锰对肉仔鸡胴体性能和肌肉品质的影响及其机理研究-动物营养与饲料科学专业毕业论文.docxVIP

ABSTRACTThe ABSTRACT The effects of dietary Mn source and level on growth performance，carcass traits，meat quality, relative enzyme activities in muscle and abdominal fat,and MnSOD gene expression in muscle mitechondria was investigated from the following three asp(托／t．s in this paper,go as to discuss how Mn affects carcass traits and meat quality ofbroilers and its modes ofaction from． 1．An experimentwas conducted using atotalof288 day-oldArborAcres(AA)male broilersto study the effect of supplemental manganese OVln)levels(0，100，200，300，400 or 500 mg／kg)oil growth performance，carcass traits，meat quality and relative enzyme activities in abdominal adipose tissue of the broilers．The addition of 100，200，or 300 mg，l【g Mn from Mn sulfate did result in decreases in abdominal fat percentage(P(O．03)and lipoprotein lipase(LPL)activity in abdominal fat (PO．08)．Broilers fed on the 1 00 mg／kg Mn had a higher pH(P‘O．05)in breast muscle than those on the other Mo treatments．nle addition of 100，200，300 or 500 mg／kg Mn decreased MDA content(P 0．06)and increased the activity of MnSOD in thigh muscle(P0．08)．The results from this study indicate that the addition of Mn to broiler diets might decrease the percentage of abdominal fat by reducing LPL activity in abdominal fat,so 8．5 to improve carcass quality,and might decrease MDA content in thigh muscle by increasing MnSOD activity in thigh muscle．so as to improve meat quality． 2．An experiment was conducted using a total of 336 day-old AA commercial male broilers to investigate the effects of dietary Mn source(Mn sulfate，Mn-AA A or Mn—AA B)on growth performance，gareass traits end relative enzyme activities in abdominal adipose tissue of the broilers． Birds fed diets supplemented with Mn from Mn sources h日lower口0．to)percentages ofabdominal fat．LPL and MDH activities jn abdominal fat and highelHSL activities in abdominal雠than those fed the control diet．Birds fed diets supplemented with Ivin from Mn-AA A or Mn-AA B had lower(P0．05) LPL acti