干酪乳杆菌L. casei Zhang对肉鸡屠宰性能及肌肉品质的影响

Effects of Lactobacillus casei Zhang on Meat Quality and Carcass Traits of Broiler Chicken

本试验旨在研究添加不同剂量的L. casei Zhang对肉鸡的屠宰性能及肌肉品质的影响,进一步探讨其作为一种新型饲料益生菌的可行性。试验以玉米和大豆粕为主要原料配制日粮,采用单因子随机试验设计方法,选择1日龄雌雄各半的健康AA肉仔鸡180只,称重后随机分为3个组,其中1个对照组和2个L. casei Zhang组,每个组6个重复,每个重复10只鸡,各组鸡的初始体重经方差检验差异均不显著(P >0.05)。对照组肉鸡不饲喂L. casei Zhang,L. casei Zhang组饮水饲喂L. casei Zhang,添加水平分别是为2 ×105 cfu/ml和2 ×106 cfu/ml。试验期42天。本试验研究结果表明,添加L. casei Zhang可显著提高肉鸡全净膛率、胸肌率和宰后36h pH (P 6 cfu/ml时效果较好,但对肉鸡肌肉系水力和肉色无显著影响,说明L. casei Zhang但对肌肉品质改善效果不明显。

The present experiment was conducted to study the effects of dietary L. casei Zhang on intestinal structure of broiler chicken. In the experiment, a total of 180 1-day-old AA mixed-sex broiler chickens with similar body weight were randomly allotted into 3 treatments with 6 replicates in each treatment, with 10 broilers in each replicate. The trial period was 42 d. The basal diet was mainly composed of corn and soybean. Broiler chickens were fed four levels of L. casei Zhang (0, 2 ×105 cfu/ml and 2 ×106 cfu/ml respectively) in drinking water in a single factorial arrangement. The results showed that adding L. casei Zhang can significant increase dressing rate, brisket rate and pH after slaughter of 36 h (P 6 cfu/ml in the treatment group is better than others. However L. casei Zhang does not improve the flesh color and keep the water force for muscle of broiler chickens, showing that L. casei Zhang doesn’t have significant beneficial modulation for the meat quality of broiler chickens.