蚯蚓粉对寿光鸡生产性能和肉品质的影响  

The effects of earthworm powder on the productivity and meat quality of Shouguang chicken

作　　者：郭瑞萍 肖发沂 李文晶 李超 李舫 田慧丽 GUO Ruiping,XIAO Fayi,LI W enjing,LI Chao,LI Fang,TIAN Huili(Shandong vocational animal science and veterinary college,W eifang,Shandong Province 261061,Chin)

机构地区：[1]山东畜牧兽医职业学院,山东潍坊261061

出　　处：《中国饲料》2018年第11期39-44,共6页China Feed

基　　金：山东省现代农业产业技术体系家禽创新团队建设项目(SDAIT-11-05)

摘　　要：试验将600只1日龄同批孵化、体重相近、健康的寿光鸡随机分成两组,每组三个重复,每个重复100只鸡(公母各半)。对照组饲喂基础饲粮,试验组在基础饲粮中添加5%的蚯蚓粉,试验期为90 d。测定试验期间寿光鸡的生产性能指标,试验结束时每组分别随机抽取20只鸡屠宰取胸肌、腿肌作屠宰试验。结果表明:(1)试验结束时试验组鸡体重和平均日增重极显著高于对照组(P<0.05);平均日耗料量、料肉比降低,差异极显著(P<0.01)。(2)试验组屠宰率和半净膛率极显著高于对照组(P<0.01);腹脂率极显著降低(P<0.01)。(3)试验组胸肉品质(p H、系水力、失水率、滴水损失、肌苷酸)较对照组差异极显著(P<0.01);腿肌肉剪切力、系水力、滴水损失、失水率和肌苷酸差异极显著(P<0.01)。胸肌肉中营养物质(水分、粗蛋白质、粗脂肪、钙、磷、铜、锌)试验组较对照组差异极显著(P<0.01);腿肌肉中营养物质(水、粗蛋白质、脂肪、钙、磷、铁、锌)含量与对照组差异极显著(P<0.01)。(4)品尝评定中,试验组胸肌肉和腿肌肉的总体评分均极显著高于对照组(P<0.01),即试验组鸡肉的风味好于对照组。由此可知,日粮中添加5%蚯蚓粉可以显著提高寿光鸡生产性能、屠宰性能以及鸡肉的品质和风味等。Six hundred healthy Shouguang chicken randomly with the age of 1 day were divided into two groups,with the same batch and similar weight,and each group had three replicates,and 100 chicken per replicate （male and female with half and half）.The control group was fed with basic diet,and the experimental group was added 5% earthworm powder into the basal diet.The test period was 90 days.During the experiment, the quota of the productivity of Shouguang chicken was tested.At the end of the experiment,20 chicken had selected randomly from each group to slaughter for breast and leg muscle for slaughter test.The results showed that：（1）At the end of the experiment,the body weight and average daily gain of chicken in the experimental group were significantly higher than those in the control group （P〈0.05）;The average daily consumption and meat ratio decreased significantly （P 〈 0.01）. （2）The slaughter rate and the half-eviscerated rate of the experimental group were significantly higher than that of the control group （P 〈 0.01）.The abdominal fat rate was significantly reduced （P〈0.01）.（3）The breast quality of the test group （pH,water holding capacity water loss rate,drip loss,inosine acid） had significant difference compared with the control group （P〈0.01）; the leg muscle shear force,hydraulic system,drip loss,water loss rate and inosine acid had extremely significant difference（P〈0.01）; nutrients in chest muscle（moisture,crude protein,crude fat,calcium,phosphorus,copper, zinc） in test group had significant difference compared with the control group （P 〈 0.01）;leg muscle water, crude protein,fat,calcium,iron,phosphorus and zinc content have significant difference with the control group （P〈0.01）.（4）In the taste evaluation,the overall score of the chest muscle and leg muscles in the experimental group were significantly higher than that in the control group （P 〈 0.01）,the flavor of the chicken in the experimental group was better than that in

关 键 词：蚯蚓粉 生产性能 屠宰性能 鸡肉品质 

分 类 号：S816.7[农业科学—饲料科学]