Search

The experiment was conducted to study the effect of probiotics, acidifiers and enzyme preparations on performance, meat quality, serum biochemical indexes and antioxidant capacity of Dagu chickens. A total of 1 200 Dagu chickens were randomly divided into five groups, with four replicates in each group and 60 chickens in each replicate. The group A (control group) was basal diet, group B was basal diet + 0.3% probiotics, group C was basal diet + 0.3% probiotics + 0.2% acidifier, group D was basal diet + 0.3% probiotics + 100 g/t enzyme preparation, and group E was basal diet + 0.3% probiotics + 0.2% acidifier + 100 g/t enzyme preparation. The experiment lasted for 63 d. The results showed that the weight gain of Dagu chickens in group C, group D and group E was significantly higher than that in control group ( P<0.05), and feed to gain radio of Dagu chickens in group C, group D and group E was significantly lower than that in control group ( P<0.05). The breast muscle shear force of Dagu chickens in group C, group D, and group E was significantly lower than that in control group ( P<0.05), the leg muscle cooking loss of large-bone chickens in group E was significantly lower than that in control group ( P<0.05), and the leg muscle shear force of large-bone chickens in group D and group E was significantly lower than that in control group ( P<0.05). The serum total cholesterol and triglyceride content of Dagu chickens in group B, group C, group D and group E were significantly lower than those in control group ( P<0.05), the serum total protein content of Dagu chickens in group D and group E were significantly higher than those in control group ( P<0.05), and the serum alanine aminotransferase activity of Dagu chickens in group E was significantly lower than that in control group (P<0.05). Serum aspartate aminotransferase of Dagu chickens in group D and group E was significantly lower than that in control group ( P<0.05). The serum MDA content of large-bone chickens in group B, group C, group D and E was significantly lower than that in control group ( P<0.05), and the T-SOD activity and T-AOC were significantly higher than those in control group ( P<0.05). The serum GSH-Px activity of large-bone chickens in group C, group D and group E was significantly higher than that in control group ( P<0.05). The experiment indicates taht probiotics, acidifiers and enzyme preparations can improve growth performance, improve meat quality, reduce blood lipid, enhance liver function and enhance antioxidant capacity of Dagu chickens. [ABSTRACT FROM AUTHOR]