蛹拟青霉发酵菌丝体对青脚土杂肉鸡屠宰性能和肌肉品质的影响  

The Effect of Submerged Fermentation Mycelium of Paecilomyces militaris on Carcass Performance and Muscle Quality of Broiler

作　　者：邵颖[1,2] 秦卫东[2] 陈宏伟[2] 樊美珍[1] 

机构地区：[1]安徽省微生物防治重点实验室,安徽合肥230036 [2]徐州工程学院食品生物工程学院,江苏徐州221008

出　　处：《食品与发酵工业》2011年第1期171-174,共4页Food and Fermentation Industries

摘　　要：以青脚土杂肉鸡为试验对象,研究了蛹拟青霉液体发酵菌丝体作为饲料添加剂对肉鸡屠宰性能和肌肉品质的影响。结果表明:肉鸡日粮中添加0.25%和0.50%的蛹拟青霉菌丝体时,能显著提高肉鸡的活体重、肌肉中氨基酸、呈味氨基酸的含量,同时也显著提高了肉鸡胸肌肌间脂肪的含量(P<0.05),降低了肌肉的失水率(P<0.05)。但是日粮中添加蛹拟青霉菌丝体对肉鸡的屠宰性能未构成显著性影响。日粮添加蛹拟青霉菌丝体不影响肉鸡的屠宰性能,但可显著改善肉鸡的肌肉品质。The fermentation mycelium of Paecilomyces militaris was added to the diet of broiler to study the effects on the carcass performance and the muscle quality of broilers （The addition rate was 0.25% and 0.5%. ）. The resuits showed that dietary supplementation of fermentation mycelium of Paecilomyces militaris could increase the live body weight and the content of total amino acids and delicious amino acid of muscle. Furthermore, the results also indicated that the addition of mycelium increased the fat content of breast muscle of broiler significantly（ P 〈 0.05 ）and decreased the muscle dehydration rate dramatically （P 〈 0.05 ）, but it did not affect the carcass performance. In a word, the fermentation myeelium of Paecilomyces militaris could improve the muscle quality of broilers.

关 键 词：蛹拟青霉 菌丝体 肉鸡 屠宰性能 肌肉品质 

分 类 号：S831.5[农业科学—畜牧学]