本试验旨在研究饲粮中添加不同剂量复合镁制剂对肉鸡肉品质的影响。选用3日龄健康的艾维茵商品代肉仔鸡360只，随机分成6个处理，每个处理6个重复，每个重复10只鸡。6个处理分别饲喂基础饲粮、基础饲粮+0.2%碳酸镁、基础饲粮+0.2%乙酰水杨酸-DL-赖氨酸、基础饲粮+0.1%复合镁制剂、基础饲粮+0.2%复合镁制剂、基础饲粮+0.3%复合镁制剂。试验期为6周。结果表明：复合镁制剂对肉鸡的屠宰性能无明显改善作用（P>0.05），对肉品中粗蛋白质、粗脂肪、无氮浸出物及灰分含量影响不显著（P>0.05），对肉品的肌纤维直径无显著改善作用（P＞0.05）。添加0.2%、0.3%水平的复合镁制剂都显著降低了肉品滴水损失率、水浴损失率（P＜0.05），从而有效提高了肉品的系水力。添加0.2%、0.3%水平的复合镁制剂可显著提高肌肉的亮度（P＜0.05），可有效改善其红度与黄度。添加0.2%、0.3%水平的复合镁制剂可显著提高屠宰24 h后肉品的pH（P＜0.05）。综上得出，饲粮中添加复合镁制剂可有效改善鸡肉品质。

This experiment was conducted to study the effects of dietary Mg-aspirin complex levels on meat quality of broilers. Three hundred and sixty broilers were randomly divided into 6 treatments of 6 replicates per treatment and 10 broilers per replicate. The 6 treatments were feed with basal diet, basal diet+0.2% magnesium carbonate, basal diet+0.2% aspirin-DL-Lys, basic diet+0.1% Mg-aspirin complex, basic diet+0.2% Mg-aspirin complex, basic diet+0.3% Mg-aspirin complex, respectively. The experiment lasted for 6 weeks. The results showed that Mg-aspirin complex had no significant effect on the slaughter performance (P>0.05), the contents of crude protein, ether extract, nitrogen free extract and ash (P>0.05), and muscle fiber diameter of the meat （P>0.05）. The supplement of 0.2% and 0.3% Mg-aspirin complex decreased the drip loss rate and cook loss rate of the meat significantly （P＜0.05）, and increased water-linking capacity effectively. The supplement of 0.2% and 0.3% Mg-aspirin complex increased meat L* （P＜0.05）, and improved the a* and b* effectively. The supplement of 0.2% and 0.3% Mg-aspirin complex increased pH of the meat 24 h after slaughter significantly （P＜0.05）. These results indicate that Mg-aspirin complex can improve the meat quality of broilers.［Chinese Journal of Animal Nutrition，2011，23（3）：426-432］