Effects of Corn Slurry Fermented Protein on Performance,Plasma Biochemical Indices,Muscle Quality,and Texture Characteristics of Qingyuan Partridge Chickens
WANG Yitong
XIONG Taidi
CHEN Liming
QI Zhihao
ZHANG Sai
FAN Qiuli
YE Jinling
LIN Xiajing
HUANG Yunmao
JIANG Shouqun
Abstract：This experiment was designed to investigate the effects of corn slurry fermented protein on growth performance,plasma biochemical indexes,muscle quality and texture characteristics of Qingyuan Partridge Chickens.A total of 576 healthy 80-day-old Qingyuan Partridge Chickenss(1∶1 male-to-female ratio)were randomly allocated into 4 treatment groups,with 6 replicates in each group and 24 chickens in each replicate.Each treatment group was supplemented with 0%(control group),3%,6%,and 9%corn slurry fermented protein under isonitrogenous conditions.The results showed that the addition of corn slurry fermented protein to the diet had no negative impact on the growth performance of Qingyuan Partridge Chickens(P>0.05).Compared with the control group,the 6%corn slurry fermented protein group significantly increased the breast muscle percentage and significantly reduced percentage of abdominal fat(P<0.05).The addition of corn slurry fermented protein to the diet significantly increased the contents of plasma total protein(TP),albumin(ALB),and immunoglobulin G(IgG)(P<0.05).Compared with the control group,the plasma blood glucose(Glu)levels of the 9%corn syrup fermented protein group was significantly reduced(P<0.05),and the plasma immunoglobulin A(IgA)levels of the 3%corn syrup fermented protein group was significantly increased(P<0.05).The addition of 6%corn slurry fermented protein significantly reduced the drip loss rate and pH45min of breast muscle(P<0.05).The addition of corn slurry fermented protein to the diet significantly improved the hardness,adhesiveness,and chewiness of breast muscle(P<0.05).Conclusion:The addition of corn slurry fermented protein to the diet can improve the plasma immune function of chickens,reduce the drip loss and pH45min value of muscle,and improve the hardness,adhesiveness,and chewiness of breast muscle,and has no negative impact on growth performance.This shows that corn slurry fermented protein has an improving effect on carcass traits and meat quality of Qingyuan Partridge Chickens,and the best effect is achieved when the corn slurry fermented is added at a level of 3%-6%.
Keywords：Corn slurry fermented proteinQingyuan Partridge ChickensPlasma biochemical indicesMeat qualityTexture characteristics
Publication Date：2025-06-18
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 8-15 )