Effects of Feeding Aspergillus Awamori and Aspergillus Niger on Growth Performance and Meat Quality in Broiler Chickens
Effects of Feeding Aspergillus Awamori and Aspergillus Niger on Growth Performance and Meat Quality in Broiler Chickens
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DOI：
10.2141/jpsa.011019
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发表时间：
2011-07-01
影响因子：
1.5
通讯作者：
Hayashi, Kunioki
中科院分区：
文献类型：
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作者：
Saleh, Ahmed A.;Eid, Yahya Z.;Hayashi, Kunioki
本研究表明，在肉鸡日粮中添加真菌，泡盛曲霉和尼日尔曲霉（日本称为曲），可提高肉鸡的生长性能和肉品质。将42只15日龄平均体重（365 ± 3）的雏鸡分为7个处理（n=6）。第一处理作为对照饲喂对照日粮，其它雏鸡饲喂添加A. awamori或A. 0.01%、0.05%和0.1%水平的黑尼日尔。从15日龄开始饲养12 d，研究其对肉鸡生长、脏器重量、腹脂含量、肌肉脂肪酸含量、肌肉硫代巴比妥酸反应物质（TBARS）和血浆生化指标等的影响。血浆3-甲基组氨酸作为骨骼肌蛋白质分解的指标，有被真菌降低的趋势。由于真菌，腹部脂肪和血浆胆固醇减少，而乳房肌肉中的脂肪含量增加。有趣的是，肌肉α-生育酚含量增加，肌肉TBARS作为脂质氧化的指标被真菌降低，表明真菌的抗氧化活性。此外，由于肌肉脂肪中的真菌，观察到饱和脂肪酸减少，不饱和脂肪酸增加。综上所述，饲喂A. awamori和A.提高肉鸡的生长性能和肉品质。
This study was conducted to show that dietary supplementation of fungi, Aspergillus awamori and Aspergillus niger so called Koji in Japan, improves growth performance and meat quality in broiler chickens. Total number of 42 chicks at 15 d of age with average weight (365 +/- 3) were divided into 7 treatments (n=6). First treatment as control was fed control diet and other chicks were fed diets supplemented with either A. awamori or A. niger at the levels of 0.01, 0.05 and 0.1%. The birds were raised for 12 d from 15 d of age to evaluate the effect on growth, organs weights, abdominal fat content, muscle fatty acids contents, muscle thiobarbituric acid reactive substance (TBARS) and plasma biochemical parameters etc. Body weight gain was increased, and feed intake and feed conversion ratio were decreased by the fungi. Plasma 3-methylhistidine as an index of skeletal muscle protein breakdown tended to be decreased by the fungi. Due to the fungi, abdominal fat and plasma cholesterol were decreased, while fat content in the breast muscle was increased. Interestingly, muscle a-tocopherol content was increased, and muscle TBARS as an index of lipid oxidation were decreased by the fungi, indicating anti-oxidative activities of the fungi. Furthermore, it was observed a decrease in saturated fatty acid and increases in unsaturated fatty acids due to the fungi in the muscle fat. In conclusion, feeding A. awamori and A. niger improved growth performance and meat quality in broiler chickens.