| Since the use of antibiotics in my country’s feed has begun to be completely banned,the demand for antibiotic substitutes has greatly increased,among which plant extracts are the current hot spot in the research and development of antibiotic substitutes.Chlorogenic acid exists in a variety of plants in nature.It has various biological activities such as antibacterial,antiviral,antioxidant,hepatoprotective,anti-inflammatory,anti-tumor and other biological activities.It has certain applications in animal production,but it can be used in rabbit production.Few research reports have limited its application in rabbit production.The purpose of this experiment is to study the effects of chlorogenic acid on the production performance,meat quality,and antioxidant of meat rabbits,so as to better exert its high-quality characteristics in the field of rabbit breeding.Choose 72 35-day-old weaned Ira rabbits with similar initial weight(950 ± 25 g),half male and half female,and good health.They are randomly divided into 6 treatment groups,each with 12 replicates,and each replicate 1 rabbit.The control group was fed with basal diet,the antibiotic group was fed with 18.80mg/kg bacitracin zinc and 15.51 mg/kg quinenone in the basal diet,and the chlorogenic acid(CGA)group was fed with 500,1 000,2 000,3 000 mg/kg chlorogenic acid diets,the pre-test period is 7 days,and the trial period is 28 days.the result shows:(1)Compared with the control group,the final weight and average daily gain of the CGA 2 000 group meat rabbits were significantly increased(P<0.05).(2)There was no significant difference in the digestibility of energy,crude protein,neutral detergent fiber,and acid detergent fiber in each group of meat rabbits(P>0.05).Compared with the CGA3 000 group,the CGA2 000 group had a significant increase in the digestibility of crude fat and calcium.High(P>0.05).(3)There was no significant difference in slaughter performance between the groups.Compared with the control group,the carcass weight of CGA2 000 had a tendency to increase(P>0.05).(4)There was no significant difference in liver body index and spleen index in each group(P>0.05),but the immune organ index increased with the addition of 1 000-2 000 mg/Kg CGA.(5)The 45 min and 24 h pH of the CGA500～2 000 group was higher than that of the control group,the cooking loss and shear force were reduced,the meat color brightness L*decreased,the redness a*and yellowness b*increased,but the difference was not significant(P>0.05).(6)Compared with the control group,there was no significant difference in serum T-AOC and SOD activity and MDA level in the CGA group of meat rabbits(P>0.05),but the T-AOC and SOD activity in the CGA2 000 group increased.(7)In the liver antioxidant indexes,there was no significant difference between the control group and the antibiotic group.The T-AOC activity of the CGA1 000 group was significantly increased by 20%compared with the antibiotic group(P<0.05).There was no significant difference in the other groups(P>0.05).Compared with the control group,the activity of SOD and T-AOC increased with the addition of 1 000-2 000 mg/kg CGA,and the level of MDA decreased.(8)Adding CGA has no significant difference in the antioxidant properties of the jejunum(P>0.05).(9)The liver tissue envelope of the chlorogenic acid group and antibiotic group was intact,the lobules of the liver were not obvious,the endothelium of the central vein was intact,and the liver cords were arranged regularly;the morphology of liver cells was basically normal,and no obvious pathological changes were seen.(10)Compared with the control group,the addition of CGA can significantly increase the height of intestinal villi and the V/C value(P<0.05),and improve the structural morphology of the jejunum of meat rabbits.Considering comprehensively,adding CGA to the diet of meat rabbits can improve production performance,improve meat quality,and improve antioxidant performance.The best effect is 2 000 mg/kg,which can replace antibiotics. |
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