Effects of addition of yeast nucleic acid on meat quality in broiler chickens
Three hundred and twenty Avian commercial broiler chicks were used to study the effects of addition of yeast nucleic acid to corn-soybean diets on meat quality. The chicks were randomly allotted to four groups by weight and sex, each of which included four replicates of twenty birds. During the grow...
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Zhejiang University Press
2003-09-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
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| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2003.05.0569 |
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| _version_ | 1850044857301598208 |
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| author | WANG You-ming XU Zi-rong |
| author_facet | WANG You-ming XU Zi-rong |
| author_sort | WANG You-ming |
| collection | DOAJ |
| description | Three hundred and twenty Avian commercial broiler chicks were used to study the effects of addition of yeast nucleic acid to corn-soybean diets on meat quality. The chicks were randomly allotted to four groups by weight and sex, each of which included four replicates of twenty birds. During the growing stage, the groups received the same basal diet, supplemented with 0 (control group), 0.05%, 0.1% and 0.2% (w/w) yeast nucleic acid respectively. At the end of feeding experiment, sixteen chicks in each group (four replicates of four chicks each) were selected based on live weight and slaughtered to determine meat quality. Addition of yeast nucleic acid increased the crude protein content of breast muscle by 3.21%-3.80% (P<0.05), and decreased the ether extractcontent (P>0.05), and had no obvious effects on dry matter and ash compared with control group. Addition of yeast nucleic acid increased the inosine monophosphate and adenosine monophosphate contents of breast muscle by 22.15%-35.03% (P<0.05) and 41.44%-55.86% (P<0.05), and have no obvious effects on hypoxanthine. As for the myoglobin level, there was an upward tendency (P>0.05) compared with the control group. Addition of yeast nucleic acid increased the Gly, Try, Leu, Phe, Lys, Essential amino acid and total amino acid content of breast muscle. In contrast to the control group, the 0.05% yeast nucleic acid treated group increased Gly by 44.97% (P<0.05), and the 0.1% group increased Leu by 17.67% (P<0.05), and the 0.2% group increased the Try, Phe, Lys, EAA and TAA content by 37.34%, 29.24%, 17.39%, 14.44% and 10.94% (P<0.05) respectively. Adding yeast nucleic acid had no obvious effects on the mineral content of breast muscle. |
| format | Article |
| id | doaj-art-22f2c90abb5e497282118e7437098b13 |
| institution | DOAJ |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2003-09-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| series | 浙江大学学报. 农业与生命科学版 |
| spelling | doaj-art-22f2c90abb5e497282118e7437098b132025-08-20T02:54:50ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552003-09-012956957410.3785/1008-9209.2003.05.056910089209Effects of addition of yeast nucleic acid on meat quality in broiler chickensWANG You-mingXU Zi-rongThree hundred and twenty Avian commercial broiler chicks were used to study the effects of addition of yeast nucleic acid to corn-soybean diets on meat quality. The chicks were randomly allotted to four groups by weight and sex, each of which included four replicates of twenty birds. During the growing stage, the groups received the same basal diet, supplemented with 0 (control group), 0.05%, 0.1% and 0.2% (w/w) yeast nucleic acid respectively. At the end of feeding experiment, sixteen chicks in each group (four replicates of four chicks each) were selected based on live weight and slaughtered to determine meat quality. Addition of yeast nucleic acid increased the crude protein content of breast muscle by 3.21%-3.80% (P<0.05), and decreased the ether extractcontent (P>0.05), and had no obvious effects on dry matter and ash compared with control group. Addition of yeast nucleic acid increased the inosine monophosphate and adenosine monophosphate contents of breast muscle by 22.15%-35.03% (P<0.05) and 41.44%-55.86% (P<0.05), and have no obvious effects on hypoxanthine. As for the myoglobin level, there was an upward tendency (P>0.05) compared with the control group. Addition of yeast nucleic acid increased the Gly, Try, Leu, Phe, Lys, Essential amino acid and total amino acid content of breast muscle. In contrast to the control group, the 0.05% yeast nucleic acid treated group increased Gly by 44.97% (P<0.05), and the 0.1% group increased Leu by 17.67% (P<0.05), and the 0.2% group increased the Try, Phe, Lys, EAA and TAA content by 37.34%, 29.24%, 17.39%, 14.44% and 10.94% (P<0.05) respectively. Adding yeast nucleic acid had no obvious effects on the mineral content of breast muscle.https://www.academax.com/doi/10.3785/1008-9209.2003.05.0569yeast nucleic acidbroiler chickenmeat qualityamino acids composition |
| spellingShingle | WANG You-ming XU Zi-rong Effects of addition of yeast nucleic acid on meat quality in broiler chickens 浙江大学学报. 农业与生命科学版 yeast nucleic acid broiler chicken meat quality amino acids composition |
| title | Effects of addition of yeast nucleic acid on meat quality in broiler chickens |
| title_full | Effects of addition of yeast nucleic acid on meat quality in broiler chickens |
| title_fullStr | Effects of addition of yeast nucleic acid on meat quality in broiler chickens |
| title_full_unstemmed | Effects of addition of yeast nucleic acid on meat quality in broiler chickens |
| title_short | Effects of addition of yeast nucleic acid on meat quality in broiler chickens |
| title_sort | effects of addition of yeast nucleic acid on meat quality in broiler chickens |
| topic | yeast nucleic acid broiler chicken meat quality amino acids composition |
| url | https://www.academax.com/doi/10.3785/1008-9209.2003.05.0569 |
| work_keys_str_mv | AT wangyouming effectsofadditionofyeastnucleicacidonmeatqualityinbroilerchickens AT xuzirong effectsofadditionofyeastnucleicacidonmeatqualityinbroilerchickens |