文献类型：期刊文献

中文题名：发酵构树叶对AA肉鸡屠宰性能及肉品质的影响

英文题名：Effects of fermented Broussonetia papyrifera leaf on slaughter performances and meat quality of AA broiler

作者：熊罗英[1,2];蔡仁贤[1,2];刘艳芬[1]

机构：[1]广东海洋大学农学院,广东湛江524088;[2]广东恒兴饲料实业股份有限公司,广东湛江524094

年份：2016

卷号：43

期号：3

起止页码：157

中文期刊名：广东农业科学

外文期刊名：Guangdong Agricultural Sciences

收录：CSTPCD

基金：广东省农业厅"三高"农业项目(0809035)

语种：中文

中文关键词：AA肉仔鸡;发酵构树叶;屠宰性能;肉品质

外文关键词：AA broiler; fermented Broussonetia papyrifera leaf; slaughter performance ; meat quality

中文摘要：为进一步开发利用非常规蛋白饲料资源——构树饲料,通过不同的发酵处理方式,研究发酵构树叶对AA肉仔鸡屠宰性能及肉品质的影响。饲喂试验时间为42 d,随机挑选160只健康AA肉仔鸡分为4组:空白对照组(日粮+麸皮),试验1组(日粮+构树叶),试验2组(日粮+HS3发酵构树叶),试验3组(日粮+GZ3发酵构树叶)。结果显示,各试验组肉仔鸡的屠宰率、胸肌率、腿肌率和腹脂率与对照组无显著差异,但皮脂厚度、肌间脂肪宽度均显著低于对照组,其中饲喂GZ3发酵构树叶的肉鸡的皮脂厚度、肌间脂肪宽度分别比对照降低8.75%、10.02%;日粮中添加发酵构树叶可提高肌肉p H值,显著降低肌肉的滴水损失和烹饪损失;饲喂构树叶或发酵构树叶的AA肉仔鸡胸肌IMP和腿肌Hx R含量均显著增加。表明日粮添加构树叶能显著改进AA肉仔鸡的肉品质和风味,且以发酵构树叶的效果更佳。

外文摘要：In order to further develop and utilize unconventional protein feed resources： Broussonetia papyrifera feed, combined with different ways of fermentation process, the effects of fermented B. papyrifera leaf on the slaughter performances and meat quality of AA broiler were studied. Feeding trials for 42 d, 160 healthy AA broiler chickens was randomly divided into 4 groups, test group （ basal diet ＋wheat bran ）, group 1 （ basal diet ＋ B. papyrifera leaf ）, group 2 （ basal diet ＋ HZ3 fermented B. papyrifera leaf ） and group 3 （ basal diet ＋ GZ3 fermented B. papyrifera leaf ）. The results showed that the slaughter rate, percentage of breast muscle, leg muscle and abdominal fat among 4 groups had no significant difference, wheras the thickness of subcutaneous fat and width of intermuscular fat of the experimental groups were significantly lower than those of control. Especially, the thickness of subcutaneous fat and width of intermuscular fat of group 3 decreased by 8.75% and 10.02%, respectively, pH value of AA broiler meat increased to some extent owing to the supplementation of fermented B. papyrifera leaf in the basal diet, moreover, both of drip loss and cooking loss significantly decreased than those of control. In addition, the IMP content in breast muscle, HxR content in leg muscle and IMP ＋ HxR content in breast and leg muscle also significantly elevated. The results suggested that the meat quality and flavor could be apparently improved by B. papyrifera leaf addition in the diet of AA broilers, and the fermented B. papyrifera leaf was better than untreated leaf.