饲料研究2025，Vol.48Issue(2)：67-73,7.DOI:10.13557/j.cnki.issn1002-2813.2025.02.013
菌酶协同发酵饲料对青脚麻鸡生长性能、血清抗氧化能力和肉品质的影响
Effects of microbial-enzyme co-fermented feed on growth performance,serum antioxidant capacity,and meat quality of Qingjiao Ma chicken
摘要
Abstract
The experiment aimed to investigate the effects of microbial-enzyme co-fermented feed on the growth performance,serum antioxidant capacity,and meat quality of Qingjiao Ma chicken.A total of 720 Qingjiao Ma chickens at 40 days of age were selected and randomly divided into four groups,with six replicates per group and 30 chickens per replicate.Group Ⅰ(the control group)was fed a basal diet,while Groups Ⅱ,Ⅲ,and Ⅳ were fed the basal diet supplemented with 1%,3%,and 5%microbial-enzyme co-fermented feed,respectively.The experimental period lasted for 42 days.The results showed that compared with the control group,the final weight,average daily gain,and full eviscerated percentage of the experimental groups were significantly increased(P＜0.05),while the feed-to-gain ratio was significantly decreased(P＜0.05).Compared with the control group,the utilization rate of feed phosphorus was significantly increased in all experimental groups(P＜0.05),and the utilization rate of feed dry matter and crude protein was significantly increased in Groups Ⅲ and Ⅳ(P＜0.05).Compared with the control group,the activities of glutathione peroxidase and the total antioxidant capacity were significantly increased in Groups Ⅲ and Ⅳ(P＜0.05),and the content of malondialdehyde was significantly decreased in all experimental groups(P＜0.05),the concentrations of aspartic acid,threonine,serine,glutamic acid,valine,isoleucine,leucine,phenylalanine,lysine,arginine,and essential amino acids in leg muscle were significantly increased in Groups Ⅲ and Ⅳ(P＜0.05).The concentrations of alanine,methionine,total amino acids,and delicious amino acids were significantly increased in Group Ⅲ(P＜0.05).Compared with the control group,the concentrations of lauric acid,pentadecanoic acid,and nervonic acid were significantly increased in Group Ⅱ(P＜0.05).The concentrations of myristic acid,palmitic acid,palmitoleic acid,heptadecanoic acid,stearic acid,cis-9-octadecenoic acid,linoleic acid,arachidic acid,γ-linolenic acid,α-linolenic acid,cis-11-eicosenoic acid,eicosadienoic acid,arachidonic acid,eicosapentaenoic acid,docosahexaenoic acid,total fatty acids,saturated fatty acids,monounsaturated fatty acids,polyunsaturated fatty acids,total ω-3 polyunsaturated fatty acids,and total ω-6 polyunsaturated fatty acids were significantly increased in Group Ⅲ(P＜0.05).The study indicates that supplementing diets with microbial-enzyme co-fermented feed can improve the growth performance,nutrient utilization,antioxidant capacity and meat quality of Qingjiao Ma chickens,and the effect of 3%is more suitable.关键词
菌酶协同发酵饲料/青脚麻鸡/生长性能/抗氧化能力/肉品质Key words
microbial-enzyme co-fermented feed/Qingjiao Ma chicken/growth performance/antioxidant capacity/meat quality分类
农业科技引用本文复制引用
张海燕,郭秋枚,梁遵山..菌酶协同发酵饲料对青脚麻鸡生长性能、血清抗氧化能力和肉品质的影响[J].饲料研究,2025,48(2):67-73,7.基金项目
四川省区域创新合作项目(项目编号:124QYCX0512) （项目编号:124QYCX0512）
