日粮中添加柑橘副产物对肉鸡生长性能、消化酶活性及肉品质的影响

Impact of adding fermented citrus by-products to broiler chicken diets on growth performance,digestive enzyme activity,and meat quality

文中旨在研究发酵柑橘副产物对肉鸡生长性能、消化酶活性、屠宰性能及肉品质的影响。试验将480只健康、体重相近的1日龄公雏鸡随机分为4组,每组12个重复,每个重复10只。试验(A、B、C)组分别在基础日粮中添加发酵柑橘副产物2%、4%、8%。试验为期42d,对照组饲喂基础日粮。结果发现,日粮中添加4%柑橘副产物可显著增加肉鸡1~42d平均日增重(P<0.05),显著降低1~21d料重比(P<0.05)。在日粮中添加4%和8%的柑橘副产物能显著增加促进肉鸡十二指肠蛋白酶和脂肪酶活性,以及回肠α-淀粉酶活性(P<0.05)。日粮中添加2%~8%柑橘副产物显著提高了肉鸡全净膛率和胸肌率(P<0.05),显著降低了肉鸡腹脂率(P<0.05)。在日粮中添加4%和8%的柑橘副产物能显著降低肉鸡蒸煮损失(P<0.05)。综上所述,日粮添加发酵柑橘副产物能改善肉鸡生长性能、肠道酶活、屠宰性能及肉品质,在本试验条件下其适宜添加水平为4%。

The aim of this investigation is to scrutinize the influence of fermented citrus by-products on the growth metrics,digestive enzyme kinetics,slaughtering efficacy,and meat attributes of broilers.A cohort comprising 480 robust and equitably massed neonatal male chicks was arbitrarily partitioned into four cohorts,each with 12 duplications and 10 specimens in each duplication.The reference ensemble adhered to a conventional regimen,whereas the experimental assemblages(A,B,C)were subjected to alimentary fortification with 2%,4%,and 8%fermented citrus by-products,correspondingly.The experimental period lasted for 42 days.The supplementation of the diet with 4%citrus by-products markedly augmented the mean daily weight accrual of broilers within the initial 42 days(P<0.05)and significantly reduced the feed-to-gain ratio from 1 to 21 days(P<0.05).Adding 4%and 8%citrus by-products to the diet significantly increased the activities of protease and lipase in the broiler duodenum,as well as the activity ofα-amylase in the ileum(P<0.05).Supplementing 2%~8%citrus by-products in the diet significantly increased the eviscerated yield and breast muscle yield of broilers(P<0.05)while significantly reducing abdominal fat percentage(P<0.05).The addition of 4%and 8%citrus by-products in the diet significantly decreased the broiler cooking loss(P<0.05).In summation,the supplementation of the diet with fermented citrus by-products has the propensity to enhance the growth metrics,intestinal enzyme kinetics,slaughtering efficiency,and meat attributes of broilers.The suitable addition level under the conditions of this experiment is 4%.