益生素对肉仔鸡生长性能、屠体性状及肉品质的影响  

Effect of Probiotic on Performance,Carcass Traits and Meat Quality of Broiler Chickens

作　　者：李菊[1] 张日俊[1] 

机构地区：[1]中国农业大学饲料生物技术实验室动物营养学国家重点实验室,北京100094

出　　处：《动物营养学报》2007年第4期372-378,共7页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家重点基础研究发展计划973项目(04CB117500)

摘　　要：本文旨在研究饲粮中使用益生素（乳酸菌CAU6001）对肉仔鸡生长性能、屠体性状及肉品质的影响。试验选择360只健康1日龄的商品代AA肉仔鸡，随机分成对照组、抗生素组和益生素组，每组4个重复，每个重复30只鸡。试验期42 d。对照组饲喂基础日粮，抗生素组饲喂基础日粮＋100 mg/kg金霉素，益生素组饲喂基础日粮＋0.5%乳酸菌发酵液。结果表明：（1）益生素对肉仔鸡各阶段日增重和料肉比无显著性影响，抗生素对日增重有一定促进作用，其中2-4周龄阶段差异显著（P〈0.05）；（2）益生素能显著提高肉仔鸡胸肌率（P〈0.05），与对照组和抗生素组相比分别提高了7.15%和4.38%；（3）通过对42日龄肉品质分析，发现益生素对肌肉肉色的a＊值和b＊值显著提高（P〈0.05），极显著提高鸡脚颜色（P〈0.01），分别比对照组和抗生素组提高9.5和8.9个罗氏比色单位；（4）益生素组C16∶1显著高于对照组（P〈0.05），C20∶3显著高于抗生素组（P〈0.05），校正肌苷酸含量高出对照组和抗生素组10.04%和8.48%（P〈0.05），益生素对胸肌中多数氨基酸含量起到显著影响，并且部分人体必需氨基酸和风味氨基酸含量显著高于对照组（P〈0.05）。The study was conducted to investigate the effects of probiotic （lactobacillus CAU6001） and antibiotic （aureomycin） on growth performance,carcass traits and meat quality of broiler chickens. A total of 360 1-day healthy AA broilers of commercial strain were chosen in the experiment, the broilers were devided into 3 groups., control, antibiotic group and probiotic group,4 replicates of 30 broilers each. The results showed 1） there were no significant effects of probiotic on daily gain and feed conversion rate, and there were significant improvement of antibiotic on daily gain during 2-4 weeks（ P〈0. 05） 2） the probiotic group had the largest brisket rate （P〈0.05） ,and was improved by 7. 15% and 4.38% compared with the control and the antibiotic groups;3） the probiotic group had optimal a＊ and b＊ （P〈0.05）. Unguis of the probiotic group had color of jacinth, and RCF was improved by 9. 5 and 8. 9 （ P〈0. 01） compared with the control and the antibiotic groups-4） the breast C16 ： 1 content of probiotic group was higher than that of the control group,and the breast C20 ： 3 content was higher than that of the antibiotic group（P〈0.05）, emendation inosinic acid of probiotic group breast was improved by 10.04% and 8.48% （P〈0.05） compared with the control and the antibiotic groups, probiotic improved amino acids of breast, and the necessary and flavor amino acids were higher than that of the other group （P〈0.05）.

关 键 词：益生素 生长性能 屠体性能 肉色 脂肪酸 校正肌苷酸 氨基酸 

分 类 号：S858.31[农业科学—临床兽医学]