Effects of microbial-enzyme co-fermented feed on growth performance,serum antioxidant capacity,and meat quality of Qingjiao Ma chicken

ZHANG Haiyan; GUO Qiumei; LIANG Zunshan

doi:10.13557/j.cnki.issn1002-2813.2025.02.013

Abstract：The experiment aimed to investigate the effects of microbial-enzyme co-fermented feed on the growth performance,serum antioxidant capacity,and meat quality of Qingjiao Ma chicken.A total of 720 Qingjiao Ma chickens at 40 days of age were selected and randomly divided into four groups,with six replicates per group and 30 chickens per replicate.Group Ⅰ(the control group)was fed a basal diet,while Groups Ⅱ,Ⅲ,and Ⅳ were fed the basal diet supplemented with 1%,3%,and 5%microbial-enzyme co-fermented feed,respectively.The experimental period lasted for 42 days.The results showed that compared with the control group,the final weight,average daily gain,and full eviscerated percentage of the experimental groups were significantly increased(P＜0.05),while the feed-to-gain ratio was significantly decreased(P＜0.05).Compared with the control group,the utilization rate of feed phosphorus was significantly increased in all experimental groups(P＜0.05),and the utilization rate of feed dry matter and crude protein was significantly increased in Groups Ⅲ and Ⅳ(P＜0.05).Compared with the control group,the activities of glutathione peroxidase and the total antioxidant capacity were significantly increased in Groups Ⅲ and Ⅳ(P＜0.05),and the content of malondialdehyde was significantly decreased in all experimental groups(P＜0.05),the concentrations of aspartic acid,threonine,serine,glutamic acid,valine,isoleucine,leucine,phenylalanine,lysine,arginine,and essential amino acids in leg muscle were significantly increased in Groups Ⅲ and Ⅳ(P＜0.05).The concentrations of alanine,methionine,total amino acids,and delicious amino acids were significantly increased in Group Ⅲ(P＜0.05).Compared with the control group,the concentrations of lauric acid,pentadecanoic acid,and nervonic acid were significantly increased in Group Ⅱ(P＜0.05).The concentrations of myristic acid,palmitic acid,palmitoleic acid,heptadecanoic acid,stearic acid,cis-9-octadecenoic acid,linoleic acid,arachidic acid,γ-linolenic acid,α-linolenic acid,cis-11-eicosenoic acid,eicosadienoic acid,arachidonic acid,eicosapentaenoic acid,docosahexaenoic acid,total fatty acids,saturated fatty acids,monounsaturated fatty acids,polyunsaturated fatty acids,total ω-3 polyunsaturated fatty acids,and total ω-6 polyunsaturated fatty acids were significantly increased in Group Ⅲ(P＜0.05).The study indicates that supplementing diets with microbial-enzyme co-fermented feed can improve the growth performance,nutrient utilization,antioxidant capacity and meat quality of Qingjiao Ma chickens,and the effect of 3%is more suitable.