饲粮代谢能水平对白羽肉鸡生长性能、屠宰性能及其品质的影响

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Effects of Dietary Metabolizable Energy Level on Growth Performance， Slaughter Performance and MeatQualityofWhite-FeatheredBroilers

CHANG Guangqiang'，ZHANG Mingcheng'，LIYang²，SHAO Caimei3，FENG Miao'，LIUHui'，ZHENG Duoduo'，LIUDengyong1* （1.Meat InnovationCenterofLiaoningProvince，CollegeofFoodScienceandEngineering，Bohai UnversityJinzhou 121013， China; 2.Shenyang Huamei Food Co.Ltd.，Shenyang，China; 3.Wellhope Foods Co.Ltd.，Shenyang ，China）

Abstract： Inorderto investigate the effects of diferent dietary metabolizableenergy levelson the growth performance， slaughterperformance and meat qualityof white-feathered broilers from21to42days ofage，12O white-feathered broilers at the age of21days wererandomly divided into4 groups （ME1，ME2，ME3，and ME4），which were fed diets with four metabolizable energyof12.00，12.50，13.00，and 13.50MJ/kg ，respectively for21 days.The results showed that as the metabolizableenergylevelincreased，thebodymassat42daysofage，averagedailygain，mortalityrate，andabdoialfat percentage of white-featheredbroilers，as wellas the brightness value，driplossrate，crudefatcontent，andsaturatedfatty acid relative content of chicken meat increased significantly（ ）.Therewas no significant difference in bodymass at 42days of age or breast meat hardness between groups ME3and ME4.Meat from group ME3showed tightly arranged muscle fiberbundlesand clear texture asobserved under scanning electron microscopy （SEM）.Colectively，the dietary metabolizable energy level of 13.00MJ/kg could increase the average daily mass gain of white-feathered broilers from 21 to 42 days of age，reduce the feed-to-gain ratio，and improve the slaughter performance and meat quality.

Keywords： dietary metabolizable energy;white-feathered broiler; growth performance; meat quality DOI：10.7506/rlyj1001-8123-20250701-215

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2026）06-0019-06

引文格式：

常光强，张明成，李杨，等.饲粮代谢能水平对白羽肉鸡生长性能、屠宰性能及其品质的影响[J].肉类研究，2026，40（6）：19-24.DOI：10.7506/rlyj1001-8123-20250701-215. http：//www.rlyj.net.cn

收日期：2025-07-01

基金项目：辽宁省重点研发计划项目（2025JH2/102700010）

第一作者简介：常光强（1996—）（ORCID：000-0002-6989-9208），男，硕士，研究方向为肉品加工与质量安全控制。（剩余13168字）