本文以米糠毛油为研究对象，通过套算法进行了米糠毛油代谢能值的测定，研究了不同抗氧化剂或抗氧化剂组合对米糠毛油氧化稳定性的影响，并探讨了米糠毛油和其他油脂对肉鸡生产性能、肌肉品质、消化酶活力和抗氧化功能的影响，以期为米糠毛油在畜禽饲料中的合理应用提供科学理论基础和参考依据。 试验一，研究不同抗氧化剂对米糠毛油氧化稳定性的影响。试验以酸值(AV)、过氧化值(POV)和丙二醛(MDA)含量作为评价指标，将乙氧基喹啉、叔丁基羟基茴香醚(BHA)、二叔丁基羟基甲苯(BHT)三种抗氧化剂，按不同单体或组合的形式添加到油脂中，研究其对米糠毛油抗氧化性能的影响。结果表明，与对照组相比，添加不同抗氧化剂或复合抗氧化剂后，米糠毛油AV无显著变化；POV随着时间延长不断提高，在试验19 d前，添加抗氧化剂POV增速较对照组缓慢，且复合抗氧化剂后抑制POV增长的效果比单体好。添加单一抗氧化剂后油脂MDA含量与对照比有所降低，复合抗氧化剂组MDA含量均低于单体组。结果提示单一抗氧化剂的抗氧化效果不如复合抗氧化剂，单一抗氧化剂之间或复合抗氧化剂之间抗氧化效果无显著差异。 试验二，米糠毛油的代谢能值的测定，试验将米糠毛油按0%、5%、7.5%、10%、12.5%、15%的比例分别替代基础日粮制备试验日粮，选用体重基本一致的93 ~ 100日龄雄性雪山草鸡36只，随机分成6组6重复，对其进行强饲排空并收集排泄物，并采用套算法计算出米糠毛油的代谢能值。结果显示，不同替代比例测得米糠毛油的表观代谢能(AME)分别为43.47 MJ/kg、37.19 MJ/kg、35.24 MJ/kg、34.69 MJ/kg、34.79 MJ/kg，测定各组的表观代谢能利用率为72.62%、73.53%、73.94%、74.45%、74.91%。此外，试验测得各组米糠毛油的真代谢能(TME)分别为42.42 MJ/kg、38.98 MJ/kg、38.27 MJ/kg、36.80 MJ/kg、38.97 MJ/kg，真代谢能的利用率分别为75.44%、74.82%、75.01%、74.28%、75.15%。得出米糠毛油AME综合平均值为35.48 MJ/kg，TME综合平均值为38.23 MJ/kg。 试验三，研究日粮中添加米糠毛油及其他不同油脂对肉鸡鸡生产性能、器官指数及消化酶活性的影响。试验选取2400只1日龄肉鸡(中白鸡)，随机分为4组6重复，每重复100只。在基础日粮中添加相同比例的米糠毛油(RBO组)、大豆毛油(SO组)、猪油(LO组)及棕榈油(PO组)进行饲喂，结果显示，试验前期RBO组平均日采食量显著低于SO、PO组(P<0.05)，SO、RBO组胰脏淀粉酶、脂肪酶活性均高于LO、PO组，并以SO组活力最高(P<0.05)。SO组肠道内容物脂肪酶活性显著低于PO组(P<0.05)；试验后期RBO组平均日采食量显著低于PO组(P<0.05)，RBO组心脏、胰脏指数最高(P<0.05)，SO组胰脏脂肪酶活性极显著高于PO组(P<0.01)，RBO组肠道内容物脂肪酶活性低于PO组(P<0.05)。以上结果说明，不同油脂对肉鸡全期生产性能无明显影响，相比猪油、棕榈油，米糠毛油和大豆毛油更能提高肉鸡胰脏消化酶的活性，降低肠道内容物消化酶的活性。 试验四，研究米糠毛油及其他不同油脂对肉鸡肌肉品质、脂肪酸组成及抗氧化功能的影响，试验动物与试验设计同试验三。结果表明，RBO组腿肌烹饪损失率低于LO组(P<0.05)，胸肌粗蛋白含量低于SO、LO组(P<0.01)，粗脂肪含量低于LO组(P<0.05)，腿肌的粗蛋白含量低于SO组(P<0.05)。胸肌脂肪酸中，PO、LO组SFA含量显著高于RBO、SO组(P<0.05)，UFA含量显著低于RBO、SO组(P<0.05)，RBO组PUFA含量最高。在试验第21天SO、PO组肝脏T-AOC显著高于LO组(P<0.05)；第42天SO组肝脏T-AOC明显低于PO组(P<0.05)。LO、PO组的血清T-AOC均高于RBO、SO组，其中PO组显著高于SO组(P<0.05)。以上结果提示，相比其他油脂，米糠毛油能降低肌肉CP含量，提高肌肉PUFA含量，对肉品质及组织、血清抗氧化能力无显著差异。

This study was conducted to investigate the Substitution Method for determining metabolizable energy of crude rice bran oil in Xueshan chicken, and the Effects of several antioxidants on the antioxidation of crude rice bran oil. It also was aimed to study the effect of different oils on growth performance, meat quality, digestive enzyme activity, and antioxidant capacity in Zhongbai chicken. The study was divided into four parts: In trial 1, the trial was conducted to study the effects of several antioxidants on the antioxidation of crude rice bran oil. Using acid value(AV)、peroxide value(POV) and malondialdehyde(MDA) as evaluation parameter, the effects of ethoxyquinoline, BHT, BHA and complex antioxidants on the antioxidation of crude rice bran oil were studied under(37±1)℃ accelerated oxidation conditions. The results showed that there were no significant differences of the AV between all the groups, and the AV didn’t change significantly with time. The POV increased slowly in 19 days, but after that the addition of complex antioxidant could improve the antioxidative activity of RBO, which was significantly higher than that of RBO with antioxidant. The content of MDA in the groups with complex antioxidant were lower than that with single antioxidant. Compared to all the data, we could know that the effect of complex antioxidants were better than single antioxidant in improving the antioxidative activity of RBO. In trial 2, an experiment was designed to determine the metabolizable energy of crude rice bran oil(RBO). Thirty six 90 to 100-day-old Xueshan chicken were randomly allocated to 6 groups with 6 replicates(1 broiler per cages), and were fed with the basal diet substituted by different ratios (0%、5%、7.5%、10%、12.5%、15%,respectively) of RBO. All of the excreta of birds used to determine metabolizable energy were collected, and the metabolizable energy of RBO was calculated by using a substitution method. The results showed: The apparent metabolizable energy(AME) values of RBO determined in five groups(5%、7.5%、10%、12.5%、15%)were 43.47 MJ/kg, 37.19 MJ/kg, 35.24 MJ/kg, 34.69 MJ/kg and 34.79 MJ/kg, respectively, and the utilization ratio of AME were 72.62%、73.53%、73.94%、74.45%、74.91%. Furthermore, the true metabolizable energy(TME) of RBO were 42.42 MJ/kg, 38.98 MJ/kg, 38.27 MJ/kg, 36.80 MJ/kg and 38.97 MJ/kg, the utilization ratio of TME were 75.44%、74.82%、75.01%、74.28%、75.15%, respectively. Compared the values of each groups, the average AME of RBO was 35.48 MJ/kg, and the average TME was 38.23 MJ/kg. In trial 3, this study was conducted to investigate the effects of dietary supplementation with different oil on the growth performance, development of digestive organs and digestive enzyme activities in broilers. Two thousand and four hundred 1-day-old broiler were randomly assigned into 4 treatments with 6 replicates(100 birds per replicate). Each treatment fed a diet supplemented with crude rice bran oil(RBO), crude soybean oil(SO), lard(LO) and palm oil(PO). The results showed that: In the starter period, the ADFI of RBO was lower than SO and PO(P<0.05), and the activities of amylase and lipase of pancreas in SO group were significantly higher than LO, PO(P<0.05). Comparing with PO group, the SO group decreased the activities of amylase of intestinal contents on day 21. In the grower period, the ADFI of RBO was lower than PO groups(P<0.05), and the organ indexes of heart and pancreas of RBO were higher than other groups(P<0.05). In addition, the activities of lipase of pancreas in SO group were significantly higher than PO(P<0.01) in the day of 42, but a significant depression of intestinal lipase in RBO group was observed after comparing with PO group(P<0.05). The results indicate that different oil didn’t affected the growth performance in the whole period. The crude rice bran oil and crude soybean oil could increase the digestive enzyme of pancreas and decrease the digestive enzyme of intestinal contents after comparing lard and palm oil. In trial 4, the aim of this experiment was to study the effects of dietary supplementation with different oil on meat quality, fatty acid composition and antioxidant ability of broilers. Two thousand and four hundred 1-day-old broiler were randomly assigned into 4 treatments with 6 replicates(100 birds per replicate). Each treatment fed a diet supplemented with crude rice bran oil(RBO), crude soybean oil(SO), lard(LO) and palm oil(PO). The result indicated that: the cooking loss of RBO group was lower than LO group(P<0.05), and the CP of breast muscles was lower than SO, LO group, as well as the EE of breast muscles lower than LO group(P<0.05). About the fatty acid composition of breast muscles, the content of SPA in PO, LO groups were higher than RBO, SO groups(P<0.05), while the content of UFA in PO, LO groups were lower than RBO, SO groups contrary(P<0.05). In the day of 21 of the trail, the T-AOC of liver in SO, PO group was higher than LO group(P<0.05), and the T-AOC of liver in SO group was lower than PO group(P<0.05) in day 42. Additionally, the T-AOC of serum in RBO, SO group were lower than PO, LO group. Overall, comparing to the other oil, crude rice bran oil could decreased the content of CP of muscles and increased the content of PUFA of breast muscles(P<0.05), but could not make a significant different on meat quality and antioxidant ability of muscles, liver and serum(P>0.05).