摘要
为评价茶树油添加剂的有效性,试验研究了不同浓度茶树油添加剂对北京鸭生长性能、屠宰性能和肉质风味的影响。试验选取体重相近的1日龄健康北京鸭雏鸭3203只,随机分为4组,分别为对照组与低、中、高剂量(250、500、750 mg·kg^(-1))组,对照组常规饮水,试验组饮水中添加250、500、750 mg·kg^(-1)茶树油添加剂,试验周期37 d。结果显示:(1)所有组别中,添加浓度为750 mg·kg^(-1)的高剂量组肉鸭成活率最低,其他组肉鸭成活率均可达到98%以上;低剂量组料重比显著低于其他组(P<0.05),添加250 mg·kg^(-1)茶树油添加剂可明显提高北京鸭对饲料的转化率。(2)屠宰性能方面,各组成品鸭、小副品鸭、大副品鸭和残鸭比率有显著差异(P<0.05),低剂量组的成品鸭比率最高,小副品鸭比率、残鸭比率与瘦小鸭比率均低于其他各组,各组间瘦小鸭比率无显著差异(P>0.05);除中剂量组腹脂率显著(P<0.05)低于其他组外,各组其他胴体性状指标均无显著差异(P>0.05);低剂量组的全膛均重、全净膛率、皮脂率、腹脂率均高于对照组和其他试验组,说明茶树油添加剂250 mg·kg^(-1)时北京鸭屠宰性能最佳。(3)低剂量试验组与对照组在鸭肉水分、粗蛋白、脂肪酸、氨基酸水平方面无显著差异(P>0.05)。(4)茶树油添加剂对北京鸭的脂肪酸含量有明显影响,低剂量组饱和脂肪酸、不饱和脂肪酸和必需脂肪酸水平均显著高于对照组(P<0.05),两组间肌苷酸水平无显著差异(P>0.05)。研究表明在本试验条件下,北京鸭饮水中加入茶树油添加剂250 mg·kg^(-1)时,对北京鸭生产性能、屠宰性能和鸭肉品质的影响效果最佳。
In order to evaluate the effectiveness of tea tree oil additives,the effects of different concentrations of tea tree oil additives on the growth performance,carcass traits and meat quality and flavor of Peking duck were studied.The 32031-day-old healthy Peking duck ducklings with similar body weight were randomly divided into four groups:control group,low,medium and high dose(250,500 and 750 mg·kg^(-1))groups.The control group drank water regularly,and the experiment group drank water with 250,500 and 750 mg·kg^(-1) tea tree oil additive.The test period was 37 days.The results showed that:(1)Among all the groups,the survival rate of meat ducks in the high dose group with the concentration of 750 mg·kg^(-1) was the lowest,and the survival rate of meat ducks in other groups could reach more than 98%.The low dose group was significantly lower than those of other groups(P<0.05).Adding 250 mg·kg^(-1) tea tree oil additive could significantly improve the feed conversion rate of Peking duck.(2)In terms of carcass traits,there were significant differences in the ratios of finished ducks,small by-product ducks,large by product ducks and residual ducks(P<0.05).The ratio of finished ducks in the low-dose group was the highest,and the ratio of small by-product ducks,residual ducks and lean ducklings were lower than those in other groups.There was no significant difference in the ratio of lean ducklings among groups(P>0.05).Except that the abdominal fat rate in the medium dose group was significantly lower than that in other groups(P<0.05).There was no significant difference in other carcass shape indexes in each group(P>0.05).The carcass full bore average weight,full clean bore rate,sebum rate and abdominal fat rate in the low dose group were higher than those in the control group and other experimental dose groups.It showed that tea tree oil additive up to 250 mg·kg^(-1) was the best addition for the carcass traits of Peking duck.(3)There was no significant difference in the levels of water,crude protein,fatty acid and
作者
张玥
石青青
刘梦月
胡德宝
范惠章
宋雨
马吉飞
ZHANG Yue;SHI Qingqing;LIU Mengyue;HU Debao;FAN Huizhang;SONG Yu;MA Jifei(School of Animal Science and Animal Medicine,Tianjin Agricultural College,Tianjin 300384,China;China-Australia Jiaxinuo Biotechnology Co.,Ltd.,Tianjin 300384,China;Shounong Group Beijing Jinxing Duck Industry Co.,Ltd.,Beijing 100163,China)
出处
《饲料博览》
CAS
2022年第3期1-7,17,共8页
Feed Review
基金
茶树油饲料添加剂的研究与产品开发(TNHXK,2018081)。
关键词
北京鸭
茶树油
生长性能
屠宰性能
肉质风味
Peking duck
tea tree oil
growth performance
carcass trait
meat quality and flavor
