3种添加剂对91~115日龄清远麻鸡生长性能、抗氧化性能和肉品质的影响

doi:10.16431/j.cnki.1671-7236.2021.08.012

Abstract

Abstract: This experiment was conducted to investigate the effects of three additives on growth performance, antioxidant capacity, meat quality and content of flavoring substances in muscle of Qingyuan Partridge chickens aged 91 to 115 days.A total of 1 200 91-day old chickens were randomly assigned to 4 groups with 10 replicates of 30 birds per replicate.The control group was fed with basal diet(CON), and birds in treatment groups were supplemented with nano copper compound premix(NC), spores of Ganoderma lucidum compound premix(GLS) and soybean isoflavone premix(SI) for 25 days, respectively.At the end of the experiment, samples of plasma, jejunal mucosa and pectoral muscle were collected to determine the antioxidant capacity of blood and jejunum, the meat quality and the content of flavor substances.The results showed that, compared with the control group:①The growth performance and the carcass traits of Qingyuan Partridge chickens were not affected by the three compound additives (P>0.05).②All these three additives significantly reduced L^* value (P<0.05), increased pH (P<0.05) of breast muscle, and GLS reduced the drip loss of breast muscle (P<0.05).③The scores of color and appearance in SI group were increased when steamed (P<0.05), and the scores of juiciness in GLS group were increased when steamed or boiled (P<0.05).④NC and SI increased the contents of inosinic acid and glutamic acid in muscle (P<0.05), and SI increased the content of intramuscular fat (P<0.05).⑤NC increased the activity of glutathione catalase (GSH-Px) in plasma (P<0.05), and SI increased that in jejunum (P<0.05);GLS decreased the MDA content in jejunum (P<0.05).Based on this experiment, the NC, GLS and SI did not affect the growth performance and carcass traits of Qingyuan Partridge chickens at 91 to 115 d.All these additives enhanced the antioxidant capacity of chickens, improved the meat quality, and increased scores of sensory evaluation.NC and SI also affected the contents of flavor substances in meat, had the better effects.

Key words: Qingyuan Partridge chicken; antioxidant capacity; meat quality

CLC Number:

S816.7

WANG Yibing, KUANG Zhixiang, ZHANG Sheng, GOU Zhongyong, LIN Xiajing, JIANG Shouqun. Effects of Three Additives on Growth Performance,Antioxidant Capacity and Meat Quality of Qingyuan Partridge Chickens Aged 91 to 115 Days[J]. China Animal Husbandry and Veterinary Medicine, 2021, 48(8): 2787-2796.

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Effects of Three Additives on Growth Performance,Antioxidant Capacity and Meat Quality of Qingyuan Partridge Chickens Aged 91 to 115 Days

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