期刊论文

Effects of Conjugated Linoleic Acids on Body Fat and Protein Retention in Broiler

中文

动物营养学报

1006-267X

2007

19

1

16-22

10.3969/j.issn.1006-267X.2007.01.003

200206:湖南省高校跨世纪学科带头人培养对象基金 200214:国家科研启动基金

本校为第一机构

本文旨在探讨共轭亚油酸(conjugated linoleic acid,CLA)添加水平对肉鸡体脂、体蛋白质沉积和胸、腿肌含量的影响.选择1 d艾维因肉鸡360羽,按单因素设计随机分为5个处理,每个处理设6个重复,每个重复12只鸡,分别饲喂添加0%、0.5%、1.0%、1.5%和2.0%CLA的试验日粮.结果表明:在肉鸡生长各阶段CLA能够降低肉鸡体脂沉积,特别是22 d以后降低效果明显(P＜0.05),35和49 d各添加组分别比对照组降低了16.77%、18.29%、18.60%、19.82%、7.97%、9.89%、12.91%和18.95%;CLA添加能够提高整个生长阶段肉鸡的腿肌率(P＜0.05)、0～35 d胸肌率(P＜0.05)和蛋白质的沉积率,但并不影响36～49 d胸肌率(P＞0.05),各阶段...

To investigate the effect of CLA supplementing level on body fat and protein retention, three hundred and sixty one-day-old avian broiler were selected and allocated to five treatment, each treatment has six replicates of twelve broilers at randomly. The experiment diets were supplemented with 0% ,0.5% ,1.0% ,1.5% and 2.0% CLA respectively. The results showed that in different growth stage of broilers, CLA could decrease body fat retention, especially after 22 d, the effect was significantly （P〈0.05）,35 d and 49 d the abdomen fat rate of sup...