复合蛋白酶对白羽肉鸡生产性能、屠宰性能及肉品质的影响  

Effects of Complex Proteases on Production Performance,Slaughter Performance and Meat Quality of White-Feathered Broilers

作　　者：李浪 陈晓伟 徐成佗 程科元 兰云贤[1] LI Lang;CHEN Xiaowei;XU Chengtuo;CHENG Keyuan;LAN Yunxian(College of Animal Science and Technology,Southwest University,Chongqing 402460,China)

机构地区：[1]西南大学动物科学技术学院,重庆402460

出　　处：《饲料博览》2023年第1期9-15,共7页Feed Review

摘　　要：为探究复合蛋白酶在降低日粮蛋白质水平时对白羽肉鸡生产性能、屠宰性能及肉品质的影响,选取1日龄的Cobb500白羽肉鸡135只,随机分为3组,每组3个重复,每个重复15只鸡,对照组为NRC蛋白水平日粮组,A组和B组分别为低1%蛋白水平添加复合蛋白酶A和复合蛋白酶B200g·t^(-1),饲喂42d,测定肉鸡的生长性能、屠宰性能和肉品质。结果表明:肉鸡1~21日龄,复合蛋白酶A组和B组均未能改善肉鸡生产性能;在22~42日龄,复合蛋白酶组的平均日增重提高,料重比显著降低(P≤0.05)。复合蛋白酶A和B对42日龄肉鸡的屠宰性能无显著影响(P>0.05)。复合蛋白酶A组显著减缓鸡肉的pH24h下降(P≤0.05);复合蛋白酶制剂组胸肌滴水损失有降低趋势,但差异不显著(P>0.05);复合蛋白酶A组的24h肉色黄度(b^(*))显著高于对照组和复合蛋白酶B组(P≤0.05)。说明降低日粮1%蛋白质水平,添加复合蛋白酶A和B200g·t^(-1),未能改善1~21日龄白羽肉鸡的生产成绩,但在22~42日龄,能提高白羽肉鸡的日增重和显著降低料重比(P<0.05),并在一定程度上减缓肉品pH下降,延长肉鲜味,同时起到降本增效作用。经综合评价,复合蛋白酶B的效果好于复合蛋白酶A。In order to explore the effects of complex proteases on the production performance,slaughter performance and meat quality of white-feathered broilers,when reducing the protein levels of diets,a total of 1351-day-old Cobb 500 white-feathered broilers were randomly divided into three groups,each group had three replicates,15 chickens per replicate,the control group was the national research council(NRC)protein level diet group,and groups A and B were fed with complex proteases A and B 200 g·t^(-1) at a low protein level of 1%,respectively,and fed for 42 days to determine the growth performance,slaughter performance and meat quality of broilers.The results showed that groups A and B failed to improve the production performance of broilers at the age of 1-21 days.At 22-42 days of age,the average daily weight gain of the complex proteases groups increased,and the material-to-weight ratio decreased significantly(P≤0.05).Complex proteases in groups A and B had no significant effect on the slaughtering performance of 42-day-old broilers(P>0.05).Complex proteases in group A significantly slowed down the pH24 h drop of chickens(P≤0.05).The complex proteases preparation had a tendency to decrease the dripping loss of pectoral muscles,but the difference was not significant(P>0.05),and the pH24 h meat yellowness(b^(*))of complex proteases group was significantly higher than that of the control group and complex proteases group B(P≤0.05).It showed that reducing the protein level of diet by 1%and adding complex proteases in groups A and B 200 g·t^(-1) failed to improve the production performance of 1-21 days old white feather broilers,but at 22-42 days old,it could increase the daily weight gain and significantly reduce the feed weight ratio of white feather broilers(P<0.05),and to a certain extent,slow down the decline of meat pH and prolong the umami taste of meat,which could play a role in reducing cost and increasing efficiency.Therefore,the effects of complex proteases in group B were better than those of complex p

关 键 词：复合蛋白酶 Cobb肉鸡 生产性能 屠宰性能 肉品质 

分 类 号：S816.4[农业科学—饲料科学]