Method for improving meat flavor of filial generation by feeding parent population with low-protein feed

Abstract

The invention aims to provide a maternal-body low-protein method for improving the meat flavor of offspring. The method takes protein as a main way and improves the nutritive value and meat quality of offspring chicken by changing the amount of feeding a maternal generation. According to fed daily rations in different protein levels (high protein level, normal level and low protein level), 96 egg-laying hens are divided into three daily ration groups at random; when the egg-laying rate of maternal bodies reaches 50 percent, artificial insemination is performed; when the egg-laying rate of the maternal bodies reaches a peak, people begin to collect hatching eggs; and the collected hatching eggs are incubated. The method has the function of improving the meat quality of chicken, wherein the low protein level of the daily rations for the hens can improve the meat flavor of the offspring, and does not change the muscular nutritive value of the offspring at the same time; in addition, the reduction of the protein level of the daily rations for the hens can not affect the liver health and functions of the offspring, but can save raising cost.

Description

(1) Technical field [0001] The invention belongs to the application field of agricultural animal husbandry and veterinary medicine, and in particular relates to a low-protein technology of the mother for improving the meat quality and flavor of the offspring. (2) Background technology [0002] With the development of animal husbandry, people's requirements for the quality of animal products are gradually increasing. Especially in recent years, people's awareness of health care has increased, and people have put forward higher requirements for the quality and flavor of various livestock and poultry meat. People not only require meat rich in nutrition, but also have better taste and sensory properties. In particular, green technical barriers have become the main obstacle for livestock products to enter the international market after my country's entry into the WTO. The development of green feed additives that can replace antibiotics and chemical synthetic drugs and the produc...

AI Technical Summary

Problems solved by technology

①The quality and flavor of livestock products have declined sharply; ②The residues of chemical or biological products such as antibiotics and growth promoters used as feed additives in meat and edible offal seriously endanger human food safety; ③Although they have relatively satisfactory growth Speed, but the occurrence of various diseases and epidemics is relatively frequent, resulting in an increasing overall cost of animal husbandry production (disease prevention, treatment, growth promotion, etc.)

[0004] However, the current research on chicken quality is mostly focused on changing the composition of the diet (limiting energy, increasing protein content, changing fat sources, etc.) There are few reports on the regulation of maternal protein to improve broiler meat quality. Therefore, research in this area has important theoretical and practical significance in green and high-quality animal husbandry production

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