摘要
本试验旨在研究复合益生菌发酵饲料对雪峰乌骨鸡日粮表观消化率及肉品质的影响。本试验采用单因素试验设计,选用健康、体重相近的17周龄母鸡600只,随机分为5组,每组6个重复,每个重复20只。其中对照组饲喂基础日粮,试验组分别以25%、50%、75%、100%复合益生菌发酵饲料替代基础日粮饲喂,试验期35 d。试验结果表明:①25%、50%发酵料替代组显著提高乌骨鸡对饲料中粗蛋白质(CP)、粗脂肪(EE)表观消化率(P<0.05),75%替代组与对照组差异不显著(P>0.05)。②与对照组相比,75%和100%替代组乌骨鸡屠体率显著增加(P<0.05),25%替代组乌骨鸡胸肌率显著增加(P<0.05),但各试验组腹脂率无显著变化(P>0.05)。③各试验组显著降低胸肌pH 24 h及蒸煮损失(P<0.05),显著提高胸肌亮度(L*)和红度(a*)(P<0.05),100%替代组滴水损失显著下降(P<0.05)。④50%、75%及100%发酵饲料替代组肌肉DM和CP含量显著升高(P<0.05);50%、100%发酵饲料替代组显著提高肌肉中蛋氨酸(Met)、苯丙氨酸(Phe)、丝氨酸(Ser)、精氨酸(Arg)含量(P<0.05)。结果提示,在本试验条件下,所用复合益生菌发酵饲料能提高日粮养分表观消化率、改善肉品质,但添加比例与效果相关性不明显,以100%替代组效果最佳。
The aim of this study was to explore the effects of compound probiotics fermentation feed on nutritional apparent digestibility and meat quality of Xuefeng Black-boned chicken.600 healthy and nearly 17-week-old female Xuefeng Black-boned chickens were randomly divided into five groups,with six repeats each group and 20 chickens each repeat using one-way experimental design.The chickens in control group was fed with basic diets and that in treatment groups were fed with 25%,50%,75%and 100%fermentation feed replacing basic diets,respectively.The test lasted for 35 d.The results showed that:①Compared with control group,the CP and EE apparent digestibility were significantly improved in 25%and 50%fermentation feed groups(P<0.05),while the 75%fermentation feed group showed no significant difference(P>0.05).②Compared with control group,the slaughter performance rate of 75%and 100%fermentation feed groups and chest muscle rate of 25%fermentation feed group were raised significantly(P<0.05),while the abdomen lipoid rate showed no variation in all the excremental groups(P>0.05).③Compared with control group,pH 24 h value of chest muscle and shearing force of four treatment groups were significantly reduced(P<0.05),the L*and a*values were significantly elevated(P<0.05),and the drip loss in 100%treatment group was significantly decreased(P<0.05).④DM and CP contents of 25%,75%and 100%fermentation feed groups were improved significantly(P<0.05),and the Met,Phe,Ser and Arg in the 50%and 100%treatment groups were raised significantly comparing with control group(P<0.05).All the above results indicated that the compound probiotics fermentation feed could enhance the nutrients apparent digestibility and improve the meat quality of Xuefeng Black-boned chicken under the experiment condition,but their effect showed no proportion-depend.The optimum suitable addition in this study was 100%.
作者
陈婷
廉俊红
吴佳韩
习欠云
孙加节
罗君谊
张永亮
CHEN Ting;LIAN Junhong;WU Jiahan;XI Qianyun;SUN Jiajie;LUO Junyi;ZHANG Yongliang(Guangdong Provincial Key Laboratory of Animal Nutrition Control,National Engineering Research Center For Breeding Swine Industry,College of Animal Science,South China Agricultural University,Guangzhou 510642,China)
出处
《中国畜牧兽医》
CAS
北大核心
2019年第10期2964-2972,共9页
China Animal Husbandry & Veterinary Medicine
基金
国家自然科学基金(31802156、31872435、31802032)
广东省现代农业产业技术推广体系建设项目(2018LM1121)
“十三五”国家重点研发计划(2016YFD0500503)
关键词
发酵饲料
雪峰乌骨鸡
养分表观消化率
肉品质
fermentation feed
Xuefeng Black-boned chicken
nutritional apparent digestibility
meat quality
作者简介
并列第一作者:陈婷(1983-),女,湖南衡阳人,博士生,研究方向:动物营养与饲料科学,E-mail:36391538@qq.com;并列第一作者:廉俊红(1989-),女,河南驻马店人,硕士生,研究方向:动物营养与饲料科学,E-mail:863489227@qq.com,陈婷与廉俊红对本文具有同等贡献;通信作者:张永亮,教授,博士生导师,E-mail:zhangyl@scau.edu.cn。
