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Partial Substitution of Fermented Soybean Meal for Soybean Meal Influences the Carcass Traits and Meat Quality of Broiler Chickens

文献类型： 外文期刊

作者： Guo, Shuangshuang 1 ; Zhang, Yuanke 1 ; Cheng, Qiang 1 ; Xv, Jingyun 1 ; Hou, Yongqing 1 ; Wu, Xiaofeng 2 ; Du, Encun; 1 ;

作者机构： 1.Wuhan Polytech Univ, Hubei Key Lab Anim Nutr & Feed Sci, Minist Educ, Engn Res Ctr Feed Prot Resources Agr By Prod, Wuhan 430023, Peoples R China

2.Hubei Wuhan Broad Live Stock Tech Co Ltd, Wuhan 430071, Peoples R China

3.Hubei Acad Agr Sci, Inst Anim Sci & Vet Med, Hubei Key Lab Anim Embryo & Mol Breeding, Wuhan 430064, Peoples R China

关键词： broiler chicken; fermented soybean meal; growth performance; carcass trait; meat quality

期刊名称：ANIMALS （ 影响因子：2.752； 五年影响因子：2.942 ）

ISSN： 2076-2615

年卷期： 2020 年 10 卷 2 期

页码：

收录情况： SCI

摘要： Simple Summary Fungal and bacterial fermentation improves the nutritional quality of soybean meal (SBM). The beneficial effects of fermented soybean meal (FSBM) on growth performance and gut health of broiler chickens have been demonstrated. However, FSBM is usually used in pre-starter diets of broiler chickens due to the high cost. In the present study, the SBM in diets was partially replaced by FSBM to evaluate its effect on the growth performance, carcass traits, and meat quality of broiler chickens. The growth performance and major carcass traits were not significantly affected by FSBM treatments. Different levels (2.5%, 5.0%, and 7.5%) of FSBM supplementation influenced the meat color, pH, nutritional composition, and antioxidant properties. The improvement of meat quality would extend the shelf life of meat and increase consumer acceptability to chicken. The 2.5% FSBM was recommended in a broiler diet. The usage of fermented soybean meal (FSBM) in poultry feed is limited due to the high cost. The present study was conducted to examine the carcass traits and meat quality of broiler chickens that were fed diets with partial replacement of soybean meal (SBM) with FSBM. The 336 one-day-old chicks were assigned to four groups with 0% (control), 2.5%, 5.0%, and 7.5% FSBM addition in corn-SBM-based diets. Compared with the control, 2.5% and 5.0% FSBM decreased leg muscle yield, breast drip loss, and cooking loss (p < 0.05). The 7.5% FSBM increased the ultimate pH of breast and thigh muscles, and all FSBM treatments decreased muscle lightness and breast malondialdehyde content (p < 0.05). The 2.5% FSBM increased breast total superoxide dismutase activity, while 7.5% FSBM reduced breast hydrogen peroxide level (p < 0.05). All FSBM treatments elevated breast contents of bitter and sour tasting amino acids, and 2.5% and 7.5% FSBM increased breast glutamic acid and total free amino acids (p < 0.05). The 5.0% and 7.5% FSBM elevated thigh isoleucine and leucine contents (p < 0.05). In conclusion, FSBM replacing SBM affected meat quality with the decrease of lightness and increase of pH, water-holding capacity, antioxidant properties, and free amino acids.

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