饲粮中添加辣木叶粉对不同鸡种肌肉营养成分的影响OA

This study aimed to investigate the effects of dietary supplementation with Moringa oleifera leaf powder on the nutritional composition and flavor characteristics of muscle in Chahua No.2 chickens and Jingdong Wuliangshan black-bone chickens.A total of 180 aged sixty days Chahua No.2 chickens and Jingdong Wuliangshan black-bone chickens were randomly divided into two groups,with three replicates per group and 30 chickens per replicate.Control group was fed a basal diet,while the experimental group received the basal diet supplemented with 10%Moringa oleifera leaf powder.The pre-test period was 10 days,and the formal test period was 300 days.The results showed that in Jingdong Wuliangshan black-bone chickens,the crude fat content in the breast muscle of the experimental group was significantly higher than that of the control group(P<0.05).The levels of umami amino acids,essential amino acids,semi-essential amino acids,and total amino acids in the muscle were significantly higher than those of the control group(P<0.05).The levels of essential fatty acids(EFA)and saturated fatty acids(SFA)in the muscle were significantly higher than those of the control group(P<0.05).In Chahua No.2 chickens,the content of semi-essential amino acids and total amino acids in the muscle were significantly higher than that of the control group(P<0.05),the levels of SFA,monounsaturated fatty acids(MUFA),polyunsaturated fatty acids(PUFA),EFA,and total fatty acids(TFA)in the muscle were significantly higher than those of the control group(P<0.05).The study shows that dietary supplementation with Moringa oleifera leaf powder can effectively improve the nutritional value and flavor quality of muscle.