(P<0.05),but the contents of α-linolenic acid and docosahexaenoic acid were significantly higher than those in low-protein diet group(P<0.05).[Conclusion]Under these experimental conditions,the high-protein diet was favorable to promote the growth and development of small-sized meat ducks,and the low-protein diet was favorable to improve the nutritional value of breast and leg muscles of small-sized meat ducks,and appropriately prolonging the feeding time all contribute to the improvement of the meat quality level of breast muscles of small-sized meat ducks.
李蓉蓉;陆一嘉;李永鹏;王志秀;白皓;常国斌;江勇
扬州大学动物科学与技术学院,扬州 225009扬州大学动物科学与技术学院,扬州 225009扬州大学动物科学与技术学院,扬州 225009扬州大学动物科学与技术学院,扬州 225009扬州大学农业科技发展研究院,教育部农业与农产品安全国际合作联合实验室,扬州 225009扬州大学动物科学与技术学院,扬州 225009扬州大学动物科学与技术学院,扬州 225009
农业科技
小体型肉鸭屠宰性能肉品质氨基酸脂肪酸
small-sized meat duckslaughtering performancemeat qualityamino acidsfatty acids
《中国畜牧兽医》 2026 (9)
4612-4625,14
江苏省种业振兴项目(JBGS[2021]110)江苏省重点研发计划(BE2021332)
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