Effects Of Various Content Of Dietary Energy And Protein On Meat Quality And Incidence Of Gout In Broilers

In order to seek the influence of various content of dietary energy and protein on the development of broilers and their meat quality, a 3 X 3 (Energy X Protein) factoral experiment was designed to study the performance, meat quality, incidence of gout and development of testis of broilers under various dietary energy and protein levels. The lows medium and high dietary energy levels are 80%~ 100%~ 120% of the NRC (1994) standard energy level respectively, the low~ medium and high dietary protein levels are also 80%~ 100%~ 120% of the NRC (1994) standard protein level respectively, that is the dietary energy levels are 10.71(MJ/kg).. 13.39(Mi/kg)~ 16.07(MJ/kg) accordingly, while dietary protein levels are 1 8.4%~ 23.0%. 27.6% respectively during 0 to 3 weeks; during 4 to 8 weeks, the levels are 16.0%~ 20.0%~ 24.0% accordingly. Results showed: (l)With the increasing of the levels of dietary energy, the average daily gain (ADG) increased and the feed conversion rate (FCR) decreased in broilers, there抯 significant difference between low and medium or high energy (P<0.01), but the difference between the medium and high energy was not significant (P>0.05). When dietary protein levels were increasing in a certain of range, the ADG increased and FCR decreased, while the protein levels still increased, the ADG decreased and FCR enhanced (P>0.05). Among all treatments, the ADG of high energy medium protein treatment was the biggest (0.044?.003kg) and the FCR was the smallest (2.12?.13); the smallest ADG and the biggest FCR were in low energy low protein treatment, that was 0.038 2 ?.018kg~ 2.47 ?.12 respectively. (2) With the increasing of dietary energy or protein levels, the activity of Calpains in broilers?breast meat decreased (P<0.0 1), the activity of Calpains in high energy medium protein treatment was the smallest of all treatments, while the biggest is in low energy low protein treatment. There抯 negtive relativity between the activity of Calpains and the growth rate of broilers. (3)With the enhancing of dietary energy or protein levels, the fiber density of breast meat reduced, but the fiber diameter increased (P