【作者】 刘渤涛；

【导师】 李国智； 陈国顺；

【作者基本信息】 甘肃农业大学 ， 动物营养与饲料科学， 2007， 硕士

【摘要】 将1000羽白羽肉鸡(科宝)分为5组,采用单因子随机分组设计,研究不同处理(Ⅰ-基础日粮+黄霉素;Ⅱ-基础日粮+中草药添加剂0.3%水平;Ⅲ-基础日粮+中草药添加剂0.4%水平;Ⅳ-基础日粮+中草药添加剂0.3%水平+甜菜碱;Ⅴ-基础日粮)条件下,中草药饲料添加剂对白羽肉鸡生长性能及肉品品质的影响。试验结果如下:1.生长试验:从全期来看,与Ⅴ组相比,I、Ⅱ、Ⅲ和Ⅳ组体重提高分别为0.1%,11.9%,5.8%和11.5%。其中Ⅱ、Ⅳ组与Ⅴ组间差异极显著(P<0.01)其余各组间差异不显著。从全期成活率来看,Ⅰ组成活率最高,为99.5%,Ⅱ、Ⅳ、Ⅲ组次之,Ⅴ组成活率最低,为92.5%。2.屠宰试验:在屠宰率、半净膛率、全净膛率、腹脂率和脏器重等指标方面各组间均无显著差异(P>0.05),且中草药组在全净膛率方面有优于抗生素组的趋势。3.肉品质测定试验:在PH值、失水率、贮存损失、水分、脂肪和蛋白含量等方面,各组间差异不显著(P>0.05)。从氨基酸组成总体来看,认为添加0.3%的中草药饲料添加剂的白羽肉鸡肌肉中的氨基酸组成较好。添加中草药饲料添加剂组的鸡肉中不饱和脂肪酸含量均较Ⅴ组高,其脂肪酸组成更为合理。4.挥发性成分测定:本实验结果表明:匹配度超过800的挥发性风味化合物共50中,包括醛、醇、烃、酮、酸、酯以及含N、O、S的杂环化合物等七类,其中以醛、酮等羰基化合物为主,醇、烃次之,可见脂肪是鸡肉的重要风味前体物质,脂肪氧化是鸡肉香味产生的重要途径。更多还原

【Abstract】 The effect of feed additives of Chinese medicinal herb on the performance, and meat quality of broilers were studied by use of randomized block of single factor. 1000 white-feather broilers (Kebao) were divided into five groups and supplied with those as follows: I- basic diet + antibiotic;Ⅱ-basic diet +Chinese medicinal herb additive at the level of 0.3%;Ⅲ- basic diet+ Chinese medicinal herb additive at the level of 0.4%;Ⅳ- basic diet +Chinese medicinal herb additive at the level of 0.3%+lycine;Ⅴ-basic diet, respectively. The results as follows:1 It can be seen from the whole period that compared to the final weight of the group V, those of the group I,Ⅱ,ⅢandⅣincreased 0.1%,11.9%,5.8% and11.5% respectively, and the differences among the group I,ⅡandⅤreached significant level(P<0.01), but that of among the others did not. However, the survival percentage of the group I was the highest (99.5%), and those of the groupsⅡrank second place. the group V was the lowest (92.5%).2 There were not significant difference among the indexes of the slaughter percentage, semi-eviscerated, eviscerated percentage, abdominal fat rate and the viscera weight, and there is the tendency that the group of the Chinese medicinal herb was superiority to the group of the antibiotics.3 There were not significant differences among the each group at the aspects of pH, water loss, storage losses, water content, crude fat content and crude protein content. But seen from the composition of amino acids, the amino acids of broilers which feed with 0.3% Chinese medicinal herb was more preferable, and the ratios of unsaturated fatty acid of the group which fed with Chinese herb medicine additive were higher than groupⅤ, the compose of fatty acid was more reasonable.4 The result indicated that total 50 volatile flavor compounds of matching degree more than 800 were identified, including aldehydes, alcohols, hydrocarbons, kntons, acids, esters, and loop compounds containing N, S, O atoms. The major volatile compounds are aldehdes and kntons. It is clear that lipid is the important flavor precursor and lipid oxidation is the important flavor producing way.更多还原