生物发酵饲料对黄羽肉鸡肌肉品质和风味的影响OA

This study comprehensively evaluated the impact of biologically fermented feed on meat quality and flavor in Yellow-feathered broilers,utilizing measurements of carcass characteristics,sensory attri-butes,physicochemical parameters,nutritional composition,and flavor-related metabolites.A total of 10 000 Yellow-feathered broilers were randomly assigned to two dietary treatments,with 5 000 broilers per treatment:a control group fed a basal diet,and a treatment group in which 7.5%of the basal diet was replaced with biologically fermented feed.Each group consisted of 8 replicates of 625 broilers,and the experiment lasted 90 d.The results showed that:① carcass traits were improved in the fermented feed group,with a significantly higher leg muscle yield(P<0.01)and lower abdominal fat deposition(P<0.05)compared to the control.② For sensory and physicochemical meat quality,the fermented feed group had substantially lower yellowness(P<0.01),higher lightness(P<0.05),and greater cooking loss(P<0.01)than the control.③ Nutritional analysis revealed that crude protein content was signifi-cantly elevated in the fermented feed group(P<0.05).④ In terms of flavor,muscle inosinic acid and umami amino acid levels were significantly higher(P<0.05),and essential amino acid content was increased(P<0.05)in the fermented feed group.No significant differences were observed in volatile flavor compounds between the two groups(P>0.05).In sum-mary,substituting 7.5%of the basal diet with biologically fermented feed improved carcass yield and enhanced muscle flavor in Yellow-feathered broilers,though it also negatively influenced meat color and water-holding capacity.