Effects of Small Peptide Chelated Copper,Iron,Manganese and Zinc on Growth Performance,Chicken Quality and Antioxidant Capacity of Yellow Feather Broilers

• 作者: He Yuanqing Li Yuanfeng Li Min Xiong Zhaolong Wang Yachao He Jian
• 来源期刊: 动物与饲料科学:英文版
• 学科: 农学
• 关键词: Yellow feather broiler Small peptide chelated trace elements Slaughter performance Chicken quality Antioxidant capacity
• 年，卷（期）: 2020,（5）
• 页码范围: 7-12
• 页数: 6页
• 分类号: S83

摘要

[Objective]The paper was to study effects of small peptide chelated trace elements(copper,iron,zinc and manganese)on growth performance,chicken quality and antioxidant capacity of rapid yellow feather broilers.[Method]Three hundred one-day-old yellow feather broilers with similar body weight were selected and randomly divided into three treatments:inorganic trace element group(basal diet+inorganic trace elements),organic trace element group(basal diet+small peptide chelated trace elements)and compound group(basal diet+50%inorganic trace elements+50%small peptide chelated trace elements).There were 10 replicates per treatment and 10 chickens per replicate.The trial lasted for 63 d.[Result]①Compared to inorganic trace element group,average daily gain(ADG)of yellow feather broilers in organic trace element group was significantly increased over the whole period(P<0.05).②There was no significant difference in slaughter performance and immune organ indices among the three test groups(P>0.05).③There was no significant difference in breast muscle pH,chicken color,drip loss,and shear force among the three groups(P>0.05),but cooking loss of chicken breast in inorganic trace element group was 27.46%and 22.53%higher than those in organic trace element group and compound group,respectively(P<0.05).④MDA content in serum in organic trace element group was 15.61%lower than that in inorganic trace element group(P<0.05).[Conclusion]Complete substitution of inorganic copper,iron,zinc and manganese by small peptide chelated copper,iron,zinc,and manganese significantly increases ADG of broilers,improves quality of chicken breast,and enhances antioxidant capacity.