Effects of Citrus Extract on Organ Indices, Slaughter Performance, Meat Quality and Muscle Antioxidant Indices of Yellow⁃Feather Broilers
This present study was aimed to investigate the effects of citrus extract on organ indices, slaughter performance, meat quality and muscle antioxidant indices of yellow⁃feather broilers. A total of 540 twenty⁃eight⁃day⁃old fast⁃growing yellow⁃feather broilers were randomly divided into three groups ( 6 replicates per group and 30 broilers per replicate). Broilers in the control group were fed a basal diet without antibiotics, while those in the experimental groups were fed the basal diets supplemented with 10 mg／kg citrus extract and 10 mg／kg bacitracin zinc, respectively. The experiment was lasted for 63 days. At the end of the experiment, two broilers in each replicate were selected for slaughtering and sampling. The results showed as follows: 1) the indices of spleen and liver of broilers in citrus extract group were increased by 56.25% and 21.15%, re⁃spectively, compared with the control group ( P＜0.05). The spleen index of broilers in citrus extract group was increased by 56.25% compared with the antibiotic group ( P＜0.05). 2) The leg muscle rate and breast muscle rate of broilers in citrus extract group were increased by 16.40% and 21.18%, respectively ( P＜0.05) , while the breast muscle rate of broilers in antibiotic group was increased by 19.48% compared with the control group ( P＜0.05). 3) In the citrus extract group, the redness ( a*) value in breast muscle of broilers was in⁃creased by 11.21%( P＜0.05) , while the lightness ( L*) value and yellowness ( b*) value in breast muscle of broilers was decreased by 3.87% and 18.95%( P＜0.05) , respectively, at 45 min after slaughter compared with the control group. In the antibiotic group, the b* value in breast muscle of broilers was decreased by 16.77% at 45 min after slaughter compared with the control group ( P＜0.05). In the citrus extract group, the L* value in breast muscle of broilers was decreased by 3.74% at 45 min after slaughter compared with the anti⁃biotic group ( P＜0.05). 4) The glutathione peroxidase ( GSH⁃Px) activity in breast muscle of broilers in citrus extract group was increased by 15.57% and 32.03%, respectively, compared with the control group and the antibiotic group (P＜0.01). Therefore, citrus extract can improve the organ indices, slaughter performance, meat quality and muscle antioxidant capacity of broilers, and its improvement effect is better than that of baci⁃tracin zinc.[ Chinese Journal of Animal Nutrition, 2019, 31(8) :3794⁃3800]
国家科技期刊平台
NSTL
万方数据
维普
