论文总字数：11779字

摘 要

本实验比较测定了人工鸽乳灌喂和种鸽自然哺喂两种不同饲喂模式（自然哺育组和人工哺育组）下乳鸽的常规肉质指标（pH、肉色、系水力、嫩度）和抗氧化指标（过氧化氢酶、丙二醛、谷胱甘肽过氧化物酶、总超氧化物歧化酶），以此判断不同饲喂模式对乳鸽肉品质的影响。实验结果表明，自然哺育组的乳鸽胸肌肉色和嫩度均显著高于（plt;0.05）人工哺育组，自然哺育下的乳鸽胸肌中丙二醛含量和总超氧化物歧化酶活性均显著高于（plt;0.05）人工哺育的乳鸽胸肌，而乳鸽胸肌肉质中的谷胱甘肽过氧化物酶、过氧化氢酶、pH和系水力在自然哺育组和人工哺育组中差异不显著（pgt;0.05）。因此，自然哺育的乳鸽胸肌肉质优于人工哺育乳鸽胸肌的肉质。

关键词：人工灌喂，自然哺喂，乳鸽，常规肉质指标，抗氧化指标

Abstract: This experiment measured the more artificial pigeon breast feeding and breeding pigeons natural feed feed filling two kinds of different feeding mode (natural feeding and artificial feeding group) under the young pigeon conventional meat quality indicators (pH, incarnadine, hydraulic, tender degrees) and antioxidant index (catalase, malondialdehyde, glutathione peroxidase, total superoxide dismutase (sod), to determine different feeding mode affect the young pigeon meat quality. The experimental results show that the natural feeding group of young pigeon breast muscle color and tender degrees were significantly higher than (plt;0.05) in artificial feeding group, natural feeding the young pigeon malondialdehyde content in the chest and total superoxide dismutase (sod) were significantly higher (plt;0.05) of artificial feeding the young pigeon of chest muscle, while the young pigeon breast muscle mass of glutathione peroxidase, catalase, pH and hydraulic in the breastfeeding group and artificial feeding group difference was not significant (pgt;0.05). Therefore, the quality of the breast muscle of the pigeon fed naturally is better than that of the breast muscle of the pigeon fed artificially.

Keywords: Artificial feeding, Natural feeding, Pigeon, Routine meat quality index, Antioxidant index

目 录

1 引言 ...................................................6

2 材料与方法 .............................................6

2.1 试验材料..............................................6

2.1.1 实验菌种............................................6

2.1.2 菌的活化及扩大培养..................................6

2.1.3 人工鸽乳的配制及发酵................................7

2.2 动物饲养及管理........................................8

2.3 样品处理..............................................9

2.4 指标测定..............................................9

2.4.1 pH值 ...............................................9

2.4.2 肉色 ...............................................9

2.4.3 系水力 ............................................10

2.4.4 嫩度 ..............................................10

2.4.5 过氧化氢酶.........................................10

2.4.6 丙二醛 ............................................10

2.4.7 谷胱甘肽过氧化物酶 ................................10

2.4.8 总超氧化物歧化酶 ..................................10

2.5 数据分析 ............................................11

3 实验结果 ..............................................11

3.1 不同饲喂模式下对常规肉质指标的影响...................11

3.2 不同饲喂模式下对抗氧化指标的影响.....................12

4 分析与讨论.............................................14

参考文献 ................................................16

致谢 ....................................................18

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