中国畜牧兽医2016，Vol.43Issue(8)：1989-1997,9.DOI:10.16431/j.cnki.1671-7236.2016.08.009
桑叶粉和发酵桑叶粉对胡须鸡屠宰性能、肉品质及盲肠菌群的影响
Effects of Mulberry Leaf Meal and Fermented Mulberry Leaf Meal on Slaughter Performance,Meat Quality and Cecum Microflora in Huxu Chicken
摘要
Abstract
This experiment was conducted to investigate the effect of mulberry leaf meal and fer‐mented mulberry leaf meal on slaughter performance ,meat quality and cecum microflora of Huxu chicken at the late growth stage .Three hundred and ninety‐two Lingnan Ⅲ Huxu chickens aged ninety‐five days were assigned to seven dietary treatments randomly ,they were control group , 5% ,10% ,20% mulberry leaf meal groups and 5% ,10% ,20% fermented mulberry leaf meal groups .Every treatment had 4 replicates ,14 chickens per replicates (7 males and 7 females) .The pre‐trial period was 4 days ,and the formal experiment period was 28 days .The results showed as follows :①Compared with the control group ,expect the 10% mulberry leaf meal group ,the semi‐eviscerated percentage were significantly decreased in other experimental groups (P< 0 .05) . Adding 10% mulberry leaf meal or 20% fermenterd mulberry leaf meal extremely significantly re‐duced the eviscerated percentage (P<0 .01) and 10% fermenterd mulberry leaf meal reduced it significantly (P<0 .05) .The leg muscle percentage of chickens in 5% fermenterd mulberry leaf meal group and 20% mulberry leaf meal group reduced extremely significantly ( P<0 .01) and significantly (P<0 .05) ,respectively .②Compared with the control group ,the shear force of chest muscle in all experimental groups ,and leg muscle in all mulberry leaf meal groups decreased ,but only the shear force of chest muscle in 10% mulberry leaf meal group decreased significantly (P<0 .05) .Adding 20% mulberry leaf meal increased the pH45 min of leg muscle significantly ( P<0.05) .T he b* value of leg muscle reduced in all experimental groups ,and only that in the 20%mulberry leaf group reduced significantly (P< 0 .05) .③ Compared with the control group ,the number of E .coli of the cecum of chickens in 5% and 10% mulberry leaf meal groups reduced ex‐tremely significantly (P<0.05) ,and the ratio of L actobacillus to E .coli of cecum in all experi‐mental groups had an increasing trend (P>0 .05) .All over ,the content of mulberry leaf meal in Huxu chickens’diet at the late grow th stage could be up to 10% ,and fermented mulberry leaf meal could be up to 20% .关键词
胡须鸡/桑叶粉/发酵桑叶粉/屠宰性能/肉品质/盲肠菌群Key words
Huxu chicken/mulberry leaf meal/fermented mulberry leaf meal/slaughter perform-ance/meat quality/cecum microflora分类
农业科技引用本文复制引用
邝哲师,黄静,廖森泰,赵祥杰,潘木水..桑叶粉和发酵桑叶粉对胡须鸡屠宰性能、肉品质及盲肠菌群的影响[J].中国畜牧兽医,2016,43(8):1989-1997,9.基金项目
国家公益性行业（农业）科研专项（201403064、201403049）；广东省科技型中小企业技术创新专项资金项目 （）
