Effects of Different Dietary Energy and Protein Levels on Meat Performance and Meat Quality of Jinghai Yellow Chickens

作     者：Jianfeng WANG Lulu CUI Kaizhou XIE Yingying SUN Lirui SUN Jianyu LIU Genxi ZHANG Guojun DAI Jinyu WANG 

作者机构：College of Animal Science and TechnologyYangzhou University / Key Laboratory for Animal GeneticsBreedingReproduction and Molecular Design of Jiangsu Province 

出 版 物：《Agricultural Biotechnology》 (农业生物技术（英文版）)

年 卷 期：2014年第3卷第4期

页      面：31-35页

学科分类：090502[农学-动物营养与饲料科学] 0905[农学-畜牧学] 09[农学] 

基　　金：Supported by Special Fund for National Broiler Industry Technology System ofChina(CARS-42-G23) Project of Priority Academic Program Development ofJiangsu Higher Education Institutions the New Century Talent Project of Yangzhou University 

主　　题：Energy and protein levels Meat performance Meat quality Jinghai yellow chickens 

摘      要：To investigate the effect of different dietary energy and protein levels on meat performance and meat quality of Jinghai yellow chickens, 480 43-day old Jinghai yellow chickens with similar weight were randomly divided into four experimental groups： experimental group 1 （protein 15%, metabolic energy 9.95 MJ/kg）, experimental group 2 （protein 16%, metabolic energy 10.95 MJ/kg）, experimental group 3 （protein 17%, metabolic energy 12.65 MJ/kg） and experimental group 4 （ protein 18%, metabolic energy 13.95 MJ/kg）, respectively. All chickens were slaughtered at 112-day old. The breast and leg muscles of Jinghai yellow chickens were collected, to determine the slaughter performance, conventional meat quality and muscle chemical indicators. The results indicated that dressing-out percentage and eviscerated yield percentage in four experimental groups were above 87.27% and 67.00%, respectively; other slaughter performance indicators exhibited no significant differences among various groups （P 〉 0.05 ） ; breast muscle color of hens in experimental group 4 varied significantly from that in other three groups （ P 〈 0.05 ） ; leg muscle color of hens in experimental group 2 varied extremely significantly from that in other three groups （ P 〈 0.01 ） ; water-holding capacity of breast muscles of hens in experimental group 3 was significantly higher than that in experimental group 4 （P 〈 0.05 ） ; thiamine content of breast muscles of cocks in experimental group 3 was significandy higher than that in experimental group 2 （ P 〈 0.05 ） ; however, other properties exhibited no significant differenees among various groups （P 〉 0.05 ）.