Wenchang chicken breeding method capable of reducing breeding cost and improving meat quality

Abstract

The invention relates to the technical field of Wenchang chicken raising, and discloses a Wenchang chicken raising method capable of reducing raising cost and improving meat quality, which comprises the following steps: raising chickens at the age of 81-120 days by adopting cages, five chickens in each cage, limiting large-range activities, naturally illuminating in daytime, turning on a lamp for illumination at night, carrying out intensive and large-scale raising, and feeding bred chicken feed for 3-5 times every day, 22-25% of tapioca flour is mixed in the breeding chicken feed. By adding 20% of tapioca flour, the Wenchang chicken can obtain the optimal production performance; 5.00%-25.00% of cassava flour is added into the feed, so that the meat quality of the Wenchang chicken of 81-120 days old cannot be affected, and the muscle flavor and the protein nutritional value of the Wenchang chicken cannot be changed. 10% of tapioca flour is added to feed Wenchang chickens, so that the muscle tenderness can be improved, the intramuscular fat content is increased, and the meat quality is improved; 20% of tapioca flour is added, so that the pH of pectoral muscles can be increased for 24 hours, the density of leg muscles is increased, the shear force and diameter of the muscles are reduced, the shelf life of the pectoral muscles is prolonged, and the tenderness of the muscles can be improved.

Description

Technical Field

[0001] The invention belongs to the technical field of Wenchang chicken breeding, and in particular relates to a Wenchang chicken breeding method which reduces breeding costs and improves meat quality. Background Art

[0002] With the rapid development of Wenchang chicken intensive breeding industry, the demand for feed raw materials has also increased rapidly. The shortage of grain feed and the continued high price have seriously increased the breeding cost, so it is crucial to explore and evaluate new energy raw materials for poultry production. The breeding environment and management methods will affect the quality of poultry meat. The rapid development of intensive breeding industry has improved the production efficiency of poultry breeding industry, but this efficient breeding method violates the nature of animals and is very likely to cause multiple stress reactions in animals, affecting the body's antioxidant capacity, thereby leading to a decline in the quality of meat products.

[0003] Cassava is one of the crops with the highest yield per unit area. Cassava also contains active substances such as flavonoids, saponins, tannins, etc., which have antioxidant effects.

[0004] At present, there are few reports on the application of cassava flour in Wenchang chicken production, and there are relatively few studies on the effects of cassava flour on the quality of livestock and poultry meat.

[0005] Therefore, this experiment studied the effects of cassava flour on the growth performance and meat quality of Wenchang chicken, and provided a theoretical basis for its rational and efficient use in Wenchang chicken production.

[0006] In view of this, the present invention is proposed. Summary of the invention

[0007] In order to solve the above technical problems, the basic concept of the technical solution adopted by the present invention is:

[0008] A method for raising Wenchang chickens, which reduces breeding costs and improves meat quality, comprises:

[0009] Main feed formula ingredients for Wenchang chicken: cassava flour;

[0010] Wenchang chicken feed ingredients: corn kernels, soybean meal, fish meal, bran, soybean oil, stone powder, calcium hydrogen phosphate and edible salt;

[0011] Mix the Wenchang chicken main feed and the Wenchang chicken compound feed to obtain a finished feed, and feed 3 to 5 times a day;

[0012] Cage breeding: Chickens are raised in cages when they are 81-120 days old, with 5 chickens in each cage. Large-scale activities are restricted. Natural light is used during the day and lights are turned on at night for illumination. Intensive and large-scale breeding is carried out. The chickens are fed with grower feed 3-5 times a day, and the grower feed is mixed with 22-25% by weight of Wenchang chicken main feed.

[0013] As a preferred embodiment of the present invention, the contents of crude protein, crude fat, crude fiber, calcium, phosphorus and available phosphorus in the cassava flour are: 14.99 g / kg, 0.35%, 2.3%, 1.29%, 580.20 mg / kg and 60.87 mg / kg respectively;

[0014] As a preferred embodiment of the present invention, the main feed component of Chang chicken comprises 20-25 parts of cassava flour.

[0015] As a preferred embodiment of the present invention, the Wenchang chicken compound material comprises: 30-40 parts by weight of corn kernels.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The invention adds 20% cassava flour to enable Wenchang chicken to obtain the best production performance; adding 5.00%-25.00% cassava flour in the feed will not have an adverse effect on the meat quality of Wenchang chickens aged 81-120 days, nor will it change the muscle flavor and protein nutritional value of Wenchang chickens. Adding 10% cassava flour to feed Wenchang chickens can improve muscle tenderness, increase intramuscular fat content, and improve meat quality; adding 20% ​​cassava flour can increase breast muscle pH24h and leg muscle density, while reducing muscle shear force and diameter to extend the shelf life of breast muscle, and can also improve muscle tenderness.

[0018] The specific implementation modes of the present invention are further described in detail below in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In the attached picture:

[0020] Figure 1 This is the HE staining image of Wenchang chicken muscle fibers. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. The following embodiments are used to illustrate the present invention.

[0022] Embodiment 1:

[0023] A method for raising Wenchang chickens, which reduces breeding costs and improves meat quality, comprises:

[0024] Main feed formula ingredients for Wenchang chicken: cassava flour;

[0025] Wenchang chicken feed ingredients: corn kernels, soybean meal, fish meal, bran, soybean oil, stone powder, calcium hydrogen phosphate and edible salt;

[0026] Mix the Wenchang chicken main feed and the Wenchang chicken compound feed to obtain a finished feed, and feed 3-5 times a day;

[0027] Cage breeding: Chickens are raised in cages when they are 81-120 days old, with 5 chickens in each cage. They are restricted from large-scale activities and light exposure. No light is given at night and only weak light is given during the day. Intensive and large-scale breeding is carried out, and the growing chicken feed is fed 3-5 times a day. The growing chicken feed is mixed with 22-25% by weight of Wenchang chicken main feed.

[0028] The contents of crude protein, crude fat, crude fiber, calcium, phosphorus and available phosphorus in the cassava flour are 14.99 g / kg, 0.35%, 2.3%, 1.29%, 580.20 mg / kg and 60.87 mg / kg respectively;

[0029] The main feed mass components of the Chang chicken include: 20 parts of cassava flour.

[0030] The Wenchang chicken compound material comprises the following components by weight: 30 parts of corn kernels, 20 parts of soybean meal, 10 parts of fish meal, 10 parts of bran, 5 parts of soybean oil, 10 parts of stone powder, 5 parts of calcium hydrogen phosphate and 5 parts of edible salt.

[0031] Embodiment 2:

[0032] The difference between the above embodiment and the present embodiment is: a method for raising Wenchang chickens to reduce breeding costs and improve meat quality, which is cage breeding: chickens are caged when they are 81-120 days old, with 5 chickens in each cage, and large-scale activities are restricted, and light is restricted. No light is provided at night, and only weak light is provided during the day. Intensive and large-scale breeding is carried out, and the growing chicken feed is fed 3 to 5 times a day, and the growing chicken feed is mixed with 22-25% by weight of the Wenchang chicken main feed.

[0033] The contents of crude protein, crude fat, crude fiber, calcium, phosphorus and available phosphorus in the cassava flour are 14.99 g / kg, 0.35%, 2.3%, 1.29%, 580.20 mg / kg and 60.87 mg / kg respectively;

[0034] The main feed mass components of the Chang chicken include: 22 parts of cassava flour.

[0035] The Wenchang chicken compound material comprises the following components by weight: 35 parts of corn kernels, 30 parts of soybean meal, 15 parts of fish meal, 20 parts of bran, 10 parts of soybean oil, 15 parts of stone powder, 8 parts of calcium hydrogen phosphate and 8 parts of edible salt.

[0036] Embodiment 3:

[0037] The difference between the above embodiment and the present embodiment is: a method for raising Wenchang chickens to reduce breeding costs and improve meat quality, which is cage breeding: chickens are caged when they are 81-120 days old, with 5 chickens in each cage, and large-scale activities are restricted. Light is restricted, no light is provided at night, and only weak light is provided during the day. Intensive and large-scale breeding is carried out, and growing chicken feed is fed 3 to 5 times a day, and the growing chicken feed is mixed with 22 to 25% by weight of Wenchang chicken main feed.

[0038] The contents of crude protein, crude fat, crude fiber, calcium, phosphorus and available phosphorus in the cassava flour are 14.99 g / kg, 0.35%, 2.3%, 1.29%, 580.20 mg / kg and 60.87 mg / kg respectively;

[0039] The main feed mass components of the Chang chicken include: 25 parts of cassava flour.

[0040] The Wenchang chicken compound material comprises the following components by weight: 38 parts of corn kernels, 40 parts of soybean meal, 15 parts of fish meal, 30 parts of bran, 10 parts of soybean oil, 20 parts of stone powder, 8 parts of calcium hydrogen phosphate and 8 parts of edible salt.

[0041] Experimental example:

[0042] 600 healthy Wenchang chickens (hens) of 81 days old with consistent genetic background and similar body weight (1215.56±3.73g) were randomly divided into 5 experimental groups, with 6 replicates in each group and 20 in each replicate. They were fed with different levels of CM diets, including 0.00% cassava flour diet (CM0 group), 5.00% (CM5), 10.00% (CM10), 20.00% (CM20), and 25.00% (CM25). The experimental diets were prepared according to the Nutrient Requirements of Yellow-Feathered Broilers (NY / t3645-2020), and their composition and nutritional levels are shown in Table 1.

[0043] During the experiment, the initial body weight, final body weight, daily feed addition and residual feed amount of the experimental chickens were recorded in replicates for statistical analysis of feed intake, daily weight gain and feed-to-weight ratio.

[0044] Table 1 Composition and nutritional level of experimental diet (air-dried basis)

[0045]

[0046]

[0047] 1) The premix provides, per kilogram of feed: vitamin A 10 000 IU, vitamin D 3 2 000 IU, vitamin E 10 mg, vitamin B1 2 mg, vitamin B2 3 mg, vitamin B6 3.50 mg, niacin 15 mg, copper 10 mg, iron 80 mg, manganese 60 mg, zinc 70 mg, iodine 2 mg, selenium 0.40 mg, folic acid 0.50 mg, pantothenic acid 10 mg, biotin 0.15 mg, cyanocobalamin 10 μg.

[0048] 2) Available phosphorus and methionine + cysteine ​​are calculated values. The nutritional value data of raw materials refer to the "China Feed Composition and Nutritional Value Table (2022)", and the rest are measured values.

[0049] 1. Meat experiment example:

[0050] General physical properties of muscles:

[0051] After slaughter, the whole breast muscle and leg muscle on the right side were uniformly taken to measure pH value, drip loss, cooking loss and shear force. A portable pH meter was used to detect pH (45min and 24h), and each sample was measured 3 times to take the average value; a piece of meat sample of uniform size of about 5g was taken from the leg muscle, weighed and placed in a conical flask, placed vertically in a 4℃ refrigerator for 24h, and weighed again to calculate the drip loss. The calculation formula is as follows:

[0052] 24h drip loss (%) = 100 × (initial sample weight - sample weight after 24h) / initial sample weight.

[0053] Weigh and mark the right pectoral and leg muscles, put them in a water bath, and cook them at 80°C. When the core temperature of the meat sample reaches 70°C, remove them and hang them to cool. Weigh and record them after 15 minutes, and calculate the cooking loss. The calculation formula is as follows:

[0054] Cooking loss (%) = 100 × (initial weight before cooking - weight after cooking) / initial weight before cooking.

[0055] Four long strips of meat samples of about 3.0 cm × 1.0 cm × 0.5 cm were trimmed from the pectoral and leg muscles along the direction of the muscle fibers. The meat was cut perpendicular to the muscle direction using a digital muscle tenderizer (C-LM36, College of Engineering, Northeast Agricultural University), and the shear force was recorded. The results were repeated 10 times and the average value was taken.

[0056] 2. Muscle histological characteristics:

[0057] After slaughter, the right pectoral and leg muscles were uniformly taken and fixed with 4% paraformaldehyde for 24 hours. After they were in good condition, they were made into conventional paraffin sections and HE staining was performed. Three sections were randomly selected for photography at a 400-fold field of view for each section. Image ProPlus6.0 analysis software was used to measure the diameters of 10 muscle fibers in each section; the number of muscle fibers and the total cross-sectional area in the three fields of view of each section were measured, and the muscle fiber diameter (μm), average cross-sectional area (mm2) and muscle fiber density (cell / mm2) were calculated. The muscle tissue section preparation and HE staining methods are as follows:

[0058] Fresh tissues were fixed in 4% paraformaldehyde for 24 hours. The tissues were taken out of the fixative and trimmed with a scalpel in a fume hood. The trimmed tissues and corresponding labels were placed in a dehydration box. After dehydration, the sections were embedded and sliced. The nuclei were stained with hematoxylin and the cytoplasm was stained with eosin. After dehydration and transparency, the sections were taken out of xylene and slightly dried, and then sealed with neutral gum. The sections were observed under a microscope and the images were collected using a panoramic scanner.

[0059] 3. Determination of routine nutritional components and inosinic acid content of muscles.

[0060] 3.1. Determination of conventional nutrient components of muscle:

[0061] After slaughter, the left breast and leg muscles were uniformly taken, placed in self-sealing bags, and stored at -80°C. Referring to GB 5009.3-2016 "National Food Safety Standard Determination of Moisture in Foods", GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Foods" and GB5009.6-2016 "National Food Safety Standard Determination of Fat in Foods", the drying method, Kjeldahl nitrogen determination method, and ether extraction method were used to determine the moisture, crude protein, and intramuscular fat content in the breast and leg muscles.

[0062] 3.2. Determination of inosinic acid content

[0063] Weigh about 1g of sample (accurate to 0.0001g), add 1mL of 50% acetonitrile (v / v, containing 0.1% hydrochloric acid) extract, and put it into a grinder for full homogenization. Vortex and place it in a 4℃ refrigerator for more than 30min. After centrifugation at 4℃, 10,000rpm for 10min, take the supernatant and keep it for later use. Add 1mL of extract to the precipitate again and vortex and shake it again. Extract it again once. Combine the two supernatants and transfer them to a 10mL brown volumetric flask for constant volume of the extract. Take 1mL of the sample through a 0.2μM organic filter membrane (filter the filtrate into the injection bottle) and place it in a -80℃ refrigerator for later use. The detection of inosinic acid in the sample is based on high performance liquid chromatography (Ultimate3000-API 3200Q TRAP; ThermoFisher Scientific, USA). The operation is strictly in accordance with the instructions, and the content of inosinic acid in muscle is determined by referring to the method described by Hamano et al.

[0064] Experimental results and analysis:

[0065] 1. Effects of different levels of cassava flour on the growth performance of Wenchang chicken

[0066] The results of the effects of different levels of cassava flour on the growth performance of Wenchang chickens are shown in Table 2. As shown in Table 2, compared with the CM0 group, the ADG of the CM10, CM20 and CM25 groups increased significantly, while the F / G of the CM10, CM20 and CM25 groups decreased significantly (P<0.05), and the feed weight gain cost of the CM5, CM10 and CM20 groups also decreased significantly (P<0.05); there were no significant differences in the initial weight, final weight and feed intake among the groups (P>0.05).

[0067] Table 2 Effects of different levels of cassava flour on the production performance of Wenchang chicken

[0068]

[0069] Note: Data in the same row without letters or with the same letters indicate no significant difference (P>0.05), while different lowercase letters indicate significant difference (P<0.05). The same applies below.

[0070] 2. Effects of different levels of cassava flour on the general physical properties of Wenchang chicken muscle:

[0071] The effects of different levels of cassava flour on the physicochemical indexes of Wenchang chicken breast muscle are shown in Table 3. As shown in Table 3, compared with CM0, the pH value of Wenchang chicken breast muscle in CM10, CM20 and CM25 groups was 24 hThe drip loss of Wenchang chicken breast muscle in group CM25 was significantly lower than that in group CM0, CM5 and CM20 (P<0.05), but there was no significant difference between them and group CM10 (P>0.05). The cooking loss of Wenchang chicken breast muscle in group CM10, CM20 and CM25 was significantly lower than that in group CM0 (P<0.05), and the cooking loss of groups CM10 and CM25 was also significantly lower than that in group CM0 and CM5 (P<0.05). The shear force of Wenchang chicken breast muscle in groups CM10 and CM20 was significantly lower than that in group CM0 (P<0.05). Different levels of cassava flour had no significant effect on the pH 45 min of Wenchang chicken breast muscle (P>0.05).

[0072] Table 3 Effects of different levels of cassava flour on the physicochemical indexes of Wenchang chicken breast

[0073]

[0074]

[0075] The effects of different levels of cassava flour on the texture indexes of Wenchang chicken legs are shown in Table 4. As shown in Table 4, compared with CM0 and CM5, the pH value of Wenchang chicken leg muscles in CM20 and CM25 groups was 45 min The pH of leg muscle in CM25 group was significantly higher than that in CM0, CM5 and CM20 groups (P<0.05), but the difference between CM25 and CM10 was not significant (P>0.05). The pH of leg muscle in CM25 group was significantly higher than that in CM0, CM5 and CM20 groups (P<0.05), but the difference between CM10 and CM25 was not significant (P>0.05). The drip loss of Wenchang chicken leg muscle in CM25 group was significantly lower than that in CM10 group (P<0.05), but the difference between CM0, CM5 and CM20 was not significant (P>0.05). The steaming loss of Wenchang chicken leg muscle in CM10 group was significantly lower than that in CM5 group (P<0.05), but the difference between CM0, CM20 and CM25 was not significant (P>0.05). Compared with CM0, the shear force of Wenchang chicken leg muscle in CM5, CM20 and CM25 groups was significantly reduced (P<0.05), but there was no significant difference compared with CM10 (P<0.05).

[0076] Table 4 Effects of different addition levels of cassava flour on the texture indexes of Wenchang chicken legs

[0077]

[0078] 3. Effects of different levels of cassava flour on myomics of Wenchang chicken

[0079] The results of the effects of different levels of cassava flour on muscle histology of Wenchang chicken are shown in Tables 5 and Figure 1As shown in Table 5, compared with the CM0 and CM5 groups, the diameters of the breast muscles of Wenchang chickens in the CM10, CM20 and CM25 groups were significantly reduced (P<0.05); compared with the CM0 group, the diameters of the leg muscles of Wenchang chickens in the CM10, CM20 and CM25 groups were significantly reduced (P<0.05), while there was no significant difference between CM5 (P>0.05). The density of the leg muscles of Wenchang chickens in the CM20 and CM25 groups was significantly increased compared with that in the CM0 group (P<0.05). Different levels of cassava flour had no significant effect on the density of the breast muscles of Wenchang chickens and the average cross-sectional area of ​​the breast and leg muscles (P>0.05).

[0080] like Figure 1 As shown in the figure, the pectoral muscles and leg muscles were fixed with 4% paraformaldehyde, made into paraffin sections and stained with HE, and finally observed under a microscope. The results showed that compared with the CM0 group, the muscle fiber diameters of the CM10 group, CM20 group, and CM25 group became smaller. The leg muscle density of the CM20 and CM25 groups increased compared with the CM0 group.

[0081] Table 5 Effects of different levels of cassava flour on muscle histological traits of Wenchang chicken

[0082]

[0083] 4. Effects of different levels of cassava flour on the general nutritional components and inosinic acid content of Wenchang chicken breast muscle:

[0084] The results of the effects of different levels of cassava flour on the conventional nutritional content of Wenchang chicken muscle and inosinic acid are shown in Table 6. As shown in Table 6, the moisture content in the breast muscle of Wenchang chicken in groups CM5 and CM10 was significantly lower than that in groups CM0 and CM20 (P<0.05), but there was no significant difference with CM25 (P>0.05). Different levels of cassava flour had no significant effect on the crude protein, intramuscular fat and inosinic acid content in Wenchang chicken breast muscle (P>0.05); different levels of cassava flour had no significant effect on the moisture, crude protein, intramuscular fat and inosinic acid content in Wenchang chicken leg muscle (P>0.05).

[0085] Table 6 Effects of different levels of cassava flour on the conventional nutritional components and inosinic acid content of Wenchang chicken breast muscle:

[0086]

[0087] Studies have shown that feeding cassava flour will not have a negative impact on the growth performance of broilers when the protein content of the diet is balanced and no exogenous enzyme preparations are added. Souza et al. found that the weight gain of free-range broilers increased significantly with the increase in the level of cassava flour added to the diet. Beugré et al. reported that the addition of cassava flour can significantly increase the weight gain of broilers and African chickens. Tang Xing et al. showed that a high-fiber diet based on cassava (without enzyme preparations added) reduced the feed intake of broilers. Because broilers have a weak ability to digest fiber, adding fiber can make broilers feel full, thereby affecting feed intake. This study found that adding 10%, 20% and 25% cassava flour can increase the final weight and ADG of Wenchang chickens, and the final weight and ADG of the 20% group were the highest, while reducing F / G and feed weight gain costs, which is consistent with the above reports. The reason is that cassava flour is rich in amylopectin, and because the molecular surface area of ​​amylopectin is larger than that of amylose, starch with a high amylopectin content will be digested faster by the body, which increases the digestibility of cassava flour, provides energy for the body, promotes animal growth, and thus improves growth performance. However, this experiment also showed that adding different levels of cassava flour had no significant effect on the feed intake of Wenchang chickens, which is inconsistent with the above research results. This may be due to differences in experimental animal species, experimental conditions and climate. In addition, it is also related to the fact that Wenchang chickens are more tolerant to roughage.

[0088] Effects of cassava flour on muscle quality of Wenchang chicken:

[0089] Indicators such as pH, drip loss, cooking loss, and shear force are often used to evaluate the physical and chemical properties of muscle. The above indicators are closely related to the tenderness and flavor of the muscle. Compared with beef, pork, etc., the content of unsaturated fatty acids in chicken is higher, so the antioxidant capacity of chicken is lower. For this reason, chicken products are more easily oxidized than mammalian meat products. After broiler chickens are slaughtered, the unsaturated fatty acids (such as linolenic acid, arachidonic acid, etc.) in poultry muscles will be rapidly oxidized, and the oxidation products produced contain harmful substances, which will lead to the loss of biological membrane structure and function in the muscle. Eventually, muscle cells begin to lose water, and the water holding capacity of the muscle deteriorates. At present, there are almost no reports on the effects of cassava flour diet on chicken quality. Muscle pH is one of the important indicators that can reflect meat quality. After slaughter, muscle glycogen and adenosine triphosphate will be retained in the muscle, and lactic acid will be produced through anaerobic metabolism of lactobacilli. Therefore, the pH of the muscle will decrease with the extension of time after slaughter. The rapid decrease in muscle pH can easily make the muscle soft, juicy, and less red, which in turn leads to a decrease in muscle quality and sensory quality. This experiment shows that adding 25% cassava flour to the diet can increase the pH of breast muscle. 24 h, suggesting that feeding a diet containing 25% cassava flour can improve the acidification of Wenchang chicken breast muscle. Cassava contains a variety of active ingredients (flavonoids, saponins, tannins, etc.) that have the effect of alleviating stress, and can alleviate the acidification of meat caused by muscle glycogenolysis, thereby slowing down the rate of pH decrease in muscle after slaughter, which may be the reason for improving breast muscle pH.

[0090] Drip loss and cooking loss are usually used to reflect the water holding capacity of muscle. Drip loss and cooking loss are negatively correlated with water holding capacity. The smaller their values ​​are, the better the muscle's ability to retain water is. Shear force can directly measure the tenderness of muscle. The greater the water content of muscle, the smaller the shear force. Muscles with high tenderness are more popular with consumers. In this experiment, feeding 10% cassava flour can reduce muscle cooking loss and shear force of breast muscle. This result suggests that cassava-based diets can improve muscle tenderness.

[0091] Muscle histological traits are the histological basis for muscle quality, including indicators such as muscle fiber diameter, cross-sectional area, and density, which directly affect the flavor and taste of the muscle. Studies have shown that the smaller the muscle fiber diameter and the greater the density, the softer the muscle texture, that is, the greater the tenderness. The muscle fiber diameter is negatively correlated with the density, and the density is negatively correlated with the tenderness of the meat value. The age, breed, breeding density, and nutritional level of animals will affect the development of bone muscle, among which nutritional conditions are one of the most important factors affecting skeletal muscle development. Compared with other tissues, skeletal muscle has a later order of nutrient deposition, so it is easily affected by changes in nutritional levels. This experiment found that adding 20% ​​and 25% cassava flour to the diet can significantly reduce the muscle fiber diameter of Wenchang chicken and significantly increase the leg muscle fiber density (P<0.05); it is speculated that high levels of cassava flour may have a certain effect on muscle development, thereby improving the muscle tenderness of Wenchang chicken, but the specific mechanism still needs further experimental verification.

[0092] The conventional nutrients of muscle include water content, intramuscular fat and protein content. Excessive water content is not conducive to muscle storage and can easily cause bacterial growth and accelerate muscle corruption. The intramuscular fat content will affect its taste and the nutritional quality of muscle. Within the appropriate range, the higher the intramuscular fat content, the better the taste and flavor of the meat. Therefore, it can be used as one of the criteria for evaluating meat quality. After measuring the conventional nutrients in muscle, this experiment showed that the water content of the breast muscle of the CM10 group was significantly lower than that of the CM0 group. This result suggests that the bacterial growth in the breast muscle of Wenchang chicken can be reduced and the shelf life can be extended. In addition, the fat content in the breast muscle of the CM10 group increased by 14.16% compared with the CM0 group, and the fat content in the leg muscle increased by 12.00% compared with the CM0 group. This result suggests that feeding 10% cassava is beneficial to improving the taste of the muscle.

Claims

1. A method for raising Wenchang chickens to reduce breeding costs and improve meat quality, characterized in that: include: Main feed formula ingredients for Wenchang chicken: cassava flour; Wenchang chicken feed ingredients: corn kernels, soybean meal, fish meal, bran, soybean oil, stone powder, calcium hydrogen phosphate and edible salt; Mix the Wenchang chicken main feed and the Wenchang chicken compound feed to obtain a finished feed, and feed it 3 to 5 times a day; Cage breeding: Chickens are raised in cages when they are 81-120 days old, with 5 chickens in each cage. Large-scale activities are restricted. Natural light is used during the day and lights are turned on at night for illumination. Intensive and large-scale breeding is carried out. Growing chicken feed is fed 3 to 5 times a day, and the growing chicken feed is mixed with 22-25% by weight of Wenchang chicken main feed.

2. The method for raising Wenchang chickens for reducing breeding costs and improving meat quality according to claim 1, characterized in that: The contents of crude protein, crude fat, crude fiber, calcium, phosphorus and available phosphorus in the cassava flour are 14.99 g / kg, 0.35%, 2.3%, 1.29%, 580.20 mg / kg and 60.87 mg / kg respectively.

3. The method for raising Wenchang chickens for reducing breeding costs and improving meat quality according to claim 1, characterized in that: The main feed mass component of the Chang chicken is 20-25 parts of cassava flour.

4. The method for raising Wenchang chickens for reducing breeding costs and improving meat quality according to claim 1, characterized in that: The Wenchang chicken compound material comprises the following components by weight: 30-40 parts of corn kernels, 20-40 parts of soybean meal, 5-15 parts of fish meal, 10-30 parts of bran, 5-10 parts of soybean oil, 5-20 parts of stone powder, 2-8 parts of calcium hydrogen phosphate and 5-8 parts of edible salt.

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