富锗酵母培养物对下笼蛋鸡肉品质、肠道菌群及结构的影响

本试验旨在研究富锗酵母培养物对下笼蛋鸡肉品质及肠道的影响。选取505日龄健康的海兰褐壳蛋鸡480只,随机分为4组,每组5个重复,每个重复24只鸡。对照组饲喂基础日粮,试验组在基础日粮中分别添加12、16、20 mg/kg的富锗酵母菌培养物。预试期7 d,正试期为42 d。结果表明:与对照组相比,12、16、20 mg/kg组腿肉的蒸煮损失分别降低45.2%、33.6%、39.7%(P<0.01),pH均高于对照组(P<0.01);16mg/kg组腿肌的亮度(L~*)低于对照组(P<0.05);12、16、20 mg/kg组腿肌的剪切力分别比对照组低44.13%、56.07%、50.60%(P<0.01);各试验组胸肌pH均高于对照组(P<0.01),16mg/kg组的pH高于12、20mg/kg组(P<0.05);与对照组相比,16mg/kg组乳酸菌数量升高(P<0.05);空肠中,各试验组的绒毛长度高于对照组(P<0.01);16、20 mg/kg组绒毛长度/隐窝深度高于对照组(P<0.01)。结果显示,日粮中添加富锗酵母培养物可以改善下笼蛋鸡小肠的形态结构和肠道菌群平衡,提高鸡肉品质,建议添加量为16 mg/kg。

Effect of Yeast Culture with Germanium on Meat Quality and Intestinal Flora and Structure of Laying Hens in Cage

This study was to evaluate the effects of yeast culture with germanium on meat quality and intestinal of laying hens in cage. Four hundred and eighty laying hens in cage were selected and randomly divided into 4 groups with 5 replicates per group and 24 laying hens per replicate. Laying hens in control group were fed a basal diet, and those in trial groups were fed the basal diet supplemented with 12 mg/kg, 16 mg/kg, 20 mg/kg yeast culture with germanium. The trial period lasted for 49 d. Compared with control group, the cooking loss of thigh meat of 12, 16, 20 mg/kg group was extremely significant decreased by 45.2%, 33.6%, 39.7%; pH of thigh meat of trial groups was extremely significant difference compared with control group(P<0.01); the L~* of thigh meat of 16 mg/kg group was significantly lower than control group(P<0.05); compared with control group, the shear stress of B, C, D was extremely significant decreased by 44.13%, 56.07%, 50.60%(P<0.01). pH of breast meat of all trial groups was extremely significant higher than control group(P<0.01) and pH of 16 mg/kg group was significantly higher than the other two trial groups(P<0.05). Compared with control group, the counts of lactic acid bacteria of group 16 mg/kg group significantly increased(P<0.05). In the jejunum, the villus height of all trial groups was significantly higher than that of control group(P<0.01); the c/v of 16 mg/kg, 20 mg/kg group groups was extremely significant higher than that of control group(P<0.01).The result showed that the supplementation of yeast culture with germanium can improve the meat quality and intestinal of laying hens in cage. The suggested supplemental level of yeast culture with germanium is 16 mg/kg.