Effects of Purple Corn Anthocyanin on Growth Performance,Plasma Biochemical Indexes and Meat Quality of Eliminated Chishui Black-Bone Chickens during Late Laying Period
The objective of this study was to investigate the effects of purple corn anthocyanin on growth per-formance,plasma biochemical indexes and meat quality of eliminated Chishui black-bone chickens during the late laying period.Three hundred and sixty 88-week-old Chishui black-bone chickens were randomly allotted into four groups according to completely randomized design,each group had 6 replicates,and each replicate had 15 chickens.Chickens in control group were fed a basal diet,and those in experimental groups were fed the basal diet supplemented with 120,240 and 360 mg/kg of purple corn anthocyanin,respectively.The feed-ing trial lasted for 74 d,which consisted of the preparation period was 14 d and formal experiment period was 60 d.The results showed as follows:compared with the control group,1)dietary supplemented with 240 mg/kg purple corn anthocyanin could significantly increase average net gain and average daily gain(P＜0.05),whereas it could significantly decrease feed/gain ratio(P＜0.05);2)dietary supplemented with 120,240 or 360 mg/kg purple corn anthocyanins could significantly reduce plasma total bilirubin and creatinine con-tent at day 60(P＜0.05),and it could significantly decrease muscle water loss rate(P＜0.05);3)dietary sup-plemented with 240 or 360 mg/kg purple corn anthocyanin could significantly increase the contents of individu-al amino acid,umami amino acid,and essential amino acid in muscle(P＜0.05);4)dietary supplemented with 120,240 or 360 mg/kg purple corn anthocyanin could significantly increase the contents of C16∶1,C18∶1n9t,C20∶2n6,C22∶0,C20∶3n6,C20∶4n6,C22∶5n-3 and C22:6n3 in muscle(P＜0.05).The results indicate that dietary supplemented with purple corn anthocyanin has the ability to increase the growth perform-ance and feed conversion efficiency,decrease the muscle water loss rate,and improve the umami amino acid,essential amino acid and unsaturated fatty acid contents,and thus improve the meat quality of eliminated Ch-ishui black-bone chickens during late laying period.Taken together,the best effect is obtained when the addi-tive amount of purple corn anthocyanin is 240 mg/kg under the conditions of this experiment.[Chinese Journal of Animal Nutrition,2024,36(3):1652-1664]
万方数据
维普
