浓缩大豆磷脂对肉仔鸡胴体品质的影响

Effect of Concentrated Soybean Lecithin on the Carcass Quality of Broilers

[目的]挖掘浓缩大豆磷脂在肉仔鸡饲养中的应用潜力。[方法]将225只艾维茵肉仔鸡随机分为5个处理组,即基础日粮组、猪油组和低、中、高水平浓缩大豆磷脂组,采用单因子随机化设计研究添加猪油和浓缩大豆磷脂对肉仔鸡胴体品质的影响。[结果]低水平浓缩大豆磷脂组的屠宰率、全净膛率、胸肌率和腿肌率分别为(93.64±0.34)%、(78.09±0.76)%、(10.09±0.16)%和(9.83±0.15)%,中水平浓缩大豆磷脂组的为分别(93.86±0.56)%、(80.41±0.40)%、(10.46±0.24)%和(10.49±0.27)%,高水平浓缩大豆磷脂组的为分别(93.10±0.27)%、(77.54±2.12)%、(10.41±0.28)%和(10.48±0.45)%,均显著高于空白对照组。低、中水平浓缩大豆磷脂组的腹脂率分别为(1.36±0.13)%和(1.43±0.05)%,显著低于猪油组。猪油组的肝脂率为(10.50±0.15)%,显著高于空白对照组和低、中水平浓缩大豆磷脂组。与低、中水平浓缩大豆磷脂组相比,猪油组显著提高了胸肌脂肪和胆固醇含量。[结论]低、中水平添加浓缩大豆磷脂可以提高肉仔鸡的屠宰率和胴体品质。

[ Objective] The purpose of the study was to excavate the application potential of concentrated soybean lecithin in brniler breeding. [ Method ] Two hundred and twenty-five avian broilers were divided into 5 treatment groups randomly and they were basal diet group, lard group, low, mid and high-level concentrated soybean lecithin groups. Tbe effects of adding lard and concentrated soybean lecithin on the carcass quality of broilers were studied by using randomized single factor design. [ Result] The slaughter rates, whole net carcass rates, breast muscle percentages and leg muscle rates of low-level concentrated soybean lecithin groups were （ 93.64 ± 0.34 ） % , （ 78.09 ±0.76 ） % , （ 10.09 ± 0.16） % and （9.83 ± 0.15 ） % resp. , that of mid-level concentrated soybean lecithin groups were （93.86 ± 0.56 ） % , （ 80.41 ± 0.40） %, （ 10.46 ± 0.24） % and （ 10.49 ± 0.27 ） % resp. , that of high-level concentrated soybean lecithin groups were （93.10 ± 0.27 ） %, （77.54 ± 2.12） % , （ 10.41 ±0.28 ） % and （ 10.48± 0.45 ） % resp. and all of them were significantly higher than that of blank control group. The abdominal fat rates of low and mid-level concentrated soybean lecithin groups were （ 1.36 ± 0.13 ） % and （ 1.43 ±0.05 ） % resp. and they were significantly lower than that of lard group. The liver fat percentage of lard group was （ 10.50 ±0.15 ） % and it was significantly higher than that of blank control group and low and mid-level concentrated soybean lecithin groups. Compared with low and mid-level concentrated soybean lecithin groups, the contents of fat and cholesterol in breast muscle were enhanced significantly in lard group. [ Conclusion ] The low and mid-level addition of concentrated soybean lecithin could enhance the slaughter rate and carcass quality of broilers.