Effects of Fermented Puffed Feather Meal on Growth Performance,Serum Biochemical Indices,Meat Quality,and Intestinal Microbiota in Broilers

This study aimed to investigate the effects of fermented puffed feather meal(FPFM)on growth performance,serum biochemical indices,meat quality,and intestinal microbiota in Arbor Acres(AA)broilers.A single-factor design was adopted,and four treatments were administered with five replicates to 240 one-day-old AA broilers.The control group(group A)received a basal diet,while the experimental groups received a basal diet plus 33%(group B),67%(group C)and 100%(group D)FPFM,respectively.Compared with group A,(1)the average daily gain(ADG)in group C decreased(P<0.05),and the feed conversion ratio(FCR)in group D increased(P<0.05);(2)the level of serum urea nitrogen in treatment groups decreased(P<0.05),and the levels of triglyceride,high density lipoprotein,low density lipoprotein,cholesterol,and glucose contents in group D increased(P<0.05)at day 21;(3)the serum immunoglobulin M and immunoglobulin G in group B and the immunoglobulin A in group C increased(P<0.05)at day 21,and the serum immunoglobulin M and immunoglobulin G in group D decreased(P<0.05)at day 42;(4)the share force of breast muscle and thigh muscle in group D increased(P<0.05);(5)the villus height to crypt depth ratio in the jejunum of group B increased(P<0.05)at day 21,and the villus height in group C and D increased(P<0.05)at day 42;(6)the proteobacteria counts in the cecum digesta in treatment groups decreased(P<0.05)at day 21.The basal diet supplemented with 33%FPFM promoted protein metabolism,enhanced immunity and improved meat quality,promoted the digestion and absorption of nutrients,increased intestinal microbial diversity,and improved the content of beneficial bacteria without affecting the growth performance,it was possible to be used as a good substitute for fish meal.

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meat

This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

Nutritional Value and Sensory Acceptance of Fermented Meat Sauce“Shishibishio”with Neutrase and Flavourzyme Enzyme under Different Salt Concentrations

Shishibishio,a Japanese traditional seasoning,is made from fermented meat.The study aimed to evaluate the effect of neutrase 0.5 L alone or flavourzyme 500 L+neutrase 0.5 L on the acceleration of fermentation period and the improvement of nutritional value and sensory acceptance of the final product.The fermentation mixtures(moromi)were prepared by mixing ground pork with salt at one of three concentrations(15%,20%or 25%),koji(rice fermented with Aspergillus oryzae)and pepper.To accelerate the fermentation of moromi,all treatments were added with neutrase at the begining,then adding with or without flavourzyme after one month.The results showed that neutrase or neutrase+flavourzyme mixture accelerated hydrolysis of meat protein during the fermentation of moromi.Yield,protein recovery,total nitrogen and free amino acid in shishibishio treated with enzymes were significantly greater(P<0.05)than that of control,especially at 15%salt.The treatment treated with neutrase+flavourzyme was significantly increased(P<0.05)in free amino acid as compared with treatment with neutrase alone,resulting a better sensory taste and smell,which was mostly accepted.Almost the shishibishio obtained after six fermentative months was acceptable seasonings having a good taste and no unpleasant smell.

Research on the Effect of Microbial Fermentation Feeds on Slaughter Performance and Meat Quality in Pig with Large-scale Feeding

In this paper, Duroc-lanndrae-Yorkshire crossbred piggy of born at 75 days of age, bouncing with health and similar body weight were randomly divided into experimental group （136 pigs） and control group （136 pigs）. Pigs in control group were fed with conventional diets, and 4% microbial fermentation feeds were added to the basal diet of experimental group to research on the effect of performance and meat quality of pig breeding. The results indicated that after feeding 106 d, compared to control group, the slaughter performance, meat quality and content of fatty acid and amino acid of experimental group were all better, its slaughter rate increased 1.53%, the carcass weight increased 2.75% and the backfat thickness decreased 0.02 cm. In addition, the pork meat in test group hadn＇t antibiotic and heavy metal residues, while it had higher color score, lower pH45min and pH24h value, better tenderness and rate of cooked meat and higher content of fatty acids, polyunsaturated fatty acids and amino acids. Microbial fermentation feed using in test group can significantly improved the flavor and aroma of pork, and eating this pork conducive more to human health. Thus, the application of microbial fermenta- tion feed can provide a more safe, healthy and nutritious flavor pork for human beings.

特色腊肉源细菌发酵剂对发酵牛肉品质的影响

目的:研究特色腊肉源细菌对发酵牛肉品质的影响。方法:将来自于湖南湘西腊肉的马葡萄球菌和来自信阳腊肉的肠膜明串珠菌作为发酵菌株,生产发酵牛肉,并将其与地方特色产品及空白组进行对比,分析产品的水分含量、水分活度、pH、蛋白质含量、色泽、质构及感官评价、N-亚硝胺类物质含量等品质指标的差异性。结果:两株菌株单菌株发酵产品亚硝胺含量,显著低于传统腊肉制品(P<0.05);弹性显著高于传统产品(P<0.05);肠膜明串珠菌发酵产品咀嚼性和四川腊肉没有显著性差异(P>0.05);马葡萄球菌发酵产品的硬度显著低于其他处理组(P<0.05),且马葡萄球菌发酵产品的整体接受性最高,但四川绵阳腊肉及湖南湘西腊肉的整体可接受性没有显著差异性(P>0.05)。结论:两种菌株对发酵产品品质影响不同,但都可以作为发酵剂应用于肉制品加工,未来可以考虑将两种菌株进行复配发酵,综合改善产品品质,提高产品安全性。

腊肉源酵母菌对发酵牛肉品质特性的影响

在发酵牛肉加工中,添加源于河南信阳腊肉的季巴蒙毕赤酵母以及四川绵阳腊肉的汉逊德巴利酵母作为发酵菌株,以研究特色腊肉源单菌株发酵对发酵牛肉品质的影响,选择地方特色产品和空白作为对照,进行产品水分含量、水分活度(aw)、pH值、蛋白质含量、亚硝胺含量、质构及感官评价等特性指标的测定与分析。结果表明,两株菌株单菌株发酵牛肉硬度适中,弹性和咀嚼性显著高于传统产品,其整体可接受性和传统腊肉未见显著差异,而且水分含量,pH值与亚硝胺含量显著低于传统腊肉制品。综合分析显示两种酵母菌均可作为发酵剂用于发酵肉制品生产,以提升产品品质和安全性。

生物发酵饲料对肉鸭生长性能、肠道形态结构和肠道屏障基因表达的影响

文章旨在探究生物发酵饲料对肉鸭生长性能、肠道形态结构和肠道屏障基因表达的影响。试验将720只1日龄肉用公鸭随机分为3组,每组10重复,每个重复24只,试验日粮在各阶段基础日粮中添加0%、3%和6%的发酵饲料,试验为期42 d。结果表明,与对照组相比,添加3%的发酵饲料组肉鸭的42 d体重显著提高3.48%(P<0.05);添加3%的发酵饲料组肉鸭的22~42 d料重比显著降低4.88%(P<0.05);添加3%的发酵饲料组肉鸭的1~42 d平均日增重显著提高3.56%(P<0.05);此外,添加0~6%的发酵饲料对各阶段肉鸭生长性能指标均无显著影响(P>0.05)。3%~6%的发酵饲料组肉鸭空肠绒毛高度和V/C值显著提高(P<0.05);添加3%和6%的发酵饲料组回肠绒毛高度和V/C值显著提高(P<0.05);此外,日粮添加0%~6%发酵饲料对肉鸭各肠段隐窝深度均无显著影响(P>0.05)。添加3%的发酵饲料组肉鸭空肠Occludin基因表达量显著提高(P<0.05);添加6%的发酵饲料组肉鸭空肠ZO-1基因表达量显著提高(P<0.05);添加3%的发酵饲料组肉鸭回肠Occludin基因表达量显著提高(P<0.05);此外,0%~6%的发酵饲料对肉鸭空肠和回肠的Claudin-1基因表达、回肠的ZO-1基因表达量均无显著影响(P>0.05)。总之,本试验结果表明,发酵饲料可改善肉鸭肠道形态结构、促进生长,本试验条件下,发酵饲料最适添加量为3%。

发酵饲料对湖羊生长性能、屠宰性能、肉品质及血清免疫指标的影响

为研究发酵饲料对湖羊生长性能、屠宰性能、肉品质及血清免疫指标的影响,试验选取3月龄,体重为30 kg左右的健康湖羊公羔40只,随机分为2组,每组2个重复,每个重复10只。试验组在基础饲粮中添加10%的发酵饲料,对照组饲喂基础饲粮,预试期7 d,正试期90 d。结果表明:与对照组相比,湖羊的终末体重、平均日增重分别提高4.13%、12.55%,料重比降低8.51%;宰前活重、胴体重、净肉重、屠宰率和净肉率分别提高4.36%、12.77%、18.23%、8.10%和4.97%;肌肉剪切力降低17.72%,肌间脂肪含量增加26.35%;血清免疫球蛋白G(IgG)含量增加8.87%,白细胞介素4(IL-4)含量增加16.06%,肿瘤坏死因子α(TNF-α)含量降低9.64%。综上所述,在本试验条件下,基础饲粮中添加10%的发酵饲料,能显著增加湖羊的日增重,降低料重比,提高免疫水平和抗炎能力,改善肉品质。

基于Meta分析的发酵肉制品中单增李斯特菌的流行调查和评估

该研究旨在使用文献数据的荟萃(Meta)分析估计中国发酵肉制品单增李斯特菌的污染率。选择2011—2022年来自5个数据库的总计34篇文献。根据随机效应模型估计,单增李斯特菌的综合流行率为4.1%(95%CI:2.3%~5.7%),其中发酵香肠、发酵火腿、中式腊肉单增李斯特菌综合流行率分别为3.1%(95%CI:2.4%~3.9%)、5.9%(95%CI:4.2%~9.3%)、3.9%(95%CI:2.2%~6.1%)。从地区来看,西南地区单增李斯特菌流行率最高达到5.2%(95%CI:2.1%~9.3%)。单增李斯特菌最主要的血清型是4b、1/2a、1/2b和1/2c。就机构类型而言,纳入的研究样本绝大多数来自零售市场。通过了解发酵肉制品单增李斯特菌流行水平的差异可以清楚其在公共健康安全方面的潜在风险,有助于对发酵肉制品单增李斯特菌进行可控监测,指导主管部门、行业和其他利益相关者对其进行有效控制。

发酵饲料对乳鸽屠宰性能、器官发育及肌肉品质的影响

为研究“2+3”生产模式下,日粮中添加发酵饲料对乳鸽屠宰性能、内脏器官发育及肌肉品质的影响,试验选取健康、平均体重约560 g和产蛋性能相近且同期产蛋的8月龄父母代卡奴种鸽60对,随机分为对照组(C组)和试验组(F组),每组5个重复(6对种鸽/重复)。C组和F组分别饲喂日粮+常规肉鸽保健砂和日粮+发酵饲料与常规肉鸽保健砂混合(1:1)的饲粮,试验周期50 d(其中预饲期7 d,试验期43 d)。结果显示:日粮中添加发酵饲料可显著提高乳鸽活体重、屠体重、屠宰率、半净膛重、半净膛率、全净膛重(P<0.01)以及胸肌重(P<0.05);F组乳鸽腺胃重、腺胃指数、肝脏重、肝脏指数、肺重、肺指数、肾脏重(P<0.01)以及脾脏重(P<0.05)均显著高于C组;饲喂发酵饲料可显著降低乳鸽胸肌肉电导率(P<0.01),提高胸肌肉L*值(P<0.01)和胸肌氨基酸成分(P<0.05)。结果表明日粮中添加发酵饲料对乳鸽屠宰性能、内脏器官发育和肉品质等方面均有显著提高,可为肉鸽养殖户提供参考和借鉴。

发酵金针菇渣对湖羊生长性能、屠宰性能、肉品质及血清激素指标的影响

为了探究在湖羊日粮中用发酵金针菇渣代替花生秧对湖羊生长性能、屠宰性能、肉品质及血清激素指标的影响,试验将32只5月龄的健康公湖羊随机分为4个组,每组4个重复,每个重复2只。对照组饲喂以花生秧为粗饲料(占比60%)的全价日粮,试验Ⅰ、Ⅱ、Ⅲ组湖羊在日粮中用发酵金针菇渣代替花生秧,使其在全价日粮中的占比分别为10.00%、20.00%、30.00%,预试期为5 d,正试期为60 d,试验结束后测定生长性能、屠宰性能、肉品质和血清激素指标。结果表明:与对照组比较,试验Ⅲ组的平均总增重、平均日增重、平均日采食量、宰前活重、胴体重、屠宰率、眼肌面积、熟肉率、胃泌素和生长激素浓度及胰岛素活性均显著升高(P<0.05);剪切力、滴水损失率、失水率和瘦素浓度显著降低(P<0.05)。试验Ⅰ、Ⅱ组生长性能、屠宰性能(除试验Ⅱ组屠宰率外)、肉品质指标及胰岛素活性与对照组均差异不显著(P>0.05);瘦素浓度均显著低于对照组(P<0.05),但高于试验Ⅲ组(P>0.05),胃泌素和生长激素浓度均显著高于对照组(P<0.05),但显著低于试验Ⅲ组(P<0.05)。说明用发酵金针菇渣代替花生秧能提高湖羊的生长性能、屠宰性能和肉品质,对血清激素指标有积极影响,其中用30%发酵金针菇渣代替花生秧的效果最好。

酵母硒联合枯草芽孢杆菌对肉羊生长性能、瘤胃发酵及屠宰性能的影响

本文旨在研究酵母硒(Yeast Selenium,YS)联合枯草芽孢杆菌(Bacillus Subtilis,BS)对肉羊生长性能、瘤胃发酵及屠宰性能的影响。试验将60只日龄和体重相近的杜寒杂交羊随机分为4组,每组3个重复,每个重复5只。其中,CON组肉羊饲喂基础日粮,YS组肉羊饲喂基础日粮+100 mg/kg酵母硒,BS组肉羊饲喂基础日粮+30 mg/kg枯草芽孢杆菌,YS+BS组肉羊饲喂基础日粮+100 mg/kg酵母硒+30 mg/kg枯草芽孢杆菌。试验为期72 d,预饲期7 d,正试期65 d。结果显示:(1)与CON组相比,YS+BS组肉羊的末重显著提高5.25%(P<0.05),平均日增重显著提高15.93%(P<0.05)。与CON组相比,YS组、BS组、YS+BS组肉羊的料重比分别显著下降7.18%、6.20%、12.72%(P<0.05)。(2)与CON组、YS组相比,BS组、YS+BS组肉羊瘤胃pH值显著降低(P<0.05),乙酸含量和乙丙比显著提高(P<0.05)。与CON组相比,BS组、YS+BS组肉羊瘤胃氨态氮浓度显著提高(P<0.05)。(3)与CON组相比,YS+BS组肉羊的宰前活重、胴体重、眼肌面积显著提高5.38%、7.49%、17.37%(P<0.05)。由此可见,酵母硒联合枯草芽孢杆菌能提高肉羊生长性能,改善瘤胃发酵及屠宰性能。

发酵饲料对肉鸡生长性能及经济效益的影响

试验旨在研究发酵饲料对肉鸡生长性能、肉品质及经济效益的影响。试验选择1 600只AA肉鸡分成4组,每组4个重复,每个重复100只肉鸡。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加2.5%、5.0%及10.0%发酵饲料。试验期42 d。结果显示:与对照组相比,22~42日龄,5.0%组和10.0%组42日龄体重、平均日增重及平均日采食量显著升高(P<0.05),料重比显著降低(P<0.05);1~42日龄,5.0%组和10.0%组的平均日增重及平均日采食量显著升高(P<0.05),料重比显著降低(P<0.05),5.0%组和10.0%组肌肉pH24 h值、L*值、b*值及蒸煮损失显著降低(P<0.05),2.5%组、5.0%组和10.0%组肌肉剪切力显著降低(P<0.05),5.0%组和10.0%组肌肉中甘氨酸、肌苷酸含量显著升高(P<0.05)。2.5%组、5.0%组和10.0%组的增重收益分别比对照组提高了2.55%、8.74%、12.26%,养殖利润分别提高了2.69%、11.73%、13.15%。研究表明,肉鸡饲喂适量的发酵饲料可以提高生长性能,改善肉品质,增加养殖利润,饲喂5%~10%的发酵饲料较为适宜。

益生菌发酵中草药对育肥猪胴体性状及肉品质的影响

为了探讨益生菌发酵中草药对育肥猪胴体性状和肉品质的影响。试验选择72头体重为(25.00±0.50 kg)的杜×长×大三元杂交猪作为试验研究对象,随机分成4组,每组3个重复,每个重复6头。试验Ⅰ组(对照组)饲喂基础日粮,试验Ⅱ组(基础日粮+1%发酵中草药)、试验Ⅲ组(基础日粮+2%发酵中草药)和试验Ⅳ组(基础日粮+3%发酵中草药)。预试期1周,正试期12周,统计分析各试验组的胴体性状指标和肉品质指标。结果显示:与试验Ⅰ组相比,试验Ⅲ和Ⅳ组显著提高了育肥猪的胴体重、屠宰率和胴体瘦肉率(P<0.05);育肥猪的肌肉嫩度、肌内脂肪和大理石花纹明显改善(P<0.05),同时提高了猪肉中蛋白水平,降低了粗脂肪和挥发性盐基氮含量(P<0.05)。结果表明,益生菌发酵中草药可以提高育肥猪的胴体性状指标及改善猪肉品质,发酵中草药适宜添加量为3%。

发酵金针菇菌糠对肉羊生长性能、肉品质及养殖成本的影响

试验旨在探讨不同水平发酵金针菇菌糠对肉羊生长性能、肉品质及养殖成本的影响。研究选择体重相近的健康湖羊60只,随机分为5组,每组12个重复,每个重复1只湖羊。各组分别添加0、10%、20%、30%和40%的发酵金针菇菌糠,等量替代基础饲粮中的全株玉米青贮。预试期7 d,正式试验期60 d。结果显示,与对照组相比,饲喂20%和30%的发酵金针菇菌糠可以显著提高肉羊的末重和平均日增重(P<0.05),显著降低料重比(P<0.05)。与对照组相比,饲喂20%和30%的发酵金针菇菌糠可以显著增加肉羊的胴体重、屠宰率、净肉重和净肉率(P<0.05),显著提高肉羊的肌肉红度、熟肉率(P<0.05),显著增加肌肉pH24 h值及肌纤维密度(P<0.05);饲喂20%的发酵金针菇菌糠可以显著降低肉羊肌肉滴水损失(P<0.05);饲喂10%~40%的发酵金针菇菌糠可显著增加肉羊肌纤维面积(P<0.05)。饲喂发酵金针菇菌糠可以增加肉羊的增重收入,提高养殖利润。各发酵金针菇菌糠添加组肉羊的养殖利润分别比对照组提高了16.23%、41.52%、31.64%和2.19%。研究表明,肉羊饲粮添加适量的发酵金针菇菌糠可以改善其生长性能和肉品质,提高屠宰性能,降低养殖成本,增加养殖利润,发酵金针菇菌糠的适宜添加水平为20%。

肉制品发酵技术对肉品品质的调控及应用研究进展

发酵是现代食品工业中一种重要的加工技术,可用于大规模生产发酵肉制品。本文探讨了发酵技术对肉制品品质的调控作用,从发酵剂的筛选与构建、发酵剂的接种策略、影响发酵的因素及工艺优化三个方面概述了发酵剂和发酵工艺在肉制品加工中的研究与应用现状,并讨论了发酵技术在我国肉制品产业应用中的发展趋势。总的来说,新型发酵技术的应用打破了传统肉类产业的局限性,未来可针对不同发酵肉制品品质需求特点,调整发酵工艺和策略,生产符合现代人们生活需要的营养、美味、安全和多样化的发酵肉制品。

发酵饲料对育肥湖羊生产性能、养分表观消化率、瘤胃发酵特性及肉品质的影响

[目的]本试验旨在研究饲粮中不同比例发酵饲料对育肥湖羊瘤胃发酵特性、营养物质表观消化率、生产性能及肉品质的影响。[方法]选取6月龄左右、体重(30.86±4.50)kg健康湖羊70只,随机均分5组(每组14只),分别在基础日粮中添加0%(对照组)、2%、4%、6%、8%的发酵饲料(有益菌含量≥1×10~8 CFU·g^(-1))。预饲期15 d,正试期45 d。正试期第45天采集瘤胃液用于瘤胃发酵特性测定;正试期43~45 d,采集饲粮和粪样,测定养分表观消化率;根据正试期采食量、初末重测定生长性能指标;试验结束当天每组随机选择3只育肥羊屠宰,用于胴体性状及肉品质测定。[结果]添加6%发酵饲料的湖羊平均日增重(ADG)显著增加(P<0.05),料重比(F/G)、平均日采食量(ADFI)、干物质采食量(DMI)极显著降低(P<0.01);添8%发酵饲料的湖羊屠宰率较对照组有显著提高(P<0.05)。添加2%、4%发酵饲料时,各养分表观消化率显著提高(P<0.05)。添加不同比例发酵饲料对育肥羊瘤胃液氨态氮(NH_(3)-N)、菌体蛋白(BCP)、乙酸、丁酸、乙酸丙酸比和总挥发性脂肪酸(TVFA)含量以及肉品质无显著影响(P>0.05),但在添加量为6%时,pH值显著降低(P<0.05),丙酸含量显著提高(P<0.05)。[结论]在饲粮中添加6%发酵饲料能提高育肥湖羊养分表观消化率及生产性能,对改善瘤胃发酵特性有积极作用。

发酵中药在肉鸭饲养中的应用及其效果研究

随着现代畜牧业的蓬勃发展,肉鸭饲养业面临诸多挑战,其中提高肉鸭生长性能、增强其免疫功能及优化肉质品质尤为关键。在这一背景下,发酵中药作为一种创新型绿色饲料添加剂应运而生,显示出其在肉鸭饲养中的巨大潜力。该文深入研究了发酵中药的制备工艺流程,剖析其在肉鸭体内的作用机理,并通过实证研究详细评估其在肉鸭饲养中的具体应用效果。研究成果不仅为肉鸭饲养业提供了坚实的理论支撑,也为行业的可持续发展贡献了实践指导。

发酵红薯渣对黄羽肉鸡生长性能、屠宰性能和肉品质的影响

本文旨在研究日粮添加不同水平发酵红薯渣对黄羽肉鸡生长性能、屠宰性能和肉品质的影响。先应用强迫饲喂代谢试验测定黄羽肉鸡对红薯渣发酵饲料营养物质的表观代谢率。再选用360羽1日龄黄羽肉鸡随机分为Ⅰ、Ⅱ、Ⅲ和Ⅳ4个处理组,每组6个重复,每重复15羽。对照组(Ⅰ组)饲喂基础日粮,试验Ⅱ组、Ⅲ组、Ⅳ组1~21日龄分别饲喂基础日粮+10、30和50 g·kg^(-1)的发酵干红薯渣(等量代替玉米),22~42、43~70日龄分别饲喂基础日粮+50、80和100 g·kg^(-1)的发酵干红薯渣(等量替代玉米),试验期为70 d。结果显示:黄羽肉鸡对发酵红薯渣营养物质粗蛋白质、粗脂肪、粗灰分、粗纤维和总能的表观代谢率分别为63.67%、65.72%、70.85%、72.45%和87.93%;日粮中添加发酵干红薯渣等量替代玉米对黄羽肉鸡的平均日增重、平均日采食量和料重比的影响不显著(P>0.05);与对照组相比,Ⅱ、Ⅲ和Ⅳ组胸肌和腿肌的pH值及红度(a^(*))值提高(P>0.05),滴水损失率和剪切力降低(P>0.05),蒸煮损失率显著降低(P<0.05)。在日粮中添加50~100 g·kg^(-1)发酵干红薯渣等量替代玉米可改善黄羽肉鸡肌肉品质。