| The experiment were carried out to study the effect of chitosan oligosaccharide on growth performance, fat metabolization and meat quality of peking ducks.The experiment was designed by one factor, and 510 1-day-old peking ducks, with similar body weight, raised respectively according to sex, were randomly allotted into five treatments with 3 replicats in each treatment, however male or female, 17 peking ducks each replicat, for a two-phase trial(0-18d, 19-36d). The experiments involved 5 dietary levels of chitosan oligosaccharide(Control:0g/t; Treat 1: 50g/t; Treat 2: 100g/t; Treat 3: 200g/t; Treat 4: 300g/t). On the last day of every phase, 6 peking ducks with similar average body weight from each treatment were taken out, stripped heart then slaughted, blood samples were collected to determine physiological biochemical parameters, lipid sediment and meat quality.1. Growth performance Throughout the whole experiment, there was no signifinant difference in ADG among treatments(P>0.05), but the ADG in treat 4 was the smallest; Compared with control, ADF and F/G in treat 4(300g/t) was the smallest.2. Lipid sediment PAF, PIF, WIF, TSF, TG and TCH decreased with increasing dietary supplemental chitosan oligosaccharide. The result of analysis indicated the effect on lipid metabolization of 300g/t supplemental chitosan oligosaccharide was the best.3. Meat quality Throughout the whole experiment, there was no signifinant difference in (L) and (a) among treatments(P>0.05); Two hours after slaughtering,compared the control, the L and b of treat 2(100g/t) increased significantly(P<0.05). There was no signifinant difference in pH and cutting power of muscle among treatments(P>0.05). When the supplement of chitosan oligosaccharide was 200g/t, it could decrease the dropping water loss of the muscle significantly(P<0.01).4. The result of experiment showed that the effect of treat 3(200g/t) was the best on the ADG, ADF, F/G, PAF and meat quality.
|
PDF Full Text Request