酵母培养物对肉仔鸡屠宰性能及胴体品质的影响

Effect of Dietary Supplementation of Yeast Culture on Slaughter Performance,Carcass Characters of Male Broiler Chicks

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。

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.