Effects Of Different Feeding Manners And Nutrient Levels On Growth Performance And Meat Quality Of Beijing Fatty Chicken

The 320 one-day-old Beijing Fatty chickens were conducted to find out the effects of feeding manners and nutrient levels on the growth performance and meat quality of Beijing Fatty Chicken. The experiments were designed, in which two feeding manners (cage and grazing) and three nutrient levels (high,medium,low), were taken into account. All the results were as followed:The grazing group were higher than the cage group in final weight, GW, in the intake feed and F/G; Eviscerated carcass weight and breast muscle rate: the grazing group was lower than the cage group. There were significantly different (P<0.01) in the abdominal fat rate. The results of eviscerated carcass rate, leg muscle rate and sebum depth were not significant (P>0.05). Water content in the cage group were higher than the grazing group (P<0.05); In the lose of cooking and the shearing stress, the grazing group was higher than the cage group (P<0.01); There were significantly different (P<0.05) in the density of muscle fiber between the two groups; The content of taurine,inosinicacid and corrective inosinicacid, the grazing group were higher than the cage group. It were significantly different (P<0.05) in the inosinicacid and corrective inosinicacid. The effects were extremely significantly different (P<0.01) in the content of taurine. In grazing group, the content of aspartic acid and glutamic acid, influencing the meat taste, and free essential amino acid (FEAA) were all higher than the cage group. It were significantly different (P<0.05) in the content of aspartic acid and glutamic acid. The effect in FEAA were extremely significantly different (P<0.01). There was significantly different (P<0.05) in the free TAA(FTAA). In conclusion, inthis trial on two feeding manners, the grazing group had relatively better effects.The results also showed that the final weight and GW increased through the improvement of the nutrient levels, but the intake feed and F/G would decrease with the nutrient levels increasing (P<0.05). The eviscerated carcass weight with the high level was higher than the other group and it was significantly different (P<0.05) between high level and low level(P<0.05).The medium level group was higher than the other two groups in the breast muscle rate. The abdominal fat rate increased through the improvement of the nutrient levels. There were not significant (P>0.05) in the eviscerated carcass rate, the water content, sebum depth and leg muscle rate. As to the shearing stress and the lose of cooking, the high level group was higher than the other two groups. There was not significantly different between the medium and lower level group. There were extremely significantly different (P<0.01) in the content of density of muscle fiber. The content of taurine,inosinicacid and corrective inosinicacid, the medium group was higher than the other group(P<0.05).; The tests also indicated that the content of aspartic acid and glutamic acid with the medium level group were biggest than the other groups. To the aspartic acid, it was extremely significantly different (P<0.01) between the medium level, the low level group and high level group. The content of aspartic with medium level was also higher than the low level group (P<0.05). The content of glutamic was the highest in medium level group and lowest in high level group. There was significantly different (P<0.05) between the medium level and low level, high level group; The results also suggested that the content of free essential amino acid (FEAA) and free total amino acid (FTAA) with the high level group were the highest in the three group , the medium level group being the lowest. As to FEAA, it was extremely significantly different (P<0.01) between the medium level and high level group, and significantly different (P<0.05) in the content of FTAA between high level and medium. Therefore, considered from the growth performance, density of muscle fiber, FEAA and FTAA, the meat quality with high level was better than the medium and low level group, while it would be conclude that the meat with medium level group was the best from the content of taurine, inosinicacid, corrective inosinicacid, aspartic and glutamic.