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by
F.X. Wei |
Total Records (
2 ) for
F.X. Wei |
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Y.N. Min
,
J.S. Shi
,
F.X. Wei
,
H.Y. Wang
,
X.F. Hou
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Z.Y. Niu
and
F.Z. Liu
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The present study was undertaken to investigate the influence of varying levels of dietary energy and protein on broiler performance and carcass quality of broilers from 22-42 days of age. A total of 720, 22 days old avian broiler chicks were randomly divided into 12 groups, each group had six replicates and each replicate contained 10 birds. These birds were randomly assigned to 12 dietary treatments in a 3x4 factorial arrangement with three Metabolizable Energy (ME) levels (12.55, 12.97 and 13.38 MJ kg-1) and four Crude Protein (CP) levels (18.5, 19.0, 19.5 and 20.0%), respectively, from 22-42 days of age. The results showed that: both ME and CP significantly affected on daily gain, feed efficiency and body weight of 42 days of age (p<0.05); ME levels significantly affected on feed intake (p<0.05) while CP not affected (p>0.05). However, there were no significant interaction in BW, average daily gain, feed intake between dietary ME and CP; dietary ME significantly affected on semi-eviscerated percentage, dressing percentage, leg meat percentage and abdominal fat (p<0.05). Higher level of dietary ME (13.38 MJ kg-1) significantly increased abdominal fat percentage when compared with lower ME (12.55 and 12.97 MJ kg-1). Breast meat percentage was increased by dietary CP (p<0.05); L* of both leg meat and breast meat was not affected by dietary ME and CP (p>0.05), b* of both breast meat and leg meat was increased with increasing dietary ME (p<0.05). Both a* and b* were not affected by dietary CP; pH of breast meat was increased by dietary ME while not affected by dietary CP. The Water-Holding Capacity (WHC) of breast meat was decreased by dietary ME but the effect was not significantly (p>0.05). WHC of leg meat was increased by dietary ME (p<0.05). The results of present research indicated that the optimal dietary ME requirement of broilers from 22-42 days of age is 12.97 MJ kg-1 and the CP requirement is 19.0-20.0%. |
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Z.Y. Niu
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Y.N. Min
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X.H. Wang
,
F.X. Wei
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P.X. Jiao
and
F.Z. Liu
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This study was intended to assess effects of dietary vitamin
C supplementation on growth performance, meat quality, immune function as well
as anti-oxidative capacity of broilers. A total of 240, 1 day old Avian broiler
chicks divided randomly into three treatments, each of which was composed of
eight replicates with ten birds and birds fed a corn-soybean meal basal diet
supplemented with 0, 150, 300 mg kg-1 vitamin C, respectively. Results
showed that dietary vitamin C addition could significantly increased average
daily weight gain and feed intake of the broilers (p<0.05) but did not have
significant effects on their feed to gain ratio; compared with the control treatment,
dietary vitamin C addition at 300 mg kg-1 could significantly increased
the pectoral muscle percentages, abdominal fat percentages and liver weight
ratio of broilers (p<0.05). Dietary vitamin C additions could significantly
increase pectoral muscle b* and leg muscle L* of the broilers and that significantly
improved the water holding capacity and tenderness of their leg muscles (p<0.05).
The thymus index, bursa of Fabricius index, Newcastle disease antibody level
of broilers were much higher where vitamin C was added at 300 mg kg-1
than in the control treatment indicating that immunity of broilers got effectively
improved (p<0.05). Dietary vitamin C addition at 300 mg kg-1 significantly
increased the vitamin C content in blood serum and pectoral muscles (p<0.05),
also superoxide dismutase and glutathione peroxidase activities and total anti-oxidative
capacity in blood serum significantly increased (p<0.05), so that dietary
vitamin C addition was helpful to eliminating free radicals and raising anti-oxidative
capacities of broilers. Dietary vitamin C addition at 300 mg kg-1
significantly slowed down lipid per-oxidation and color variation of pectoral
muscles while the muscles were refrigerated at 4°C, so that it took effect
along with anti-oxidative enzymes to inhibit oxidation-caused meat quality deterioration,
stabilize meat colors and prolong meat shelf life. Results of the present study
indicated that dietary vitamin C addition at 150 mg kg-1 performed
better in improving growth performances and immune functions of broilers and
dietary vitamin C addition at 300 mg kg-1 performed better in improving
body and muscle anti-oxidative capacity, reducing lipid per-oxidation in meat
storage and prolonging meat shelf life. |
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