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Effects of Different Dietary Energy and Protein Levels on Meat Performance and Meat Quality of jinghai yellow chickens

引用

Agricultural Biotechnology 2014年第4期3卷 31-35页

作者： Jianfeng WANG Lulu CUI Kaizhou XIE Yingying SUN Lirui SUN Jianyu LIU Genxi ZHANG Guojun DAI Jinyu WANG College of Animal Science and Technology Yangzhou University / Key Laboratory for Animal GeneticsBreedingReproduction and Molecular Design of Jiangsu Province

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 ）.

关键词： Energy and protein levels Meat performance Meat quality jinghai yellow chickens

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