Effect Of Chinese Herb Medicine Feed Additive On Performance Meat Quality And Flavor Chemical Component By Broilers

The effect of feed additives of Chinese medicinal herb on the performance, and meat quality of broilers were studied by use of randomized block of single factor. 1000 white-feather broilers (Kebao) were divided into five groups and supplied with those as follows: I- basic diet + antibiotic;â…¡-basic diet +Chinese medicinal herb additive at the level of 0.3%;â…¢- basic diet+ Chinese medicinal herb additive at the level of 0.4%;â…£- basic diet +Chinese medicinal herb additive at the level of 0.3%+lycine;â…¤-basic diet, respectively. The results as follows:1 It can be seen from the whole period that compared to the final weight of the group V, those of the group I,â…¡,â…¢andâ…£increased 0.1%,11.9%,5.8% and11.5% respectively, and the differences among the group I,â…¡andâ…¤reached significant level(P<0.01), but that of among the others did not. However, the survival percentage of the group I was the highest (99.5%), and those of the groupsâ…¡rank second place. the group V was the lowest (92.5%).2 There were not significant difference among the indexes of the slaughter percentage, semi-eviscerated, eviscerated percentage, abdominal fat rate and the viscera weight, and there is the tendency that the group of the Chinese medicinal herb was superiority to the group of the antibiotics.3 There were not significant differences among the each group at the aspects of pH, water loss, storage losses, water content, crude fat content and crude protein content. But seen from the composition of amino acids, the amino acids of broilers which feed with 0.3% Chinese medicinal herb was more preferable, and the ratios of unsaturated fatty acid of the group which fed with Chinese herb medicine additive were higher than groupâ…¤, the compose of fatty acid was more reasonable.4 The result indicated that total 50 volatile flavor compounds of matching degree more than 800 were identified, including aldehydes, alcohols, hydrocarbons, kntons, acids, esters, and loop compounds containing N, S, O atoms. The major volatile compounds are aldehdes and kntons. It is clear that lipid is the important flavor precursor and lipid oxidation is the important flavor producing way.