| 饲粮蛋氨酸水平对43～63日龄黄羽肉鸡生长性能、胴体品质、羽毛蛋白质沉积和肉质的影响 |
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| 引用本文： | 席鹏彬,林映才,蒋守群,郑春田,周桂莲,蒋宗勇.饲粮蛋氨酸水平对43～63日龄黄羽肉鸡生长性能、胴体品质、羽毛蛋白质沉积和肉质的影响[J].动物营养学报,2011,23(2):210-218. |
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| 作者姓名： | 席鹏彬 林映才 蒋守群 郑春田 周桂莲 蒋宗勇 |
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| 作者单位： | 广东省农业科学院畜牧研究所,农业部动物营养与饲料(华南)重点开放实验室,广东省动物育种与营养公共实验室,广州,510640 |
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| 基金项目： | 现代农业产业技术体系建设专项资金及公益性行业科研专项 |
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| 摘 要： | 本试验旨在研究饲粮中添加不同水平蛋氨酸对43～63日龄黄羽肉鸡生长性能、胴体品质、胴体和羽毛蛋白质沉积以及肉质的影响,并根据二次回归模型估测其蛋氨酸需要量.选用43日龄岭南黄鸡1 600只,按性别和体重分成10组(公母各5组),每组4个重复,每个重复40只.采用5×2(饲粮蛋氨酸水平×性别)两因子试验设计,饲粮蛋氨酸水...
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| 关 键 词： | 蛋氨酸 黄羽肉鸡 生长 胴体品质 蛋白质沉积 肉质 |
Effects of Dietary Methionine Levels on Growth Performance,Carcass Quality,Feather Protein Retention and Meat Quality in Yellow-feathered Broiler Chickens Aged from 43 to 63 Days |
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| XI Pengbin,LIN Yingcai,JIANG Shouqun,ZHENG Chuntian,ZHOU Guilian,JIANG Zongyong.Effects of Dietary Methionine Levels on Growth Performance,Carcass Quality,Feather Protein Retention and Meat Quality in Yellow-feathered Broiler Chickens Aged from 43 to 63 Days[J].Acta Zoonutrimenta Sinica,2011,23(2):210-218. |
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| Authors: | XI Pengbin LIN Yingcai JIANG Shouqun ZHENG Chuntian ZHOU Guilian JIANG Zongyong |
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| Institution: | XI Pengbin LIN Yingcai JIANG Shouqun ZHENG Chuntian ZHOU Guilian JIANG Zongyong (Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Ministry of Agriculture Key Laboratory of Animal Nutrition and Feed Science(South China),Guangdong Public Laboratory of Animal Breeding and Nutrition,Guangzhou 510640,China) |
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| Abstract: | This experiment was conducted to study the effects of dietary methionine(Met) levels on growth performance,carcass quality,feather and carcass protein retention and meat quality,and to determine the Met requirements in yellow-feathered broiler chickens aged from 43 to 63 days based on quadratic regression model.One thousand and six hundred 43-day-old Lingnan yellow-feathered broiler chickens were divided into 10 groups(5 groups each gender) with 4 replicates per group and 40 chickens in each replicate accor... |
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| Keywords: | methionine yellow-feathered broiler chickens growth performance carcass quality protein retention meat quality |
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