| 酵母培养物对肉仔鸡屠宰性能及胴体品质的影响 |
| 投稿时间：2008-02-25 修订日期：2008-05-21 点此下载全文 |
| 引用本文：于素红,魏涛,初雷,高玉鹏.酵母培养物对肉仔鸡屠宰性能及胴体品质的影响[J].西北农业学报,2008,17(4):23~27 |
| DOI:10.7606/j.issn.1004-1389.2008.04.006 |
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| 中文摘要:主要研究在玉米豆粕基础日粮中添加酵母培养物(YC)对肉仔鸡屠宰性能及胴体品质的影响。将960只1日龄肉仔鸡随机等分为4组,其中试验3组,对照1组,试验组分别添加2.5 g/kg,5 g/kg,7.5 g/kg的YC,试验期为1~42 d。结果表明:①试验各组肉仔鸡的胸肌率、腹脂率、半净膛率和全净膛率与对照组相比差异不显著(P>0.05),但添加2.5 g/kg、7.5 g/kg YC的试验组可显著提高肉仔鸡的腿肌率(P<0.05);②在肉鸡日粮中添加YC显著降低了胸肌、腿肌的剪切力(P<0.05);滴水率有下降趋势(P>0.05);pH值(45 min)亦有降低。研究证明:在日粮中添加一定量的YC能降低肉仔鸡胴体肌肉的剪切力及滴水损失,提高肉的嫩度及持水能力,达到改善肉鸡的屠宰性能和肌肉品质的目的。 |
| 中文关键词:酵母培养物 肉仔鸡 屠宰性能 胴体品质 |
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| Effect of Dietary Supplementation of Yeast Culture on Slaughter Performance, Carcass Characters of Male Broiler Chicks |
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| Abstract:An experiment was conducted to investigate the effects of dietary supplemental yeast culture on slaughter performance,carcass characters in broiler chickens.Nine hundred and sixty one-day-old male broilers were assigned four dietary treatments containing 0,2.5 g/kg,5.0 g/kg,7.5 g/kg yeast culture for six weeks.The results showed: ① No differences were found in percentage of breast muscle,the percentage of abdominal fat,percentage of eviscerated carcass and percentage of partly eviscerated carcass among the 4 treatments (P > 0.05).Chicks fed 2.5 g/kg and 7.5 g/kg yeast culture had increased percentage of drumstick muscle (P< 0.05).② The shear force value of raw breast,drumstick observably decreased in yeast culture treatments compared to the control (P< 0.05),Chicks fed highest YC had lower pH in breast meat 45 minutes post mortal compared with the control (P< 0.01).It could be concluded that dietary supplementation of yeast culture decreased the shear force and drip loss to a certain extent,improved meat tenderness and water-holding capacity and ameliorated slaughter performance,meat capacity of male broiler chicks. |
| keywords:Yeast culture Broiler chicken Slaughter performance Carcass characters |
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