Effects of dietary supplementation with fermented P.purpureum Schumab cv.Guimin on slaughter performance,muscle quality,and muscle amino acid content of Jinling chickens
This study aimed to investigate the effects of fermented elephant grass(P.purpureum Schumab cv.Guimin)supplementation in the diet on the slaughter performance,meat quality,physicochemical properties of the muscle,and amino acid content of Jinling chickens.A total of 144 female Jinling chickens at eight weeks of age with an average body weight of(0.83±0.01)kg were randomly divided into three groups with four replicates in each group and 12 chickens in each replicate.The control group(CK)was fed a basal diet,while the GG5 and GG8 groups were supplemented with 50 g/kg and 80 g/kg of fermented elephant grass in the basal diet,respectively.The preliminary trial lasted for one week,and the formal experiment lasted for 12 weeks.The results showed that compared with the CK group,the pre-slaughter body weight and slaughter weight of the GG8 group were significantly reduced(P＜0.05),with a larger reduction in the abdominal fat rate(P＞0.05).The muscle drip loss of the GG5 and GG8 groups decreased by 18.57％and 27.99％,respectively(P＞0.05),and showed a linear decreasing trend.The crude protein content in the muscle of the GG5 and GG8 groups was significantly increased(P＜0.05),while the crude fat,linoleic acid,and oleic acid contentrations were significantly decreased(P＜0.05).Compared with the CK group,the content of flavor substances such as inosine and glutamate in the pectoral muscle of the GG8 group was significantly increased(P＜0.05).The total amino acid,histidine,and proline contentations in the pectoral muscle of the GG5 and GG8 groups were significantly increased(P＜0.05),with a greater increase in the GG8 group.The study indicates that the addition of 80 g/kg fermented elephant grass can significantly improve the meat quality,the muscle amino acid content,and the muscle flavor of Jinling chickens.
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