壳聚糖对肉仔鸡肉品质的影响

试验旨在探讨壳聚糖对鸡肉品质的影响.试验选用了体重相近的健康的1日龄AA肉仔鸡(公)120只,随机分成5组,每组设4个重复,每个重复6只鸡.在各组基础饲料中分别添加0、50、100、150mg·kg-1的壳聚糖,第5组在基础日粮中添加6mg·kg-1黄霉素,试验期42d.结果表明,肉仔鸡日粮中添加不同水平的壳聚糖,鸡肉...

Effect of chitosan on meat quality in broilers

An experiment was conducted to study the effects of different doses of chitosan on meat quality in broilers.A total of 120,1 d old broilers were randomly allotted to five dietary treatments (6 birds per pen with 4 pens per treatment).The experiment period was 42 d.The control birds were fed the basal diet alone,the other treatments fed the basal diet supplemented with 50,100,150 mg·kg-1 chitosan (CHS),respectively,the fifth treatment was fed basal diet added 6 mg·kg-1 bambermycin.The results showed that supplementing chitosan significantly increased pH value (P<0.05),decreasing wear force and drip loss (P<0.05).Chitosan did not effect the contents of dry mater,crude protein and muscle fat (P>0.05),although the muscle fat decreased lineary and the meat flavor was negatively influenced.However,there was an increasing tendency in meat inosine monophsphate(IMP) by supplementing chitosan (P<0.05),so that meat flesh status was improved.In conclusion,chitosan in the diet of broilers increased meat tenderness and meat flavor,and promoted anti-oxidation function of muscle,thereby improving the quality of meat.