营养调控对宣城黄鸡胴体品质及肉质的影响

通过营养调控改善鸡肉品质与风味。选100 d宣城黄鸡600只随机分为5组,分别饲喂优化日粮（OD）、OD＋风味改良剂（MD）、MD＋茶粉与甲壳质混合物、MD＋昆虫蛋白硒,对照组饲喂原场饲粮。试验期55 d。结果表明：（1）试1、2、3、4组较对照组试鸡腹脂率分别降低45.28%,44.67%,64.04%,14.65%,其中试1、2组试鸡较对照组腹脂率显著降低（P〈0.05）,试3组降低极显著（P〈0.01）;试3组肝重率显著降低33.59%（P〈0.05）;试2组腺肌胃率显著提高45.11%（P〈0.01）。（2）肌间脂肪1、3、4组较对照组降低,但试2组提高15.66%（P〈0.05）;肌苷酸试1组较对照组低,试2、3、4组分别高17.48%（P〈0.05）,9.35%,10.16%;试4组胸肌硒含量较试2组提高了163%（P〈0.01）。（3）鸡肉弹性试1、2、3组较对照组分别高7.32%,7.89%（P〈0.05）,9.21%,而试4组则低2.63%;粘聚性试1、2与3组较对照组分别高2.78%,5.71%（P〈0.05）,4.29%,试4组则低1.43%。日粮补饲茶粉与甲壳素混合物可显著降低腹脂沉积,有防止肌肉脂肪氧化,降低MDA水平,维持高pH值趋势;配制的风味改良剂也可显著降低腹脂率,并有提高肌苷酸、羟脯氨酸含量与肌内脂水平趋势,能显著提高肌肉弹性与粘聚性;昆虫硒可显著提高鸡肉中硒沉积量。

Effect of Nutritional Regulation on Carcass Characteristics and Meat Quality in Xuancheng Spotted-yellow Chicks

The experiment was conducted to investigate the effects of different nutritional factors on carcass characteristics and meat quality in Xuancheng spotted-yellow chicks.A total of 600 chicks with 100 day-old were randomly allotted to five dietary treatments in four replicates with 30 birds per replicate.The birds were fed ad libitum on a formula optimizing diet(OD,group1),OD adding meat flavour modifying agent(MD,group2),MD adding the mixture of tea powder and chitosan(group3),MD adding organic selenium(grou...