动物营养学报 >

2018 , Vol. 30 >Issue 5: 1958 - 1964

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.05.040

饲料资源开发 Feed Resources Development

饲粮中添加金针菇菌渣对黄羽肉鸡生长性能、肉品质及肌肉营养成分的影响

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  • 湖南农业大学动物科学技术学院, 长沙 410128
闫昭明(1995-),男,新疆乌鲁木齐人,硕士研究生,研究方向为饲料资源开发利用。E-mail:870735286@qq.com

收稿日期: 2017-10-26

  网络出版日期: 2018-05-06

基金资助

湖南农业大学技术开发合作项目"菇渣在畜禽饲料中的应用与开发"（17088）

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Effects of Enoki mushroom Residues on Growth Performance, Meat Quality and Muscle Nutrient Component of Yellow-Feathered Broilers

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  • College of Animal Science And Technology, Hunan Agricultural University, Changsha 410128, China

Received date: 2017-10-26

  Online published: 2018-05-06

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摘要

本试验旨在研究饲粮中添加金针菇菌渣对黄羽肉鸡生长性能、肉品质及肌肉营养成分的影响。选取192只28日龄的健康黄羽肉鸡，按体重相近的原则，随机分为2个组，每组6个重复，每个重复16只鸡。对照组饲喂基础饲粮，试验组饲喂使用2%金针菇菌渣等量替换基础饲粮中玉米和豆粕的试验饲粮。试验期28 d。结果表明：与对照组相比，试验组肉鸡平均日采食量（ADFI）、平均日增重（ADG）、料重比（F/G）无显著差异（P > 0.05）；试验组肉鸡胸肌、腿肌的亮度（L*）和黄度（b*）值无显著差异（P > 0.05），但红度（a*）值显著降低（P < 0.05）；试验组肉鸡胸肌、腿肌的粗脂肪含量显著降低（P < 0.05），粗蛋白质和总氨基酸含量显著提高（P < 0.05），必需氨基酸和风味氨基酸含量极显著提高（P < 0.01）。由此可见，饲粮中添加金针菇菌渣对黄羽肉鸡生长性能无显著影响，但可改善肉品质及营养价值。

关键词： 金针菇菌渣; 黄羽肉鸡; 生长性能; 肉品质

本文引用格式

闫昭明, 马杰, 段金良, 陈清华 . 饲粮中添加金针菇菌渣对黄羽肉鸡生长性能、肉品质及肌肉营养成分的影响[J]. 动物营养学报, 2018 , 30(5) : 1958 -1964 . DOI: 10.3969/j.issn.1006-267x.2018.05.040

Abstract

This experiment was conducted to study the effects of Enoki mushroom residues on growth performance, meat quality and muscle nutrient component of yellow-feathered broilers. A total of 192 healthy 28-day-old yellow-feathered broilers were randomly divided into 2 groups according to the principle of similar body weight, and with 6 replicates per group and 16 broilers per replicate. Broilers in the control group were fed a basal diet, and the others in the text group were fed the experimental diets which used 2% Enoki mushroom residues equivalent replaced the corn and soybean meal in basal diet. The experiment lasted for 28 days. The results showed that compared with the control group, there were no significant differences on the average daily feed intake (ADFI), average daily gain (ADG) and feed to gain ratio (F/G) of broilers of the text group (P > 0.05); there were no significant differences on the brightness (L*) and yellowness (b*) values in breast muscle and thigh muscle of broilers of the text group (P > 0.05), but the redness (a*) value in breast muscle and thigh muscle was significantly decreased (P<0.05); the content of crude fat in breast muscle and thigh muscle of broilers of the text group was significantly decreased (P<0.05), but the contents of crude protein and total amino acid in breast muscle and thigh muscle were significantly increased (P<0.05), the contents of essential amino acid and flavor amino acid in breast muscle and thigh muscle were extremely significantly increased (P<0.01). In conclusion, dietary Enoki mushroom residues have no significant effects on the growth performance, but can improve the meat quality and nutrient value of yellow-feather broilers.

Key words： Enoki mushroom residues; yellow-feathered broilers; growth performance; meat quality

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