干酪乳杆菌L. casei Zhang对肉鸡屠宰性能及肌肉品质的影响
Effects of Lactobacillus casei Zhang on Meat Quality and Carcass Traits of Broiler Chicken
作者: 郭元晟 ：锡林郭勒职业学院，内蒙古 锡林浩特;
Abstract: The present experiment was conducted to study the effects of dietary L. casei Zhang on intestinal structure of broiler chicken. In the experiment, a total of 180 1-day-old AA mixed-sex broiler chickens with similar body weight were randomly allotted into 3 treatments with 6 replicates in each treatment, with 10 broilers in each replicate. The trial period was 42 d. The basal diet was mainly composed of corn and soybean. Broiler chickens were fed four levels of L. casei Zhang (0, 2 × 105 cfu/ml and 2 × 106 cfu/ml respectively) in drinking water in a single factorial arrangement. The results showed that adding L. casei Zhang can significant increase dressing rate, brisket rate and pH after slaughter of 36 h (P < 0.05), as well as carcass traits. The additive dosage of 2 × 106 cfu/ml in the treatment group is better than others. However L. casei Zhang does not improve the flesh color and keep the water force for muscle of broiler chickens, showing that L. casei Zhang doesn’t have significant beneficial modulation for the meat quality of broiler chickens.
文章引用: 郭元晟 (2015) 干酪乳杆菌L. casei Zhang对肉鸡屠宰性能及肌肉品质的影响。 农业科学， 5， 32-38. doi: 10.12677/HJAS.2015.51005
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