Effects of Citrus Extract on Organ Indices, Slaughter Performance, Meat Quality and Muscle Antioxidant Indices of Yellow-Feather Broilers

LI Zhenming; YU Miao; CUI Yiyan; RONG Ting; LIU Zhichang; MA Xianyong; WANG Gang

doi:10.3969/j.issn.1006-267x.2019.08.041

2019 , Vol. 31 >Issue 8: 3794 - 3800

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.08.041

Effects of Citrus Extract on Organ Indices, Slaughter Performance, Meat Quality and Muscle Antioxidant Indices of Yellow-Feather Broilers

LI Zhenming ,
YU Miao ,
CUI Yiyan ,
RONG Ting ,
LIU Zhichang ,
MA Xianyong ,
WANG Gang

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Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangdong Public Laboratory of Animal Breeding and Nutrition, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China

Received date: 2019-03-21

Online published: 2019-08-19

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Abstract

This present study was aimed to investigate the effects of citrus extract on organ indices, slaughter performance, meat quality and muscle antioxidant indices of yellow-feather broilers. A total of 540 twenty-eight-day-old fast-growing yellow-feather broilers were randomly divided into three groups (6 replicates per group and 30 broilers per replicate). Broilers in the control group were fed a basal diet without antibiotics, while those in the experimental groups were fed the basal diets supplemented with 10 mg/kg citrus extract and 10 mg/kg bacitracin zinc, respectively. The experiment was lasted for 63 days. At the end of the experiment, two broilers in each replicate were selected for slaughtering and sampling. The results showed as follows:1) the indices of spleen and liver of broilers in citrus extract group were increased by 56.25% and 21.15%, respectively, compared with the control group (P<0.05). The spleen index of broilers in citrus extract group was increased by 56.25% compared with the antibiotic group (P<0.05). 2) The leg muscle rate and breast muscle rate of broilers in citrus extract group were increased by 16.40% and 21.18%, respectively (P<0.05), while the breast muscle rate of broilers in antibiotic group was increased by 19.48% compared with the control group (P<0.05). 3) In the citrus extract group, the redness (a^*) value in breast muscle of broilers was increased by 11.21% (P<0.05), while the lightness (L^*) value and yellowness (b^*) value in breast muscle of broilers was decreased by 3.87% and 18.95% (P<0.05), respectively, at 45 min after slaughter compared with the control group. In the antibiotic group, the b^* value in breast muscle of broilers was decreased by 16.77% at 45 min after slaughter compared with the control group (P<0.05). In the citrus extract group, the L^* value in breast muscle of broilers was decreased by 3.74% at 45 min after slaughter compared with the antibiotic group (P<0.05). 4) The glutathione peroxidase (GSH-Px) activity in breast muscle of broilers in citrus extract group was increased by 15.57% and 32.03%, respectively, compared with the control group and the antibiotic group (P<0.01). Therefore, citrus extract can improve the organ indices, slaughter performance, meat quality and muscle antioxidant capacity of broilers, and its improvement effect is better than that of bacitracin zinc.

Key words： broilers; citrus extract; organ index; slaughter performance; meat quality; antioxidant

Cite this article

LI Zhenming , YU Miao , CUI Yiyan , RONG Ting , LIU Zhichang , MA Xianyong , WANG Gang . Effects of Citrus Extract on Organ Indices, Slaughter Performance, Meat Quality and Muscle Antioxidant Indices of Yellow-Feather Broilers[J]. Chinese Journal of Animal Nutrition, 2019 , 31(8) : 3794 -3800 . DOI: 10.3969/j.issn.1006-267x.2019.08.041

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