Effects Of Compound Enzyme Preparation On Growth Performance, Antioxidant Status, Immunity And Meat Quality Of Broiler Chickens

The present study was conducted to evaluate the effects of compound enzyme on the growth performance, slaughter performance, immune, oxidative status and meat quality of broilers. Forty eight1-day-old Arbor Acres broilers were randomly divided into control group and experimental group. The control group broilers were fed ad libitum with basic diet, while experimental broilers were fed with compound enzyme preparations adding in the basic diets. Part1:The effects of compound enzyme on the growth and slaughter performance. The results revealed that enzyme group displayed a significantly increased food intake, body weight gain and feed efficiency (P<0.05), when compared to the control group. Compared with the control treatment, addition of enzymes resulted in significantly higher breast muscle percentage, the other slaughtered indicators showed no significant differences (P>0.05).Part2:The effects of compound enzyme on the immune property and oxidative status. The results revealed that enzyme group displayed no significant differences on the thymus index, spleen index and bursa of Fabricius index (P>0.05) of21-day-old Arbor Acres broilers when compared to the control group. Moreover, the TNF-a value of21-day-old Arbor Acres broilers was significantly lower in enzyme group compared to the control group. However, the lysozyme, IL-6values and antibody titers values were no significant differences (P>0.05). Moreover, compared with the control, that enzyme group resulted MDA degree of serum were decreased by23.55%(P>0.05), SOD active,CAT active,GSH-Px active and T-AOC were increased by16.60%(P>0.05),7.29%(P>0.05),13.43%(P>0.05)and20.06%(P<0.05)in42-day-old Arbor Acres broiler, respectively. Compared with the control group, that enzyme group resulted MDA and Carbonyl degree of breast muscles were decreased by7.65%(P>0.05)and12.61%(P>0.05),while SOD active, GSH-Px active and T-AOC were increased by21.18%(P>0.05),81.18%(P>0.05)and31.90%(P>0.05) in42-day-old Arbor Acres broiler, respectively. Part3:The effects of compound enzyme on the meat quality. The results revealed that enzyme group displayed no significant differences on the nutrients composition (P>0.05). Compared with the control, that enzyme group displayed an increased tendency on pH45and pH24, but the L*,a*,b*, pH45and pH24value no significant differences (P>0.05).That enzyme group displayed decreased significantly change on the drip loss and cooking loss by16.95%and15.14%(P>0.05), shear force were decreased by24.45%(P<0.05) and IMPwere increased by8.80%(P>0.05).The dietary enzyme-supplemented group did not display significantly on hardness, springiness, cohesiveness, gumminess and chewiness(P>0.05) when compared with the control group. The solubility of protein, sarcoplasmprotein and fibrillin displayed a increased trend but no significant differences. The phospholipase A2content of the breast muscles was not significantly decreased in all of the dietary enzyme-supplemented group when compared with the control group (P>0.05).