Zhang, A.W.
(Department of Animal Science, Chungnam National University)
,
Lee, B.D.
(Department of Animal Science, Chungnam National University)
,
Lee, K.W.
(Department of Animal Science, Chungnam National University)
,
Song, K.B.
(Department of Food Science and Technology, Chungnam National University)
,
An, G.H.
(Department of Food Science and Technology, Chungnam National University)
,
Lee, C.H.
(Genebiotech Ltd.)
An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) of Ross broiler chickens. Two hundred and forty dayold broiler chicks were fed four experimental die...
An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) of Ross broiler chickens. Two hundred and forty dayold broiler chicks were fed four experimental diets with graded levels of SC at 0.0, 0.3, 1.0 and 3.0%. Each treatment consisted of six cages with 10 chicks per cage. Feed and water were provided ad libitum throughout the experiment that lasted for 5 wk. Birds were switched from starter to finisher diets at 3 wk of age. The average BW gains of broiler chickens increased (linear p<0.05) during either 0-3 or 0-5 wk of age as dietary SC levels increased. A linear effect (p<0.05) of SC on feed intake during either 4-5 wk or 0-5 wk of ages was also monitored. The addition of SC to the control diet significantly lowered shear forces in raw breast, raw thigh, and boiled drumstick meats (linear p0.05) by dietary treatments up to 10 d of incubation. At 15 d of incubation, TBARS values of breast and thigh meats from all SC-treated groups were significantly lower (p<0.05) than those of the control. It appears that dietary SC could enhance growth performance of broiler chickens, and improve tenderness and oxidative stability of broiler meats.
An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) of Ross broiler chickens. Two hundred and forty dayold broiler chicks were fed four experimental diets with graded levels of SC at 0.0, 0.3, 1.0 and 3.0%. Each treatment consisted of six cages with 10 chicks per cage. Feed and water were provided ad libitum throughout the experiment that lasted for 5 wk. Birds were switched from starter to finisher diets at 3 wk of age. The average BW gains of broiler chickens increased (linear p<0.05) during either 0-3 or 0-5 wk of age as dietary SC levels increased. A linear effect (p<0.05) of SC on feed intake during either 4-5 wk or 0-5 wk of ages was also monitored. The addition of SC to the control diet significantly lowered shear forces in raw breast, raw thigh, and boiled drumstick meats (linear p0.05) by dietary treatments up to 10 d of incubation. At 15 d of incubation, TBARS values of breast and thigh meats from all SC-treated groups were significantly lower (p<0.05) than those of the control. It appears that dietary SC could enhance growth performance of broiler chickens, and improve tenderness and oxidative stability of broiler meats.
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문제 정의
, 2000) that SC may possess antioxidant property. Thus, the present study was conducted to evaluate the effects of graded levels of dietary SC on growth performance and meat quality of broiler chickens.
, 2000) that SC may possess antioxidant property. Thus, the present study was conducted to evaluate the effects of graded levels of dietary SC on growth performance and meat quality of broiler chickens.
대상 데이터
Day-old 240 male broilers (RossxRoss) chicks were allotted to 24 wire-floored, suspended cages in a temperature-controlled room according to the completely randomized design. Continuous lighting was provided throughout the 5-wk experimental period.
데이터처리
All data were evaluated by one-way ANOVA using the GLM procedure (SAS, 2000). Polynomial contrasts (linear, quadratic and cubic) were used to test the effects of graded levels of SC on BW gain, feed intake, feed/gain ratio, and shear force.
Polynomial contrasts (linear, quadratic and cubic) were used to test the effects of graded levels of SC on BW gain, feed intake, feed/gain ratio, and shear force. In addition, significant differences of mean TBARS values between dietary treatments were analyzed by repeated measures and Tukey test in the GLM procedure (SAS, 2000). The level of statistical significance was preset at p<0.
성능/효과
It can be concluded from this study that feeding of SC to broiler chickens could improve growth performance in a dose-dependent manner. Dietary SC can also improve meat tenderness and the oxidative stability of broiler meats.
57 mg MDA per kg of breast meat. The TBARS values of skin samples measured at 15 d of incubation was apparently higher than those of thigh meat ranging from 3.54 to 4.20 mg per kg of skin samples and those of breast samples being intermediate.
, 2001). Thus, it is likely that SC could either improve the efficacy of immune response or stabilize intestinal microflora, or both, thus leading to better growth performance of broiler chickens as shown in this study.
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