激光生物学报2012，Vol.21Issue(1)：22-26,5.DOI:10.3969/j.issn.1007-7146.2012.01.005
绿色产色链霉菌突变株发酵菌丝体对青脚土杂肉鸡生长性能和肌肉品质的影响
The Effect of Submerged Fermentation Mycelium of Streptomyces viridochromogenes Mutant on Growth Performance and Muscle Quality of Broiler
邵颖 1陈安徽 1秦卫东 1樊美珍2
作者信息
- 1. 徐州工程学院食品生物工程学院,江苏徐州221008
- 2. 安徽省微生物防治重点实验室,安徽合肥230036
- 折叠
摘要
Abstract
The fermentation mycelium of Streptomyces viridochromogenes mutant W26 was added to the diet of broiler to study the effects on the growth performance and the muscle quality of broilers ( The addition rate was 600 mg/kg). The results showed that dietary supplementation of fermentation mycelium could increase the live body weight and improve the feed conversion rate (P ＜ 0. 05 ) , compaired with the control group, the daily gain of the broilers in the experimental group was improved by 26. 84%. Furthermore, the results also indicated that the addition of mycelium increased the protein content, essential amino acid content, ash content and decreased the fat content of muscle, but the effect was not significant. In a word, the fermentation mycelium of Streptomyces viridochromogenes mutant could improve the growth performance of broilers significantly.关键词
绿色产色链霉菌/菌丝体/肉鸡/生长性能/肌肉品质Key words
Streptomyces viridochromogenes/ mycelium/ broiler/ growth performance/muscle quality分类
生物科学引用本文复制引用
邵颖,陈安徽,秦卫东,樊美珍..绿色产色链霉菌突变株发酵菌丝体对青脚土杂肉鸡生长性能和肌肉品质的影响[J].激光生物学报,2012,21(1):22-26,5.
