遗传选育和苏氨酸对北京鸭肉质的影响。

Effects of genetic selection and threonine on meat quality in Pekin ducks.

机构信息

Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China.

State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

出版信息

Poult Sci. 2020 May;99(5):2508-2518. doi: 10.1016/j.psj.2019.10.059. Epub 2020 Apr 8.

DOI:10.1016/j.psj.2019.10.059

PMID:32359587

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7597388/

Abstract

The present study was conducted to investigate the effects of genetic selection and threonine levels on meat quality in Pekin ducks. At 15 D of age, 192 lean ducks and 192 fatty ducks were selected and allotted to one of three treatments with 8 replicates with similar BW (8 ducks/cage), respectively. All ducks were fed the experimental diets (0.00, 0.15, and 0.30% added threonine) for 21 D from 15 to 35 D of age. The results showed that fatty ducks had higher (P < 0.001) feed intake, feed/gain ratio, abdominal fat percentage, and sebum percentage and lower (P = 0.001) breast muscle percentage compared with that of lean ducks. The fatty-type and lean-type ducks had similar weight gain and BW. Dietary threonine supplementation improved (P < 0.05) growth performance and increased breast muscle percentage in lean-type ducks, but it did not affect (P > 0.05) those indices in fatty-type ducks. Lean ducks had higher (P < 0.001) hepatic contents of total lipids, triglyceride, cholesterol, and plasma low-density lipoprotein cholesterol concentration, and dietary threonine supplementation decreased (P < 0.05) hepatic total lipid, cholesterol, and triglyceride contents in lean ducks, but it had no influence on hepatic lipids in fatty ducks (P > 0.05). Lean ducks had higher (P < 0.05) concentrations of monounsaturated fatty acid (MUFA), and C18-polyunsaturated fatty acid (PUFA) in the liver, PUFA in the breast muscle, and C18:3n6 and C18:3n3 in plasma and lower C20-PUFA and C22-PUFA in the liver and MUFA in plasma, compared with fatty ducks. Threonine supplementation increased PUFA, N3-PUFA, and n6-PUFA in plasma and hepatic fatty acids profiles in lean ducks (P > 0.05) but had on influence on total MUFA and total PUFA in the liver, breast muscle, and plasma in fatty ducks (P > 0.05). In conclusion, genetic selection toward meat production and threonine supplementation increases meat production and PUFA contents, which would influence eating quality, but it is benefit for human health.

摘要

本研究旨在探讨遗传选择和苏氨酸水平对北京鸭肉质的影响。在 15 日龄时，选择 192 只瘦肉鸭和 192 只肥鸭，分别分为 3 个处理，每个处理 8 个重复，每个重复 8 只鸭/笼，体重相近。所有鸭从 15 日龄到 35 日龄，分别饲喂添加 0.00、0.15 和 0.30%苏氨酸的实验日粮 21 天。结果表明，与瘦肉鸭相比，肥鸭的采食量、料重比、腹脂率和皮脂率更高（P<0.001），而胸肌率更低（P=0.001）。肥鸭和瘦鸭的增重和体重相似。饲粮苏氨酸添加提高了瘦肉鸭的生长性能和胸肌率（P<0.05），但对肥鸭的这些指标没有影响（P>0.05）。与肥鸭相比，瘦肉鸭的肝脏总脂、甘油三酯、胆固醇和血浆低密度脂蛋白胆固醇浓度更高（P<0.001），饲粮苏氨酸添加降低了瘦肉鸭的肝脏总脂、胆固醇和甘油三酯含量（P<0.05），但对肥鸭肝脏脂质没有影响（P>0.05）。与肥鸭相比，瘦肉鸭的肝脏中不饱和脂肪酸（MUFA）、C18-多不饱和脂肪酸（PUFA）、胸肌中 PUFA 和血浆中 C18:3n6 和 C18:3n3 浓度更高，而肝脏中 C20-PUFA 和 C22-PUFA、血浆中 MUFA 浓度更低。苏氨酸添加提高了瘦肉鸭的血浆中 PUFA、N3-PUFA 和 n6-PUFA 及肝脏脂肪酸谱中的 PUFA（P>0.05），但对肥鸭肝脏、胸肌和血浆中总 MUFA 和总 PUFA 没有影响（P>0.05）。综上所述，遗传选择向肉用方向和苏氨酸添加增加了肉用性能和 PUFA 含量，这将影响食用品质，但有利于人类健康。