Effect of N,N-Dimethylglycine Sodium on Slaughter Performance, Meat Quality Indices and Antioxidant Performance of Broilers
The study was conducted to evaluate the effect of N,N-dimethylglycine sodium salt (Na-DMG) on slaughter performance,meat quality indices and antioxidant performance of broilers.Totally 720 one-day-old AA broilers were randomly allocated to six groups with 6 replicates,and fed commercial starter diet supplemented with Na-DMG at doses of 300,500,1 000,1 500 and 2 000 mg/kg for 42 days,respectively.The results showed that 1) dietary addition of Na-DMG increased the percentage of eviscerated carcass and thigh muscle in broilers (P ＜ 0.05).The 1 500 mg/kg Na-DMG group displayed the best slaughter performance; 2) dietary Na-DMG mainly affected meat quality indices of breast muscle.The cooking loss of breast muscle from 42-day-old broilers was decreased extremely significantly by Na-DMG supplementation at doses of 1 000 and 1 500 mg/kg when compared with the control group (P ＜ 0.01),and significantly reduced at 2 000 mg/kg (P ＜ 0.05).Na-DMG when supplemented at 1 500 and 2 000 mg/kg led to a significant decrease in drip loss (96 h postmortem) of chicken breast muscle when compared with the control group (P ＜ 0.05).Moreover,Na-DMG at doses between 1 000 and 2 000 mg/kg could reduce the shear force of chicken breast muscle significantly (P ＜ 0.01); and 3) dietary Na-DMG could also affect antioxidant performance of breast muscle by increasing T-AOC levels at 1 000 mg/kg when compared with the control group (P ＜ 0.05).In conclusion,N,N-dimethylglycine sodium salt can improve the slaughter performance and meat quality of broilers significantly,and also enhance the antioxidant capacity of breast muscle,especially at doses of 1 000-1 500 mg/kg.
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维普
