谷朊粉酶解物对肉鸡屠宰性能和肉品质的影响

Effects of wheat gluten protein hydrolysates on the slaughter performance and meat quality index in broiler chicken

为研究谷朊粉酶解物对A A 肉鸡屠宰性能和肉品质的影响,本试验选取1 日龄健康白羽肉鸡4 0 0 只,随机分为4 组,每组5 个重复,每个重复2 0 只,试验期为4 2 d ,分两个阶段饲养（1 -2 1 d 和2 2 -42 d ）.I 组饲喂基础日粮,域、芋、郁组分别以0 . 8 %、1.2%、1 . 6 %小麦谷朊粉酶解物替代对照组中等量的鱼粉.结果表明,在日粮中添加谷朊粉酶解物能够提高肉鸡屠宰性能、改善肉品质,对肉质的保鲜也有一定的作用效果,其中1.2%添加量效果最好.

This test aimed to study the effect of enzymic hydrolyzed wheat glutenon on slaughter performance and meat quality of broiler.A total of 400 1-day-old white feather broilers were randomly assigned to 4 groups with 5 replicates of 20 each.Trial period was a total of 42 days in two feeding phases(1 ~ 21 d and 22 ~ 42 d).GroupⅠwas fed basal diet,Ⅱ,Ⅲ,Ⅳ were fed 0.8%,1.2%,1.6% enzymic hydrolyzed wheat gluten replacing an equal amount of fish meal in the control group.The results showed that adding 1.2%enzymic hydrolyzed wheat gluten produced under the experimental condition in diets could improve slaughter performance and meat quality of broiler.It was also benifical to preservation of meat.