The effect of dietary VC on growth performance, meat quailty,_immune function and antioxidant capacity of broilers | VC对肉鸡生产性能、胴体品质、免疫机能和抗氧化特性的影响

中国人. 研究日粮中添加VC对肉鸡生产性能、免疫机能及血清和胸肌抗氧化特性的影响。采用单因素试验设计，选用健康、体质量无差异的1日龄艾维茵（Avian）肉仔鸡240只，随机分为3个处理，每处理8个重复，每重复10只鸡，分别饲喂在玉米-豆粕型基础日粮中添加不同水平VC (0，150，300 mg/kg)的日粮，试验期42 d。检测肉鸡的生产性能、屠宰性能、胴体品质、免疫机能和血清、肌肉的抗氧化特性。日粮中添加VC可显著提高肉仔鸡的平均日增质量和平均日采食量（P＜0.05），对饲料转化率没有显著影响；与对照组相比，添加300 mg/kg VC可显著提高肉仔鸡的胸肌率，降低其腹脂率和肝质量比（P＜0.05）；日粮中添加VC可显著提高胸肌b*值，降低腿肌L*值，对腿肌的系水力和嫩度也有显著改善作用（P＜0.05）；日粮中添加300 mg/kg VC组肉仔鸡的胸腺指数、法氏囊指数和新城疫抗体水平显著高于对照组；日粮中添加300 mg/kg VC可显著提高血清和胸肌中的VC含量及血清中超氧化物岐化酶、谷胱甘肽过氧化物酶和总抗氧化水平（P＜0.05）；在4 ℃冷藏环境下，添加300 mg/kg VC可显著降低肉仔鸡胸肌的脂质过氧化进程，延长肉品的货架寿命。日粮添加150 mg/kg VC可改善生长性能；添加300 mg/kg VC可改善免疫机能、提高机体及肌肉的抗氧化性能，延缓鸡肉在保藏过程中的脂质过氧化，延长肉品货架期。

英语. The purposes of this study were to evaluate the effect of dietary vitamin C on growth performance, meat quality, immune function and antioxidant capacity of 42-day-old broilers. 240 one-day-old Avian broiler chicks were randomly divided into three treatments with eight replicates of ten birds. Birds were fed a corn-soybean meal basal diet supplemented with 0, 150, 300 mg/kg vitamin C respectively. The trial period was 42 days. We determined the index of growth performance, meat quailty, immune function and antioxidant capacity of broilers in the experiment. The results showed that the dietary vitamin C supplementation could significantly increase the daily gain and the daily feed intake of broiler（P＜0.05）, but feed/gain ratio was not significantly affected; Compared to the control treatment, adding 300 mg/kg of vitamin C significantly increased the breast muscle rate, declined the abdominal fat rate and liver rate （P＜0.05）, significantly increased the b* value of breast muscle in the trail groups, reduced the L* value of leg muscle（P＜0.05）, and also had beneficial effect on the water-holding power and tenderness of leg muscle, improved the quality of the chicken meat; The group of adding vitamin C 300 mg/kg had significantly higher Thymus index, Burse of fabricicus index and Newcastle disease antibody level than the control treatment（P＜0.05）, improved immunological function of broilers; compared to the control group, the vitamin C level in serum and breast muscle, the SOD, GSH-PX activity and T-AOC level were significiantly higer in the 300 mg/kg supplementation（P＜0.05）, which eliminated the free radical, and then improved the antioxidation of the broiler’s body and meat; In the cold condition of 4 ℃, adding Vitamin C significantly decreased the lipid peroxidation process, inhibited the peroxidant deterioration cooperating with the antioxidase, thereby prolonged the meat’s shelf life. Finally, dietary 150 mg/kg VC supplementation significantly improved the growth performance of broilers, and supplementation of dietary VC at 300 mg/kg could significantly improve the immune function and antioxidant capacity of body and meat, decline the lipid peroxidation during refrigeration, and prolong the shelf life of meat.