Molecular Nutrition

Effects of Cottonseed Meal Fermented by Lactobacillus acidophilus on Muscle Nutrients and Flavor Characteristics of Yellow-Feathered Broilers

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  • 1. College of Animal Science and Technology, Shihezi University, Shihezi 832000, China;
    2. College of Animal Science and Technology, Henan Institute of Science & Technology, Xinxiang 453003, China;
    3. Xinjiang Tiankang Animal Husbandry Biotechnology Co., Ltd. Biological Additive Branch, Urumqi 830011, China

Received date: 2017-06-30

  Online published: 2017-12-04

Abstract

This study was conducted to investigate the effects of cottonseed meal fermented by Lactobacillus acidophilus on muscle nutrients and flavor characteristics of yellow-feathered broilers. Three hundred and sixty 21-day-old healthy male yellow-feathered broilers with an average body weight of (449.66±6.01) g were randomly divided into 6 groups with 6 replicates per group and 10 broilers per replicate. Broilers in control groups (groups Ⅰ, Ⅲ and Ⅴ) were fed diets added 3%, 6% and 9% cottonseed meal, and broilers in experiment groups (groups Ⅱ, Ⅳ and Ⅵ) were fed diets added 3%, 6% and 9% fermented cottonseed meal, respectively. After 42 days of feeding, six broilers were selected randomly from each group for slaughter and sampling, and the contents of conventional nutrients, fatty acids, amino acids, inosinic acid in samples were measured and analyzed. The results showed as follows:1) compared with the control groups, there were no significant difference in muscle conventional nutrients in experimental groups (P>0.05). 2) The linoleic acid (C18:2) content in muscle of group Ⅱ was significantly increased by 13.91% (P<0.05) compared with group Ⅰ. The linolenic acid (C18:3) content in muscle of group Ⅳ was significantly increased by 21.51% (P<0.05) compared with group Ⅲ. The polyunsaturated fatty acid content in muscle of groups Ⅱ and Ⅳ were significantly increased by 14.22% and 9.04% (P<0.05) compared with groups Ⅰ and Ⅲ, respectively. 3) Compared with group Ⅴ, the total amino acid content in muscle of group Ⅵ was significantly increased by 13.85%(P<0.05); the flavor amino acid (FAA) content in muscle of groups Ⅳ and Ⅵ was significantly increased by 6.04% and 9.27% (P<0.05) compared with groups Ⅲ and Ⅴ, respectively. The FAA content in muscle in groups Ⅳ and Ⅵ was significantly increased by 5.55% and 5.39% (P<0.05) compared with group Ⅱ. 4) The inosinic acid content in muscle of group Ⅵ was significantly increased by 10.81% (P<0.05) compared with group Ⅴ. The results showed above indicate that the addition of fermented cottonseed meal can improve the muscle flavor characteristics of yellow-feather broilers, and it is better to add at 6% or 9% proportion.

Cite this article

WANG Yongqiang, ZHANG Xiaoyang, LIU Jiancheng, NIE Cunxi, ZHANG Fanfan, JIANG Lixin, MA Guijun, ZHANG Wenju . Effects of Cottonseed Meal Fermented by Lactobacillus acidophilus on Muscle Nutrients and Flavor Characteristics of Yellow-Feathered Broilers[J]. Chinese Journal of Animal Nutrition, 2017 , 29(12) : 4419 -4432 . DOI: 10.3969/j.issn.1006-267x.2017.12.022

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