Effects Of Probiotics On Performance Of Caoke Chicken

This experiment is mainly optimized the culture conditions of Pediococcus pentosaceus and the storage conditions of its fermented product, and discuss the influence of the application of Pediococcus pentosaceus, Bacillus cereus and the fungus powder preparation of its compound bacteria in Caoke chicken’s production performance, slaughter performance and meat quality, etc. The mainly results are as follows:The optimization of fermentation conditions of Pediococcus pentosaceus and the storage conditions of the fungus powder:the result of the liquid fermentation indicates that on the basis of the MRS culture medium, the best group is to add 5% carrot juice and 4g sucrose. The effective viable count of the experimental group in contrast is 6.5 ×108 CFU/mL, while the effective viable count of the best experimental group has reached up to 3.5×109 CFU/mL. the result of the solid-state fermentation indicates that there is no increase of the effective viable count by adding brown sugar as a protective agent of solid fermentation, and the best solid fermentation time for 3 days. The research finds that at 25℃ and 37℃, and when the viable count begins after the fungus powder is stored in 7 days, the fungus powder is contaminated by bacillus which also exists in culture medium, and that the viable count decreases rapidly to only 1×107CFU/mL. While under the condition of 4℃, and when the fungus powder is in 60 days, the viable count is 2.3×108 CFU/mL. Therefore, the best temperature for the fungus powder storage is 4℃.The effects of probiotics on performance of Caoke chicken:In terms of growth performance, the experiment group which add the probiotics can significantly improves the daily gain of Caoke chicken, and also reduces feed conversion ratio (P< 0.05). The group which add the fungus powder preparation of its compound bacteria is the best; In terms of slaughter performance:All Groups which add the probiotics can significantly improve Caoke chicken’s live weight, slaughtering weight, total eviscerated weight, half eviscerated weight (P< 0.05), crureus weight, and have no significant effect (P> 0.05) on the chest weight, and the group which add the fungus powder preparation of its compound bacteria is the best. There are no significant effects (P>0.05) on the data of slaughtering rate, total eviscerated ratio, half eviscerated ratio, chest rate and crureus rate, but some of them tend to improve; In terms of meat quality:the experimental groups which add the probiotics play a different influence on the chicken quality and the conventional nutrients, but make a certain degree of improvements in some fluency indices. In terms of meat color, the value has the tendency of increasing while the value b and 1 have an decreasing trend; The values of chicken crude protein of all the three experimental groups are bigger than the control group, The drip loss of experimental groups is all smaller than that of blank group, on the pH, dry matter, crude fat, crude ash, compared with control group, the values of some experimental groups increase, while some decrease; In terms of volatiles:compared with the control group, the kinds of volatiles in the specimens of the chickens whose daily diet have been alone added. Pediococcus pentosaceus is the most compared with other experimental groups, the relative content of the aldehydes materials which contributes a lot to flavor are also the most, accordingly, Pediococcus pentosaceus has bigger influence on the flavor of chicken.