【作者】 韩瑞丽；

【导师】 李同树；

【作者基本信息】 山东农业大学 ， 动物营养与饲料科学， 2003， 硕士

【摘要】 本研究共分三个试验。试验一设计豆油和鱼油两种日粮，通过两种日粮对4～8周龄AA肉鸡相关指标的比较，重点探讨鱼油对鸡肉脂肪酸组成的影响及其在肉鸡生产上的意义；试验二将180只4周龄AA肉鸡分六个处理组，以试验一中的鱼油日粮为基础日粮，并作为处理Ⅰ组（对照组），处理Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ组分别在每千克基础日粮中添加15mg、45mg、75mgβ-胡萝卜素、200mgVE、150mgVE+45mgβ-胡萝卜素。研究其对富含ω-3多不饱和脂肪酸鸡肉的保护作用，目的是为了提高ω-3多不饱和脂肪酸鸡肉保存期间的氧化稳定性，得到一种优质的富含EPA（二十碳五烯酸）、DHA（二十二碳六烯酸）的产品，重点探讨β-胡萝卜素的抗氧化作用及其在肉中的沉积效果；试验三将180只4周龄AA肉鸡分六个处理组，其中试验一的豆油日粮为基础日粮，并作为处理Ⅰ组（对照组）日粮，处理组Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ分别在每千克基础日粮中添加15mg、45mg、75mgβ-胡萝卜素、100mgVE、100mgVE +45mgβ-胡萝卜，主要目的为进一步探讨β-胡萝卜素、VE与肉质的关系。三个试验分别对肉鸡生产性能、肉质理化指标、血液生化指标、肌肉中β-胡萝卜素和VE的沉积、胫色、感官品尝、脂质过氧化等指标进行测定。主要试验结果如下：试验一表明，鱼油日粮能显著提高肉鸡日增重、饲料报酬、增加鸡肉EPA、DHA的含量(P<0.05)；肉色和胫色明显降低(P<0.05)；明显降低了血脂中总胆固醇、甘油三酯、低密度脂蛋白、极低密度脂蛋白的浓度，升高了高密度脂蛋白的浓度；鱼油组肉品香味评分明显提高；但添加鱼油显著增加了肉品的脂质过氧化水平(P<0.05)。试验二表明，鱼油日粮中添加高水平β-胡萝卜素、VE或二者联用，能增加胸肉中不饱和脂肪酸、ω-3多不饱和脂肪酸和总多不饱和脂肪酸的含量，且明显改善了肉色和胫色、降低了肉品的鱼腥味和ω-3多不饱和脂肪酸鸡肉的脂质过氧化水平、延长了肉品货架寿命。VE和β-胡萝卜素联用与单纯添加β-胡萝卜素或 VE效果相差不显著，未见二者明显的协同作用。试验三表明， 豆油日粮中添加不同水平β-胡萝卜素和VE极显著提高了肉鸡的生产性能(P<0.01)；100mg/kgVE能增强肉色、提高肌肉系水力，本试验中β-胡萝卜素对肉质理化特性没有显著的影响(P>0.05),45mg/kgβ-胡萝<WP=6>卜素增加胫色，极显著的提高了肉品中的肌苷酸含量(P<0.01)；肉中的β-胡萝卜素沉积量随日粮含量的增加而增加，但总沉积量很少。综合以上结果，在肉鸡日粮中添加鱼油，可提高肉鸡的生产性能，并能增加肉品中ω-3多不饱和脂肪酸的含量，对生产富含ω-3多不饱和脂肪酸肉品具有重要意义。鱼油日粮中添加VE和不同水平的β-胡萝卜素可以明显增强肉鸡胫色、减轻鱼腥味及降低肉品脂质过氧化水平。其肉品中的脂质过氧化可以通过添加200mg/kgVE或75mg/kgβ-胡萝卜素或45mg/kgβ-胡萝卜素+150mg/kgVE来消除或减轻。豆油日粮中添加VE和不同水平的β-胡萝卜素可以显著提高生产性能，单纯添加β-胡萝卜素或VE或二者联用对改善肉质及提高抗氧化效果方面，未见明显的协同作用。更多还原

【Abstract】 The present study were including three subexperiment. In order to study the influence of fish oil on fatty acid composition of broiler meat and it’s application in poultry production, Exp.1 was conducted with sixty 4~8 weeks old Arbor Acres broilers,in this experiment,two experimental diets was designed to study the influence of diet supplementing different fat on the relative indices of broilers.There were six treatments in Exp.2，180 4 week-old birds were randly divided into six treatments, in treatment Ⅰ was fed on the fish oil diet (as the control),diets of treatment Ⅱ，Ⅲ，Ⅳ，Ⅴ and Ⅵ were formulated by supplementing 15mg/kg，45mg/kg，75 mg/kg β-carotene,200 mg/kg VE,150 mg/kg VE and 45 mg/kgβ-carotene into the control diet.The objective of this trail is to study the efficacy of VE orβ-carotene on increasing the oxidation stability of chicken meat enriched with ω-3 polyunsaturated fatty acids in it’s storage which can produce EPA and DHA enriched products. We mainly study the antioxidative role and the deposition of β-carotene in meat. In Exp.3 ,180 4 week-old birds were divided into six treatments,birds in treatment Ⅰ were fed on soybean oil diet(the control), and the diets of treatment Ⅱ，Ⅲ，Ⅳ，Ⅴ and Ⅵ were formulated by supplementing 15mg/kg，45mg/kg，75 mg/kg β-carotene,100 mg/kg VE,100 mg/kg VE and 45 mg/kgβ-carotene into the control diet,the relation between VE , β-carotene and meat quality was studied in this trail. Production performance,meat physic and chemical characteristics,blood<WP=8>biochemical indices,deposition ofβ-carotene and VE in muscle,shank color,flavor,lipid peroxidation level ,and so on were assayed in these three experiments.The main results are:The result of Exp.1 indicated that birds fed on fish oil diet,daily gain ,feed conversion rate, content of EPA and DHA in meat increased significantly(P<0.05).Meat color and shank color decreased significantly(P<0.05). And the concentration of TC,TG,LDL,VLDL in blood decreased,but that of HDL increased.The scent increased. But the lipid peroxidation level of meat increased significantly with fish oil supplementing into diet(P<0.05). In Exp. 2, results suggested that fish oil diet supplemented with different levels ofβ-carotene or VE, the content of SFA, ω-3 PUFA and total PUFA in breast meat increased(P<0.05) .Meat color and shank color improved.The offensive smell of fish and lipid peroxidation level of ω-3 PUFA decreased ,thus can prolong the storage time.Among these all treatments groups, the efficacy of β-carotene(75mk/kg) , VE(200mg/kg) , β-carotene(45mk/kg) + VE(150mg/kg) is better than the other groups.Results of Exp. 3 indicated that birds fed on soybean oil diet supplemented with different levels ofβ-carotene or VE, production performance of broilers increased significantly(P<0.01). Meat color and water holding capacity increased when birds fed on soybean oil diet supplemented with 100mg/kg VE. When diet supplemented with 45mg/kgβ-carotene ,shank color increase and the content of insinic acid in meat increased significantly(P<0.01). The accmulation of β-carotene in meat increased with the increasing of β-carotene supplemented into diet, but the total deposition was little.Based on these above results, the conclusions could be made that the supplementing fish oil into broilers diet can increase the production performance of broilers, and it can increase the content ofω-3 PUFA in meat product which was significant for producing meat enriched withω-3 PUFA, the only defeat was it’s easily peroxidation, but it could be cleared up or relieved by adding 200mg/kg VE or 75mg/kg β-carotene or 45mg/kg β-carotene+150mg/kg VE into diet. When<WP=9>fish oil diet supplemented with different levels of VE or β-carotene ,shank color of birds can increase markedly,and the offensive smell of fish and meat lipid peroxidation can decrease markedly. Soybean oil diet supplemented with different levels of VE or β-carotene can increase the productivity of birds. There was no apparent cooperati更多还原