Effect Of Emulsifier On The Carcass Quality, Meat Composition And Lipid Metabolism Of Broilers

Objective: This experiment is designed to study the effect on carcass quality,muscle composition, lipid metabolism and anti-fatty liver of AA Broilers under theadding emulsifier.Method:A total of640one-day-old broilers were randomly divided into4treatments,8replicates per treatment and20chicks per replicate. The treatmentsincluded positive control, negative control, emulsifier1and emulsifier2, and thepositive diet was defined normal oil level and the negative diet was defined the oillevel less0.5%compared the positive diet, and the emulsifier1and2were defined thenegative diet as the two emulsifier groups. At42nd day, the chicken were weighed andslaughtered, and samples were collected for measuring.Result:The results showed that two emulsifiers groups significantly increasing inthe live weight, semi-eviscerated weight, eviscerated weight（P<0.05）, but not forbreast and leg muscle percentages（P≥0.05）； the two emulsifier groups increasedintramuscular fat bandwidth by9%-11%（P<0.05）, Oppose the abdominal fat rateand sebum thickness（P≥0.05）；the emulsifiers increased the cooked rate, crudeprotein and crude fat contents of breast （P<0.05）, but not for shear stress（P≥0.05）. Maybe effectively reduce the concentration of triglycerides and free fattyacids (P<0.05), but total cholesterol and total phospholipid impact was not significant(P≥0.05); it had a significant effect (P<0.05) on liver fat content, can effectivelyimprove protein, free carnitine, long chain acyl chain acyl carnitine and carnitine/freecarnitine (P<0.05).Conclusion:The results showed that adding low-fat emulsifier broiler diets canimprove carcass quality of broilers, improve muscle composition and lipid metabolism,have significant anti-fatty liver.