Effects Of Compound Radix Astragali On The Growth Performance,Carcass Quality And Biochemical Indexes Of Broiler Chicken

Through studying the effect of compound radix astragali on the growth performance, slaughtering performance, meat quality, serum biochemical indexes and antioxidant levels of AA broiler chicken, the experiment provided the support of theory and data for the development and utilization of feed additives depending on the theory of traditional Chinese veterinary medicine.In this study360one-day old broiler chickens were randomly divided into four groups. Each group was repeated three times. The chickens in the control group were just fed with basal diet. But chickens in group Ⅰ, Ⅱ and Ⅲ were respectively fed with0.5%compound additives diet,1%compound additives diet and2%compound additives diet. The feeding time was42days. In the experiment the average weight gain, the whole feed intake and mortality were recorded to evaluate the growth performance. And according to the operating procedure of chicken-slaughtering (GB/T19478-2004), the chickens were split, weighed and calculated to evaluate the slaughtering performance. The pH value was measured by pH meter. The water holding capacity of muscle in chicken was tested through both the drip loss experiment and the pressure loss experiment. The crude fat in muscle tissue was measured through the Soxhlet extractor method. TG, TCHO, HDL, LDL, TP, ALB, GLO, GLU, T-Ca, T-P, AST, ALT, GGT, BUN, CREA and URIC in serums were respectively measured by automatic biochemical analyzer. The GSH-Px, T-SOD, MDA and T-AOC were detected by spectrophotometry.The results showed as follows:1The gaining in weight, average daily gain and average daily intake were significantly increased through adding a certain compound additives, and it indicated that the additives could improve the growth performance.2The proportion of breast and leg in chicken were significantly increased through adding a certain compound additives, and it indicated that the additives could improve the slaughtering performance.3The drip loss of chicken was significantly decreased through adding a certain compound additives, and it indicated that the additives could improve the meat quality. 4The content of GLO in serums was significantly increased and the content of TCHO in serums was significantly decreased through adding a certain compound additives, and it indicated that the additives could improve the non-specific immunity and the nutrient content in chicken.5The content of T-SOD in serums was significantly increased and the content of MDA in serums was significantly decreased through adding a certain compound additives, and it indicated that the additives could improve the ability of removing harmful free radicals.6There was no obvious influence on the hepatonephric function and the antioxidant levels in liver. It indicated that the additives was safe enough to be fed without obvious hepatonephric toxicity.