发酵扶正解毒口服液对肉鸡生产性能、免疫指标及肉品质的影响

doi:10.16431/j.cnki.1671-7236.2018.11.016

Abstract

Abstract:

This study was aimed to explore the effects of fermented Fuzheng jiedu oral liquid on the production performance,immune index and meat quality of broilers.Using single factor to select 90 one-day-old healthy broilers,randomly divided into three groups (3 replicates per group,10 birds per replicate):Control group (basal diet),group Ⅰ (basal diet+centralizer Fuzheng jiedu oral liquid) and group Ⅱ (basal diet +fermented Fuzheng jiedu oral liquid).The production performance and immune organ development of broilers were measured at 21 and 42 days of age,the meat quality was determined at 42 days of age.The results showed that compared with control group,at 1 to 42 days of age,the average daily gain of groups Ⅰ and Ⅱ were significantly increased by 8.09% and 13.76% (P<0.05),the feed conversion rate was significantly reduced by 2.23% and 10.27% (P<0.05),respectively.At 21 and 42 days of age,compared with control group,the spleen index of groups Ⅰ and Ⅱ were increased by 9.09% (P>0.05) and 15.15%(P<0.05),34.38% and 53.13% (P<0.05),the bursa of Fabricius index were increased by 1.22% (P>0.05) and 20.41% (P<0.05),8.72% and 18.97% (P<0.05),respectively,and the liver index were increased.At 42 days of age,the pectorales moisture content of groups Ⅰ and Ⅱ were significantly increased by 0.57% and 2.10% (P<0.05) than that of control group,the crude protein content of groups Ⅰ and Ⅱ were improved by 1.61% (P>0.05) and 4.25% (P<0.05),the crude fat content of groups Ⅰ and Ⅱ were raised by 49.89% and 43.85% than that of control group (P>0.05),a^* value of groups Ⅰ and Ⅱ were increased by 7.88% and 58.62% than that of control group (P>0.05),the inosine acid of groups Ⅰ and Ⅱ were significantly raised by 24.50% and 31.13% (P<0.05) than that of control group.What's more,the drip loss of pectoralis muscle and b^* value of the meat were reduced by 21.91% and 32.24% (P<0.05),4.55% and 21.73% (P>0.05),respectively.The contents of muscle moisture,crude protein,crude fat and inosidine of leg muscles of group Ⅱ were significantly increased than group Ⅰ and control group (P<0.05),the loss of water were significantly dropped (P<0.05).The a^* value was higher than group Ⅰ and control group,the L^* and b^* values were lower than group Ⅰ and control group.The results suggested that fermented Fuzheng jiedu oral liquid was able to significantly increase production performance and immune indexes,and improve meat quality of broilers.

Key words: fermented Fuzheng jiedu oral liquid; broiler; performance; immune index; meat quality

CLC Number:

S816.6

GUO Hongwei, ZHANG Li, WANG Linkang, TANG Fayin, SONG Yuzhen, SHI Hongtao, QIAO Hongxing, BIAN Chuanzhou. Effects of Fermented Fuzheng Jiedu Oral Liquid on Production Performance, Immune Indexes and Meat Quality of Broilers[J]. , 2018, 45(11): 3104-3111.

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Effects of Fermented Fuzheng Jiedu Oral Liquid on Production Performance, Immune Indexes and Meat Quality of Broilers

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