【作者】 闫俊书； 单安山； 王环宇；

【Author】 YAN Junshu SHAN Anshan~① WANG Huanyu (Institute of Animal Nutrition,Northeast Agricultural university,Harbin 150030,China)

【机构】 东北农业大学动物营养研究所；

【摘要】 选用艾维茵肉仔鸡公雏200羽,于试验第56d,从每个重复笼按平均体重选取2只鸡屠宰,取胸肌、腿肌进行肉质性状测定。结果表明：五味子提取物在一定程度上提高了肉仔鸡的屠宰率、胸肌率和腿肌率(P＞0．05),但差异不显著。同时,五味子提取物可显著降低肉仔鸡的腹脂率(P＜0．05)。五味子提取物使肌肉的 pH 升高,其中添加0．1％五味子提取物组差异较显著(P＜0．05)。五味子提取物的添加改善了肌肉嫩度,其中0．2％五味子提取物组差异较显著(P＜0．05)。五味子提取物各组胸肌、腿肌粗脂肪含量均高于空白组和黄霉素组(P＞0．05), 0．2％五味子提取物组可显著提高胸肌蛋白含量(P＜0．05)。添加五味子提取物各组在不同程度上增加了肌肉中肌苷酸含量,其中0．4％五味子提取物组差异较显著(P＜0．05)。更多还原

【Abstract】 Selecting 200 AA broilers,in the testing of 56 days,Selection of 2 average weight broilers from each repeation cage slaughtering,determinating meat quality traits from pectoral muscle and leg muscle.The result reviewed that the diet added ESC can increase slaughter percent,pectoral muscle percent and leg muscle percent(P＞0.05),but there were no significantly difference.In addition,the abdominal fatty rate of broilers was decreased significantly (P＜0.05).The diet added ESC can increase the meat pH value of broilers,and the group of 0.1% ESC was the best.Adding ESC can improve meat tenderness,and adding 0.2% ESC group was the best.The diet added ESC can improve meat nurition of pectoral muscle and leg muscle of broilers,the content of crude fat was better than the control and FLA group.At the same time, adding 0.2% ESC can significantly increase the crude protein content of pectoral muscle(P＜0.05).Furthermore,the diet added ESC can increase inosine monophosphate(IMP)content,and the 0.4% ESC group was the best.更多还原