L.fermentum F-6对肉鸡屠宰性能及肌肉品质的影响

Effect of L.fermentum F-6 on carcass traits and meat quality of broilers

试验旨在研究添加不同剂量的L.fermentum F-6对肉鸡的屠宰性能及肌肉品质的影响,进一步探讨其作为一种新型饲料益生菌的可行性。试验以玉米和大豆粕为主要原料配制日粮,采用单因子完全随机试验设计方法,选择1日龄雌雄各半的健康AA肉鸡240只,称重后随机分为4个组,其中1个对照组和3个L.fermenti F-6组,每个组6个重复,每个重复10只鸡,各组鸡的初始体重经方差检验差异均不显著(P>0.05)。对照组肉鸡不饲喂L.fermentiF-6,L.fermentiF-6组饮水饲喂L.fermentiF-6,添加水平分别为2×105、2×106和1×107 cfu/ml,试验期42 d。研究结果表明,添加L.fermenti F-6可显著提高肉鸡全净膛率和胸肌率(P<0.05),提高肉鸡屠宰性能,其中以添加剂量为2×106 cfu/ml时效果较好。添加L.fermenti F-6对肉鸡肌肉pH值、系水力和肉色指标无显著影响,但与对照组相比,L.fermentum F-6对肌肉系水力和肉色有一定改善效果。

The present experiment was conducted to study the effects of dietary Lactobacillus fermentum （L.fermentum） F-6 on carcass traits and meat quality in broilers. A total of 240 1-day-old AA mixed- sex broilers with similar body weight were randomly allotted into 4 treatments with 6 replicates in each treatment, with l0 broilers in each replicate. The trial period was 42 d. The basal diet was mainly composed of corn and soybean. Broilers were fed four levels of L.fermentum F-6（0, 2x105 cfu/ml, 2xl06 efu/ml and l xl07 cfu/ml, respectively） in drinking water in a single factorial arrangement. The results showed that adding the L.fermentum F-6 could significantly increase dressing rate and brisket rate （P〈0.05） and car- cass traits The additive dosage of 2~106 cfu/ml in the treatment group would t^e better . However,the L. fermentum F-6 could not significantly improve the flesh color, pH and keeping water force for muscle, and that L.fermentum F-6 could slightly improve flesh color and keeping water force of broiler chickens.