二甲基甘氨酸钠对肉鸡屠宰性能、肉品质及肌肉抗氧化能力的影响

目的：研究日粮中添加二甲基甘氨酸钠（N,N-dimethylglycine sodium salt，Na-DMG）对肉鸡屠宰性能、肉品质及肌肉抗氧化能力的影响。方法：实验选用1 日龄爱拔益加（Arbor Acres，AA）肉鸡720 只，随机分成6 组，每组6 个重复，对照组饲喂基础日粮，实验组在基础日粮中添加300、500、1 000、1 500、2 000 mg/kg二甲基甘氨酸钠。结果：1）二甲基甘氨酸钠可提高肉鸡的全净膛率和腿肌率，且以添加1 500 mg/kg二甲基甘氨酸钠组的效果最好（P＜0.05）。2）二甲基甘氨酸钠主要影响胸肌的肉品质。1 000、1 500 mg/kg二甲基甘氨酸钠较对照组极显著地降低了烹饪损失率（P＜0.01），2 000 mg/kg二甲基甘氨酸钠则显著降低了烹饪损失率（P＜0.05）；1 500、2 000 mg/kg二甲基甘氨酸钠组的96 h滴水损失率显著低于对照组（P＜0.05）。就剪切力而言，1 000～2 000 mg/kg二甲基甘氨酸钠可极显著降低肉鸡胸肌的剪切力（P＜0.01）。3）二甲基甘氨酸钠对胸肌的抗氧化能力影响较为显著。与对照组相比，1 000 mg/kg的二甲基甘氨酸钠可显著提高胸肌的总抗氧化能力（total antioxidative capacity，T-AOC）活性（P＜0.05）。结论：二甲基甘氨酸钠可显著提高肉鸡的屠宰性能，改善肉品质，提高胸肌的抗氧化能力，且以1 000～1 500 mg/kg的添加剂量效果最佳。

Effect of N,N-Dimethylglycine Sodium on Slaughter Performance,Meat Quality Indices and Antioxidant Performance of Broilers

The study was conducted to evaluate the effect of N,N-dimethylglycine sodium salt (Na-DMG) on slaughter
performance, meat quality indices and antioxidant performance of broilers. Totally 720 one-day-old AA broilers were
randomly allocated to six groups with 6 replicates, and fed commercial starter diet supplemented with Na-DMG at doses of
300, 500, 1 000, 1 500 and 2 000 mg/kg for 42 days, respectively. The results showed that 1) dietary addition of Na-DMG
increased the percentage of eviscerated carcass and thigh muscle in broilers (P < 0.05). The 1 500 mg/kg Na-DMG group
displayed the best slaughter performance; 2) dietary Na-DMG mainly affected meat quality indices of breast muscle. The
cooking loss of breast muscle from 42-day-old broilers was decreased extremely significantly by Na-DMG supplementation
at doses of 1 000 and 1 500 mg/kg when compared with the control group (P < 0.01), and significantly reduced at
2 000 mg/kg (P < 0.05). Na-DMG when supplemented at 1 500 and 2 000 mg/kg led to a significant decrease in drip loss
(96 h postmortem) of chicken breast muscle when compared with the control group (P < 0.05). Moreover, Na-DMG at
doses between 1 000 and 2 000 mg/kg could reduce the shear force of chicken breast muscle significantly (P < 0.01); and
3) dietary Na-DMG could also affect antioxidant performance of breast muscle by increasing T-AOC levels at 1 000 mg/kg
when compared with the control group (P < 0.05). In conclusion, N,N-dimethylglycine sodium salt can improve the slaughter
performance and meat quality of broilers significantly, and also enhance the antioxidant capacity of breast muscle, especially
at doses of 1 000–1 500 mg/kg.