Effects of Small Peptide Chelated Copper,Iron,Manganese and Zinc on Growth Performance,Chicken Quality and Antioxidant Capacity of Yellow Feather Broilers

[Objective]The paper was to study effects of small peptide chelated trace elements(copper,iron,zinc and manganese)on growth performance,chicken quality and antioxidant capacity of rapid yellow feather broilers.[Method]Three hundred one-day-old yellow feather broilers with similar body weight were selected and randomly divided into three treatments:inorganic trace element group(basal diet+inorganic trace elements),organic trace element group(basal diet+small peptide chelated trace elements)and compound group(basal diet+50%inorganic trace elements+50%small peptide chelated trace elements).There were 10 replicates per treatment and 10 chickens per replicate.The trial lasted for 63 d.[Result]①Compared to inorganic trace element group,average daily gain(ADG)of yellow feather broilers in organic trace element group was significantly increased over the whole period(P<0.05).②There was no significant difference in slaughter performance and immune organ indices among the three test groups(P>0.05).③There was no significant difference in breast muscle pH,chicken color,drip loss,and shear force among the three groups(P>0.05),but cooking loss of chicken breast in inorganic trace element group was 27.46%and 22.53%higher than those in organic trace element group and compound group,respectively(P<0.05).④MDA content in serum in organic trace element group was 15.61%lower than that in inorganic trace element group(P<0.05).[Conclusion]Complete substitution of inorganic copper,iron,zinc and manganese by small peptide chelated copper,iron,zinc,and manganese significantly increases ADG of broilers,improves quality of chicken breast,and enhances antioxidant capacity.

Comparative Analysis of Slaughter Performance and Meat Flavor Traits of Quality Chicken under Cage Rearing and Free-range Farming Conditions

[Objective]The paper was to compare the slaughter performance and meat flavor of quality chicken under cage rearing and free-range farming conditions.[Method]A total of 4001-day-old cocks,S07 line cultivated by Sichuan Dahen Poultry Breeding Co.,Ltd.(bred for 4 succes-sive generations),were kept in cages until the end of 5 weeks of age,which were then divided into cage rearing and free-range farming groups.All cocks were fed with the same diet,and slaughter tests and meat quality analysis were carried out at the end of 10 and 22 weeks of age,respectively.[Result]The live weight,carcass weight and abdominal fat percentage in cage rearing group were significantly higher than those in free-range farming group(P<0.01),and the percentage of half-eviscerated yield and percentage of eviscerated yield in cage rearing group were significantly higher than those in free-range farming group(P<0.05),but there were no significant differences in dressing percentage,percentage of leg muscle and per-centage of breast muscle.The intramuscular fat(IMF)content and muscle fiber density of chicken in cage rearing group were significantly higher than those in free-range farming group(P<0.01),but there was no significant difference in inosinic acid(IMP)content.The content of IMF and IMF increased with the increase of feeding age,but the deposition rate of intramuscular fat was higher than that of IMF in late feeding period.[Conclusion]The study will provide reliable guidance for production and market consumption of high quality chicken.

Investigation of physicochemical,microbiological and sensorial properties for organic and conventional retail chicken meat

In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic chicken breasts had higher fat content than the conventional chicken breasts.The protein content of organic thighs was higher than conventional thighs.Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value,cooking loss and water holding capacity.Alpha-linoleic acid,docosahexaenoic acid was found to be higher in organic chicken meat.Salmonella spp.was detected in all conventional chicken and 66.66%of organic chicken.

Problems and Countermeasures in Wumeng Native Chicken Industry

Wumeng native chicken （Wumeng silky chicken and Weining chicken） grow mainly in Wumeng mountainous area of Yunnan-Guizhou plateau. Wu- meng silky chicken is featured by strong stress resistance, delicious meat, abundant essential restrictive amino acids and trace elements for human body （ zinc, sele- nium, etc. ）, with high medicinal and health value. Weining chicken is characterized by early sexual maturity, uniform distribution of intramuscular fat, small mus- cle fiber, tender and delicious meat, resistance to cold and forage, which is an excellent local chicken breed for development of modern, efficient, mountainous eco- logical animal husbandry in Bijie area. The existing problems in industrialization development and utilization of Wumeng native chicken are discussed, and the cor- responding countermeasures are put forward