发酵啤酒糟对肉仔鸡生长性能、肉品质和经济效益的影响  

Effects of fermented beer lees on growth performance,meat quality and economic benefits of broilers

作　　者：姚楠 吴伯特 YAO Nan;WU Bote(Chongqing Finance and Economics Vocational College,Chongqing 402160,China)

机构地区：[1]重庆财经职业学院,重庆402160

出　　处：《中国饲料》2024年第24期77-80,共4页China Feed

摘　　要：文章旨在探究发酵啤酒糟(FB)对肉仔鸡生长性能、肉品质和经济效益的影响,试验将22日龄,平均体重一致的白羽肉鸡分为5个处理,CK饲喂基础饲料,试验组F1、F2、F3和F4分别在饲料中添加2%、4%、6%和8%的FB,试验为期21 d。结果表明:与CK相比,F4的末重和平均日增重(ADG)最低(P<0.05),F4的平均日增重(ADFI)和料重比(F/G)最高(P<0.05)。其余各组的ADG、ADFI和F/G与CK比均无显著差异(P>0.05)。添加量为6%及以下时,肉仔鸡胸肌和腿肌的pH、色泽、24h滴水损失和剪切力与CK无显著差异(P>0.05)。F4组肉仔鸡胸肌和腿肌的亮度L*显著低于CK(P<0.05),24 h滴水损失和剪切力显著高于CK(P<0.05)。F3组毛利润显著高于其他组(P<0.05),F1和F4组的毛利润与CK处于同一水平(P>0.05)。综上所述,日粮添加6%及以下的FB不影响肉鸡的生长性能和肉品质,其中添加量为6%时的经济效益最高。In order to investigate the effects of fermented beer lees(FB)on the growth performance,meat quality,and economic benefits of broiler,22 days old white feathered broilers selected.Five treatments were set up.CK was fed with basic feed and 2%,4%,6%,and 8%FB was added to the basic feed in F1,F2,F3,and F4,respectively.A 21 day experiment was conducted.The results showed that,compared with CK,F4 had the lowest final weight and ADG(P<0.05)and the highest ADFI and F/G(P<0.05).There were no significant differences in ADG,ADFI,and F/G between the other groups and CK(P>0.05).When the addition amount was 6%or less,there was no significant difference(P>0.05)in pH,color,24-hour drip loss,and shear force of broiler breast and leg muscles.The gross profit of F3 was significantly higher than other groups(P<0.05),while the gross profit of the F1 and F4 was at the same level as CK(P>0.05).In summary,adding 6%or less FB to the feed did not affect the growth performance and meat quality of broiler chickens,with the highest economic benefit achieved when the addition amount is 6%.

关 键 词：发酵啤酒糟 肉仔鸡 生长性能 肉品质 经济效益 

分 类 号：S831[农业科学—畜牧学]