食品与发酵工业2011，Vol.37Issue(1)：171-174,4.
蛹拟青霉发酵菌丝体对青脚土杂肉鸡屠宰性能和肌肉品质的影响
The Effect of Submerged Fermentation Mycelium of Paecilomyces militaris on Carcass Performance and Muscle Quality of Broiler
邵颖 1秦卫东 2陈宏伟 2樊美珍2
作者信息
- 1. 安徽省微生物防治重点实验室,安徽,合肥,230036
- 2. 徐州工程学院食品生物工程学院,江苏,徐州,221008
- 折叠
摘要
Abstract
The fermentation mycelium of Paecilomyces militaris was added to the diet of broiler to study the effects on the carcass performance and the muscle quality of broilers (The addition rate was 0.25％ and 0.5％. ). The resuits showed that dietary supplementation of fermentation mycelium of Paecilomyces militaris could increase the live body weight and the content of total amino acids and delicious amino acid of muscle. Furthermore, the results also indicated that the addition of mycelium increased the fat content of breast muscle of broiler significantly( P ＜ 0.05 ) anddecreased the muscle dehydration rate dramatically ( P ＜ 0.05 ), but it did not affect the carcass performance. In a word, the fermentation mycelium of Paecilomyces militaris could improve the muscle quality of broilers.关键词
蛹拟青霉/菌丝体/肉鸡/屠宰性能/肌肉品质引用本文复制引用
邵颖,秦卫东,陈宏伟,樊美珍..蛹拟青霉发酵菌丝体对青脚土杂肉鸡屠宰性能和肌肉品质的影响[J].食品与发酵工业,2011,37(1):171-174,4.
