发酵辣木叶对广西麻鸡生长性能、屠宰性能和肉品质的影响

Effect of fermented Moringa oleifera on growth performance,slaughtering performance and meat quality of Guangxi Ma chicken

试验探究日粮中添加不同水平发酵辣木叶对广西麻鸡的生长性能、屠宰性能和肉品质的影响。选取360只40日龄广西麻鸡,随机分为4组,每组6个重复,每个重复15只肉鸡。对照组肉鸡饲喂基础日粮,试验A、B、C组肉鸡分别饲喂基础日粮+10%发酵辣木、基础日粮+14%发酵辣木、基础日粮+18%发酵辣木。试验期49 d。结果显示,与对照组相比,试验B组广西麻鸡4 w末重显著升高(P<0.05)。与对照组相比,试验A组广西麻鸡的半净膛率显著降低(P<0.05),左胸肌率显著升高(P<0.05)。与对照组相比,试验A组、B组广西麻鸡的胸肌剪切力显著降低(P<0.05),试验组广西麻鸡的胸肌肌内脂肪极显著降低(P<0.01)。试验C组广西麻鸡的胸肌系水力极显著高于对照组、试验B组(P<0.01);试验A组、B组广西麻鸡的胸肌蒸煮损失显著低于对照组(P<0.05)。研究表明,日粮中添加10%发酵辣木能够提高肉鸡的左胸肌率和前4 w的生长速度,降低鸡肉剪切力、蒸煮损失和肌内脂肪,从而改善肉品质。

The experiment investigated the effect of different supplemental levels of fermented Moringa oleifera on growth performance,slaughter performance and meat quality of Guangxi Ma chickens.36040-day-old Guangxi Ma chickens were randomly divided into four groups with six replicates in each group and 15 chickens in each replicate.The chicken in control group was fed with basic diet,the chickens in group A,group B,group C were fed basic diet+10%fermented Moringa oleifera,basic diet+14%fermented Moringa oleifera,basic diet+18%fermented Moringa oleifera,respectively.The experiment lasted for 49 d.The results showed that compared with the control group,the weight of broilers in group B was significantly increased at the end of the 4 th week(P<0.05).Compared with the control group,the semi-purification ratio in group A was significantly decreased(P<0.05),and left chest muscle rate in group A was significantly increased(P<0.05).Compared with the control group,the shear force of breast muscle in group A and group B was significantly decreased,and the intramuscular fat in experimental group was extremely decreased(P<0.01).The hydraulic capacity of chest muscle in group C was extremely higher than that of control group and group B(P<0.01),and the cooking loss of chest muscle in group A and B was significantly lower than that of control group(P<0.05).The experiment indicates that adding 10%fermented Moringa oleifera to the diet can increase the left chest muscle rate and growth rate of broilers in the first four weeks,reduce chicken shear force,cooking loss and intramuscular fat,so as to improve meat quality.