摘要
360只0日龄的AA肉仔鸡,随机分成3组,每组4个重复,每个重复30只,对照组饲喂基础日粮,抗生素组饲喂添加0.01%金霉素基础日粮,试验组饲喂添加0.5%乳酸菌发酵液的基础日粮,研究微生态制剂对肉仔鸡肉品质性状的影响。结果表明,试验组肉仔鸡肌肉红度值(a*值)、黄度值(b*值)均高于其他2组,其中腿肌a*值和胸肌b*值提高均达到显著水平(P<0.05);极显著改善了腿胫颜色(P<0.01);肌肉中脂肪酸含量,不饱和脂肪酸比例及校正肌苷酸含量均有不同程度的提高,其中C20∶3显著高于抗生素组(P<0.05)。表明微生态制剂具有改善肉仔鸡肌肉表观性能及风味指标的作用。
To study the effect of Lactobacillus fermentation on meat quality traits in broilers,360 AA broilers with 0- day-age were divided into 3 groups randomly.There were 4 replications in each treatment with 30 broilers in each replication.The control treatment was fed basal diets,the antibiotics treatment was fed basal diets supplemented with 0.01% chlortetracycline and the probiotics treatment were fed basal diets with 0.5 % Lactobacillus fermentation.The experiment lasted 6 weeks.The results showed that chest and leg muscle＇s a^＊value,b^＊value of the probiotics treatment were improved,while leg muscle a^＊value and chest muscle b^＊value were significantly increased （P 〈 0.05）;the leg libial＇s color was improved （P 〈 0.01）;fatty acid content in meat,unsaturated fatty acid proportion and corrected inosine acid content increased in varying degrees, C20：3 content of the probiotics treatment was higher than that of the antibiotics （P 〈 0.05）.It was concluded that Lactobacillus fermentation improved the carcass performance and flavor indexes in broilers＇meat.
出处
《中国饲料》
北大核心
2008年第2期28-29,33,共3页
China Feed
关键词
肉仔鸡
微生态制剂
肉品质
broiler
mieroeeologieal preparation
meat quality
