蛋氨酸对肉鸡屠宰性能、肉品质及肌肉抗氧化的影响

为了研究日粮蛋氨酸水平对肉鸡屠宰性能、肉品质及肌肉抗氧化的影响，实验选用1 日龄艾拔益加肉鸡144 只，随机分为3 组，每组6 个重复，每个重复8 只。对照组日粮蛋氨酸水平为0.50%（1～21 d）和0.44%（22～42 d），高、低蛋氨酸组日粮蛋氨酸水平分别为对照组的130%和70%。结果表明：与对照组相比，日粮高蛋氨酸能够显著提高肉鸡胸肌率（P＜0.05），低蛋氨酸则显著降低肉鸡全净膛率（P＜0.05）；日粮高蛋氨酸显著降低胸肌剪切力（P＜0.05）、显著提高24 h时胸肌的pH值和a*值（P＜0.05），而低蛋氨酸显著提高胸肌的L*值（P＜0.05）；日粮高蛋氨酸显著升高胸肌总抗氧化能力（P＜0.05），低蛋氨酸显著降低胸肌谷胱甘肽含量（P＜0.05）。因此，日粮蛋氨酸水平可能通过调节肌肉蛋白质沉积和抗氧化功能而影响肉鸡屠宰性能和肌肉品质。

Effect of Dietary Methionine on Slaughter Performance,Meat Quality and Antioxidant Capacity of Breast Muscle from Broilers

This study was intended to investigate the effect of dietary methionine (Met) levels on slaughter performance,
meat quality and antioxidant capacity of breast muscle from broilers. A total of 144 one-day-old Arbor Acres broiler chicks
were randomly allocated to three treatment groups with 6 replicates of 8 birds each. The control broilers were fed a basal
diet containing 0.50% (from day 1 to 21) and 0.45% (from day 22 to 42) Met. The corresponding values for high and low
Met treatments were 130% and 70% of the control, respectively. The results showed that compared with the control group,
the high Met diet increased the percentage of breast muscle (P < 0.05), the low Met diet decreased eviscerated carcass yield
(P < 0.05). The high Met diet decreased the shear force, increased the pH24 h and the a* value of chicken breast muscle
(P < 0.05), whereas the low Met diet significantly increased the L* value (P < 0.05). The high Met diet significantly
improved total antioxidant capacity (T-AOC) (P < 0.05), while the low Met diet significantly decreased GSH content
(P < 0.05). In conclusion, dietary methionine levels may affect slaughter performance and meat quality by regulating protein
deposition and antioxidant capacity in breast muscle.