酵母硒对肉鸡生长性能、屠宰性能、肉品质和抗氧化性能的影响OA北大核心CSTPCD

The experiment was to investigate the effects of yeast selenium on the growth performance,carcass traits,meat quality,and an-tioxidant capacity of broilers.A total of 150 1-day-old white feather male broilers were selected and randomly divided into 5 groups with 6 replicates per group and 5 chickens per replicate.The control group was fed with corn-soybean meal based diet,and each experimental group was fed with the same diet supplemented with 0.1,0.2,0.3 and 0.4 mg/kg of yeast selenium,respectively.The preliminary experiment las-ted for 7 days,and the formal experimental period was 42 days.The results showed that yeast selenium in each experimental group had no significant effect on growth performance and carcass traits(P＞0.05).In terms of meat quality,the pH value at 45 minutes after slaughter and the a∗value in Groups Ⅲ and Ⅳ were both significantly higher than the those of the control group(P＜0.05).There was a significant increase in the pH value of Groups Ⅱ,Ⅲ and Ⅳ at 24 hours after slaughter,compared with that of the control group(P＜0.05).In terms of antioxidant properties,the SOD values of Group Ⅳ were significantly higher than those of the other groups(P＜0.01).The CAT activities of Groups Ⅱ and Ⅲ were significantly higher than those of the control group(P＜0.05).There was a significant difference(P＜0.01)in GSH-Px between Group Ⅲ and the other groups in the experiment.Above all,the optimum amount of yeast selenium added to the broilers.diet was 0.3 mg/kg.