中药饲料添加剂对法国肉用鹌鹑增重及肉质的影响

Effects of Chinese Medical Herb Additives on the Liveweight Gain and Meat Texture of French Table Quails

用1周龄法国肉用鹌鹑120只,随机分成4组,每组3个重复,每个重复10只.第1～3组为试验组,分别在基础日粮中添加1％的党参、0.5％党参+0,5％黄芪、0.5％党参+0.5％艾叶,第4组为对照组.试验期为2～6周龄,共35d,每7d称重一次.试验结果表明,各试验组的增重与对照组相比,差异均显著(P<0.05);其中第3组效果最好(P<0.01).日粮蛋白质表观代谢率和料肉比,试验组均优于对照组(P<0.05).各组间的肌肉概略养分、pH值和胴体品质,除第1组的屠宰率略高外(P<0.05),其余差异均不显著(P>0.05).嫩度值差异极显著(P<0.01).血清总蛋白质和A/G差异不显著(P>0.05),但血糖含量差异较大(P<0.01).

One hundred and twenty French tuble quails, 1 week old and males and femaleswere equal in number, were divided randomly into 4 groups, each of them had 30 birds. Threeprescriptions of Chinese medical herb additives (1% Codonopsis pilosula, 0.5% Codonopsis pilo-sula+0.5% Astragalus membranaceus, 0.5% Codonopsis+0.5% Artemisia argyi) weremixed with the basal dietary for the feeding experiment. Groupe 1, 2 and 3 were fed on the basaldietary with the above mentioned additives respectively, and group 4 as the control. The experi-ment was made 3 replicates and prolonged for 2-6 weeks. It was shown that all the quails in ex-perimental groups, especially in group 3, were significantly heavier in liveweight gain as com-pared with the controls. There were no significant differences in protein, fat, dry material andash contents in meat among 4 groups, except the fat content in group 1 was slightly higher. Asfar as the feed conversion rate and feed utilization rate were concerned, the experimental groupswere superior to the control group. The nutrients and pH value of the meat and carcass qualitywere not different obviously (P>0.05), but group 1 and dressing percentage were somewhathigh (P<0.05). There was significant difference in meat tenderness (P<0.01) between theexperimental and control groups. Although total serum protein and A-G ratio were not differentsignificantly, but the difference of blood sugar was more meaningful.