| The experiment was conducted to investigate the effect of Chinese herb feed additives and antibiotic on the growing performance, carcass characteristics, serum indexes, meat features and flavour in Avain broilers through feeding; and also studied the function of the Chinese herb feed additive.270 1-day Avain broilers were assigned randomly into 6 groups with 3 replicate set with 15 per replicate for a 42-day trail. Group I fed basic diet without antibiotic and prebiotics, group II, HI, IV, V, VI was fed with basic diets adding antibiotic, 0.5%, 1.0%, 1.5% and 2.0% Chinese herb feed additive respectively. The results were showed as follows:(1) The average daily gain of broilers were improved by diet supplemented with Chinese herb feed additive and antibiotic. Through the whole period (0-6 w), comparing to group I , the daily gain of group II, III, IV, V, VI had tendency of improvement, and the feed-gain ration were also decreased, but it had no significant difference (P>0.05).(2) The Chinese herb feed additive had different effect on the broilers' serum indicator. Comparing to group I, II, the activities of GPT, GOT and the content of UN of group III, IV, V, VI were reduced, but it had no significant difference (P>0.05); the content of UA were remarkably decreased, decreased by 7.44% (P>0.05), 20.17% (P>0.05), 22.72%(P<0.05), 17.44%(P>.05 Respectively. There had no significant difference between the Chinese herb feed additive group. The Chinese herb feed additive also had remarkably effect on the content of TC, TG3, LDL-C and HDL-C. Compared with group I , the TC content of group III, IV, V, VI were decreased by 11.79% (P>0.05) , 23.10%(P<0.01), 32.93%(P<0.01), 25.06%(P<0.01).respectively; TG3 were decreased by 19.23%(P>.05), 34.62%(P<0.01), 40.38%(P<0.01), 40.38% (P<0.01 Respectively; HDL-C were increased by 30.48%(P<0.01) , 34.22% (P<0.01) , 39.04% (P<0.01) , 36.36% (P<0.01) respectively; LDL-C were decreased by 18.07% (P>.05), 25.30% (P<0.01) , 28.11% (P<0.01) , 34.54% (P<0.01) respectively.(3) Supplemental Chinese herb feed additives remarkably increased the slaughter percent and the percentage of eviscerated, improved the carcass characteristics. Comparing to group I , the slaughter percent of group II and V were increased by 1.24%, 0.87% respectively; and the percentage of eviscerated were increased by 1.90%, 1.63% respectively. With the increasing level of dietary Chinese herb feed additives, the abdomen fat rate and hepatic fat content were in the down trend, group V was the lowest. Compared with group I, the abdomen fat rate of group III, IV, V, VI were decreasedby 10.85% (P>0.05), 16.51% (P>0.05), 17.92% (P<0.05), 8.49% (P>.05) respectively; the hepatic fat content were decreased by 5.09%(P>0.05), 13.06% (P>0.05 ), 16.17%(P<0.05), 12.60%(P>.05) respectively. Compared with group II, the abdomen fat rate were decreased by 21.90% (P<0.05) , 26.86% (P<0.01) ,28.10% (P<0.01) ,19.83% (P<0.05) respectively; the hepatic fat content were decreased by 24.15% (P<0.01), 30.52% (P<0.01), 33.01% (P<0.01), 30.16% (P<0.01) respectively. There had no significant difference between the Chinese herb feed additives groups.(4) Adding Chinese herb feed additives, drip loss were decreased obviously, meat tenderness were improved. Group V was the best. Compared with group I, drip loss of group III, IV, V, VI were decreased by 17.67% (P<0.05), 22.71% (P<0.01), 32.49% (P<0.01) , 17.67% (P<0.05) respectively, meat tenderness were decreased by 6.29% (P>.05) ,11.43% (P<0.05) ,10.86% (P<0.05) ,8.57%(P<0.05) respectively. Compared with group II, drip loss of group HI, IV, V, VI were decreased by 20.67% (P<0.05) ,25.53% (P<0.01) ,34.95% (P<0.01) ,20.67% (P<0.05) respectively, meat tenderness were decreased by 23.00%(P<0.01), 27.23%(P<0.01), 26.76%(P<0.01), 24.88%(P<0.01) respectively. PH value of the Chinese herb feed additives group were decreased, but there were no significant difference (P>0.05) .(5) The content of meat nutrition had different improvement by feeding Chinese herb feed additives, the content... |
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