本文關(guān)鍵詞： 文昌雞 黃燈籠辣椒提取物 體外抑菌作用 生產(chǎn)性能 血液指標(biāo) 免疫功能　出處：《海南大學(xué)》2015年碩士論文　論文類型：學(xué)位論文

【摘要】：本試驗(yàn)以黃燈籠辣椒粉為原料,采用超臨界C0：萃取法得到辣椒提取物,并采用GC-MS法對辣椒提取物成分進(jìn)行分析。采用相同的提取方法得到紅辣椒、青線椒和黃燈籠辣椒的提取物,采用體外抑菌試驗(yàn),比較分析三種辣椒提取物對雞的大腸桿菌、沙門氏菌和金黃色葡萄球菌的抑菌作用。選取180只1日齡文昌雞,集中育雛2周后隨機(jī)分成4組,每組3個(gè)重復(fù),每個(gè)重復(fù)15只,0組為對照組,1、2、3組分別添加100、200、400mg/kg的黃燈籠辣椒提取物添加劑,飼養(yǎng)11周,以研究其對文昌雞生長性能、屠宰性能、肉品質(zhì)、血液生化指標(biāo)以及免疫器官指數(shù)、免疫細(xì)胞因子的影響。結(jié)果表明,以辣椒提取物得率為標(biāo)準(zhǔn),最優(yōu)化提取條件為：壓力23MPa,溫度47℃,流量35L/H,時(shí)間90min；以辣椒素提取率為標(biāo)準(zhǔn),最優(yōu)提取條件為：壓力23MPa,溫度50℃,流量45L/H,時(shí)間90min。GC-MS分析黃燈籠辣椒提取物中共檢出27種化合物,主要化合物含量由高到低依次為辣椒素類物質(zhì)(31.64%)、亞油酸(6.64%)、棕櫚酸(4.84%)、反式肉桂醛(4.765%)、正二十七烷(1.675%)、芳姜黃酮(1.375%)、反式角鯊烯(1.325%)、β-谷甾醇(1.115%)、亞油酸甘油酯(1.075%)。黃燈籠辣椒提取物對雞大腸桿菌和沙門氏菌的抑菌效果均優(yōu)于青辣椒和紅辣椒；對金黃色葡萄球菌的抑菌作用與紅辣椒相當(dāng),但低于青辣椒。黃燈籠辣椒提取物對大腸桿菌、沙門氏菌和金黃色葡萄球菌的最低抑菌濃度分別為0.6、0.45和1.2mg/ml,最低殺菌濃度分別為0.75、0.6和1.5mg/ml。動(dòng)物飼養(yǎng)試驗(yàn)結(jié)果表明：在基礎(chǔ)日糧中添加黃燈籠辣椒提取物對文昌雞采食量有顯著影響(P0.05),對降低試驗(yàn)組的料重比、提高日增重具有一定作用,但影響不顯著(P0.05)；對11周齡文昌雞屠宰率有顯著影響(P0.05),但對活體重、全凈膛率、腿肌率、腹脂率、胸肌率和肝臟指數(shù)均無顯著影響(P0.05)。基礎(chǔ)日糧中添加黃燈籠辣椒提取物,對提高肌肉粗脂肪含量均有一定作用,但不顯著(P0.05)；對胸肌滴水損失有顯著影響,對腿肌滴水損失影響不顯著(P0.05)；對肌肉45min和24hpH值、剪切力影響不顯著(P0.05)；腿肌pH值、水分含量和粗脂肪含量均高于胸肌。對文昌雞各階段血液指標(biāo)均無顯著影響(P0.05)。在飼料中添加黃燈籠辣椒提取物對5周齡文昌雞胸腺指數(shù)、脾臟指數(shù)和法氏囊指數(shù)均無顯著影響(P0.05)；對8周齡文昌雞胸腺指數(shù)、脾臟指數(shù)無顯著影響,但對第2組法氏囊指數(shù)影響顯著(P0.05)；對11周齡脾臟指數(shù)無顯著影響(P0.05),使得第1組和第3組胸腺指數(shù)顯著提高(P0.05),使得第2組和第3組法氏囊指數(shù)顯著提高(P0.05)。在飼料中添加黃燈籠辣椒提取物對各生長階段文昌雞血清中IL-1, IL-2都有不同程度的提高(P0.05),對不同生長階段文昌雞血清中TNF-a濃度水平均有不同程度的提高,對5周齡、8周齡影響顯著(P0.05)；對不同生長階段文昌雞血清中IFN-γ濃度水平均有不同程度的提高,但對8周齡和11周齡影響不顯著(P0.05)。
[Abstract]:In this experiment, chilli powder was used as raw material, supercritical C0: extraction method was used to obtain the extract of capsicum, and GC-MS method was used to analyze the components of the extract. The same extraction method was used to obtain red pepper. The extracts of green pepper and yellow lantern pepper were tested in vitro to compare and analyze the effect of three kinds of pepper extracts on Escherichia coli of chicken. The bacteriostatic effect of Salmonella and Staphylococcus aureus. 180 1-day-old Wenchang chickens were randomly divided into 4 groups after 2 weeks of concentrated brooding, 3 replicates in each group, and 15 repeats in each group as control group. (2) the three groups were fed for 11 weeks with the addition of 400 mg / kg yellow lantern pepper extract (100g / kg) to study the growth performance, slaughtering performance and meat quality of Wenchang chicken. The results showed that the optimum extraction conditions were as follows: pressure 23MPa, temperature 47 鈩，

本文編號：1491400