The Comparative Study On The Effect Of Chinese Herb And Acid And Anti On Growth Perpormence And Meat Flavor And Serum Indexes

Two experiments were conducted to investigate the effect of Chinese herb, acidifler(Stacidem) and antibiotic(Salinomysin) on the growth performance, meat quality and flavour of GuangXi local chicks. Experiment I was conducted to study the effect of Chinese herb, Stacidem and Salinomysin on the growth performance, meat quality and flavour of GuangXi local chicks. Experiment II was conducted to study the effect of Chinese herb, Stacidem and Salinomysin on the growth performance and serum biochemical indexes of GuangXi local chicks.In Experiment I,210 60-day-old local female chicks were randomly divided into seven groups. The control group was given the basal diet, the other six groups were fed the basal diets added with 0.35% Chinese herb, 0.70% Chinese herb, 0.15% Stacidem, 0.30% Stacidem, 0.30% Stacidem plus 0.70% Chinese herb and 5mg/kg Salinomysin respectively. After 60 days of feeding, the growth performance, meat quality, the muscular chemical composition, fatty acid composition and the content of amino acid and inosinate were determined. The results showed: the average daily gain of local chicks was not significantly affected by Chinese herb, Stacidem or Salinomysin.The feed conversion rate of yellowchicks in 0.35% Chinese herb group, 0.30% Stacidem group and 0.30% Stacidem plus 0.70% Chinese herb group were significantly improved. The slaughter performance, physical attributes of meat quality and muscular chemical composition of local chicks were not obviously influenced by the supplement of Chinese herb, Stacidem or Salinomysin. The Stacidem and Salinomysin would increase the water loss ratio, decrease the cooked meat ratio and enhance the storage loss ratio to some degree, whereas Chinese herb had the opposite effect on these three indexes, which indicated that Chinese herb could improve the physical attributes of meat quality of local chicks to some degree. Linoleic acid content could be significantly increased by the supplement of 0.35% Chinese herb. All the Chinese herb, Stacidem and Salinomysin had the trend to increase the content of unsaturted fatty acid, polyunsaturated fatty acid and essential fatty acid in the muscle. There was not significant difference in the content of various fatty acids including the content of unsaturted fatty acid, polyunsaturated fatty acid and essential fatty acid among the Chinese herb group, Stacidem group and Salinomysin group. Chinese herb, Stacidem and Salinomysin did not significantly affected amino acid and inosine content in muscle. All the Chinese herb, Stacidem and Salinomysin could increase some amino acids which were relative to meat flavour to some degree. Inosine content would be decreased to some degree by the supplement of Stacidem or Salinomysin, but would be increased to some degree by the supplement of Chinese herb.In Experiment II, 300 1-day-old local female chicks were randomly dividedinto five groups. The control group was given the basal diet, the other four groups were fed the basal diets added with 0.30% Stacidem, 1% Chinese herb, 0.30% Stacidem plus 1% Chinese herb and 5 mg/kg Salinomysin respectively. After 30 days of feeding, the growth performance and serum biochemical indexes were determined. The results showed: Adding Chinese herb, Stacidem, Salinomysin or Chinese herb plus Stacidem could improve average daily gain and feed conversion rate of local chicks. Chinese herb and Stacidem had similar effect with Salinomysin on improving daily gain and feed conversion rate of local chicks, which indicated that it was feasible for Chinese herb or Stacidem to replace Salinomysin in local chicks diet. The content of serum Calcium, phosphorus, total protein and albumin, and the activity of glutamate pyruvate transaminase and alkaline phosphatase were not significantly affected by the supplement of Chinese herb, Stacidem and Salinomysin. The activity of ghutamate oxalacetate transaminase in 1% Chinese herb group and 5 mg/kg Salinomysin group was obviously decreased. The content of uric acid had the trend to be increased by adding Chinese herb,...