首页|复合微生态制剂对60-120日龄清远麻鸡生长性能和肉品质的影响

复合微生态制剂对60-120日龄清远麻鸡生长性能和肉品质的影响

扫码查看
原文链接
  • 万方数据
  • 维普
该试验旨在研究复合微生态制剂对清远麻鸡生长性能、肉品质和风味品尝的影响.选用150只60日龄健康发育良好的清远麻鸡(公、母各半),按照体重一致原则随机分为3个处理组,每处理5个重复,每重复10只鸡,基础饲粮中分别添加0(对照组)、300 mg/kg、600 mg/kg的复合微生态制剂.试验鸡自由采食和饮水,试验期共60天.试验结果显示,饲粮添加复合微生态制剂对清远麻鸡的生长性能无显著影响(P>0.05).与对照组相比,300 mg/kg、600 mg/kg微生态制剂组平均日增重分别高1.06%和1.59%.与对照组相比,300 mg/kg复合微生态制剂组腿肌蒸煮损失显著降低并显著提高胸肌肉色的a*值(P<0.05).与对照组相比,300 mg/kg复合微生态制剂组的胸肌多汁性显著提高(P<0.05).综合以上试验结果表明饲粮添加300 mg/kg复合微生态制剂可以减少肌肉的蒸煮损失,提高胸肌肉色的a*值(红度值)和多汁性,对生长性能无负面影响,说明复合微生态制剂对清远麻鸡的肉品质有改善作用.
Effects of Compound Microecological Preparations on Growth Performance and Meat quality of Qingyuanbroilers Aged from 60 to 120 Days
This experiment was conducted to study the effects of compoundmicroecological preparation(CMP)s on growth performance,meat quality and flavor taste of Qingyuanmabroilers.A total of 150 healthy and well-developed 60-day-old Qingyuan Ma broilers(half male and half female)were randomly divided into 3 treatment groups according to the principle of consistent body weight,with 5 replicates per treatment and 10 chickens per replicate.The basal diets were supplemented with 0(control group),300 mg/kg and 600 mg/kg CMP,respectively.The experimental chickens were fed and watered freely for 60 days.The results showed that dietary CMP had no significant effect on growth performance of Qingyuan Ma broilers(P>0.05).Compared with the control group,the average daily gain of 300 mg/kg and 600 mg/kg CMP groups was 1.06%and 1.59%higher,respectively.Compared with the control group,the cooking loss of leg muscle in 300 mg/kg CMP group was significantly decreased,and the a*value of chest muscle color was significantly increased(P<0.05).Compared with the control group,the juiciness of pectoral muscle in 300 mg/kg CMP group was significantly increased(P<0.05).In conclusion,dietary 300 mg/kg CMP can reduce the cooking loss of muscle,improve the redness value and juiciness of chest muscle color,and have no negative effects on growth performance,suggesting that CMP can improve the meat quality of Qingyuan Ma broilers to some extent.

Microecological preparationsQingyuan Ma broilersMeat qualityFlavor tasting

林厦菁、叶金玲、陈利民、苟钟勇、阮栋、肖永友、潘木水、蒋守群

展开 >

广东省农业科学院动物科学研究所/猪禽种业全国重点实验室/农业部农村部华南动物营养与饲料重点实验室/广东省畜禽育种与营养研究重点实验室,广东广州 510640

广东大峰收生物科技有限公司,广东清远 511538

广东省农业科学院蚕业与农产品加工研究所,广东广州 510610

微生态制剂 清远麻鸡 肉品质 风味品尝

国家重点研发计划项目现代农业产业技术体系国家肉鸡产业技术体系广东省自然科学基金项目广东省重点领域研发计划项目广东省农业科学院科技计划项目广东省农业科学院科技计划项目

2021YFD1300404CARS-412022A15150120692020B0202090004202106TDR2019PY-QF008

2024

10.19978/j.cnki.xmsy.2024.05.05

广东畜牧兽医科技
广东省畜牧兽医学会 广东省农业科学院畜牧研究所 广东省农业科学院兽医研究所

广东畜牧兽医科技

影响因子：0.29
ISSN：1005-8567
年,卷(期)：2024.49(5)