Effects of Compound Microecological Preparations on Growth Performance and Meat quality of Qingyuanbroilers Aged from 60 to 120 Days
LIN Xiajing
YE Jinling
CHEN Limin
GOU Zhongyong
RUAN Dong
XIAO Yongyou
PAN Mushui
JIANG Shouqun
Abstract：This experiment was conducted to study the effects of compoundmicroecological preparation(CMP)s on growth performance,meat quality and flavor taste of Qingyuanmabroilers.A total of 150 healthy and well-developed 60-day-old Qingyuan Ma broilers(half male and half female)were randomly divided into 3 treatment groups according to the principle of consistent body weight,with 5 replicates per treatment and 10 chickens per replicate.The basal diets were supplemented with 0(control group),300 mg/kg and 600 mg/kg CMP,respectively.The experimental chickens were fed and watered freely for 60 days.The results showed that dietary CMP had no significant effect on growth performance of Qingyuan Ma broilers(P>0.05).Compared with the control group,the average daily gain of 300 mg/kg and 600 mg/kg CMP groups was 1.06%and 1.59%higher,respectively.Compared with the control group,the cooking loss of leg muscle in 300 mg/kg CMP group was significantly decreased,and the a*value of chest muscle color was significantly increased(P<0.05).Compared with the control group,the juiciness of pectoral muscle in 300 mg/kg CMP group was significantly increased(P<0.05).In conclusion,dietary 300 mg/kg CMP can reduce the cooking loss of muscle,improve the redness value and juiciness of chest muscle color,and have no negative effects on growth performance,suggesting that CMP can improve the meat quality of Qingyuan Ma broilers to some extent.
Keywords：Microecological preparationsQingyuan Ma broilersMeat qualityFlavor tasting
Publication Date：2024-10-18
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 26-31 )