绿茶浸提液对青脚麻鸡屠宰性能、肉品质和血清生化指标的影响

doi:10.16431/j.cnki.1671-7236.2026.02.026

Abstract

Abstract:

Objective This study aimed to investigate the effects of green tea aqueous extract on slaughter performance， meat quality， and serum biochemical indices of Cyan-shank partridge chickens. Method A total of 400 one-day-old healthy Cyan-shank partridge chicks with similar body weight （40 g±5 g） were randomly divided into four groups， with five replicates per group and 20 chicks per replicate. All chicks were fed the same basal diet. Chicks in control group received cooled boiled water at room temperature， while chicks in experimental groups Ⅰ， Ⅱ and Ⅲ were provided with 0.3%， 0.6% and 1.2% green tea aqueous extract for free intake， and the experiment period was 42 days. At the end of the experiment， two chicks from each replicate were randomly selected for blood collection from the wing vein， followed by slaughter. Bilateral breast and thigh muscles were collected to determine slaughter performance and meat quality. Result Regarding slaughter performance， compared with control group， the Cyan-shank partridge chickens in all green tea aqueous extract-treated groups showed a significant increase in slaughter rate and semi-eviscerated yield （P<0.05）. Chickens in groups Ⅰ and Ⅱ also exhibited a significantly higher eviscerated yield （P<0.05）. For meat quality parameters， shear force of the breast muscle was significantly decreased in all treatment groups （P<0.05）. The lightness （L^*） value of breast muscle was significantly reduced in groups Ⅱ and Ⅲ （P<0.05）. Furthermore， the Cyan-shank partridge chickens in group Ⅱ showed a significant increase in thigh muscle crude fat content （P<0.05）， while the redness （a^*） value of thigh muscle in group Ⅰ was significantly increased （P<0.05）. Analysis of serum biochemical indices revealed that chickens in group Ⅱ had significantly higher serum levels of total protein （TP）， albumin （ALB）， and high-density lipoprotein cholesterol （HDL-C）（P<0.05）， along with significantly lower alkaline phosphatase （ALP） activity （P<0.05）. In groups Ⅰ and Ⅲ， chickens exhibited significantly decreased serum TP and globulin （GLB） contents （P<0.05）， but an increased ALB content （P<0.05）. Additionally， chickens in group Ⅲ showed significantly reduced serum triglyceride （TG） content and ALP activity （P<0.05）. Serum urea nitrogen （BUN） content in group Ⅱ was significantly lower than that in groups Ⅰ and Ⅲ （P<0.05）. Conclusion Dietary supplementation with green tea aqueous extract improved the slaughter performance and meat quality of Cyan-shank partridge chickens， enhanced fat deposition in thigh muscle， and positively regulated protein and lipid metabolism. The most effective concentration was 0.6%.

Key words: green tea aqueous extract; Cyan-shank partridge chickens; slaughter performance; meat quality; serum biochemical indices

CLC Number:

S816.7

TANG Li, ZHANG Min, LI Jun, LIU Jinni, DENG Kaiwei, LIANG Chengcheng, HE Shuhai, WU Haigang, CHEN Hui, LI Yifan, GONG Qimeng, WU Dongke. Effects of Green Tea Aqueous Extract on Slaughter Performance， Meat quality and Serum Biochemical Indices of Cyan-shank Partridge Chickens[J]. China Animal Husbandry & Veterinary Medicine, 2026, 53(2): 798-809.

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References 64

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组别 Groups	饲粮及饮水组成 Composition of daily diet and drinking water
对照组 CON	基础饲粮+凉开水
Ⅰ	基础饲粮+0.3%绿茶浸提液
Ⅱ	基础饲粮+0.6%绿茶浸提液
Ⅲ	基础饲粮+1.2%绿茶浸提液

原料 Ingredients	1~21 d	22~42 d	营养成分^{Nutrient components^②}	1~21 d	22~42 d
玉米 Corn	59.70	54.70	粗蛋白质 Crude protein	20.30	19.30
次粉 Wheat flour middling	0.00	7.50	钙 Ca	1.26	1.25
豆粕 Soybean meal	24.88	20.00	总磷 TP	0.52	0.53
玉米蛋白粉 Corn gluten meal	4.98	4.90	赖氨酸 Lysine	1.26	1.15
玉米干酒糟及其可溶物 Distiller’s dried grains with solubles	3.48	4.90	蛋氨酸 Methionine	0.50	0.47
豆油 Soybean oil	1.00	2.00	代谢能 ME/（MJ/kg）	12.10	12.36
磷酸氢钙 CaHPO₄	1.00	1.00
石粉 Limestone	2.48	2.50
预混料 Premix^①	2.48	2.50
合计 Total	100.00	100.00

项目 Items	组别 Groups				P值 P-value
项目 Items	CON	Ⅰ	Ⅱ	Ⅲ	方差 ANOVA	线性 Linear	二次 Quadratic
屠宰率 Dressing percentage	83.88±4.82^b	92.08±2.01^a	91.13±2.59^a	93.01±4.17^a	0.001	0.004	0.033
半净膛率 Semi-eviscerated percentage	77.23±4.06^b	85.20±2.61^a	84.01±3.10^a	85.25±3.18^a	0.001	0.009	0.064
全净膛率 Eviscerated percentage	60.44±1.76^b	70.16±1.92^a	69.31±2.18^a	64.72±8.48^ab	0.005	0.529	0.839
腿肌率 Leg muscle percentage	9.50±1.35	8.30±1.50	8.95±0.69	9.95±2.03	0.271	0.346	0.185
胸肌率 Breast muscle percentage	13.13±2.72	15.36±2.38	15.92±1.18	14.83±2.43	0.196	0.327	0.674

项目 Items		组别 Groups				P值 P-value
项目 Items		CON	Ⅰ	Ⅱ	Ⅲ	方差 ANOVA	线性 Linear	二次 Quadratic
胸肌 Breast muscle
蒸煮损失 Water loss rate/%		26.72±1.50	26.36±2.82	26.01±2.97	28.73±1.99	0.540	0.263	0.170
滴水损失 Drip loss/%		3.38±0.22	3.26±0.25	3.34±0.32	3.36±0.44	0.971	0.949	0.879
pH_{45 min}		6.37±0.10	6.38±0.09	6.38±0.12	6.44±0.07	0.831	0.415	0.373
pH_{24 h}		5.98±0.18	5.99±0.10	6.07±0.13	6.03±0.10	0.806	0.524	0.654
剪切力 Shear force/N		29.57±0.21^a	28.33±1.10^b	27.70±1.13^b	27.60±0.53^b	0.003	0.004	0.036
肉色 Muscle color	亮度 L^*	51.35±1.15^a	49.79±1.18^ab	49.09±1.20^b	48.14±1.05^b	0.047	0.005	0.021
	红度 a^*	2.12±0.44	2.92±0.70	2.84±0.71	3.00±0.44	0.309	0.149	0.279
	黄度 b^*	8.02±0.77	7.11±0.86	7.80±0.46	6.61±10.74	0.144	0.077	0.076
粗脂肪 Crude fat/%		1.88±0.08	1.94±0.28	2.10±0.16	2.22±0.16	0.181	0.022	0.036
粗蛋白质 Crude protein/%		22.78±0.34	23.16±0.42	23.42±0.98	24.08±0.87	0.464	0.080	0.100
水分 Moisure/%		70.35±1.06	71.22±1.91	71.14±1.28	71.91±0.64	0.572	0.164	0.205
腿肌 Leg muscle
蒸煮损失Water loss rate/%		28.53±1.69	29.32±2.15	26.64±1.51	30.44±2.28	0.185	0.412	0.242
滴水损失Drip loss/%		3.58±0.41	3.19±0.34	3.11±0.51	3.11±0.38	0.425	0.192	0.346
pH_{45 min}		6.42±0.06	6.43±0.05	6.31±0.02	6.34±0.10	0.148	0.103	0.184
pH_{24 h}		6.05±0.11	5.99±0.08	6.03±0.10	6.00±0.10	0.871	0.651	0.710
剪切力Shear force/N		28.57±1.88	26.73±1.80	25.83±2.10	27.40±2.16	0.440	0.594	0.933
肉色 Muscle color	亮度 L^*	51.68±1.77	48.17±0.78	49.65±2.80	50.65±1.23	0.186	0.957	0.696
	红度 a^*	3.28±0.42^bc	4.11±0.13^a	3.59±0.23^ab	2.91±0.33^c	0.010	0.138	0.037
	黄度 b^*	8.68±0.85	9.42±0.28	8.82±0.28	9.33±0.24	0.234	0.318	0.367
脂肪 Crude fat/%		2.29±0.21^b	2.56±0.22^ab	3.23±0.21^a	2.95±0.58^ab	0.043	0.059	0.191
粗蛋白质 Crude protein/%		22.27±0.52	22.81±0.71	22.70±1.11	22.59±0.59	0.911	0.816	0.958
水分 Moisure/%		69.36±0.43	69.80±0.13	69.91±0.47	69.93±0.34	0.265	0.107	0.236

项目 Items	组别 Groups				P值 P-value
项目 Items	CON	Ⅰ	Ⅱ	Ⅲ	方差 ANOVA	线性 Linear	二次 Quadratic
总蛋白 TP/（g/L）	24.72±0.42^b	22.69±1.10^c	28.96±1.19^a	22.25±1.00^c	<0.001	0.572	0.297
白蛋白 ALB/（g/L）	6.77±0.96^c	8.87±0.12^b	11.92±0.52^a	8.88±0.33^b	<0.001	0.200	0.638
球蛋白 GLB/（g/L）	17.95±0.65^a	13.82±1.18^b	17.04±1.63^a	13.36±1.31^b	0.004	0.056	0.071
葡萄糖 GLU/（mmol/L）	11.71±1.00	11.41±0.95	11.48±0.48	11.11±0.76	0.847	0.373	0.396
尿素氮 BUN/（mmol/L）	6.43±0.62^ab	6.98±0.54^a	5.27±0.30^b	7.05±0.13^a	0.045	0.729	0.482
高密度脂蛋白胆固醇 HDL-C/（mmol/L）	0.83±0.04^b	0.70±0.04^b	0.99±0.06^a	0.78±0.01^b	0.001	0.642	0.267
低密度脂蛋白胆固醇 LDL-C/（mmol/L）	0.65±0.10	0.61±0.06	0.68±0.09	0.74±0.01	0.278	0.090	0.068
总胆固醇 TC/（mmol/L）	2.82±0.32	2.60±0.28	3.22±0.23	2.65±0.46	0.166	0.865	0.642
甘油三酯 TG/（mg/mL）	0.20±0.02^a	0.18±0.04^a	0.16±0.04^ab	0.10±0.01^b	0.026	0.001	0.002
谷丙转氨酶 ALT/（U/mL）	9.26±0.28	9.61±0.37	9.48±0.21	9.19±0.18	0.280	0.483	0.256
碱性磷酸酶 ALP/（U/mL）	0.33±0.06^a	0.37±0.05^a	0.25±0.04^b	0.23±0.02^b	0.010	0.014	0.019

Effects of Green Tea Aqueous Extract on Slaughter Performance， Meat quality and Serum Biochemical Indices of Cyan-shank Partridge Chickens

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