摘要
选择1日龄商品肉公雏16 8只,随机分成4组,研究不同添加量的维生素E(VE)和核黄素对肉鸡生产性能和肉质的影响。结果表明:核黄素显著影响后期及全期的日增重,并在前期的日增重上VE 和核黄素存在相互作用。日粮添加VE 能显著降低鸡肉的滴水损失,核黄素也存在此作用的趋势(p =0 .0 9)。VE、核黄素均能显著降低鸡肉存放期间的硫代巴比妥酸反应物的水平,并部分存在相互作用。
male Arbor Acer chicks with 1 day age were allotted averagely to 4 groups to study the effect of supplementation of vitamin E(V_E)and riboflavin with different amounts and periods on performance and meat quality of broilers. The ration of 0-3 week and 4-6 week supplemented V_E and riboflavin 20 and 200mg/kg,3.6 and 14.4mg/kg respectively. It was found that riboflavin affects the ADG in second and whole period, and there were significant interactions between V_E and riboflavin on ADG in the first period. Supplementing V_E in diets can reduce significantly drop loss of chicken meat and riboflavin also has the same trend(p=0.09).V_E Both and riboflavin can decrease significantly the level of TBARS in breast. There were partly interactions between V_E and riboflavin.
出处
《河南农业科学》
CSCD
北大核心
2005年第6期82-84,共3页
Journal of Henan Agricultural Sciences
基金
首届河南省杰出人才创新基金"肉质改进技术研究与开发" (0 10 2 10 0 0 10 0 )
