Processing Losses, Carcass Quality, and Meat Yields of Broiler Chickens Receiving Diets Marginally Deficient to Adequate in Lysine Prior to Marketing
Processing Losses, Carcass Quality, and Meat Yields of Broiler Chickens Receiving Diets Marginally Deficient to Adequate in Lysine Prior to Marketing
复制标题
DOI：
10.3382/ps.0690702
复制
发表时间：
1990-04
期刊：
影响因子：
4.4
通讯作者：
E. Moran;S. F. Bilgili
中科院分区：
文献类型：
--
作者：
E. Moran;S. F. Bilgili
摘要在含有0.85%赖氨酸的玉米、豆粕和芝麻粉饲料中添加L-赖氨酸盐酸盐，以提供0.95%和1.05%的总赖氨酸。每种赖氨酸水平给予28至42日龄的肉仔鸡，其中性别分开饲养。由于赖氨酸，BW没有发生差异，但饲料转化率随着赖氨酸水平的增加而降低。屠宰前的持有损失较大，与那些已经收到0.85和1.05%赖氨酸，分别与已收到0.95%赖氨酸的鸟，但是，没有影响被检测到加工后的冷藏胴体产量。胴体肥育程度随赖氨酸水平的降低而提高。整个冷藏胴体的脂肪含量沿着育肥而增加，而蛋白质和灰分则相反。皮肤和大腿肉中的脂肪百分比与整个胴体平行变化，但胸肉不受影响。将样品胴体切割成商业部分显示，在生的和熟的基础上，胸和大腿的比例随着赖氨酸的增加而增加，而背部的比例则以赖氨酸为代价。胸、翅、背的熟肉增加，皮减少。两性对赖氨酸的反应相似。
Abstract A feed based on com, soybean meal, and sesame meal containing .85% lysine was supplemented with L-lysine HCl to provide .95 and 1.05% of total lysine. Each lysine level was given to broilers from 28 to 42 days of age in which the sexes were reared separately. No differences occurred in BW because of lysine, but feed conversion decreased as the lysine level increased. The holding loss prior to slaughter was greater with the birds that had received .95% lysine versus those that had received .85 and 1.05% lysine, respectively; however, no effects were detected on the chilled-carcass yield after processing. The extent of carcass finish increased as the lysine decreased. The fat content of the whole chilled carcass increased along with finish, while protein and ash were to the reverse. The percentage of fat in the skin and in the thigh meat were altered in parallel with the whole carcass, but the breast meat was unaffected. Cutting sample carcasses into commercial parts revealed that the proportions of breast and thigh increased with lysine at the expense of back both on a raw and a cooked basis. The cooked meat from the breast, wings, and back increased, the skin decreased. Both sexes responded similarly to lysine.