Influence Of Extraction Of Fructus Ligustri Lucidi On Meat Quality And Incretion Status Of Broilers Under Heat Stress

Various stress factors to intensive production of chickens had been valued by people. It wasnow accepted that heat stress was the major cause of lost production and lost profits in poultryindustry. As the development of living standards, the requirement of livestock quality and poultryproducts had been advanced. So how to resolve the influence of heat stress on broilers had been putforward. The thermal comfort zone for most poultry was between 4℃and 25℃. When temperatureexceeded 32℃broilers would be suffered heat stress. During this experiment, through theSFE-CO₂ of extraction method depuration to Fructus Ligustri Lucidi, researchers got the extraction.Oleanolic acid in the extraction was detected 5.6% content by HPLC. The extraction was addedinto the basal diet. Afterward, investigating influence of extraction on meat quality, growthperformance, incretion and so on, discussing possibility that the extraction replaced antibiotic. As aresult, researchers could offer academic auspice and practice gist for Chinese herb additives whichhad the function of strengthening immunity, antibacterial, improving meat quality and so on.120 low lipid broilers of Northeast agriculture university, at the age of 21-day-old, wererandomly divided into 3 groups with 4 replicate set with 10 chicks per replicate for trail. Groupâ… were fed a basal diet supplemented with 0.1% extraction of Fructus Ligustri Lucidi. Groupâ…¡werefed the supplemented with 5mg/kg flavomycin. Groupâ…¢were fed the basal diet. Equipped termlasted 7 days, The environment temperature was 18～26℃, humidity was 50～65%. Theexperiment lasted 35 days, environment temperature was 32℃～35℃, humidity was around 65%.Bodyweight, feed intake, feed efficiency and drink quantum of broilers every replication weremeasured at 21d, 42d and 63d.4 randomly selected broilers were slaughtered via cervical dislocation for every repeat at theend of the experimental period, 10ml blood serum were removed and frozen for analysis. Theindexes included incretion, blood biochemistry, meat quality and carcass traits and so on.The results indicated that there were no significant difference between groups fed withextraction of FLL and control on the daily weight gain, bodyweight and feed conversion rate(P＞0.05). But groups fed with extraction of FLL had trend of encouraging. Extraction of FLL couldstrengthen drink and reduce rate of die.Groupâ… could increase content of T₃ and T₄ (P＜0.05). It also had function of effectinghormone, as encouraged GH content and insulin content (P＜0.05). Except that extraction of FLLcould reduced cor content, ALD content and glucagon content (P＜0.05). As regards the aspects of meat quality, extraction of FLL had function of effecting tendernessof muscle, reducing rate of drop loss significantly. Except that, extraction of FLL could advance pHvalue of muscle, so it could buffer glycolysis and improve DOS. During the experiment ofnourishment composition measurement, extraction of FLL could reduce fat content and increaseprotein content which were in the muscle. Furthermore, Extraction of FLL had no effect on chestmuscle rate and leg muscle rate significantly. And abdominal fatty rate had been improved byfeeding extraction of FLL additives (P＜0.05) at 63d.Except that, groupâ… could evidently reduce activity of AST, ALT, ALP which in the serumunder heat stress (P＜0.05). Extraction of FLL could reduce TG content of serum at 42d and63d. Treat term also could significantly reduce high-density lipoproteins (HDL) content of serum at63d (P＜0.05) and total cholesterol (TC) content at 42d. It had a trend of reducing low-densitylipoproteins (LDL) content.Under heat stress, groups fed with extraction of FLL could encourage index of thymus(p＜0.05), and index of spleen also could been encouraged. It indicated that extraction of FLL hadthe function of reducing the effect of heat stress on immunity organs. And it also could improveimmunity.