Thành phần hóa học bột Đinh Lăng (Polyscias Filicifolia) và anh hưởng của nó đến chât lượng thịt gà Nòi

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Tác giả: Khoa học Kỹ thuật Chăn nuôi

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Kỹ thuật Chăn nuôi, 2023

Mô tả vật lý: tr.52-57

Bộ sưu tập: Metadata

ID: 337125

Thêm vào giỏ Liên kết toàn văn

Chemical composition of Polyscias Filicifolia powder and their effectson Noi Chicken meat qualityConducted 2 experiments to determine the ingredients of Polyscias Filicifolia powder and theeffect of levels of supplementary powder with Polyscias Filicifolia on the quality of Noi chickenmeat, at the age of 5-12 weeks. Experiment 1 arranged 3 treatments (NT), L: Polyscias Filicifolialeaves
LT: leaves+stems (1:1) and LTR: leaves+ stems+roots (1:1:1)
Each treatment was repeated 3times. Experiment 2, completely randomized 240 chickens into 5 NT, 3 replicates, experimental unitwas one cage, 16 chickens (8♂: 8♀). Five (NT) corresponding to 5 levels of supplemental LT powder(BDL): 1) Control (BĐL0.00) using the base diet (KPCS) without BĐL
2) BĐL0.25: KPCS with 0.25%BĐL/kg feed
3) BĐL0.50: KPCS with 0.50% BĐL/kg feed
4) BĐL0.75: KPCS with 0.75% BĐL/kgfeed and 5) BĐL1.00: KPCS with 1.00% BĐL/kg feed. As a result, dry matter (DM), crude protein(CP), Saponin and most of the amino acids of the parts of Polyscias Filicifolia were statisticallysignificant (P<
0.05)
CP, Saponin and amino acid concentration were highest in leaves, followedby stem-leaf and lowest in root-stem-leaf. Glutamic acid, Lysine, Serine and Valine in chickenmeat were significantly different between treatments (P<
0.05)
the highest is BDL0.25, followed byBDL0.5. Thus, amino acids, crude protein and Saponin were highest in leaf powder
supplementingwith powdered by stem-leaf of Polyscias Filicifolia increases most of the amino acids in chickenmeat, especially Glutamic, Lysine, Serine and Valine acids.Thực hiện 2 thí nghiệm nhằm xác định dưỡng chất của bột Đinh Lăng lá to (Polyscias Filicifolia)và ảnh hưởng các mức bổ sung hỗn hợp bột thân-lá Đinh Lăng lên chất lượng thịt gà Nòi, giai đoạn5-12 tuần tuổi. Thí nghiệm 1 bố trí 3 nghiệm thức (NT), L: lá cây Đinh Lăng
LT: lá+thân cây (1:1)và LTR: lá+thân+rễ cây (1:1:1)
mỗi NT lặp lại 3 lần. Thí nghiệm 2, bố trí hoàn toàn ngẫu nhiên 240gà vào 5 NT, 3 lần lặp lại, đơn vị thí nghiệm là một ô chuồng, 16 con gà (8♂: 8♀). Năm NT ứng với5 mức bổ sung bột LT Đinh Lăng (BĐL): 1) Đối chứng (BĐL0.00) sử dụng khẩu phần cơ sở (KPCS)không có BĐL
2) BĐL0.25: KPCS có bổ sung 0,25% BĐL/kg TA
3) BĐL0.50: KPCS bổ sung 0,50%BĐL/kg TA
4) BĐL0.75: KPCS bổ sung 0,75% BĐL/kg TA và 5) BĐL1.00: KPCS bổ sung 1,00% BĐL/kg TA. Kết quả, vật chất khô (DM), protein thô (CP), Saponin và hầu hết các axít amin của các phầncây Đinh Lăng khác biệt có ý nghĩa thống kê (P<
0,05)
CP, Saponin và axít amin tập trung cao nhấtở L, kế đến là LT và thấp nhất ở LTR. Axít Glutamic, Lysine, Serine và Valine ở thịt gà khác biệt cóý nghĩa thống kê giữa các NT (P<
0,05)
cao nhất là BĐL0.25, kế đến là BĐL0.5. Như vậy, axít amin,đạm thô, Saponin cao nhất ở bột lá
bổ sung bột thân-lá Đinh Lăng làm tăng hầu hết các loại axítamin trong thịt gà, nhất là axít Glutaimc, Lysine, Serine và Valine.

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