Effects of Enoki mushroom Residues on Growth Performance, Meat Quality and Muscle Nutrient Component of Yellow-Feathered Broilers
This experiment was conducted to study the effects of Enoki mushroom residues on growth perform-ance, meat quality and muscle nutrient component of yellow-feathered broilers. A total of 192 healthy 28-day-old yellow-feathered broilers were randomly divided into 2 groups according to the principle of similar body weight, and with 6 replicates per group and 16 broilers per replicate. Broilers in the control group were fed a basal diet,and the others in the text group were fed the experimental diets which used 2% Enoki mushroom res-idues equivalent replaced the corn and soybean meal in basal diet. The experiment lasted for 28 days. The re-sults showed that compared with the control group, there were no significant differences on the average daily feed intake(ADFI), average daily gain(ADG)and feed to gain ratio(F/G)of broilers of the text group (P>0.05); there were no significant differences on the brightness(L?)and yellowness(b?)values in breast muscle and thigh muscle of broilers of the text group(P>0.05), but the redness(a?)value in breast muscle and thigh muscle was significantly decreased(P<0.05); the content of crude fat in breast muscle and thigh muscle of broilers of the text group was significantly decreased(P<0.05), but the contents of crude protein and total amino acid in breast muscle and thigh muscle were significantly increased(P<0.05),the contents of essential amino acid and flavor amino acid in breast muscle and thigh muscle were extremely significantly in-creased(P<0.01). In conclusion, dietary Enoki mushroom residues have no significant effects on the growth performance, but can improve the meat quality and nutrient value of yellow-feather broilers.