绿色产色链霉菌突变株发酵菌丝体对青脚土杂肉鸡生长性能和肌肉品质的影响  

The Effect of Submerged Fermentation Mycelium of Streptomyces viridochromogenes Mutant on Growth Performance and Muscle Quality of Broiler

作　　者：邵颖[1] 陈安徽[1] 秦卫东[1] 樊美珍[2] 

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

出　　处：《激光生物学报》2012年第1期22-26,共5页Acta Laser Biology Sinica

摘　　要：在青脚土杂肉鸡日粮中按照600 mg/kg的比例添加绿色产色链霉菌诱变菌株W26菌株的液体深层发酵菌丝体,考察菌丝体对肉鸡的生产性能和肌肉品质的影响。实验结果表明:日粮中添加600 mg/kg的绿色产色链霉菌菌丝体,可以显著提高肉鸡的活体重,动物日增重与对照组相比提高了26.84%,显著改善了饲料转化率(P<0.05)。菌丝体的添加可以提高肉鸡肌肉中必需氨基酸、蛋白质、灰分的含量,降低肌肉肌间脂肪含量,但效果不显著。综合实验结果说明,绿色产色链霉菌诱变菌株的液体深层发酵菌丝体可以显著提高青脚土杂肉鸡的生长性能。The fermentation mycefium of Streptomyces viridochromogenes mutant W26 was added to the diet of broiler to study the effects on the growth performance and the muscle quality of broilers（The addition rate was 600 mg/kg）. The results showed that dietary supplementation of fermentation mycelium could increase the live body weight and improve the feed conversion rate（P 〈0.05）, compaired with the control group, the daily gain of the broilers in the experimental group was improved by 26.84%. Furthermore, the results also indicated that the addition of mycelium increased the protein content, essential amino acid content, ash content and decreased the fat content of muscle, but the effect was not significant. In a word, the fermentation mycelium of Streptomyces viridochromogenes mutant could improve the growth performance of broilers significantly.

关 键 词：绿色产色链霉菌 菌丝体 肉鸡 生长性能 肌肉品质 

分 类 号：Q939.9[生物学—微生物学]