Effects of Feed Mulberry on Growth Performance, Slaughter Performance and Meat Quality of Yellow-Feathered Broilers

HUANG Jing; ZHAO Na; GUO Wanzheng; CHEN Fang; FAN Qiwen; DU Encun; TAO Wenjing; ZHANG Wei; HUANG Shaowen; JIN Feng; WEI Jintao

doi:10.3969/j.issn.1006-267x.2022.06.017

Chinese Journal of Animal Nutrition >

2022 , Vol. 34 >Issue 6: 3547 - 3558

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.06.017

RESEARCHPAPER

Effects of Feed Mulberry on Growth Performance, Slaughter Performance and Meat Quality of Yellow-Feathered Broilers

HUANG Jing ,
ZHAO Na ,
GUO Wanzheng ,
CHEN Fang ,
FAN Qiwen ,
DU Encun ,
TAO Wenjing ,
ZHANG Wei ,
HUANG Shaowen ,
JIN Feng ,
WEI Jintao

Expand

Hubei Key Laboratory of Animal Embryo Engineering and Molecular Breeding, Institute of Animal Science and Veterinary Medicine, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

Received date: 2021-11-08

Online published: 2022-06-14

Fold

Abstract

This experiment was conducted to investigate the effects of feed mulberry on growth performance, slaughter performance and meat quality of yellow-feathered broilers. Two hundred and forty 43-day-old medium-speed yellow-feathered broilers were randomly divided into 5 groups with 6 replicates per group and 8 broilers per replicate. Broilers in control group were fed a corn-soybean meal type basal diet, and those in three fermented groups were fed with 3%, 6% and 9% fermented feed mulberry instead of the same amount of basal diet, and those in 3% mulberry meal group were fed a corn-soybean meal type diet added with 3% feed mulberry meal. The experiment lasted for 42 days. The results showed as follows:1) compared with the control group, the average daily gain (ADFI) and feed/gain (F/G) of the 9% fermented group and the 3% mulberry meal group were significantly increased (P<0.05). 2) Compared with the control group, the slaughter performance of each test group had no significant change (P>0.05). 3) Compared with the control group, the lightness (L^*), redness (a^*) and yellowness (b^*) values of chest muscle of the 6% fermented group were significantly increased (P<0.05); there were no significant differences in shear force, pH_{45 min} and pH_{24 h} among groups (P>0.05). 4) Compared with the control group, the contents of threonine, isoleucine, leucine, lysine and sweet amino acids in chest muscle of the 3% fermented group were significantly increased (P<0.05); the contents of threonine and leucine in chest muscle of the 9% fermented group were significantly increased (P<0.05); the contents of aspartic acid, threonine, serine, glutamic acid, valine, isoleucine, leucine, tyrosine, arginine, flavor amino acids, sweet amino acids and total amino acids in chest muscle of 3% mulberry meal group were significantly increased (P<0.05). 5) Lauric acid, arachidic acid and eicosapentaenoic acid were not detected in chest muscle of the control group, while detected in other test groups. Compared with the control group, the content of pentadecanoic acid in chest muscle of the 3% fermented group was significantly increased (P<0.05); the contents of pentadecanoic acid, linoleic acid and polyunsaturated fatty acids in chest muscle of the 6% fermented group were significantly increased (P<0.05), while the contents of myristic acid, palmitic acid, palmitoleic acid and monounsaturated fatty acids were significantly decreased (P<0.05); the contents of pentadecanoic acid, linoleic acid and polyunsaturated fatty acids in chest muscle of 9% fermented group were significantly increased (P<0.05), while the contents of palmitic acid and palmitoleic acid were significantly decreased (P<0.05); the contents of pentadecanoic acid, linoleic acid, polyunsaturated fatty acids and unsaturated fatty acids in chest muscle of 3% mulberry meal group were significantly increased (P<0.05), while the contents of myristic acid, palmitic acid, palmitoleic acid and monounsaturated fatty acids were significantly decreased (P<0.05). 6) Compared with the control group, the muscle fiber diameter and density of leg muscle of each test group had no significant change (P>0.05). In conclusion, both of the 9% fermented feed mulberry and the 3% feed mulberry meal can significantly increase the ADFI and F/G of yellow-feathered broilers. Fermented feed mulberry and feed mulberry meal can increase the contents of flavor amino acids, sweet amino acids, polyunsaturated fatty acids and unsaturated fatty acids in chest muscle of yellow-feathered broilers, and the effect of feed mulberry meal is more obvious than that of fermented feed mulberry.

Key words： feed mulberry; fermented feed mulberry; yellow-feathered broilers; growth performance; slaughter performance; meat quality

Cite this article

HUANG Jing , ZHAO Na , GUO Wanzheng , CHEN Fang , FAN Qiwen , DU Encun , TAO Wenjing , ZHANG Wei , HUANG Shaowen , JIN Feng , WEI Jintao . Effects of Feed Mulberry on Growth Performance, Slaughter Performance and Meat Quality of Yellow-Feathered Broilers[J]. Chinese Journal of Animal Nutrition, 2022 , 34(6) : 3547 -3558 . DOI: 10.3969/j.issn.1006-267x.2022.06.017

References

[1] SUN H, LUO Y, ZHAO F F, et al.The effect of replacing wildrye hay with mulberry leaves on the growth performance, blood metabolites, and carcass characteristics of sheep[J].Animals, 2020, 10(11):2018.
[2] LIU Y Y, LI Y H, PENG Y L, et al.Dietary mulberry leaf powder affects growth performance, carcass traits and meat quality in finishing pigs[J].Journal of Animal Physiology and Animal Nutrition, 2019, 103(6):1934-1945.

[3] ZENG Z, JIANG J J, YU J, et al.Effect of dietary supplementation with mulberry (Morus alba L.) leaves on the growth performance, meat quality and antioxidative capacity of finishing pigs[J].Journal of Integrative Agriculture, 2019, 18(1):143-151.

[4] SUKHIJA P S, PALMQUIST D L.Rapid method for determination of total fatty acid content and composition of feedstuffs and feces[J].Journal of Agricultural and Food Chemistry, 1988, 36(6):1202-1206.

[5] 兰翠英, 董国忠, 黄先智, 等.桑叶粉对肉鸡生长性能和屠宰性能及肉质的影响[J].中国畜牧杂志, 2012, 48(13):27-31. LAN C Y, DONG G Z, HUANG X Z, et al.Effect of ground mulberry leaf on growth, slaughter performance and meat quality of broilers[J].Chinese Journal of Animal Science, 2012, 48(13):27-31.(in Chinese)
[6] 王永昌.桑叶粉对鹅饲用价值的研究[D].硕士学位论文.广州:华南农业大学, 2016. WANG Y C.Study on the feeding values of mulberry leaves power in geese diets[D].Master's Thesis.Guangzhou:South China Agricultural University, 2016.(in Chinese)
[7] CHOWDARY N B, RAJAN M V, DANDIN S B.Effect of poultry feed supplemented with mulberry leaf powder on growth and development of broilers[J].The IUP Journal of Life Sciences, 2009, 3(3):51-54.
[8] OLMO C, MARTÍNEZ Y, LEÓN E, et al.Effect of mulberry foliage (Morus alba) meal on growth performance and edible portions in hybrid chickens[J].International Journal of Animal and Veterinary Advences, 2012, 4(4):263-268.
[9] 黄静, 邝哲师, 刘吉平, 等.饲料中添加不同品种桑叶及发酵桑叶对胡须鸡的饲养效果[J].蚕业科学, 2017, 43(6):978-986. HUANG J, KUANG Z S, LIU J P, et al.Feeding effect of adding mulberry leaves and fermented mulberry leaves of different varieties into feedstuff for Huxu chicken[J].Acta Sericologica Sinica, 2017, 43(6):978-986.(in Chinese)
[10] TILAHUN M, URGE M, YIRGA M.Effect of substituting commercial feed with mulberry leaf meal on performance of broiler chickens[J].Journal of Biology, Agriculture and Healthcare, 2018, 8(14):58-63.
[11] LI J J, YANG C W, PENG H, et al.Effects of slaughter age on muscle characteristics and meat quality traits of Da-Heng meat type birds[J].Animals, 2019, 10(1):69.
[12] 范秋丽, 李龙, 苟钟勇, 等.相同营养条件下不同生长速度黄羽肉鸡肉品质的比较研究[J].动物营养学报, 2021, 33(11):6147-6160. FAN Q L, LI L, GOU Z Y, et al.Comparative study on meat quality of yellow-feather chickens with different growth speed under the same nutritional conditions[J].Chinese Journal of Animal Nutrition, 2021, 33(11):6147-6160.(in Chinese)
[13] 邝哲师, 黄静, 廖森泰, 等.桑叶粉和发酵桑叶粉对胡须鸡屠宰性能、肉品质及盲肠菌群的影响[J].中国畜牧兽医, 2016, 43(8):1989-1997. KUANG Z S, HUANG J, LIAO S T, et al.Effects of mulberry leaf meal and fermented mulberry leaf meal on slaughter performance, meat quality and cecum microflora in Huxu chicken[J].China Animal Husbandry & Veterinary Medicine, 2016, 43(8):1989-1997.(in Chinese)
[14] DING S R, LI G S, CHEN S R, et al.Comparison of carcass and meat quality traits between lean and fat Pekin ducks[J].Asian-Australasian Journal of Animal Sciences, 2021, 34(7):1193-1201.
[15] 邢通, 王成赞, 张林, 等.鸡肉风味物质的影响因素及其营养调控研究进展[J].动物营养学报, 2021, 33(6):3028-3035. XING T, WANG C Z, ZHANG L, et al.Research advance of factors affecting chicken meat flavor and its nutritional regulation[J].Chinese Journal of Animal Nutrition, 2021, 33(6):3028-3035.(in Chinese)
[16] AL-SABAGH E S, TAHA N M, SALEH E A, et al.Effect of freezing and frozen storage on amino acid profile and fatty acid pattern in imported and local meat[J].Alexandria Journal of Veterinary Sciences, 2016, 49(1):113-121.

[17] 刘华贵.北京油鸡风味品质及部分重要经济性状候选基因研究[D].博士学位论文.北京:中国农业大学, 2008. LIU H G.Studies on meat flavours and candidate genes of some economically important traits in Beijing fatty chicken[D].Ph.D.Thesis.Beijing:China Agricultural University, 2008.(in Chinese)
[18] ZHAO J, WANG M, XIE J C, et al.Volatile flavor constituents in the pork broth of black-pig[J].Food Chemistry, 2017, 226:51-60.
[19] 姜琳琳.不同品种鸡的肌肉化学成分及其与风味关系的比较研究[D].硕士学位论文.武汉:华中农业大学, 2006. JIANG L L.Comparation of the chemical composition in different kinds of broilers meat and the relationship with the flavour[D].Master's Thesis.Wuhan:Huazhong Agricultural University, 2006.(in Chinese)
[20] SIMOPOULOS A P.Omega-3 fatty acids in inflammation and autoimmune diseases[J].Journal of the American College of Nutrition, 2002, 21(6):495-505.

[21] 张娜娜, 曹洪战, 李同洲, 等.发酵饲料桑粉对育肥猪生长性能和猪肉品质的影响[J].中国兽医学报, 2016, 36(12):2166-2170. ZHANG N N, CAO H Z, LI T Z, et al.Effect of feeding fermented feed mulberry powder on growth performance and meat quality indicators of fattening pigs[J].Chinese Journal of Veterinary Science, 2016, 36(12):2166-2170.(in Chinese)
[22] 杨静.饲料桑粉的营养价值评定及在生长育肥猪日粮中的应用研究[D].硕士学位论文.保定:河北农业大学, 2014. YANG J.Study on the nutritional value of forage mulberry powder and research in dietary of finishing pigs[D].Master's Thesis.Baoding:Hebei Agricultural University, 2014.(in Chinese)
[23] 邱时秀, 陈亚迎, 李娟, 等.饲粮中添加桑叶干粉对彭县黄鸡肉质的影响[J].中国饲料, 2019(15):102-106. QIU S X, CHEN Y Y, LI J, et al.Effects of mulberry leaf meal on meat quality of Pengxian yellow chickens[J].China Feed, 2019(15):102-106.(in Chinese)
[24] 周永红.桑叶中脂肪酸的GC-MS分析[J].广西科学, 2004, 11(2):116-117, 120. ZHOU Y H.Analysis of fatty acids in mulberry leaves by GC-MS[J].Guangxi Sciences, 2004, 11(2):116-117, 120.(in Chinese)
[25] 宋琼莉, 周泉勇, 韦启鹏, 等.桑叶提取物对矮脚黄鸡生长性能、屠宰性能及肉品质的影响[J].动物营养学报, 2018, 30(1):191-201. SONG Q L, ZHOU Q Y, WEI Q P, et al.Effects of mulberry leaf extract on growth performance, slaughter performance and meat quality of yellow dwarf chickens[J].Chinese Journal of Animal Nutrition, 2018, 30(1):191-201.(in Chinese)
[26] SCHEUERMANN G N, BILGILI S F, TUZUN S, et al.Comparison of chicken genotypes:myofiber number in pectoralis muscle and myostatin ontogeny[J].Poultry Science, 2004, 83(8):1404-1412.

[27] FONSECA S, WILSONS I J, HORGAN G W, et al.Slow fiber cluster pattern in pig longissimus thoracis muscle:implications for myogenesis[J].Journal of Animal Science, 2003, 81(4):973-983.

[28] 苏国旗, 王军, 曹猛, 等.母猪妊娠期营养水平对后代仔猪肌肉生长和发育的影响[J].动物营养学报, 2016, 28(4):1050-1059. SU G Q, WANG J, CAO M, et al.Effects of nutrient levels of sows during pregnancy on muscle growth and development of offspring piglets[J].Chinese Journal of Animal Nutrition, 2016, 28(4):1050-1059.(in Chinese)
[29] 林树茂, 吾豪华, 舒希凡, 等.泰和乌骨鸡、余干黑鸡及其培育品种常规肉质、组织学特性和化学成分分析[J].江西畜牧兽医杂志, 2001(2):6-7, 8. LIN S M, WU H H, SHU X F, et al.Conventional meat quality, histological characteristics and chemical composition analysis of Taihe silky fowl, Yugan black chicken and their breeds[J].Jiangxi Journal of Animal Husbandry & Veterinary Medicine, 2001(2):6-7, 8.(in Chinese)

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References