Breeding method for improving Wenchang chicken breeding benefits and meat quality

Abstract

The invention relates to the technical field of Wenchang chicken breeding, and discloses a breeding method for improving Wenchang chicken breeding benefits and meat quality, the method comprises the following steps: S1, determining a breeding daily ration: preparing peanut meal into a peanut meal feed according to the following formula: peanut meal, corn, soybean meal, a premix and a forest feed; the formula of the peanut meal feed comprises the following components in percentage by mass: 8-16% of peanut meal, 68-80% of corn, 11-20% of soybean meal, 1% of premix and 2-4% of forest feed, s2, a feed formula is adjusted according to the growth stage of the Wenchang chickens, and nutrition balance is ensured; s3, staged feeding management is adopted, and the feeding density, illumination and ventilation conditions are controlled; s4, the growth performance and the health condition of the Wenchang chickens are monitored regularly, and the feeding scheme is optimized. According to the invention, 9-12% of peanut meal is added, so that the production performance of Wenchang chicken of 81-120 days old can be improved, and the meat quality can also be improved.

Description

Technical Field

[0001] The invention belongs to the technical field of Wenchang chicken breeding, and in particular relates to a breeding method for improving the breeding efficiency and meat quality of Wenchang chicken. Background Art

[0002] Peanut meal is a byproduct of peanut kernels extracted by organic solvent pressing or pre-pressing extraction. It is a natural high-quality new resource with high protein and low fat. Peanut meal has high nutritional value and its metabolic energy is the highest among meal feeds. Its crude protein content is more than 48.00%, and its arginine content is as high as 5.20%, ranking first among all animal and plant protein feeds. The vitamin and mineral content of peanut meal is similar to that of other cake and meal feeds.

[0003] In addition, peanut meal also contains active substances such as flavonoids and phenols. The Ministry of Agriculture and Rural Affairs has formulated and issued the "Three-Year Action Plan for Reducing and Substituting Soybean Meal for Feed", which proposes that by 2025, the proportion of soybean meal in feed will be reduced from 14.5% in 2022 to below 13%. At present, reducing and substituting soybean meal for feed is listed as a key work of the animal husbandry and feed industries, and using protein raw materials such as miscellaneous meal (peanut meal, etc.) to replace part of soybean meal in feed has also become a research hotspot. However, there are relatively few reports on the application of peanut meal in Wenchang chicken.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] In order to solve the above technical problems, the basic concept of the technical solution adopted by the present invention is:

[0006] A method for improving the breeding efficiency and meat quality of Wenchang chickens comprises the following steps:

[0007] Step S1: Determine the feeding diet: Prepare peanut meal feed from peanut meal according to the following formula: peanut meal, corn, soybean meal, premix, and forest feed; in terms of mass ratio, the peanut meal feed formula is: peanut meal 8-16%, corn 68-80%, soybean meal 11-20%, premix 1%, and forest feed 2-4%;

[0008] Step S2: adjusting the feed formula according to the growth stage of the Wenchang chicken to ensure balanced nutrition;

[0009] Step S3: adopting staged feeding management to control the feeding density, lighting and ventilation conditions;

[0010] Step S4: Regularly monitor the growth performance and health status of Wenchang chickens and optimize the feeding plan.

[0011] As a preferred embodiment of the present invention, the peanut meal feed formula is: 10% peanut meal, 69.8% corn, 20% soybean meal, 0.8% premix, and 2.6% forest feed.

[0012] As a preferred embodiment of the present invention, the premix includes vitamin A acetate, vitamin D3, vitamin E, vitamin K3, riboflavin, vitamin B1 and vitamin R.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] The invention finds through experiments that adding 9-12% peanut meal can improve the production performance of 81-120-day-old Wenchang chickens and improve the meat quality.

[0015] 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

[0016] In the attached picture:

[0017] Figure 1 The invention relates to a breeding method for improving the breeding efficiency and meat quality of Wenchang chicken. DETAILED DESCRIPTION

[0018] 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.

[0019] Embodiment 1:

[0020] A method for improving the breeding efficiency and meat quality of Wenchang chickens comprises the following steps:

[0021] Step S1: Determine the feeding diet: Prepare peanut meal feed from peanut meal according to the following formula: peanut meal, corn, soybean meal, premix, and forest feed; in terms of mass ratio, the peanut meal feed formula is: peanut meal 8-16%, corn 68-80%, soybean meal 11-20%, premix 1%, and forest feed 2-4%;

[0022] Step S2: adjusting the feed formula according to the growth stage of the Wenchang chicken to ensure balanced nutrition;

[0023] Step S3: adopting staged feeding management to control the feeding density, lighting and ventilation conditions;

[0024] Step S4: Regularly monitor the growth performance and health status of Wenchang chickens and optimize the feeding plan.

[0025] As a preferred embodiment of the present invention, the peanut meal feed formula is: 10% peanut meal, 69.8% corn, 20% soybean meal, 0.8% premix, and 2.6% forest feed.

[0026] As a preferred embodiment of the present invention, the premix includes vitamin A acetate, vitamin D3, vitamin E, vitamin K3, riboflavin, vitamin B1 and vitamin R.

[0027] Test example:

[0028] 1.1 Experimental animals and groups

[0029] A total of 500 healthy Wenchang chickens with the same genetic background and similar body weight were randomly divided into 5 treatment groups, each with 5 replicates and 20 chickens in each replicate. The chickens were fed diets with different (0.00%, 3.00%, 6.00%, 9.00% and 12.00%) peanut meal (PNM) addition levels.

[0030] 1.2 Diet composition and nutritional level

[0031] The experimental diet was prepared according to the nutritional requirements of yellow-feathered broilers (NYT3645-2020), see Table 1.

[0032] 1.3 Feeding and management

[0033] Artificial lighting and natural lighting were combined. Feed and water were freely available. Routine immunization was performed, and other routine feeding and management were carried out.

[0034] 1.4 Test location

[0035] Feeding experiments were conducted at the Yongfa Research Base of the Institute of Animal Husbandry and Veterinary Medicine, Hainan Academy of Agricultural Sciences.

[0036] 1.5 Measurement indicators

[0037] 1.5.1 Growth performance

[0038] The chickens were weighed at the beginning and end of the experiment, the amount of feed and leftover feed were recorded every day, and the daily weight gain, daily feed intake and feed-to-weight ratio were calculated.

[0039] 1.5.2 Meat quality and nutrient content

[0040] At 08:00 at the end of the experiment, two experimental chickens with a body weight close to the average body weight of the treatment were selected from each replicate and slaughtered.

[0041] 1) Take pectoralis major muscle and measure pH, meat color, drip loss, cooking loss and shear force.

[0042] 2) Take 200-300 g of breast muscle, place it in a ziplock bag, and store it at -20°C. This is used to detect the amino acid content in the breast muscle.

[0043] 1.6 Data Processing

[0044] The experimental data were analyzed by one-way analysis of variance using SAS8.02 statistical software, with P < 0.05 as the significant level, and Duncan's method was used for multiple comparisons.

[0045] Table 1 shows the composition and nutritional level of the experimental diet (air-dried basis, %)

[0046]

[0047] 1) The premix provides 10 mg Cu, 80 mg Fe, 60 mg Mn, 70 mg Zn, 2 mg I, 0.40 mg Se, 10 000 IU VA, 3 2 000 IU VD, 10 mg VE, and 10 mg VB per kg of feed. 1 2mg, VB 2 3mg, VB 3 3.50mg, niacin 15mg, folic acid 0.50mg, pantothenic acid 10mg, biotin 0.15mg, cyanamide 10ug.

[0048] 2) The nutritional level is a calculated value. The nutritional value data of raw materials refers to the "China Feed Composition and Nutritional Value Table (2022)".

[0049] 2.1 Effects of different peanut meal levels on the growth performance of Wenchang chickens:

[0050] Table 2 Effects of different levels of peanut meal addition on growth performance of Wenchang chicken

[0051]

[0052] As shown in Table 2, the feed intake of PNM6, PNM9 and PNM12 groups was significantly lower than that of PNM0 group (P<0.05), the feed intake of PNM9 and PNM12 groups was also significantly lower than that of PNM3 and PM6 groups (P<0.05), and the feed intake of PNM9 group was also significantly lower than that of PNM3, PNM6 and PNM12 groups (P<0.05); the feed weight of PNM9 and PNM12 groups was significantly lower than that of PNM0 group (P<0.05), and the feed-to-weight ratio of PNM9 group was also significantly lower than that of PNM3 and PNM6 groups (P<0.05).

[0053] 2.2 Effects of different levels of peanut meal on the physicochemical indices of Wenchang chicken breast muscle

[0054] Table 3 shows the effects of adding different levels of peanut meal on the physical and chemical indexes of Wenchang chicken breast

[0055]

[0056]

[0057] As can be seen from Table 3, the pH of each group with peanut meal 24 h The results showed that the cooking loss of the groups with peanut meal addition was significantly lower than that of the group without peanut meal addition (P<0.05), and the PNM9 group was also significantly lower than that of the PNM3, PNM6 and PNM12 groups (P<0.05). With the increase of the peanut meal addition level, the breast muscle shear force showed a trend of first increasing and then decreasing, and the PNM9 group had the lowest value.

[0058] 2.3 Effects of different levels of peanut meal on the amino acid content of Wenchang chicken breast muscle:

[0059] As shown in Table 4, the contents of essential amino acids and umami amino acids in PNM 12 group were significantly higher than those in PNM0 and PNM9 groups (P<0.05); the contents of phenylalanine in muscles of PM6 and PM12 groups were significantly higher than those of the non-supplemented group and PM3 group (P<0.05); the content of proline in muscles of PM6 group was significantly higher than that of PM0, PM3 and PM12 groups (P<0.05), and that of PM12 group was significantly lower than that of other groups; the content of glycine in PM12 group was significantly higher than that of PM0 and PM9 groups (P<0.05); the contents of arginine, tyrosine and isoleucine in PM12 group were significantly higher than those in other groups (P<0.05); the contents of lysine and leucine in PM12 group were significantly higher than those in PM0, PM3 and PM9 groups (P<0.05).

[0060] Table 4 shows the effect of different levels of peanut meal on the amino acid content of Wenchang chicken breast muscle

[0061]

[0062]

[0063] 3.1 Effects of different peanut meal levels on the growth performance of Wenchang chickens:

[0064] Growth performance is closely related to the benefits of poultry farming, and the higher crude protein level and lower anti-nutritional factor content of peanut meal make the overall feeding effect of peanut meal better. Zhang Sixuan's experiment found that after partially replacing soybean meal with peanut meal, the protein level of corn-soybean meal-peanut meal diet was 14.40% under the premise of balancing 6 digestible amino acids, and the best effect was achieved, which improved the economic benefits. However, Liang Haichao's research showed that under the conditions of balanced amino acids and equal nitrogen, replacing soybean meal with 30% peanut meal had no negative impact on the average daily weight gain and average daily feed intake of growing chickens. Lu et al. also reported that replacing soybean meal with peanut meal at different levels (5.30%, 10.60%, 15.90%) had no significant effect on the laying performance of Rugao laying hens (P>0.05). This study showed that adding 9% peanut cake can increase the feed intake and feed-to-weight ratio of Wenchang chickens from 81 to 120 days, which is similar to the research results of Zhang Sixuan et al., but different from those reported by Liang Haichao and Lu et al. It may be due to different experimental animal species, feeding methods, climatic conditions, etc. 3.2 Effect of adding different levels of peanut meal on the quality of Wenchang chicken:

[0065] Meat quality reflects the consumption performance and potential value of meat, is closely related to the intrinsic quality of meat, and is a comprehensive reflection of the physical and chemical properties of meat. The quality of meat and its measurement criteria usually rely on a comprehensive evaluation of a series of physical properties such as meat pH, color, water holding capacity, tenderness, etc. pH is an important factor affecting meat quality, reflecting the intensity and speed of glycogen fermentation after slaughter. The lower the pH, the higher the acidity and the weaker the water retention of the meat. The higher the pH, the redder the meat and the stronger the water retention. pH is related to muscle water holding capacity, tenderness, color and shelf life. The pH of high-quality local chicken breeds is generally between 5.70-6.80. This study found that the pH of each peanut cake addition group 24h It was significantly higher than the group without addition, suggesting that adding peanut cake can slow down the fermentation rate of glycogen after slaughter, increase pH, and thus improve meat quality.

[0066] Meat color is a comprehensive expression of the internal state of the muscle. It is the main basis for consumers to evaluate meat quality and determines the degree of consumer acceptance of meat. Currently, L*, a* and b* are commonly used to represent it. The lower the L* value, the better the meat color; the higher the a* value, the better the meat color; the lower the b* value, the better the meat color. Studies have shown that the lower the b* value of local chicken meat, the better the meat color, and the more likely it is to be favored by consumers. The meat color of each group did not change significantly, but the PM9 and PM12 groups had better meat color. This shows that adding peanut cakes can improve meat quality to a certain extent.

[0067] Muscle water retention is a key indicator for determining muscle water retention performance. It represents the ability of muscle to retain its original moisture, and directly affects the juiciness, tenderness, color, and loss of nutrients in the muscle. At present, the evaluation of muscle water retention generally includes drip loss and cooking loss. The lower the drip loss and cooking loss values, the higher the muscle water retention and the better the tenderness of the meat. This study showed that the drip loss and cooking loss of the group with added peanut cake were lower than those of the group without added peanut cake, and the cooking loss of the PM9 group was significantly reduced, indicating that the addition of peanut cake can improve water retention and improve the tenderness of meat.

[0068] Tenderness is an important indicator for evaluating the physical properties of meat, reflecting the properties of various proteins and the distribution of fat in meat. The magnitude of shear force is negatively correlated with tenderness. The lower the shear force, the better the tenderness of the meat. This study found that with the increase in the level of peanut cake addition, the shear force value first increased, then decreased, and then increased again, and the PM9 group had the lowest shear force value. This suggests that adding a certain level of peanut cake can improve the tenderness of meat.

[0069] 3.3 Effect of adding different peanut meal levels on the amino acid content of Wenchang chicken breast muscle:

[0070] Amino acid composition is an important factor affecting meat quality, determining the nutritional value of meat, and is also an important indicator for evaluating the nutritional value of protein. The composition and type of amino acids are closely related to the flavor of meat. Among them, the content of free amino acids affects the flavor quality of meat more. It can also directly or indirectly improve the synthesis and metabolic regulation of amino acids in muscles, thereby affecting the composition of amino acids and improving meat quality. The higher the amino acid content, the higher the nutritional value. Umami amino acids are precursor amino acids necessary for the formation of umami flavor in meat. The higher their content, the tastier the meat. Studies have confirmed that umami amino acids have a great influence on the flavor of chicken. This experiment found that the essential amino acids and umami amino acids in the 12% peanut cake addition group were significantly higher than those in the non-peanut cake group and the 9% peanut cake addition group, suggesting that adding a certain level of peanut cake can make Wenchang chicken breast muscles taste fresher and have better quality.

[0071] Under the experimental conditions, adding 9-12% peanut meal can improve the production performance of Wenchang chickens aged 81-120 days and improve the meat quality.

Claims

1. A method for improving the breeding efficiency and meat quality of Wenchang chickens, characterized in that: The steps include: Step S1: Determine the feeding diet: Prepare peanut meal feed from peanut meal according to the following formula: peanut meal, corn, soybean meal, premix, and forest feed; in terms of mass ratio, the peanut meal feed formula is: peanut meal 8-16%, corn 68-80%, soybean meal 11-20%, premix 1%, and forest feed 2-4%; Step S2: adjusting the feed formula according to the growth stage of the Wenchang chicken to ensure balanced nutrition; Step S3: adopting staged feeding management to control the feeding density, lighting and ventilation conditions; Step S4: Regularly monitor the growth performance and health status of Wenchang chickens and optimize the feeding plan.

2. A method for raising Wenchang chickens to improve breeding efficiency and meat quality according to claim 1, characterized in that: The formula of the peanut meal feed is: 10% peanut meal, 69.8% corn, 20% soybean meal, 0.8% premix, and 2.6% forest feed.

3. A breeding method for improving the breeding efficiency and meat quality of Wenchang chicken according to claim 1, characterized in that: The premix comprises vitamin A acetate, vitamin D3, vitamin E, vitamin K3, riboflavin, vitamin B1 and vitamin R.

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