Effects Of Dietary Vitamin E Leveils On Meat Quality And The Expression Of Related Genes Of Guangxi Sanhuang Chicken

The aim of the experiment was to explore the shifty law of the indicators caused by the added levels of dietary VE and eventually provided the basis for the further study on the mechanism of VE and the mechanism of action in meat-related genes of high quality chicken(Guangxi Sanhuang chicken),which was testified by determining the growth performance,slaughter performance,meat quality,the deposition of ?-tocopherol and the relative expression of fleshy related genes of Guangxi sanhuang chicken while adding different levels of vitamin E in diets.Selected 256 Guangxi sanhuang chickens(hen),which were healthy,and have a similarly physical condition,Were randomly divided into 4 groups,each group had 4 repeat,each repeat had 16 chickens.Using a single factor completely random design,there were 0,50,100 and 150 mg/kg of VE respectively added to the basal diet as the diets of control group and experimental groupI,II and III,and the experiment was ended while the chicken aged 120 days.The results show that:1)Growth performance:The average daily feed intake(ADFI)and average daily gain(ADG)of the chickens were significantly increased when added with 50,100 and 150 mg/kg VE(P<0.05);There was no significant effects on the feed weight gain ratio with different levels of dietary VE(P>0.05),but with the increase of VE,the feed weight gain ratio decreased.2)Slaughter performance:The full net rate of the chicken was significantly increased when added with 150 mg/kg VE(P<0.05);The abdominal fat rate was very significantly reduced when added with 150 mg/kg VE(P<0.01)and significantly reduced when added with 100 mg/kg VE(P<0.05);There were no significant effects of different levels of dietary vitamin E on slaughter rate,half net load rate,chest muscle rate and leg muscle rate(P>0.05),but there was a improvement trend.3)Meat Quality:The pH and flesh color in chest muscle of chickent were significantly increased while the diet added with 50,100,150 mg/kg of:VE(P<0.05);The pH of leg muscle was significantly increased while the diet added with 50,100 mg/kg of VE(P<0.05);The shear force of leg muscle was significantly increased while the diet added with 100 mg/kg of VE(P<0,05);The fat content of breast muscle and leg muscle were significantly increased while the diet added with 100 and 150 mg/kg of VE(P<0.05);There were no significant effects of different levels of dietary vitamin E on water-holding capacity?drip loss and shear force in chest muscle,and flesh color?drip loss and water-holding capacity in leg muscle of the chickens(P>0.05),however,it can be seen that with the increase of VE,meat quality indicators have different degrees of improvement.4)?-tocopherol deposition:Thec?-tocopherol content in liver of the chicken was significantly increased while the diet added with 50,100 and 150 mg/kg of VE(P<0.05);The ?-tocopherol content in chest muscle of the chicken was significantly increased while the diet added with 150 mg/kg of VE(P<0.05);But there was no significant effects of different levels of VE on the content of a-tocopherol in leg muscle of the chickens,but with the increase of VE,the content of a-tocopherol was increased(P>0.05).5)Gene relative expression:when the diet added with 100 and 150 mg/kg VE,the relative expression of LPL in chest muscle and PPARy in chest/leg muscle of the chickens was significantly increased(P<0.05),and the relative expression of H-FABP and PPAR? in chest muscle was significantly decreased(P<0.05);The relative expression of LPL in leg muscle of the chickens was significantly increased when the diet added with 50,100 and 150 mg/kg VE(P<0.05);The relative expression of A-FABP in leg muscle of the chickens was significantly increased when the diet added with 50 mg/kg VE(P<0.05);The relative expression of PPAR? in leg muscle of the chickens was significantly decreased when the diet added with 150 mg/kg VE(P<0.05);There was no significant effects of dietary supplementation with different levels of VE on the expression of A-FABP,L-FABP and PPARa in chest muscle and H-FABP,L-FABP and PPARa in leg muscle of the chickens(P>0.05).6)Correlation analysis between vitamin E levels and meat quality indexes,the relative expression of related genes:There were significant negative correlations between vitamin E levels and abdominal fat rate,drip loss and the relative expression of H-FABP in chest muscle of chickens(P<0.05),and a significant positive correlation with the relative expression of LPL(P<0.05),and no significant correlations with other meat quality indexes and related genes expression(P>0.05).In summary,the appropriate level of vitamin E in diets is beneficial to improve the growth performance,slaughter performance,and meat quality,and promote the deposition of a-tocopherol in the liver,chest and leg muscles,and regulate the expression of related genes of Guangxi Sanhuang chicken.Taking all the indicators and feeding cost into account,and under the conditions of this experiment,there was a best effect when the diet added with 100 mg/kg vitamin E.