The study was conducted to investigate the effects of dietary arginine (Arg) levels on meat quality of broilers. A total of one hundred and ninety-two 1-day-old Rose 380 broilers (half male and half female) were randomly allocated to 4 treatments, with 8 replicates per treatment and 6 broilers per replicate. The diets of 4 treatments were basal on a corn-soybean meal basal diet added with 0 (control), 0.3%, 0.6% or 0.9% L-Arg. The trial lasted for 42 d. The results indicated that dietary Arg level had a linearly upward on leg muscle percentage (P<0.05), treatment added 0.6% Arg got the highest value, and improved 12.08% leg muscle percentage compare with control treatment. Dietary Arg level had a linearly downward trend on abdominal fat percentage (P<0.10), treatment added 0.9% Arg reduced 10.20% abdominal fat percentage compare with control treatment, and got the lowest value. Dietary Arg level had a linearly downward on ether extract (EE) content in leg muscle (P<0.01), treatment added 0.6% Arg reduced 21.64% EE content compare with control treatment, and got the lowest value. Dietary Arg level had a quadratic of first decrease and then increase on springiness (P<0.01) of leg muscle and hardness (P<0.10), springiness (P<0.05) of breast muscle, treatment added 0.3% Arg reduced 46.34%, 10.24%, 41.79% compare with control treatment, and got the lowest value for springiness of leg muscle and hardness, springiness of breast muscle. Dietary Arg levels had a quadratic of first decrease and then increase on C16: 0, C16: 1, C18: 1, C18: 0 content (P<0.05), and C20: 0, C20: 3 content (P<0.10) in leg muscle, treatment added 0.6% Arg reduced 48.58%, 52.67%, 48.40%, 46.72%, 54.08%, 34.29% for C16: 0, C16: 1, C18: 1, C18: 0, C20: 0 and C20: 3 compared with control treatment, and got the lowest value. In conclusion, diet added appropriate Arg can improve leg muscle percentage, tend to reduce abdominal fat percentage, reduce EE and some fatty acid contents in leg muscle, and decrease hardness and springiness of leg muscle and breast muscle.
HE Yonghui
,
WANG Qinghua
,
MIAO Zhiguo
,
LIU Baoguo
,
HE Yun
,
LIU Xingyou
. Effects of Dietary Arginine Level on Meat Quality of Broilers[J]. Chinese Journal of Animal Nutrition, 2016
, 28(1)
: 64
-70
.
DOI: 10.3969/j.issn.1006-267x.2016.01.010
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