茶叶渣菌酶协同发酵饲料对青脚麻鸡生长性能、屠宰性能及肌肉风味的影响  

Effect of Dietary Fermented Feed with Tea Residue,Fungus and Enzyme on Growth Performance,Slaughter Performance and Muscle Flavor of Cyan-shank Partridge Chicken

作　　者：巫梦佳 陈鲜鑫 李世易 包松松 周鑫宏 牟丽静 蒋立[2] 刘震坤[4] WU Mengjia;CHEN Xianxin;LI Shiyi;BAO Songsong;ZHOU Xinhong;MOU Lijing;JIANG Li;LIU Zhenkun(Leshan Academy of Agricultural Sciences,Leshan,Sichuan 614000;School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang,Sichuan 621000;Jinkouhe Agriculture and Rural Affairs Bureau,Leshan,Sichuan 614700;Chongqing Three Gorges Vocational College,Chongqing 404001)

机构地区：[1]乐山市农业科学研究院,四川乐山614000 [2]西南科技大学生命科学与工程学院,四川绵阳621000 [3]金口河农业农村局,四川乐山614700 [4]重庆三峡职业学院,重庆404001

出　　处：《中国家禽》2022年第1期43-50,共8页China Poultry

基　　金：四川省科技计划项目(2020NZZJ029);四川省科技计划资助(2021JDRC0142);乐山市科技成果转化项目(20CGZH001);重庆市教育委员会科学技术研究项目(KJQN201803501)。

摘　　要：试验旨在研究饲粮添加不同水平茶叶渣菌酶协同发酵饲料对肉鸡生产性能、屠宰性能和肌肉风味的影响。1080只25日龄青脚麻鸡随机分成5个组,每组6个重复,每重复36只。对照组饲喂基础日粮,试验Ⅰ组在基础日粮基础上添加5%的菌酶协同发酵饲料,试验Ⅱ、Ⅲ、Ⅳ组添加1%、3%、5%的茶叶渣菌酶协同发酵饲料,试验期为28 d。结果显示:与对照组相比,试验Ⅰ、Ⅱ组的平均日增重极显著提高(P<0.01),料重比极显著下降(P<0.01);试验Ⅲ组肌肉C14∶1和C16∶1含量极显著增加(P<0.01),C16∶0、C18∶1n9c、C20∶1和C24∶0含量显著增加(P<0.05);试验组屠宰率、肌肉鲜味氨基酸、必需氨基酸、总氨基酸、饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸、肌苷酸含量无显著影响(P>0.05),以试验Ⅲ组肌肉风味增加最多。综上所述,添加1%~3%茶叶渣菌酶协同发酵饲料可改善肉鸡生长性能和改善肌肉风味,且能达到添加5%菌酶协同发酵饲料的饲喂效果。The purpose of the experiment was to study the effects of dietary different levels of fermented feed with tea residue,fungus and enzyme on broiler performance,slaughter performance and muscle flavor of broilers.In the experiment,108025-day-age Cyan-shank Partridge chickens were randomly divided into 5 groups,each with 6 replicates,36 chickens per replicate.The control group was fed with basal diet,test group Ⅰ was supplemented with 5% fermented feed with fungus and enzyme in basal diet,and test groups Ⅱ,Ⅲ and Ⅳ were supplemented with 1%,3%,5% fermented feed with tea residue,fungus and enzyme in basal diet.The trail period was 28 days.The results showed that compared with the control group,the average daily weight gain of the test groups Ⅰ and Ⅱ increased significantly(P<0.01)and the feed-to-weight ratio decreased significantly(P<0.01);The contents of C14∶1 and C16∶1 of muscle in the test group Ⅲ increased significantly(P<0.01),the content of C16∶0,C18∶1 n9 c,C20∶1 and C24∶0 increased significantly(P<0.05);The slaughter rate,muscle flavor amino acids,essential amino acids,total amino acids,saturation fatty acid,monounsaturated fatty acid,polyunsaturated fatty acid and inosinic acid contents had no significant effect among test groups(P>0.05).The muscle flavor of test group Ⅲ increased the most.In summary,under the experimental conditions,the addition of 1% to 3% of fermented feed with tea residue,fungus and enzyme could improve the growth performance and muscle flavor of broilers,and achieve the same feeding effect as 5%of fermented feed with fungus and enzyme in basal diet.

关 键 词：青脚麻鸡 茶叶渣菌酶协同发酵饲料 生长性能 屠宰性能 肌肉风味 

分 类 号：S831.5[农业科学—畜牧学]