Effects of Aqueous Extract of Panax quinquefolium Stems and Leaves in Diet on Growth and Meat Quality of Quails
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摘要:
目的 探讨西洋参茎叶提取物对鹌鹑生长性能、肌肉品质的影响，为西洋参茎叶作为添加剂开发利用提供依据。 方法 将150只1日龄鹌鹑，随机分成5组，每组3个重复，每个重复10只鹌鹑。空白对照组（CON）饲喂基础日粮，抗生素对照组（KSS）在基础日粮中添加阿莫西林（100 mg·kg−1），3个试验组在基础日粮中分别添加1%（SD）、1.5%（SZ）和2%（SG）西洋参茎叶提取物。试验期50 d，预饲期5 d，正饲期45 d。 结果 从鹌鹑生长性能来看，SZ组可显著提高鹌鹑平均日增质量（P＜0.05），同时显著降低料肉比（P＜0.05）。从鹌鹑肉嫩度来看，与CON组和KSS组相比，试验组鹌鹑胸肌与腿肌剪切力显著降低（P＜0.05），肉嫩度均增强，其中SZ组肉嫩度最佳；从鹌鹑肉中营养成分来看，鹌鹑胸肌中蛋白质含量SG组显著高于CON组（P＜0.05），SZ和SG组脂肪含量显著高于CON组和KSS组（P＜0.05）；鹌鹑腿肌中蛋白质含量SZ和SG组显著高于CON组和KSS组（P＜0.05），脂肪含量SZ组显著高于CON组和KSS组（P＜0.05）；胸肌和腿肌中水分含量各组间差异不显著（P＞0.05）。从鹌鹑肌肉中脂肪酸含量来看，与CON组相比，各试验组鹌鹑胸肌中不饱和脂肪酸含量降低不显著（ P ＞0.05），SZ组鹌鹑腿肌中不饱和脂肪酸含量显著升高（ P ＜0.05）；从鹌鹑肌肉中肌苷酸含量来看，SZ组鹌鹑胸肌和腿肌中肌苷酸含量均显著高于KSS组（ P ＜0.05）；从鹌鹑肌肉中氨基酸含量来看，SD、SZ和SG组鹌鹑胸肌和腿肌中必需氨基酸和风味氨基酸含量均显著高于KSS组（P＜0.05）。从H.E.染色结果来看，各试验组鹌鹑的肝肾组织结构均未见异常。鹌鹑生长激素（Growth hormone, GH）基因（GH基因）表达水平各试验组均显著高于CON组（P＜0.05），且SZ组鹌鹑生长激素（GH）基因表达量最高。 结论 西洋参茎叶提取物可加速鹌鹑生长，改善肌肉品质，增加肌肉风味，且对肝肾发育无不良影响，安全性比较高，可代替抗生素作为中草药饲料添加剂进一步开发利用。 Abstract:Objective Effects of inclusion of an aqueous extract from stems and leaves of Panax quinquefolium L. in forage on growth and meat quality of quails were investigated. Methods One-hundred-fifty one-day-old quails were randomly divided into 5 groups with three replicates in each group and 10 birds per replicate. The groups included a blank control that was fed with the basic diet (CON), an antibiotic control (KSS) with 100 mg·kg−1 amoxicillin added to the feed, one trial group supplemented with 1% of the extract (SD), one with 1.5% of the extract (SZ), and another with 2% of the extract (SG). The feeding lasted for 50 d that included a 5 d preliminary adaptation period. Results On growth performance, the quails in the SZ group significantly increased the average daily body weight gain (P＜0.05), while reduced the feed to meat ratio (P＜0.05). On meat tenderness, the shear force on the breast and leg muscles of the birds in the treatment groups was significantly lower than that of CON or KSS (P＜0.05) with the quails in the SZ group being the most tender. On nutritional value, the breast meat of the SG quails had the significantly higher protein than that of CON counterparts (P＜0.05), whereas those of the SZ and SG quails significantly higher fat than that of the CON or KSS birds (P＜0.05). However, the leg muscles of either CON or KSS quails contained significantly less protein than SZ and SG quails (P＜0.05) and less fat than SZ quails (P＜0.05). No significant differences among the groups in the moisture content of breast and leg meats (P＞0.05) were observed. Compared with the CON group, the unsaturated fatty acid content in the chest muscle of quails in each experimental group was not significantly reduced (P> 0.05 ), and the unsaturated fatty acid content in the leg muscle of quails in the SZ group was significantly increased (P< 0.05 ) . The content of inosinic acid in quail muscle, the content of inosinic acid in breast muscle and leg muscle of SZ group was significantly higher than that of KSS group (P< 0.05 ). Contents of essential amino acids and flavor amino acids in breast muscle and leg muscle of quails in SD, SZ and SG groups were significantly higher than those in KSS group (P< 0.05 ). The H. E. staining showed no abnormality in the liver and kidney of the quails under treatment. The expression of growth hormone (GH) gene in the treatment birds was significantly higher than that in CON group (P＜0.05) with that of the SZ quails having the highest. Conclusion Addition of the aqueous extract of P. quinquefolium L. stems and leaves in the feed accelerated the growth, improved the meat tenderness, accentuated the meat flavor of the quails without adverse effect on the liver or kidney of the birds. The plant extract appeared to be a highly safe diet supplement applicable to replace antibiotics in raising quails. -
Key words:
- Stems and leaves of Panax quinquefolium L. /
- quail /
- growth performance /
- meat quality
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图 1 西洋参茎叶提取物对鹌鹑肝脏组织结构的影响(×100倍）
A：CON组；B：KSS组；C：SD组；D：SZ组；E：SG组。
Figure 1. Effect of P. quinquefolium extract on liver of quail (100×)
A: CON group；B: KSS group；C: SD group；D: SZ group；E: SG group.
图 2 西洋参茎叶提取物对鹌鹑肾脏组织结构的影响(×100倍）
A：CON组；B：KSS组；C：SD组；D：SZ组；E：SG组。
Figure 2. Effect of P. quinquefolium extract on renal tissue of quail (100×)
A: CON group; B: KSS group; C: SD group; D: SZ group; E: SG group.
图 3 西洋参茎叶提取物对鹌鹑GH基因表达的影响
不同字母代表组间显著差异（P＜0.05），相同字母代表组间差异不显著（P＞0.05）。
Figure 3. Effect of P. quinquefolium extract on GH expression in quails
Data are mean±standard deviation; those with different lowercase letters represent significant difference at P＜0.05; those with same letter indicate no significant difference at p＞0.05.
表 1 基础饲粮组成及营养成分水平
Table 1. Formulation and proximate analysis of experimental diets （单位：g·kg−1）
组成
Component项目
Iterm0～20 d
饲料
0–20 d
diet21～45 d
饲料
21–45 d
diet原料
Ingridients玉米 Corn 540 510 大豆粕 Bean pulp 270 260 米糠 Imported fishmeal 100 90 骨粉 Rice bran 50 100 禽用多维 Bone meal 15 15 微量元素预混料
Multivitamins trace elements premix2.5 2.5 赖氨酸 Lysine 2.5 2.5 蛋氨酸 Methionine 6 6 食盐 Salt 1 1 石粉 Stone powder 12 12 养分
Nutrients粗蛋白 Crude protein 243.8 229.4 钙 Ca 4 4 磷 P 13.3 12.3 粗脂肪 Crude fat 146.3 153.7 粗纤维 Crude fiber 34.3 25.3 粗灰分 Crush ash 61.0 69.1 赖氨酸 Lysine 11.2 8.7 蛋氨酸 Methionine 4.7 3.8 微量元素预混料向饲料提供Mg 300 mg·kg−1、Mn 90 mg·kg−1、Zn 100 mg·kg−1、Cu 7 mg·kg−1、I 0.3 mg·kg−1、Fe 80 mg·kg−1 。
Premixed forage contained 300 mg·kg−1 Mg, 90 mg·kg−1 Mn, 100 mg ·kg−1 Zn, 7 mg·kg−1 Cu, 0.3 mg·kg−1 I, and 80 mg·kg−1 Fe.
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表 2 西洋参茎叶提取物对鹌鹑生长性能的影响
Table 2. Effect of P. quinquefolium extract on growth of quails
组别
Group平均日增质量
Average daily gain/
（g·d−1）平均日采食量
Average daily feed intake/
（g·d−1）料肉比
Feed-weight
rateCON 3.41±0.26b 19.77±1.43a 5.81±0.42a KSS 3.5±0.39b 19.64± 1.25a 5.62±0.36a SD 3.87±0.07ab 19.77± 1.43a 5.11±0.40a SZ 4.08±0. 11a 18.42± 1.45a 4.51±0.36b SG 3.82±0.26ab 18.78± 1.37a 4.92±0.36ab 表中数据为平均值±标准偏差，不同小写字母代表组间差异显著（P＜0.05）。下同。
Data are mean±standard deviation; those with different lowercase letters represent significant difference at P＜0.05. Same for below.
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表 3 西洋参茎叶提取物对鹌鹑胸肌和腿肌剪切力的影响
Table 3. Effect of P. quinquefolium extract on shear strength of quail pectoral and leg muscles
组别
Group剪切力 Shear force/N 胸肌 Pectoral muscle 腿肌 Leg muscle CON 28.58±1.87a 22.23±2.09a KSS 17.88±1.32b 15.20±1.99b SD 13.06±0.98bc 11.75±1.37c SZ 10.90±0.91c 9.70±1.72c SG 14.31±1.34bc 11.21±2.03c
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表 4 西洋参茎叶提取物鹌鹑肌肉常规营养成分的影响
Table 4. Effect of P. quinquefolium extract on common nutrients in quail meat
（单位：%） 组别
Group胸肌 Pectoralis 腿肌 Thigh muscle 蛋白质
Protein脂肪
Fat水分
Moisture蛋白质
Protein脂肪
Fat水分
MoistureCON 21.94±2.31b 1.17±0.14b 72.37±6.47a 21.27±3.02b 1.16±0.13b 74.16±7.49a KSS 24.34±1.46a 1.27±0.11b 70.89±8.15a 21.41±2.69b 1.82±0.16b 74.53±9.24a SD 23.60±2.34ab 1.52±0.09ab 70.34±6.83a 23.07±2.48ab 2.71±0.05ab 72.98±10.01a SZ 23.97±1.65ab 1.77±0.15a 71.21±9.45a 23.94±1.94a 3.06±0.04a 73.08±6.17a SG 24.24±1.58a 1.70±0.17a 69.90±8.34a 23.72±3.02a 2.47±0.07ab 71.08±4.92a
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表 5 西洋参茎叶提取物对鹌鹑胸肌中脂肪酸含量的影响
Table 5. Effect of P. quinquefolium extract on fatty acids in quail breast meat
（单位：g·hg−1） 脂肪酸 Fatty acid CON KSS SD SZ SG 肉豆蔻酸 Myristic acid — — — — — 棕榈酸 Palmitic acid 17.41±1.08a 18.29±0.66a 18.27±2.08a 19.39±2.08a 19.73±1.48a 硬脂酸 Stearic acid 7.53±0.19b 14.57±0.26a 11.11±0.37a 13.31±0.44a 14.54±0.21a 棕榈油酸 palmitoleic acid * 5.20±0.08a 2.95±0.06b 4.08±0.98a 4.47±0.88a 3.16±0.79ab 油酸 Oleic acid * 27.74±1.05a 23.05±1.11b 26.69±1.89a 26.96± 1.39a 25.88±1.28a 亚油酸 Linoleic acid ** 35.54±2.28a 32.86±2.66a 33.49±1.81a 33.19±2.16a 34.41±1.03a 亚麻酸 Linolenic acid ** 1.96±0.08 — — — — 花生四烯酸 Arachidonic acid ** 2.65±0.12c 7. 19±0.61b 6.09±0.13b 6.74±0.64b 9.23±0.37a 不饱和脂肪酸 Unsaturated fatty acids 73.09±4.07a 66.05±3.98b 72.40±3.67a 69.36±5.44ab 69.68±4.81ab *为单不饱和脂肪酸，**为多不饱和脂肪酸，—为未检出。表6同。
* indicates monounsaturated fat acids; ** indicates unsaturated fat acids; - means not detected. Same for Table 6.
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表 6 西洋参茎叶提取物对鹌鹑腿肌中脂肪酸含量的影响
Table 6. Effect of P. quinquefolium extract on fatty acids in quail leg meat
（单位：g·hg−1） 脂肪酸 Fatty acid CON KSS SD SZ SG 肉豆蔻酸 Myristic acid — — — 0.34±0.03a — 棕榈酸 Palmitic acid 16.95±0.23b 19.81±0.37ab 20.76±0.36a 18.92±0.06ab 17.58±0.44ab 硬脂酸 Stearic acid 8.61±0. 15c 13.32±0.51b 19.84±0.45a 9.09±0.21bc 15.62±0.32ab 棕榈油酸 Palmitoleic acid * 2.89±0.14a 3.75±0.01a 2.24±0.02a 3.92±0.03a 2.53±0. 11a 油酸 Oleic acid * 28.97±0.87a 24.84± 1.61b 26.67±0.17ab 28.02±0.06a 23.45± 1.21b 亚油酸 Linoleic acid ** 35.08±0.27a 30.28±0.65b 31.24±0. 16b 35.02±0.38a 32.25± 1.05ab 亚麻酸 Linolenic acid ** 1.81±0.04 — — 1.72±0.09 — 花生四烯酸 Arachidonic acid ** 4.11±0.22b 8.00±0.10a 9.27±0.12a 8.99±1.02a 8.59±0.37a 不饱和脂肪酸 Unsaturated fatty acids 72.86±4.37b 66.87±3.77b 69.42±3.32b 77.67±2.24a 66.82±5.91b
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表 7 西洋参茎叶提取物对鹌鹑肉中肌苷酸含量的影响
Table 7. Effect of P. quinquefolium extract on inosinic content in quail meat
组别
Group肌苷酸 Inosinic acid/（mg·kg−1） 胸肌
Pectoral muscle腿肌
Leg muscleCON 1704.62±7.90b 1381.65±4.77a KSS 1707.59± 8.85b 971.85±4.47b SD 1962.23± 8.28a 1285.06±3.26a SZ 2001.24±4.42a 1389.54±2.41a SG 1734. 12± 11.38b 1349.02±6.73a
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表 8 西洋参茎叶提取物对鹌鹑胸肌中氨基酸含量的影响
Table 8. Effect of P. quinquefolium extract on amino acids in quail breast meat
（单位：g·hg−1） 氨基酸 Amino acids CON KSS SD SZ SG 谷氨酸 Glutamic acid＃ 3.52±0.11ab 2.91±0.09b 3.56±0.12ab 3.85±0.13a 3.63±0.25ab 天冬氨酸 Aspartic acid＃ 2.21±0.13ab 1.86±0.26b 2.22±0.25ab 2.43±0.05a 2.26±0.54ab 甘氨酸 Glycine＃ 1.12±0.11a 1.44±0.21a 1.10±0.31a 1.15±0.19a 0.99±0.06a 丙氨酸 Alanine＃ 1.41±0. 23a 1.18±0.09a 1.39±0.09a 1.49±0.13a 1.33±0.09a 酪氨酸 Tyrosine＃ 0.78±0.07a 0.60± 0.04a 0.85±0.17a 0.92±0.05a 0.92±0.21a 苯丙氨酸 Phenylalanine*＃ 1.05±0.21a 0.83±0.05a 1.09±0. 11a 1.04±0.18a 1.06± 0.15a 异亮氨酸 Isoleucine 1.08±0.06a 0.86±0.08a 1.14±0.15a 1.23±0.07a 1.13±0.05a 赖氨酸 Lysine* 2.14±0.21ab 1.78±0.11b 2.15±0.13ab 2.27±0.16a 2.13±0.37ab 缬氨酸 Valine * 1.13±0.08a 0.83±0.06a 1.18±0.15a 1.24±0.21a 1.16±0.26a 蛋氨酸 Methionine * 0.61±0.06a 0.50±0.08a 0.62±0.11a 0.73±0.09a 0.65±0.04a 苏氨酸 Threonine * 0.96±0.06a 0.88±0.08a 1.09±0.04a 1.17±0.05a 1.10±0.09a 丝氨酸 Serine 0.87±0.05a 0.68±0.09a 0.98±0.11a 1.04±0.03a 0.97±0.08a 亮氨酸 Leucine* 2.06±0.15ab 1.68±0.14b 2.11±0.24ab 2.27±0.19a 2.13±0.27ab 组氨酸 Histidine** 0.67±0.11a 0.51±0.04a 0.70±0.08a 0.76±0.16a 0.72±0.14a 精氨酸 Arginine** 1.35±0.13b 1.35±0.16b 1.51±0.14ab 1.61±0.15a 1.49±0.09ab 脯氨酸 Proline 0.46±0.02b 1.40±0.06a 0.81±0.03ab 0.93±0.05a 0.94±0.07a 总氨基酸 Total amino acids 21.42±2.05ab 19.29±1.95b 22.50±2.31ab 24.13±3.01a 22.61±3.47ab 必需氨基酸 Essential amino acids 9.03±1.01a 7.36±0.96b 9.38±0.76a 9.95±.088a 9.36±1.24a 风味氨基酸 Flavor amino acids 10.09±0.65a 8.82±0.78b 10.21±0.21a 10.88±0.84a 10.10±0.93a *为必需氨基酸；**为半必需氨基酸；＃为风味氨基酸。表9同。
* indicates essential amino acid; ** indicates semi-essential amino acid; ＃ indicates flavor amino acids. Same for Table 9.
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表 9 西洋参茎叶提取物对鹌鹑腿肌中氨基酸含量的影响
Table 9. Effect of P. quinquefolium extract on amino acids in quail leg meat
（单位：g·hg−1） 氨基酸 Amino acids CON KSS SD SZ SG 谷氨酸 Glutamic acid# 2.00±0.23b 1.84±0.26b 3.51±0.31a 3.85±0.13a 3.34±0.21a 天冬氨酸 Aspartic acid# 1.28±0.24b 1.11±0.27b 2.02±0.25ab 2.20±0.16a 1.94±0.33ab 甘氨酸 Glycine# 0.64±0.05b 0.58±0.11b 1.17±0.23a 1.03±0.09a 0.81±0.02ab 丙氨酸 Alanine# 0.75±0.11b 0.66±0.12b 1.22±0.08a 1.23±0.13a 1.08±0.11ab 酪氨酸 Tyrosine# 0.53±0.02ab 0.47± 0.03b 0.89±0.05a 0.87±0.06a 0.77±0.05ab 苯丙氨酸 Phenylalanine*# 0.70±0.07b 0.59±0.05b 0.95±0.06a 1.03±0.11a 0.94± 0.05a 异亮氨酸 Isoleucine 0.72±0.04ab 0.55±0.05b 1.00±0.02a 1.11±0.07a 0.95±0.04a 赖氨酸 Lysine* 1.36±0.24b 1.03±0.18b 1.87±0.12a 2.19±0.29a 1.92±0.31a 缬氨酸 Valine * 0.71±0.12ab 0.56±0.13b 0.97±0.35a 1.07±0.27a 0.98±0.18a 蛋氨酸 Methionine * 0.36±0.04ab 0.28±0.03b 0.58±0.07ab 0.64±0.05a 0.59±0.03ab 苏氨酸 Threonine * 0.69±0.06ab 0.53±0.04b 0.97±0.08a 1.05±0.04a 0.96±0.06a 丝氨酸 Serine 0.56±0.02b 0.49±0.03b 0.94±0.03a 0.98±0.06a 0.87±0.05ab 亮氨酸 Leucine* 1.30±0.12b 1.03±0.14b 1.87±0.09a 2.08±0.15a 1.85±0.07a 组氨酸 Histidine** 0.34±0.02ab 0.27±0.02b 0.50±0.03ab 0.59±0.02a 0.53±0.04a 精氨酸 Arginine** 1.02±0.07bc 0.69±0.05c 1.46±0.04a 1.52±0.07a 1.26±0.11ab 脯氨酸 Proline 0.31±0.03b 0.30±0.02b 0.86±0.04a 0.78±0.03a 0.53±0.02ab 总氨基酸 Total amino acids 13.27±1.23b 10.98±1.77b 20.78±1.54a 22.22±1.63a 19.32±1.86a 必需氨基酸 Essential amino acids 5.84±0.42b 4.57±0.51b 8.21±0.57a 9.17±0.85a 8.19±0.83a 风味氨基酸 Flavor amino acids 5.90±0.95b 5.25±0.83b 9.76±1.03a 10.21±0.89a 8.88±0.77a
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