| 日粮添加中药富硒酵母对鸡肉品质的影响 |
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| 引用本文： | 王珏,李升和,王艳,梁林,周金星,蒋邱丰.日粮添加中药富硒酵母对鸡肉品质的影响[J].畜牧与兽医,2009,41(11). |
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| 作者姓名： | 王珏 李升和 王艳 梁林 周金星 蒋邱丰 |
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| 作者单位： | 1. 安徽科技学院,安徽,凤阳,233100
2. 安徽省合肥东升牧业有限公司,安徽,肥东,231600 |
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| 基金项目： | 安徽省教育厅自然科学基金 |
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| 摘 要： | 取1日龄健康闽中麻鸡396羽,随机分为4组,每组99羽,组内设3个重复,每个重复33羽,Ⅰ组为对照组,饲喂基础日粮,Ⅱ、Ⅲ、Ⅳ组在日粮中分别添加0.2%、0.3%、0.4%的中药富硒酵母。于49 d后试验鸡颈静脉放血致死,取胸肌和腿肌进行肉品质分析,以研究中药富硒酵母对闽中麻鸡肌肉品质的影响。结果:与对照组相比较,试验组胸肌肌肉的滴水损失率极显著降低(P<0.01),肌肉红色度和粗蛋白含量极显著提高(P<0.01);肌肉含水率、肌纤维直径显著降低(P<0.05),黄色度、肌纤维密度和粗脂肪含量显著提高(P<0.05);肌肉pH值变化不显著(P>0.05)。腿肌肌肉的滴水损失率、肌纤维直径较对照组极显著降低(P<0.01),肌肉的红色度和肌纤维密度极显著提高(P<0.01);肌肉含水率显著降低(P<0.05),肌肉粗脂肪和粗蛋白含量显著提高(P<0.05);黄色度和pH值变化不显著(P>0.05)。表明日粮添加中药富硒酵母能够改善闽中麻鸡肉品质,以0.4%效果最为显著。
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| 关 键 词： | 中药富硒酵母 闽中麻鸡 肉品质 |
Effect of Se-enriched yeast cultured Chinese medicine on the meat quality in the chicken |
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| WANG Jue,LI Sheng-he,WANG Yan,LIANG Lin,ZHOU Jin-xing,JIANG Qiu-feng.Effect of Se-enriched yeast cultured Chinese medicine on the meat quality in the chicken[J].Animal Husbandry & Veterinary Medicine,2009,41(11). |
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| Authors: | WANG Jue LI Sheng-he WANG Yan LIANG Lin ZHOU Jin-xing JIANG Qiu-feng |
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| Abstract: | The effect of se-enriched yeast cultured in Chinese medicine(SYCICM) on the meat quality was investigated in the Min Zhong-ma chicken.Three hundred six Min Zhong-ma chickens of one-day-old were selected and divided into 4 groups randomly,each group 99 with three repetitions,each repetition supposed 33.The groupⅠ(control group) was fed the basal diet,and 0.2%,0.3%,0.4% SYCICM were added into the basal diet of group Ⅱ,Ⅲ,Ⅳ.The neck vein bloodletting lethal and took its chest muscle and leg muscle,the muscle quality were analyzed after 49 d.The result indicated that compared with the control group,the drip loss rate of chest muscle was lower,the muscle red chromaticity and the thick protein content was higher,and the difference extremely significant(P<0.01);the muscle moisture content and the muscle fiber diameter was lower,the muscle yellow chromaticity,the muscle fiber density and the crude fat content was higher,and the difference significant(P<0.05);the change of the muscle pH value is not remarkable(P>0.05) in the treatment group.The drip loss rate and muscle fiber diameter of leg muscle was lower than control group,the red chromaticity and the fiber density was higher,and the difference was extremely significant(P<0.01);the moisture content was lower,the crude fat and the thick protein content was higher,and the difference was significant(P<0.05);the yellow chromaticity and the change of the muscle pH value was not remarkable(P>0.05).Together,our results suggested that the basal diet added with SYCICM can improve meat quality of Min Zhong-ma chicken,and the effect of Ⅳ group was the most significant. |
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| Keywords: | se-enriched yeast cultured in Chinese medicine(SYCICM) Min Zhong-ma chicken meat quality |
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