Effect Of Chinese Herb Additive On Performance, Meat Quality And Flavor By Yellow-feathered Broilers

The experiment was conducted to investigate the effect of Chinese herb additive on the growth performance,carcass characteristics,serum indexes, meat features and flavor in yellow-feathered broilers; and also studied the function of the Chinese herb additive. 1000 one-day-old broilers were randomly assigned to five treatments with five duplicates. Group A fed basic diet without antibiotic, group B,C,D,E was fed with basic diets adding antibiotic,0.3%,0.4%,Chinese herb,0.3% Chinese herb +dried yeast respectively. The results were showed as follows:⑴Effect on performance:The ADG of group C,D,E improved 14.27%,13.15%,11.10%(P<0.01),compared with group A respectively;and group C,D improved 9.82%,8.75%(P<0.01)compared with group B.The final weight of group D,C was higher group A with 9.05%(P<0.05),12.38%(P<0.01) respectively,the final weight of group E had the tendency of improvement compared with group A,B.In the whole period, the f/g of D and E had the tendency of descending,compared with A and B,decreased 12.78%,9.49%,7.14% respectively;group C,D decreased 5.64%,2.55% compared with group B,the survival rate of group C was highest, reached to 99.4%,the group B was 99.3% ,A was 94.9%,D and E were 98.9%.⑵The slaughter percentage,semi-eviscerated percentage of group C were remarkably higher than group A with 2.25%,3.92%,but the abdominal fat rate of C,D were lower than A with 15.31%,14.72%(P<0.05),and eviscerated percentage and breast meat percentage of C,D,E, increased in different degree than A,B;eviscerated percentage improved 4.14%,2.28 % ,1.96% compared with A,improved 4.93%,1.73%,0.90% compared with B,the relative weight of spleen and thymus of group C were higher than A with 8.33%,20.00%(P>0.05),the group E were higher than A with 10.42%,16.59%(P>0.05).⑶The Chinese herb additive also had remarkably effect on the content of AKP,TC,LDL-C,HDL-C.Compared with group C ,the TC content of group A,B and D were decreased by 25.83% ( P < 0.01 ) ,11.81%( P < 0.05),11.44% ( P < 0.05 )respectively;there were significant difference between C and D(P<0.05),B(P<0.05), A(P<0.05),E(P<0.01)respectively on the content of TP.the P2+ content of group C and A had significant difference(P<0.05).⑷Adding Chinese herb additive, the water-holding capacity and the percentage of cooked of C,D and E were super than A and B.There had no significant difference between the groups in protein,fatty and water, the protein of group C was highest.From the result of nutrient constituent, the cholesterol content was determined in the Chinese herb additive groups.the relative content of group C was highest, the second and the third were B and D,they were 25.10%,22.04% and 21.40% respectively.EAA of A was highest, there was no significant difference between C and B. Glutamic acid is a major umami acid, so it can affect the meat flavour.the glutamic and glycine in group C were highest in five groups. Adding Chinese herb medicine in the broilers feed can improve the composites of fatty acid,the relative content of tetradecanoic acid in all the groups were comparatively stability,and unsaturated acid and EFA were highest than others.Compared A and B,unsaturated acid of group C were raised by 8.35%,5.04% respectively, EFA was raised by 11.79% and 5.00%.and the content of linoleic acid and linolenic acid in group C were higher than A and B.And the relative content of linoleic acid in group C was 22.3% and linolenic acid was 26.0%, improving by 11.5%,8.78% and 6.56%,6.56% respectively compared A and B.⑸The result of muscular taste showed that the grade of muscular flavor which fed with Chinese herb additive had different improvement.Equipartition of the group of C was higher. This was consistent with the result of amino acids and fatty acids.