湖南生态科学学报Issue(2)：6-11,6.
大豆肽对湘黄鸡生产性能和肉品质的影响
The Effect of Soy Peptide on the Production Performance and Meat Quality of Xianghuang Chickens
摘要
Abstract
In order to study the effect of soy peptide on the production performance,meat quality and economic benefits of Xianghuang chickens. In the experiment,240 Xianghuang chickens of 1 day old were randomly divided into 4 groups. Group A ( contrast group without soy peptide) ,Group B ( soy pep-tide:0. 4%),Group C (soy peptide:0. 8%),Group D (soy peptide:1. 2%). The experiment lasted for 42 days. The results showed that adding soy peptide could improve the daily weight of Xianghuang chickens and decrease the ratio of feed and meat. The average weights of Group B and Group D were heavier,which 42 days’ weights were respectively up to 350. 06g and 349. 00g and were significantly higher than those in Group A and Group D. The ratio of feed and meat of Group C was the lowest,which was 2. 49;and that was significantly lower than those in Group A and Group D. Adding soy peptide could improve slaughter rate, net chamber rate and breast rate. The higher ones were group B and Group C which were significantly higher than those in Group A and Group B;Adding soy peptide could reduce the pectoral muscle drip loss,which was as follows Group C<Group B<Group D<Group A. Adding moder-ate soy peptide could improve the economic benefits. The highest profit was Group B which is 5. 62 yuan every one. Comprehensive production,meat quality and economic benefits,under the conditions of our ex-periment,the optimal soy peptide concentration was 0. 4%. 5tabs. ,14refs.关键词
大豆肽/湘黄鸡/育雏期/生产性能/肉品质/经济效益Key words
soy peptide/Xianghuang chicken/the brooding period/production performance/meat quality/economic benefit分类
农业科技引用本文复制引用
刘小飞,孟可爱..大豆肽对湘黄鸡生产性能和肉品质的影响[J].湖南生态科学学报,2015,(2):6-11,6.基金项目
湖南省教育厅高校科研项目(编号:12C1053) （编号:12C1053）
衡阳市科学技术发展计划项目(编号:2010kn16) （编号:2010kn16）
