酵母浓缩物对罗斯肉鸡屠宰性能和胴体品质的影响

›› 2014, Vol. 41 ›› Issue (10): 109-113.

酵母浓缩物对罗斯肉鸡屠宰性能和胴体品质的影响

张少成, 高振华, 曹赞, 陈广信, 陈彩文

广东海洋大学, 广东湛江 524088

收稿日期:2014-03-05 出版日期:2014-10-20 发布日期:2014-10-29
通讯作者: 高振华 E-mail:xmsgzhh@126.com
作者简介:张少成(1987―),男,河北人,硕士,研究方向:动物营养与代谢调控。
基金资助:
广东省教育厅人才引进项目(粤财政[2009]109号)

Effect of Yeast Concentrate on Slaughter Performance and Carcass Quality of Ross Broilers

ZHANG Shao-cheng, GAO Zhen-hua, CAO Zan, CHEN Guang-xin, CHEN Cai-wen

Guangdong Ocean University, Zhanjiang 524088, China

Received:2014-03-05 Online:2014-10-20 Published:2014-10-29

摘要/Abstract

摘要： 本试验旨在研究日粮中添加酵母浓缩物对罗斯肉鸡屠宰性能和胴体品质的影响。选取1日龄罗斯308肉鸡160只,采用单因子试验设计,随机分为5组,每组4个重复,每个重复8只鸡。Ⅰ组为对照组,饲喂基础日粮;Ⅱ~Ⅴ组在基础日粮中分别添加2000、4000、6000、8000 mg/kg酵母浓缩物,其中Ⅱ组(2000 mg/kg)添加方式为1~42日龄连续添加;Ⅲ~Ⅴ组添加方式为1~21日龄添加酵母浓缩物,22~42日龄不添加酵母浓缩物。试验期42 d。结果表明,21日龄时,与对照组相比,Ⅱ、Ⅲ、Ⅳ、Ⅴ组有提高屠宰率、全净膛率、胸肌率、腿肌率及降低腹脂率的趋势,但差异均不显著(P>0.05);Ⅱ、Ⅲ、Ⅳ组可显著提高肌肉的a值、降低肌肉剪切力(P<0.05),Ⅲ组可显著降低肌肉的b值(P<0.05)。42日龄时,与对照组相比,Ⅳ组可显著降低腹脂率、提高胸肌率(P<0.05),Ⅱ、Ⅲ、Ⅳ组可显著提高肌肉的a值(P<0.05),Ⅱ组可显著降低肌肉剪切力(P<0.05)。综上所述,日粮中添加酵母浓缩物可显著提高罗斯肉鸡的屠宰性能、改善胴体品质,并具有滞后效应,最佳添加剂量为6000 mg/kg,添加方式为1~21日龄添加,22~42日龄不添加。

关键词: 酵母浓缩物; 屠宰性能; 胴体品质

Abstract: This experiment was conducted to study the effect of yeast concentrate on slaughter performance and carcass quality of Ross broilers.160 1-day-old Ross 308 broilers were selected and randomly assigned to 5 groups with 4 replicates in each group and 8 broilers in each replicate.Group Ⅰ was the control group which fed a basal diet.Groups Ⅱ to Ⅴ were fed the basal diet supplemented with 2000,4000,6000 and 8000 mg/kg yeast concentrate,respectively.Group Ⅱ was added yeast concentrate continously at the age of 1 to 42 days,groups Ⅲ to Ⅴ were added yeast concentrate continously at the age of 1 to 21 days,and 22 to 42 days was not added.The feeding experiment lasted for 42 days.The results showed that at the age of 21 days,compared with the control group,groups Ⅱ,Ⅲ,Ⅳ and Ⅴ had the tendency to increase the percentage of dressed weight,eviscerated yield,breast muscle yield and leg muscle yield,and decrease the percentage of abdominal fat,but the difference was not significant (P>0.05).Groups Ⅱ,Ⅲ and Ⅳ had significantly increased the a value of muscle and decreased the shear force of muscle (P<0.05),and the b value of group Ⅲ was significantly decreased (P<0.05).At the age of 42 days,compared with the control group,group Ⅳ had significantly reduced the percentage of abdominal fat and improved the percentage of breast muscle yield (P<0.05),groups Ⅱ,Ⅲ and Ⅳ had significantly increased the a value of muscle (P<0.05),gr oup Ⅱ had significantly decreased the shear force of muscle (P<0.05).In conclusion,the diets supplemented with yeast concentrate could significantly improve the slaughter performance and carcass quality of Ross broilers,and it also had the lag effect.The better level of yeast concentrate was 6000 mg/kg,the yeast concentrate was added at the age of 1 to 21 days,and 22 to 42 days was not added.

Key words: yeast concentrate; slaughter performance; carcass quality

中图分类号:

S831

张少成, 高振华, 曹赞, 陈广信, 陈彩文. 酵母浓缩物对罗斯肉鸡屠宰性能和胴体品质的影响[J]. , 2014, 41(10): 109-113.

ZHANG Shao-cheng, GAO Zhen-hua, CAO Zan, CHEN Guang-xin, CHEN Cai-wen. Effect of Yeast Concentrate on Slaughter Performance and Carcass Quality of Ross Broilers[J]. , 2014, 41(10): 109-113.

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