饲粮中添加啤酒花渣对肉仔鸡肉品质的影响

目的]探讨啤酒花渣对肉仔鸡肉品品质的影响。方法]试验选用300只1日龄AA肉鸡,随机分为6组(1个对照组和5个试验组)。各试验组在饲粮中分别加入0、4%、8%、12%、16%、20%啤酒花渣,研究饲粮中添加啤酒花渣对肉仔鸡肉品质的影响。结果]Ⅱ、Ⅲ组粗脂肪含量显著高于Ⅵ组(P0.05),腿肌屠宰后1 h pHⅤ组显著低于Ⅳ组(P0.05)。干物质、粗蛋白质、滴水损失、失水率、系水力、胸肌屠宰后1 h pH、胸肌屠宰后24 h pH、腿肌屠宰后24 h pH、熟肉率、嫩度(剪切力)各组间差异均不显著(P0.05)。结论]饲粮中添加啤酒花渣对肉仔鸡肉品品质无不良影响。

Effects of Supplement ing Hop Residues in Rationo nM uscle Quality inB roilers

Objective] To investigate the effect on muscle quality in broilers through fed hop residues.Method] The experiment was conducted to study the effects of hop residues on growth performance in broilers.A total of 300 1-day old AA male broilers were divided into 6 treatments (1 control group and 5 experiment groups), supplementing 0,4 %, 8%,12%, 16%and 20%hop residues.Result] The crude fat content inⅡandⅢgroup was significantly higher than that ofⅥgroup(P<0.05).The leg muscle pH value 1 h after slaughter ofⅣ group was significantly higher than that ofⅤgroup(P<0.05).The differences of dry matter,crude protein, drip loss percentage, missing water ratio, water holding ca-pacity, the brisket muscle pH value of 1 h and 24 h after slaughter, the leg muscle pH value of 24 h after slaughter, cooking loss, tenderness (shear force value)were not significant(P>0.05).Conclusion] It had no bad effect on muscle quality by adding hop residues into the diet of broilers.