添加牛磺酸对樱桃谷肉鸭生产性能和肌肉品质影响的研究

200只1日龄樱桃谷肉鸭,随机分为5组,每组4个重复.分别在基础日粮中添加0.05%、0.10%、0.15%、0.20%牛磺酸,饲喂35 d.分析测定肉鸭的体重、日增重、饲料报酬、屠体品质、肉品品质及肌肉组织学结构.结果表明,添加0.10%牛磺酸可极显著增加35日龄活重和平均日增重,显著提高饲料报酬,降低肉鸭腹脂率,提高全净膛率和瘦肉率.减小肌纤维直径,提高系水力、肌间脂肪的含量,增加肌肉嫩度.

Effect of Dietary Taurine on the Production Performance and Meat Quality in Cherry Valley Meat Duck

Two hundred Cherry Valley meat ducks of 1 day age were assigned randomly into 5 groups with 4 replicates for a 5-week trial. The ducks were fed with basal diets adding 0.05%,0.10%,0.15%,0.20% taurine,respectively. The body weight,average daily weight gain,feed/meat ratio,slaughter performance and carcass characteristics were analyzed. The results showed that body weight and average daily weight gain of the group adding 0.10% taurine at 35 days age were significantly increased. The feed/meat ratio,abdominal fat rate,muscle fiber diameter were significantly decreased. The percentage of eviscerated yield,lean meat percentage,water-holding capacity and intermuscular fat were significantly increased.