College of Veterinary Medicine, China Agricultural University, Beijing 100193, China.
College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Poult Sci. 2018 Sep 1;97(9):3218-3229. doi: 10.3382/ps/pey162.
The aim of this study was to investigate the effects of Clostridium butyricum (C. butyricum) on the performance, serum lipid metabolism, muscle morphology, meat quality, and fatty acid profiles of Peking ducks. A total of 1,500 Peking ducks were randomly divided into five groups with five replicates and were fed a non-antibiotic basal diet (Control) or a basal diet supplemented with either 200, 400, or 600 mg/kg of C. butyricum (2.0 × 109 CFU/g) or 150 mg of aureomycin/kg for 42 d. Compared with the control group, supplementation with C. butyricum increased the average daily weight gain but reduced the feed/gain ratio from 1 to 42 d of age. Similarly, dietary C. butyricum increased the activities of antioxidant enzymes but decreased the malondialdehyde (MDA) and lipid metabolites concentration. C. butyricum supplementation increased the muscle pH value at 45 min postmortem, the redness of the meat, and the contents of inosine acid (IMP) and intramuscular fat (IMF) in Peking ducks. By contrast, C. butyricum supplementation lowered the lightness, drip loss, and the shear force of breast meat. Supplementation with C. butyricum increased the concentrations of essential amino acids and flavor amino acids, as well as arachidonic acid (AA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and total polyunsaturated fatty acids (PUFA) in breast muscle. Dietary C. butyricum could positively improve performance, lipid metabolism, meat quality, and the amino acid and fatty acid composition in a dose-dependent manner. Therefore, C. butyricum is proposed as a feasible alternative feed additive for the production of healthier Peking duck meat with favorable properties.
本研究旨在探讨丁酸梭菌（Clostridium butyricum）对北京鸭生产性能、血清脂质代谢、肌肉形态、肉质和脂肪酸谱的影响。将 1500 只北京鸭随机分为 5 组，每组 5 个重复，分别饲喂基础日粮（对照组）或添加 200、400、600mg/kg丁酸梭菌（2.0×109CFU/g）或 150mg/kg金霉素的基础日粮，试验期 42d。与对照组相比，饲粮添加丁酸梭菌提高了北京鸭 1~42d 的平均日增重，但降低了料重比。同样，饲粮添加丁酸梭菌提高了抗氧化酶活性，降低了丙二醛（MDA）和脂质代谢物浓度。丁酸梭菌的添加提高了北京鸭宰后 45min 肌肉 pH 值、肉色红度以及肌苷酸（IMP）和肌内脂肪（IMF）含量，降低了肌肉亮度、滴水损失和剪切力。丁酸梭菌的添加提高了必需氨基酸和风味氨基酸以及花生四烯酸（AA）、二十二碳六烯酸（DHA）、二十碳五烯酸（EPA）和总多不饱和脂肪酸（PUFA）在胸肌中的浓度。饲粮添加丁酸梭菌可在一定程度上改善北京鸭的生产性能、脂质代谢、肉质及氨基酸和脂肪酸组成。因此，丁酸梭菌是生产健康北京鸭肉的一种可行的替代饲料添加剂，具有良好的特性。
