中草药、酸化剂和抗生素对黄羽肉鸡生长性能和肉质风味的影响

Effects of Chinese herb,acidifler and antibiotic on performance,meat quality and flavour of Guangxi local chicken

选用60日龄的雌性黄羽肉鸡210只,随机分为7组(每组设3个重复,每个重复10只),研究中草药、速酸肥和黄霉素对其中、后期生长性能及肉质风味的影响。对照组饲以基础日粮,另外6组日粮是在基础日粮中分别添加0.35%中草药、0.70%中草药、0.15%速酸肥、0.30%速酸肥、0.30%速酸肥+0.70%中草药、5mg/kg黄霉素。进行为期60d的饲养试验,观测黄羽肉鸡的生长性能,肉质物理性状,肌肉化学组成、氨基酸和肌苷酸的含量等。结果表明:添加中草药、速酸肥或黄霉素对黄羽肉鸡中、后期的增重无显著影响,但0.35%中草药组、0.30%速酸肥组、0.30%速酸肥+0.70%中草药组黄羽肉鸡的饲料效率显著提高。添加中草药、速酸肥或黄霉素对黄羽肉鸡的屠宰性能、肉质物理性状及肌肉常规养分组成均无显著影响。黄霉素和速酸肥在一定程度上可使肌肉的失水率提高,熟肉率下降,贮存损失增加;而中草药在一定程度上可使肌肉的失水率下降,熟肉率提高,贮存损失减少,从而对肉质物理性状有一定程度的改善。添加中草药、速酸肥或黄霉素可使肌肉中与鲜味和甜味有关的谷氨酸、甘氨酸、苏氨酸、丝氨酸和丙氨酸等氨基酸的含量不同程度的提高;中草药还有使肌肉中肌苷酸的含量增加的趋势。

The experiment was conducted to investigate the effect of Chinese herb, acidifler （Stacidem） and antibiotic （Flavmycin） on the growth performance, meat quality and flavour of Guangxi local chicken. Two hundred and ten of 60-day-old local female chickens were randomly divided into seven groups. The control group was given the basal diet; the other six groups were fed the basal diets added with 0,135% Chinese herb, 0.70% Chinese herb, 0.15% Stacidem, 0.30% Stacidem, 0.30% Stacidem ＋0.70% Chinese herb, 5mg/kg Flavmycin, respectively. After 60 days of feeding, the grow-finishing performance, meat quality, the muscular chemical composition, and the content of amino acid and inosinate were determined. The results showed that the average daily gain of the local chicken was not significantly affected by Chinese herb, Stacidem or Flavmycin. The feed conversion rates in 0.35% Chinese herb group, 0.30% Stacidem group and 0.30% Stacidem ＋0. 70% Chinese herb group were significantly improved. The slaughter performance, physical attributes of meat quality and muacular conventional nutrients of the chicken were not siginificantly influenced by the supplement of Chinese herb, Stacidem or Flavmycin. The Stacidem and Flavmycin increased the water loss ratio, decreased the cooked meat ratio and enhanced the storage loss ratio to some degree, whereas Chinese herb had the opposite effect on these three indexes, which indicated that Chinese herb could improve the physical attributes of meat quality of thel chicks to some degree. Stacidem and Flavmycin did not significantly affected amino acid and inosine content in muscle. Chinese herb, Stacidem and Flavmycin could increase some amino acids that were relative to meat flavour to some degree. Inosine content would decrease to some degree by supplementing Stacidem or Flavmycin, but would increase to some degree by supplementing Chinese herb.