大豆肽对湘黄鸡生产性能和肉品质的影响

The Effect of Soy Peptide on the Production Performance and Meat Quality of Xianghuang Chickens

为研究大豆肽对湘黄鸡生产性能、肉品质和经济效益的影响,试验选择1日龄湘黄鸡240只,随机分为4个处理,分别饲喂A组(对照组,不添加大豆肽)、B组(大豆肽:0.4%)、C组(大豆肽:0.8%)、D组(大豆肽:1.2%)饲料,实验期为42 d.结果表明,添加大豆肽可以提高湘黄鸡的日增重,降低料肉比,其中B组和C组增重较佳,育雏结束时,平均体重分别为350.06 g和349.00 g,显著高于A组和D组,料肉比C组最低,为2.49,显著低于A组和D组;添加大豆肽可以提高湘黄鸡的屠宰率、全净膛率和胸肌率,其中C组和D组较高,显著高于A组和B组;添加大豆肽可降低胸肌肌肉的滴水损失,滴水损失为C组<B组<D组<A组;添加适量的大豆肽可提高湘黄鸡育雏期的经济效益,其中B组利润最高,为5.62元/只.综合生产性性、肉品质和经济效益,本试验条件下大豆肽的适宜添加量为0.4%.表5,参14.

In order to study the effect of soy peptide on the production performance, meat quality and economic benefits of Xianghuang chickens. were randomly divided into 4 groups. Group tide： 0.4% ） ,Group C （ soy peptide： 0.8% for 42 days. The results showed that adding In the experiment, 240 Xianghuang chickens of 1 day old A （contrast group without soy peptide）, Group B （soy pep- ）,Group D （soy peptide： 1.2% ）. The experiment lasted soy peptide could improve the daily weight of Xianghuang chickens and decrease the ratio of feed and meat. The average weights of Group B and Group D were heavier,which 42 days＇ weights were respectively up to 350.06g and 349.00g and were significantly higher than those in Group A and Group D. The ratio of feed and meat of Group C was the lowest, which was 2.49 ; and that was significantly lower than those in Group A and Group D. Adding soy peptide could improve slaughter rate, net chamber rate and breast rate. The higher ones were group B and Group C which were significantly higher than those in Group A and Group B; Adding soy peptide could reduce the pectoral muscle drip loss, which was as follows Group C 〈 Group B 〈 Group D 〈 Group A. Adding moderate soy peptide could improve the economic benefits. The highest profit was Group B which is 5.62 yuan every one. Comprehensive production, meat quality and economic benefits, under the conditions of our experiment,the optimal soy peptide concentration was 0.4%. 5tabs. , 14refs.