饲料桑对黄羽肉鸡生长性能、屠宰性能及肉品质的影响

Effects of Feed Mulberry on Growth Performance,Slaughter Performance and Meat Quality of Yellow-Feathered Broilers

本试验旨在研究饲料桑对黄羽肉鸡生长性能、屠宰性能及肉品质的影响。试验选用43日龄中速型黄羽肉鸡240只,随机分为5个组,每组6个重复,每个重复8只鸡。对照组饲喂玉米-豆粕型基础饲粮,3个发酵组分别用3%、6%、9%的发酵饲料桑替代等量的基础饲粮,3%桑粉组在玉米-豆粕型饲粮中使用3%饲料桑粉。试验期42 d。结果显示:1)与对照组相比,9%发酵组、3%桑粉组的平均日采食量和料重比显著提高(P<0.05)。2)与对照组相比,各试验组的屠宰性能无显著变化(P>0.05)。3)与对照组相比,6%发酵组胸肌亮度(L*)、红度(a*)、黄度(b*)值显著升高(P<0.05);胸肌剪切力、pH45 min、pH24 h各组间无显著差异(P>0.05)。4)与对照组相比,3%发酵组胸肌苏氨酸、异亮氨酸、亮氨酸、赖氨酸及甜味氨基酸含量显著提高(P<0.05);9%发酵组胸肌苏氨酸、亮氨酸含量显著提高(P<0.05);3%桑粉组胸肌天冬氨酸、苏氨酸、丝氨酸、谷氨酸、缬氨酸、异亮氨酸、亮氨酸、酪氨酸、精氨酸以及鲜味氨基酸、甜味氨基酸含量和氨基酸总量显著提高(P<0.05)。5)对照组在胸肌中未检测出月桂酸、花生酸、二十碳五烯酸,而各试验组均有检出。与对照组相比,3%发酵组胸肌十五碳酸含量显著提高(P<0.05);6%发酵组胸肌十五碳酸、亚油酸及多不饱和脂肪酸含量显著提高(P<0.05),豆蔻油酸、棕榈酸、棕榈烯酸及单不饱和脂肪酸含量显著降低(P<0.05);9%发酵组胸肌十五碳酸、亚油酸及不饱和脂肪酸含量显著增加(P<0.05),棕榈酸及棕榈烯酸含量显著降低(P<0.05);3%桑粉组十五碳酸、亚油酸、多不饱和脂肪酸及不饱和脂肪酸含量显著增加(P<0.05),豆蔻油酸、棕榈酸、棕榈稀酸及单不饱和脂肪酸含量显著降低(P<0.05)。6)与对照组相比,各试验组腿肌肌纤维直径和密度无显著变化(P>0.05)。综上可知,饲粮中使用9%发酵饲料桑或3%饲料桑粉显著提高了黄羽肉鸡的平均日采食量和料重比;发酵饲料桑和饲料桑粉均有提高黄羽肉鸡胸肌中鲜味氨基酸和甜味氨基酸以及多不饱和脂肪酸和不饱和脂肪酸含量的效果,且饲料桑粉的作用效果较发酵饲料桑更为明显。

This experiment was conducted to investigate the effects of feed mulberry on growth performance,slaughter performance and meat quality of yellow-feathered broilers. Two hundred and forty 43-day-old medium-speed yellow-feathered broilers were randomly divided into 5 groups with 6 replicates per group and 8 broilers per replicate. Broilers in control group were fed a corn-soybean meal type basal diet,and those in three fermented groups were fed with 3%,6% and 9% fermented feed mulberry instead of the same amount of basal diet,and those in 3% mulberry meal group were fed a corn-soybean meal type diet added with 3% feed mulberry meal. The experiment lasted for 42 days. The results showed as follows:1)compared with the control group,the average daily gain(ADFI)and feed/gain(F/G)of the 9% fermented group and the 3% mulberry meal group were significantly increased(P<0.05). 2)Compared with the control group,the slaughter performance of each test group had no significant change(P>0.05). 3)Compared with the control group,the lightness(L*),redness(a*)and yellowness(b*)values of chest muscle of the 6% fermented group were significantly increased(P < 0.05);there were no significant differences in shear force,pH45 minand pH24 hamong groups(P>0.05). 4)Compared with the control group,the contents of threonine,isoleucine,leucine,lysine and sweet amino acids in chest muscle of the 3% fermented group were significantly increased(P<0.05);the contents of threonine and leucine in chest muscle of the 9% fermented group were significantly increased(P<0.05);the contents of aspartic acid,threonine,serine,glutamic acid,valine,isoleucine,leucine,tyrosine,arginine,flavor amino acids,sweet amino acids and total amino acids in chest muscle of 3% mulberry meal group were significantly increased(P<0.05). 5)Lauric acid,arachidic acid and eicosapentaenoic acid were not detected in chest muscle of the control group,while detected in other test groups. Compared with the control group,the content of pentadecanoic acid in chest muscle of the 3% fermented group was significantly increased(P<0.05);the contents of pentadecanoic acid,linoleic acid and polyunsaturated fatty acids in chest muscle of the 6% fermented group were significantly increased(P<0.05),while the contents of myristic acid,palmitic acid,palmitoleic acid and monounsaturated fatty acids were significantly decreased(P<0.05);the contents of pentadecanoic acid,linoleic acid and polyunsaturated fatty acids in chest muscle of 9% fermented group were significantly increased(P<0.05),while the contents of palmitic acid and palmitoleic acid were significantly decreased(P<0.05);the contents of pentadecanoic acid,linoleic acid,polyunsaturated fatty acids and unsaturated fatty acids in chest muscle of 3% mulberry meal group were significantly increased(P<0.05),while the contents of myristic acid,palmitic acid,palmitoleic acid and monounsaturated fatty acids were significantly decreased(P<0.05). 6)Compared with the control group,the muscle fiber diameter and density of leg muscle of each test group had no significant change(P>0.05). In conclusion,both of the 9% fermented feed mulberry and the 3% feed mulberry meal can significantly increase the ADFI and F/G of yellow-feathered broilers. Fermented feed mulberry and feed mulberry meal can increase the contents of flavor amino acids,sweet amino acids,polyunsaturated fatty acids and unsaturated fatty acids in chest muscle of yellow-feathered broilers,and the effect of feed mulberry meal is more obvious than that of fermented feed mulberry.