学位论文 > 优秀研究生学位论文题录展示

复合酶制剂对肉鸡生长性能、抗氧化、免疫及肉品质的影响

作　者: Lamine Kouta Keita
导　师: 高峰
学　校: 南京农业大学
专　业: 动物营养与饲料科学
关键词: 肉鸡复合酶生产性能氧化性能肉质
分类号: S831.5
类　型: 硕士论文
年　份: 2013年
下　载: 1次
引　用: 0次
阅　读: 论文下载

内容摘要

本文研究了复合酶制剂对AA肉仔鸡生长、屠宰、免疫和抗氧化性能以及肉品质的影响。48只体重相近的健康AA肉仔鸡随机分为对照组和试验组。对照组饲喂基础日粮,试验组饲喂基础日粮添加复合酶制剂。第一部分：主要研究复合酶制剂对AA肉仔鸡生长和屠宰性能的影响。结果表明,试验组肉仔鸡的采食量、增重和饲料效率高于对照组,但差异不显著(P>0.05)。与对照组相比,试验组的胸肌率和瘦肉率有极显著提高(P<0.01),其它屠宰指标无显著变化(P>0.05)。第二部分：主要研究复合酶制剂对AA肉仔鸡免疫功能和抗氧化性能的影响。结果表明,复合酶制剂对21日龄肉仔鸡胸腺指数、脾脏指数和法氏囊指数无显著影响(P>0.05)。与对照组相比,试验组21日龄肉仔鸡血清中TNF-α含量极显著减少(P<0.01),而溶菌酶活性、IL-6含量和新城疫疫苗抗体效价无显著变化(P>0.05)。同时与对照组相比,试验组42日龄肉仔鸡血清中MDA含量降低了23.55%(P>0.05),而SOD活性、CAT活牲、GSH-Px活性和T-AOC分别提高了16.60%(P>0.05)、7.29%(P>0.05)、13.43%(P>0.05)和20.06%(P<0.05)。试验组42日龄肉仔鸡胸肌中MDA和羰基含量分别比对照组下降了7.65%(P>0.05)和12.61%(P>0.05),而SOD活性、GSH-Px活性和T-AOC分别比对照组提高了21.18%(P>0.05)、81.18%(P>0.05)和31.90%(P>0.05)。第三部分：主要研究复合酶制剂对AA肉仔鸡肉质的影响。结果表明,复合酶制剂的添加对肉仔鸡胸肉营养成分无显著影响(P>0.05)。与对照组相比,试验组的L*、a*、b*均无显著变化(P>0.05)；pH45和pH24均有提高的趋势,但差异也不显著(P>0.05)；滴水损失和蒸煮损失分别降低了16.95%和15.14%,但差异也不显著(P>0.05)；剪切力显著降低了24.45%(P<0.05)；IMP含量提高了8.80%(P>0.05)。复合酶制剂对鸡胸肉的硬度、内聚性、弹性、胶粘性和咀嚼性均无显著性影响(P>0.05)。与对照组相比,试验组的总蛋白溶解度、肌浆蛋白溶解度和肌原纤维蛋白溶解度均有所提高,但差异不显著(P>0.05)；磷脂酶A2含量也有所降低,但差异不显著(P>0.05)。

全文目录

Contents  4-7
摘要  7-8
Abstract  8-10
Table of Abbreviation  10-11
Introduction  11-12
Part 1 Literature Review  12-32
  1. Brief introduction of Enzymes  12
  2. Sources of Enzymes  12-13
  3. Types of Enzyme Available for Broiler Chickens  13-14
  4. Benefits of Enzymes  14-17
    4.1 Reduction in Digesta viscosity  14-15
    4.2 Increase in Available Energy  15
    4.3 Improvement in Nutrient Digestibility  15-16
    4.4 Health Improvement  16
    4.5 Impact on the Environment  16-17
  5. Factors Affecting the Benefits of Enzymes  17
  6. Characteristics of the Enzymes  17-21
  7. Current and future prospects of enzyme preparations on animal diets in China  21-24
  8. Research goal, significance  24-25
  References  25-32
Part 2. Experiment Study  32-60
  Chapter1. Effects of Compound Enzyme Preparation on Growth Performances and SlaughterPerformance of Broiler Chickens  32-42
    Introduction  32
    1 Materials and Methods  32-36
      1.1 Location of the experiment and source of enzymes  32-33
      1.2 Broilers' Management and Sample Collection  33-36
      1.3 Statistical Analysis  36
    2 Results and discussion  36-38
    3 Conclusion  38-39
    References  39-42
  Chapter 2. Effects of Compound Enzyme Preparation on Antioxidant and immune Property of Broilerchickens  42-50
    Introduction  42
    1 Materials and Methods  42-44
      1.1 Location of the experiment and source of enzymes  42
      1.2 Broilers' Management and Sample Collection  42-43
      1.3 Biochemical Determinations  43
      1.4 Statistical Analysis  43-44
    2 Results and discussion  44-47
    3 Conclusion  47-48
    References  48-50
  Chapter 3 Effects of Compound Enzyme Preparation on Meat Quality of Broiler Chickens  50-60
    Introduction  50
    1 Materials and Methods  50-53
      1.1 Location of the experiment and source of enzymes  50
      1.2 Broilers' Management and Sample Collection  50-51
      1.3 Meat Quality Measurements  51-52
      1.4 Statistical Analysis  52-53
    2 Results and discussion  53-57
    3 Conclusion  57-58
    References  58-60
Summary  60-62
Acknowledgements  62

复合酶制剂对肉鸡生长性能、抗氧化、免疫及肉品质的影响

内容摘要

全文目录

相似论文