[Objective]The paper was to compare the slaughter performance and meat flavor of quality chicken under cage rearing and free-range farming conditions.[Method]A total of 4001-day-old cocks,S07 line cultivated by Sichua...[Objective]The paper was to compare the slaughter performance and meat flavor of quality chicken under cage rearing and free-range farming conditions.[Method]A total of 4001-day-old cocks,S07 line cultivated by Sichuan Dahen Poultry Breeding Co.,Ltd.(bred for 4 succes-sive generations),were kept in cages until the end of 5 weeks of age,which were then divided into cage rearing and free-range farming groups.All cocks were fed with the same diet,and slaughter tests and meat quality analysis were carried out at the end of 10 and 22 weeks of age,respectively.[Result]The live weight,carcass weight and abdominal fat percentage in cage rearing group were significantly higher than those in free-range farming group(P<0.01),and the percentage of half-eviscerated yield and percentage of eviscerated yield in cage rearing group were significantly higher than those in free-range farming group(P<0.05),but there were no significant differences in dressing percentage,percentage of leg muscle and per-centage of breast muscle.The intramuscular fat(IMF)content and muscle fiber density of chicken in cage rearing group were significantly higher than those in free-range farming group(P<0.01),but there was no significant difference in inosinic acid(IMP)content.The content of IMF and IMF increased with the increase of feeding age,but the deposition rate of intramuscular fat was higher than that of IMF in late feeding period.[Conclusion]The study will provide reliable guidance for production and market consumption of high quality chicken.展开更多
Normally,proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing;however,the studies on crustaceans,especially Eriocheir sinensis,remain limited.This study aimed to inv...Normally,proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing;however,the studies on crustaceans,especially Eriocheir sinensis,remain limited.This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E.sinensis rearing.First,non-fermented feed(NFD)and fermented feed(FD)were produced and assessed,respectively.Then,the“Y”maze feed choice behavior test(180 times;30 times,6 rounds)was conducted to assess the attractiveness of these 2 feeds for crabs.Finally,a total of 80 crabs(44.10±0.80 g)were randomly assigned into 2 groups with 4 replicates,and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth,antioxidant capacity,meat flavor,and intestinal microbiota.In this study,FD showed higher levels of crude protein(P<0.01),soluble protein(P<0.01),amino acids(P<0.05),lactic acid(P<0.001),and lower levels of crude fiber(P<0.05)and antinutritional factors(agglutinin,trypsin inhibitor,glycinin,andβ-conglycinin)(P<0.001)than NFD.Additionally,FD was more attractive to crabs than NFD(P<0.01)and it stimulated the appetite of crabs more than NFD(P<0.05).The growth performance,feed efficiency,and digestive enzyme activity of FDfed crabs were significantly higher than those of NFD-fed crabs(P<0.05).The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs,particularly in“sweet”and“umami”tastes.Moreover,the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs(P<0.05).Fermented feed also affected the diversity and composition of intestinal microflora.The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine.In conclusion,the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E.sinensis rearing.展开更多
This study was to evaluate the effects of different dietary oils in chicken diets on meat quality,lipid metabolites,the composition of volatile compounds,and gut microbiota.Nine hundred female 817 crossbred broilers a...This study was to evaluate the effects of different dietary oils in chicken diets on meat quality,lipid metabolites,the composition of volatile compounds,and gut microbiota.Nine hundred female 817 crossbred broilers at one day old with an average body weight of 43.56±0.03 g were randomly divided into five treatments,each consisting of 6 replicates of 30 birds.The control group received soybean oil(SO);other groups received diets supplemented with rice bran oil(RO),lard(LO),poultry fat(PO),and blended oil(BO),respectively.All diets were formulated as isoenergic and isonitrogenous.Compared with SO,RO decreased ADG and 42 d BW(P<0.05).Compared with the RO,BO increased ADG and 42 d BWand decreased FCR(P<0.05).Compared with SO,BO increased 24 h redness(a^(*))value and reduced the malondialdehyde concentration(P<0.05),and further improved drip loss of breast muscle(P>0.05).The proportions of C18:0 and saturated fatty acid were the highest in LO,and the proportions of C16:1,C18:1,and monounsaturated fatty acids were the highest in BO.The content of C18:2,C18:3,and polyunsaturated fatty acids were the highest in SO.The contents of glyceryl triglycerides and total esters in BO were significantly higher than those in the SO and LO group(P<0.05).There was a substantial increment in the relative abundance of peroxisome proliferator activated receptor alpha(PPARa),acyl-CoA oxidase 1(ACOX1),and carnitine palmitoyl-transferase 1(CPT1A)transcripts in breast of chickens fed BO(P<0.05).Further,dietary BO increased the relative cecal abundance of Firmicutes phylum,Ruminococcus_torques and Christensenellaceae_R-7 genera,and decreased that of Campylobacterota,Proteobacteria,and Phascolarctobacterium(P<0.05).Genera g_Lactobacillus and Christensenellaceae_R-7 may mainly be involved in the formation of volatile flavor compounds in breast muscle.In conclusion,dietary BO improved the flavor of chickens by increasing the concentration of triglycerides and volatile flavor compounds,improving gut microbiota structure,and suppressing lipid oxidation.The potential positive effects of BO may be associated with the regulation of lipid metabolism.展开更多
基金Supported by National Chicken Industry Research System of China(CARS-41-G04)Key R&D Program of Sichuan Province(2021YFN0029,2021YFYZ0031)Special Project of Financial Operation of Sichuan Province(SASA2020CZYX007)。
文摘[Objective]The paper was to compare the slaughter performance and meat flavor of quality chicken under cage rearing and free-range farming conditions.[Method]A total of 4001-day-old cocks,S07 line cultivated by Sichuan Dahen Poultry Breeding Co.,Ltd.(bred for 4 succes-sive generations),were kept in cages until the end of 5 weeks of age,which were then divided into cage rearing and free-range farming groups.All cocks were fed with the same diet,and slaughter tests and meat quality analysis were carried out at the end of 10 and 22 weeks of age,respectively.[Result]The live weight,carcass weight and abdominal fat percentage in cage rearing group were significantly higher than those in free-range farming group(P<0.01),and the percentage of half-eviscerated yield and percentage of eviscerated yield in cage rearing group were significantly higher than those in free-range farming group(P<0.05),but there were no significant differences in dressing percentage,percentage of leg muscle and per-centage of breast muscle.The intramuscular fat(IMF)content and muscle fiber density of chicken in cage rearing group were significantly higher than those in free-range farming group(P<0.01),but there was no significant difference in inosinic acid(IMP)content.The content of IMF and IMF increased with the increase of feeding age,but the deposition rate of intramuscular fat was higher than that of IMF in late feeding period.[Conclusion]The study will provide reliable guidance for production and market consumption of high quality chicken.
基金funded by the Open Competition Project for Jiangsu Seed Industry Vitalization(Grant No.JBGS[2021]129)by Major Project of Modern Agriculture of Jiangsu Key R&D(Grant No.BE2022366)。
文摘Normally,proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing;however,the studies on crustaceans,especially Eriocheir sinensis,remain limited.This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E.sinensis rearing.First,non-fermented feed(NFD)and fermented feed(FD)were produced and assessed,respectively.Then,the“Y”maze feed choice behavior test(180 times;30 times,6 rounds)was conducted to assess the attractiveness of these 2 feeds for crabs.Finally,a total of 80 crabs(44.10±0.80 g)were randomly assigned into 2 groups with 4 replicates,and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth,antioxidant capacity,meat flavor,and intestinal microbiota.In this study,FD showed higher levels of crude protein(P<0.01),soluble protein(P<0.01),amino acids(P<0.05),lactic acid(P<0.001),and lower levels of crude fiber(P<0.05)and antinutritional factors(agglutinin,trypsin inhibitor,glycinin,andβ-conglycinin)(P<0.001)than NFD.Additionally,FD was more attractive to crabs than NFD(P<0.01)and it stimulated the appetite of crabs more than NFD(P<0.05).The growth performance,feed efficiency,and digestive enzyme activity of FDfed crabs were significantly higher than those of NFD-fed crabs(P<0.05).The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs,particularly in“sweet”and“umami”tastes.Moreover,the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs(P<0.05).Fermented feed also affected the diversity and composition of intestinal microflora.The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine.In conclusion,the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E.sinensis rearing.
基金supported by Collaborative Innovation Center of GDAAS(XTXM 202205)Science and Technology Planning Project of Guangdong Province(2023A0505050104)+2 种基金China Agricultural Research System of MOF and MARA(CARS-41)Science and Technology Plan from Guangzhou(202201011186)Supporting Program for the Research of State Key Laboratory of Swine and Poultry Breeding Industry,Key Laboratory of Animal Nutrition and Feed Science in South China,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Animal Breeding and Nutrition.
文摘This study was to evaluate the effects of different dietary oils in chicken diets on meat quality,lipid metabolites,the composition of volatile compounds,and gut microbiota.Nine hundred female 817 crossbred broilers at one day old with an average body weight of 43.56±0.03 g were randomly divided into five treatments,each consisting of 6 replicates of 30 birds.The control group received soybean oil(SO);other groups received diets supplemented with rice bran oil(RO),lard(LO),poultry fat(PO),and blended oil(BO),respectively.All diets were formulated as isoenergic and isonitrogenous.Compared with SO,RO decreased ADG and 42 d BW(P<0.05).Compared with the RO,BO increased ADG and 42 d BWand decreased FCR(P<0.05).Compared with SO,BO increased 24 h redness(a^(*))value and reduced the malondialdehyde concentration(P<0.05),and further improved drip loss of breast muscle(P>0.05).The proportions of C18:0 and saturated fatty acid were the highest in LO,and the proportions of C16:1,C18:1,and monounsaturated fatty acids were the highest in BO.The content of C18:2,C18:3,and polyunsaturated fatty acids were the highest in SO.The contents of glyceryl triglycerides and total esters in BO were significantly higher than those in the SO and LO group(P<0.05).There was a substantial increment in the relative abundance of peroxisome proliferator activated receptor alpha(PPARa),acyl-CoA oxidase 1(ACOX1),and carnitine palmitoyl-transferase 1(CPT1A)transcripts in breast of chickens fed BO(P<0.05).Further,dietary BO increased the relative cecal abundance of Firmicutes phylum,Ruminococcus_torques and Christensenellaceae_R-7 genera,and decreased that of Campylobacterota,Proteobacteria,and Phascolarctobacterium(P<0.05).Genera g_Lactobacillus and Christensenellaceae_R-7 may mainly be involved in the formation of volatile flavor compounds in breast muscle.In conclusion,dietary BO improved the flavor of chickens by increasing the concentration of triglycerides and volatile flavor compounds,improving gut microbiota structure,and suppressing lipid oxidation.The potential positive effects of BO may be associated with the regulation of lipid metabolism.
