发酵扶正解毒口服液对肉鸡生产性能、免疫指标及肉品质的影响

Effects of Fermented Fuzheng Jiedu Oral Liquid on Production Performance,Immune Indexes and Meat Quality of Broilers

本研究旨在探索发酵扶正解毒口服液对肉鸡生产性能、免疫指标及肉品质的影响。利用单因子试验方法,选取1日龄健康肉鸡90只,随机分为3组,分别为:对照组、Ⅰ组(未发酵制剂)和Ⅱ组(发酵制剂),每组3个重复,每个重复10只鸡。于试验的第21、42日龄测定肉鸡的生长性能和免疫器官发育情况,42日龄测定肉品质。结果显示,与对照组相比,1～42日龄,Ⅰ、Ⅱ组平均日增重分别提高了8.09%和13.76%(P<0.05),料重比分别降低了2.23%和10.27%(P<0.05)。21、42日龄,Ⅰ、Ⅱ组脾脏指数比对照组分别提高了9.09%(P>0.05)和15.15%(P<0.05)、34.38%和53.13%(P<0.05),法氏囊指数比对照组分别提高了1.22%(P>0.05)和20.41%(P<0.05)、8.72%和18.97%(P<0.05),肝脏指数比对照组均有提高;42日龄,Ⅰ、Ⅱ组胸肌的水分、粗蛋白质、粗脂肪含量、红度(a~*值)、肌苷酸分别比对照组提高了0.57%和2.10%(P<0.05)、1.61%(P>0.05)和4.25%(P<0.05)、49.89%和43.85%(P>0.05)、7.88%和58.62%(P>0.05)、24.50%和31.13%(P<0.05),胸肌的滴水损失、黄度(b~*值)分别比对照组降低了21.91%和32.24%(P<0.05)、4.55%和21.73%(P>0.05),Ⅱ组腿肌的肌肉水分、粗蛋白质、粗脂肪和肌苷酸含量均比Ⅰ组和对照组显著提高(P<0.05),滴水损失显著下降(P<0.05),a~*值均高于Ⅰ组和对照组,亮度(L~*值)、b~*值均低于Ⅰ组和对照组。结果表明,发酵扶正解毒口服液能够显著提高肉鸡生长性能和免疫指标,且能改善其肉品质。

This study was aimed to explore the effects of fermented Fuzheng jiedu oral liquid on the production performance,immune index and meat quality of broilers.Using single factor to select 90 one-day-old healthy broilers,randomly divided into three groups(3 replicates per group,10 birds per replicate):Control group(basal diet),groupⅠ(basal diet+centralizer Fuzheng jiedu oral liquid)and groupⅡ(basal diet+fermented Fuzheng jiedu oral liquid).The production performance and immune organ development of broilers were measured at 21 and 42 days of age,the meat quality was determined at 42 days of age.The results showed that compared with control group,at 1 to 42 days of age,the average daily gain of groupsⅠandⅡwere significantly increased by 8.09%and 13.76%(P<0.05),the feed conversion rate was significantly reduced by 2.23%and 10.27%(P<0.05),respectively.At 21 and 42 days of age,compared with control group,the spleen index of groupsⅠandⅡwere increased by 9.09%(P>0.05)and 15.15%(P<0.05),34.38%and 53.13%(P<0.05),the bursa of Fabricius index were increased by 1.22%(P>0.05)and 20.41%(P<0.05),8.72%and 18.97%(P<0.05),respectively,and the liver index were increased.At 42 days of age,the pectorales moisture content of groupsⅠandⅡwere significantly increased by 0.57%and 2.10%(P<0.05)than that of control group,the crude protein content of groupsⅠandⅡwere improved by 1.61%(P>0.05)and 4.25%(P<0.05),the crude fat content of groupsⅠandⅡwere raised by 49.89%and 43.85%than that of control group(P>0.05),a*value of groupsⅠandⅡwere increased by 7.88%and 58.62%than that of control group(P>0.05),the inosine acid of groupsⅠandⅡwere significantly raised by 24.50%and 31.13%(P<0.05)than that of control group.What’s more,the drip loss of pectoralis muscle and b*value of the meat were reduced by 21.91%and 32.24%(P<0.05),4.55%and 21.73%(P>0.05),respectively.The contents of muscle moisture,crude protein,crude fat and inosidine of leg muscles of groupⅡwere significantly increased than groupⅠand control group(P<0.05),the loss of water were significantly dropped(P<0.05).The a*value was higher than groupⅠand control group,the L*and b*values were lower than groupⅠand control group.The results suggested that fermented Fuzheng jiedu oral liquid was able to significantly increase production performance and immune indexes,and improve meat quality of broilers.