玉米浆发酵蛋白对清远麻鸡生长性能、血浆生化指标、肌肉品质及质构特性的影响

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中图分类号：S816.6 文献标识码：A 文章编码：1005-8567（2025）03-0008-08

Abstract：This experiment was designed to investigate the effects ofcorn slurry fermented protein on growth performance，plasma biochemical indexes，musclequalityand texture characteristicsof Qingyuan Partridge Chickens. Atotalof 576 healthy 8O-day-old QingyuanPartridgeChickenss（ 1：1 male-to-female ratio）were randomlyallocated into4treatment groups，with6replicates in each groupand24 chickens ineach replicate.Eachtreatment group was supplemented with 0% （control group）， 3% ， 6% ，and 9% corn slurry fermented protein under isonitrogenous conditions.Theresults showed thattheadditionofcornslurry fermented protein tothediet hadno negative impacton the growth performance of Qingyuan Partridge Chickens（ P>0.05 ）. Compared with the control group，the 6% corn slurry fermentedprotein group significantly increasedthebreast muscle percentageandsignificantlyreduced percentage of abdominal fat （ P<0.05， ）.The addition of corn slurry fermented protein to the diet significantly increased the contents of plasma total protein （TP），albumin（ALB），and immunoglobulin G（ IgG ）（ P<0.05 ）. Compared with the control group，the plasma blood glucose（Glu） levels of the 9%corn syrup fermented protein group was significantly reduced（ P<0.05 ），and the plasma immunoglobulin A（ IgA ）levels of the 3% corn syrup fermented protein group was significantly increased （ P<0.05 ）. The addition of 6% corn slurry fermented protein significantly reduced the drip loss rate and pH45min of breast muscle（ P<0.05 ）.The addition of corn slurry fermented protein to the diet significantly improved the hardness，adhesiveness，and chewiness of breast muscle（ P<0.05 ）. Conclusion： Theadditionofcorn slury fermented protein tothedietcan improve theplasmaimmune functionofchickens，reduce the drip loss and pH45min value of muscle，and improve the hardness，adhesiveness，and chewiness of breast muscle， and has no negative impact on growth performance.This shows that corn slurry fermented protein has an improving effct oncarcass traitsand meat qualityof Qingyuan Partridge Chickens，andthebest efect is achieved whenthe corn slurry fermented isadded atalevel of 3%-6% ：

Keywords： Corn slurry fermented protein；Qingyuan Partridge Chickens；Plasma biochemical indices；Meat quality；Texture characteristics

随着人们生活水平的不断提高以及健康观念的不断增强，消费者对禽肉蛋产品的需求以及质量要求越来越高。（剩余8343字）