Effects Of Tea Polyphenols And Lactobacillus Brevis M8on Characteristics Of Chicken

The480broilers in the test are randomly divided into eight groups and each group contains60chichens.The research studies the influences of feeding broiler with the feed containing different content of tea polyphenol and Lactobacillus brevis M8.The test set different Lactobacillus brevis M8and tea polyphenols filling and feeding group for the filling and feeding of each chicken every day,After56days of feeding,the tester randomly selects six chickens in each and after slaughtering,uses the chicken chest and chicken leg for slaughtering experiment.The test results are as follows:(l)As to the physical features of the chicken,filling and feeding chickens with tea polyphenols and lactobacillus can significantly improve the colour and luster,tenderness of chicken(P<0.01),especially when the filling and feeding amount of tea polyphenols reaches0.09g/kg.bw,the chicken’s colour and luster,tenderness are77.35degree,779.55N respectively.Besides,the tea polyphenol has a synergistic effect on the improving of the water retention of lactobacillus brevis M8.The drip loss can be controlled in0.6g by adding0.09g/kg.bw tea polyphenols and1.0ml/kg.bw Lactobacillus brevis M8.(2)For the chemical characteristics of the chicken,filling and feeding chickens with tea polyphenols and lactobacillus can significantly improve amino acids(P<0.01) of the chicken.lt can also delay the reduce of pH.The content of the volatile base nitrogen can be controlled in0.0674mg/100g by adding0.09g/kg.bw tea polyphenols and1.0ml/kg.bw lactobacillus brevis M8.(3)For the part of the processing features of chicken,filling and feeding chicken with tea polyphenols and lactobacillus can significantly improve the water retention of the chicken(P<0.01).Especially after adding0.09g/kg.bw tea polyphenols and1.0ml/kg.bw Lactobacillus brevis M8,the drip loss of the cooked chicken and the frozen chicken can be controlled at6.5g and5g respectively.Single addictive of tea polyphenols and Lactobacillus brevis M8has promotion effect on the tenderness of the cooked chicken.