干酪乳杆菌L. casei Zhang对肉鸡屠宰性能及肌肉品质的影响
Effects of Lactobacillus casei Zhang on Meat Quality and Carcass Traits of Broiler Chicken
DOI: 10.12677/HJAS.2015.51005, PDF,  被引量   
作者: 郭元晟：锡林郭勒职业学院，内蒙古 锡林浩特
关键词: 干酪乳杆菌；肉鸡；肉品质；屠宰性能；Lactobacillus casei； Broiler Chicken； Meat Quality； Carcass Traits
摘要: 本试验旨在研究添加不同剂量的L. casei Zhang对肉鸡的屠宰性能及肌肉品质的影响，进一步探讨其作为一种新型饲料益生菌的可行性。试验以玉米和大豆粕为主要原料配制日粮，采用单因子随机试验设计方法，选择1日龄雌雄各半的健康AA肉仔鸡180只，称重后随机分为3个组，其中1个对照组和2个L. casei Zhang组，每个组6个重复，每个重复10只鸡，各组鸡的初始体重经方差检验差异均不显著(P > 0.05)。对照组肉鸡不饲喂L. casei Zhang，L. casei Zhang组饮水饲喂L. casei Zhang，添加水平分别是为2 × 105 cfu/ml和2 × 106 cfu/ml。试验期42天。本试验研究结果表明，添加L. casei Zhang可显著提高肉鸡全净膛率、胸肌率和宰后36h pH (P < 0.05)，能够提高肉鸡屠宰性能其中以添加剂量为2 × 106 cfu/ml时效果较好，但对肉鸡肌肉系水力和肉色无显著影响，说明L. casei Zhang但对肌肉品质改善效果不明显。
Abstract: The present experiment was conducted to study the effects of dietary L. casei Zhang on intestinal structure of broiler chicken. In the experiment, a total of 180 1-day-old AA mixed-sex broiler chickens with similar body weight were randomly allotted into 3 treatments with 6 replicates in each treatment, with 10 broilers in each replicate. The trial period was 42 d. The basal diet was mainly composed of corn and soybean. Broiler chickens were fed four levels of L. casei Zhang (0, 2 × 105 cfu/ml and 2 × 106 cfu/ml respectively) in drinking water in a single factorial arrangement. The results showed that adding L. casei Zhang can significant increase dressing rate, brisket rate and pH after slaughter of 36 h (P < 0.05), as well as carcass traits. The additive dosage of 2 × 106 cfu/ml in the treatment group is better than others. However L. casei Zhang does not improve the flesh color and keep the water force for muscle of broiler chickens, showing that L. casei Zhang doesn’t have significant beneficial modulation for the meat quality of broiler chickens.
文章引用：郭元晟. 干酪乳杆菌L. casei Zhang对肉鸡屠宰性能及肌肉品质的影响[J]. 农业科学, 2015, 5(1): 32-38. https://dx.doi.org/10.12677/HJAS.2015.51005

参考文献

[1] 陈代文 (2003) 饲料添加剂学. 中国农业出版社, 北京, 96-100.
[2] 王晓瑞, 郑诚, 潘兴荷, 黎旭宇, 潘天生, 廖永 (2006) 微生态制剂对肉仔鸡生长性能的影响. 黑龙江畜牧兽医, 5, 52-53.
[3] 宋屹, 张爱忠, 姜宁 (2006) 益生素对贵妃鸡生产性能及其肉用品质的影响. 黑龙江八一农垦大学学报, 4, 44- 47.
[4] 黄怡, 王士长, 崔艳红, 韩庆功 (2006) 多菌种复合益生素对三黄鸡的生产性能以及肠道主要菌群的影响. 中国家禽, 8, 19-21.
[5] Mohan, B., Kadirvel, R., Natarajan, A. and Bhaskaran, M. (1996) Effect of probiotic supplementation on growth, nitrogen utilisation and se rum cholesterol in broilers. British Poultry Science, 37, 395-401.
[6] Huang, M.K., Choi, Y.J., Houde, R., Lee, J.W., Lee, B. and Zhao, X. (2004) Effects of lactobacilli and an acidophilic fungus on the production performance and immune responses in broiler chickens. Poultry Science, 83, 788-795.
[7] Jin, L.Z., Ho, Y.W., Abdullah, N., et al. (2000) Digestive and bacterial enzyme activities in broilers fed diets supplemented with lac-tobacillus cultures. Poultry Science, 79, 886-891.
[8] Yeo, J. and Kim, K.I. (1997) Effect of feeding diets containing an antibiotic, a probiotic, or yucca extract on growth and intestinal urease activity in broiler chicks. Poultry Science, 76, 381-385.
[9] Zulkifli, I., Abdulllah, N., Azrin, N.M. and Ho, Y.W. (2000) Growth performance and immune response of two commercial broiler strains fed diets containing lactobacillus cultures and oxytetracycline under heat stress conditions. British Poultry Science, 41, 593-597.
[10] 王彦文, 宋志琪 (1995) 不同日粮配方对肉用仔鸡生产性能和胴体品质的影响. 中国饲料, 8, 11-14.
[11] 李菊, 张日俊 (2007) 益生素对肉仔鸡生长性能、屠体性状及肉品质的影响. 动物营养学报, 4, 372-378.
[12] Fletcher, D.L., Qiao, M. and Smith, D.P. (2000) The relationship of raw broiler breast meat color and pH to cooked meat color and pH. Poultry Science, 79, 784-788.
[13] Qiao, M., Fletcher, D.L., Smith, D.P. and Northcutt, J.K. (2001) The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poultry Science, 80, 676-680.
[14] Owens, C.M., Hirschler, E.M., McKee, S.R., Martinez-Dawson, R. and Sams, A.R. (2000) The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poultry Science, 79, 553-558.
[15] Allen, C.D., Fletcher, D.L., Northcutt, J.K. and Russell, S.M. (1998) The relationship of broiler breast color to meat quality and shelf-life. Poultry Science, 77, 361-366.
[16] Allen, C.D., Russell, S.M. and Fletcher, D.L. (1997) The relationship of broiler breast color and pH to shelf-life and odor development. Poultry Science, 76, 1042-1046.
[17] Froning, G.W. (1995) Color of poultry meat. Poultry and Avian Biology Reviews, 6, 83-93.
[18] Froning, G.W., Daddario, J. and Hartung, T.E. (1968) Color and myoglobin concentration in turkey meat as affected by age, sex and strain. Poultry Science, 47, 1827-1835.
[19] Karaoğlu, M., Aksu, M.I., Esenbuğa, N., Kaya, M., Macit, M. and Durdağ, H. (2004) Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers. Animal Science, 78, 253-259.
[20] Karaoğlu, M., Aksu1, M.İ., Esenbuga, N., Macit, M. and Durdağ, H. (2006) pH and colour characteristics of carcasses of broilers fed with dietary probiotics and slaughtered at different ages. Asian-Australasian Journal of Animal Sciences, 19, 605-610.
[21] Akiba, Y., Sato, K., Takahashi, K., et al. (2001) Meat color modification in broiler chickens by feeding yeast Phaffia rhodozyma containing high concentrations of astaxanthin. Journal of Applied Poultry Research, 10, 154-161.
[22] Zhu, N.H., Zhang, R.J., Wu, H. and Zhang, B. (2009) Effects of Lactobacillus cultures on growth performance, xanthophyll deposition, and color of the meat and skin of broilers. Poultry Science, 41, 570-578.

为你推荐