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《Journal of Northeast Agricultural University》 2011-03
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Effect of chitosan on meat quality in broilers

LIU Mei(Department of Life Sciences,Zaozhuang University,Zaozhuang Shandong 277160,China)  
An experiment was conducted to study the effects of different doses of chitosan on meat quality in broilers.A total of 120,1 d old broilers were randomly allotted to five dietary treatments (6 birds per pen with 4 pens per treatment).The experiment period was 42 d.The control birds were fed the basal diet alone,the other treatments fed the basal diet supplemented with 50,100,150 mg·kg-1 chitosan (CHS),respectively,the fifth treatment was fed basal diet added 6 mg·kg-1 bambermycin.The results showed that supplementing chitosan significantly increased pH value (P0.05),decreasing wear force and drip loss (P0.05).Chitosan did not effect the contents of dry mater,crude protein and muscle fat (P0.05),although the muscle fat decreased lineary and the meat flavor was negatively influenced.However,there was an increasing tendency in meat inosine monophsphate(IMP) by supplementing chitosan (P0.05),so that meat flesh status was improved.In conclusion,chitosan in the diet of broilers increased meat tenderness and meat flavor,and promoted anti-oxidation function of muscle,thereby improving the quality of meat.
【Fund】: 枣庄学院科研基金
【CateGory Index】: S831.5
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