Broiler chicken daily ration formula based on multi-index coordinated improvement of meat quality

Abstract

The application discloses a broiler daily ration formula based on meat quality multi-index cooperative promotion, and relates to the technical field of biological agriculture and animal nutrition. The formula comprises the following components in parts by weight: 380-420 kg of brown rice, 220-250 kg of soybean meal, 80-100 kg of flour, 45-55 kg of corn gluten meal, 85-110 kg of corn, 15-25 kg of puffed soybean powder, 55-75 kg of lard, 1.5-2.5 kg of sodium chloride, 10-14 kg of calcium hydrogen phosphate, 9-13 kg of stone powder and 18-22 kg of premix. The production performance is significantly improved. Compared with a wheat type daily ration with the same nutrition level, the broiler fed with the formula has a weight of 2031.2 g at 49 days old, which is significantly higher than that of the wheat group, the survival rate reaches 98.72%, which is significantly higher than that of the wheat group, and the European production index reaches 239.76, which is significantly higher than that of the wheat group, and has no significant difference compared with a corn type daily ration group, which indicates that the comprehensive production performance of the brown rice type daily ration is close to or reaches the level of the traditional corn type daily ration.

Description

Technical Field

[0001] This invention relates to the fields of bio-agriculture and animal nutrition technology, specifically to a broiler diet formula based on the synergistic improvement of multiple meat quality indicators. Background Technology

[0002] The selection of energy feed ingredients in broiler feed formulation has a significant impact on the growth performance and meat quality of broilers. In traditional broiler farming, corn is widely used as the main energy feed ingredient, followed by wheat. Both have established mature formulation systems. However, with the continuous changes in the grain supply and demand structure, corn prices fluctuate frequently, and raw material procurement costs continue to rise. Finding new alternative energy feed ingredients has become an important issue that the feed industry urgently needs to address.

[0003] In existing technologies, researchers have attempted to partially replace corn with wheat or brown rice as an energy source in broiler diets. However, existing studies generally suffer from the following shortcomings: First, when evaluating alternatives, existing technologies only focus on single or a few meat quality indicators, lacking a systematic and coordinated evaluation of multiple indicators such as production performance, meat color (brightness L*, redness a*, yellowness b*), drip loss, textural properties, fatty acid composition, and free amino acids. Second, existing technologies have not sufficiently studied the multidimensional effects of brown rice as the main energy source on broiler meat quality under high-proportion addition conditions, lacking systematic and quantitative data support. Third, when wheat is used as the main energy source in existing technologies, its high level of water-soluble non-starch polysaccharides (NSP) increases intestinal chyme viscosity, delays and hinders the digestion and absorption of nutrients by digestive enzymes, thereby affecting the lipid utilization efficiency of broilers, leading to problems such as decreased muscle cell membrane integrity and increased drip loss, resulting in unstable overall meat quality.

[0004] Brown rice refers to whole grain rice that has been dehulled while retaining the bran, germ, and endosperm. Compared to refined white rice, it retains abundant dietary fiber, B vitamins, minerals, γ-aminobutyric acid (GABA), and various bioactive substances, giving it higher nutritional value. Brown rice has a relatively low content of non-starch polysaccharides (NSP), which theoretically can reduce intestinal viscosity and improve nutrient absorption efficiency. However, when used as the main energy source in broiler diets, its systematic synergistic regulatory effect on multiple quality indicators of chicken meat lacks sufficient technical verification and quantitative formulation basis. In particular, when the addition amount of brown rice reaches 38% to 42%, its significant increase in monounsaturated fatty acid content (0.55g / 100g, significantly better than the corn group 0.17g / 100g) and its synergistic improvement effect on drip loss (reduced to 2.04% at 49 days of age) have not been systematically reported in existing technologies.

[0005] Given the shortcomings of the existing technologies, there is an urgent need to develop a broiler diet formula that uses brown rice as the main energy source, has a precisely controllable nutritional level, and can synergistically improve broiler production performance and multiple chicken quality indicators, in order to fill the existing technological gap and provide a new alternative for the feed industry. Summary of the Invention

[0006] The technical problem to be solved by this invention is to address the shortcomings of existing broiler diets that use corn or wheat as the main energy source, such as high raw material costs, insufficient synergistic improvement of multiple meat quality indicators, high drip loss, and limited accumulation of essential amino acids. This invention provides a broiler diet formula that uses brown rice as the main energy source, which can synergistically improve broiler slaughter weight, survival rate, European Production Index (EPI), muscle water retention (reducing drip loss), essential amino acid content, and monounsaturated fatty acid ratio while maintaining the same nutritional level as traditional corn-based and wheat-based diets.

[0007] The technical solution adopted by the present invention to solve the above-mentioned technical problems is as follows:

[0008] A broiler diet formula based on the synergistic improvement of multiple meat quality indicators, wherein the diet formula, per ton of complete compound feed, comprises the following raw material components: 380-420 kg of brown rice, 220-250 kg of soybean meal (protein content 43%), 80-100 kg of wheat flour, 45-55 kg of corn gluten meal, 85-110 kg of corn, 15-25 kg of extruded soybean meal, 55-75 kg of lard, 1.5-2.5 kg of sodium chloride, 10-14 kg of dicalcium phosphate, 9-13 kg of limestone powder, and 18-22 kg of premix;

[0009] The nutritional levels of the diet formula meet the following requirements: metabolizable energy of 13.55–13.75 MJ / kg, crude protein content of 19.3%–19.9%, calcium content of 0.85%–0.95%, total phosphorus content of 0.62%–0.68%, lysine content of 1.25%–1.35%, methionine content of 0.57%–0.63%, and the sum of methionine and cystine of 0.87%–0.93%.

[0010] In the above technical solution, the selection and proportion of each raw material component are determined based on the following technical principles:

[0011] Brown rice, as the main energy source in this formula, is added at a rate of 380–420 kg / t. Brown rice has a low content of non-starch polysaccharides, resulting in a weak effect on increasing intestinal viscosity, which is beneficial for digestive enzymes to fully function and improve nutrient digestion and absorption efficiency. Brown rice is rich in γ-aminobutyric acid (GABA), an active substance that can improve the stress state of broilers by regulating the balance of intestinal flora and the neuroendocrine system, thereby improving feed conversion rate and survival rate. Brown rice contains abundant branched-chain amino acids (BCAAs) and sulfur-containing amino acid precursors, which help promote muscle protein deposition through the mTOR signaling pathway and increase the content of essential amino acids in muscles. As the age of the broilers increased to 49 days, the content of monounsaturated fatty acids (MUFAs) in the chicken meat of the brown rice group was significantly higher than that of other control groups. This is presumably related to the fact that the high dietary fiber in brown rice promotes the fermentation of intestinal microorganisms to produce short-chain fatty acids, thereby activating the activity of hepatic fatty acid desaturase (Δ9-desaturase). This enzyme catalyzes the conversion of stearic acid to oleic acid, increasing the proportion of monounsaturated fatty acids, which is beneficial for improving the nutritional and health value of chicken meat.

[0012] The amount of soybean meal (protein content 43%) added is 220-250 kg / t. It works synergistically with brown rice to provide amino acids, making up for the relative limitations of the amino acid composition of brown rice protein, and ensuring that the lysine and other essential amino acids in the formula reach the nutritional levels required for broiler growth.

[0013] The amount of flour added is 80-100 kg / t, which is used to adjust the starch supply and processing granulation performance in the formula, while providing an appropriate amount of digestible energy.

[0014] The amount of corn gluten meal added is 45-55 kg / t, which provides high-quality protein and carotenoids, helps maintain the coloring level of broiler skin and muscle, and improves the appearance of meat products.

[0015] The amount of corn added is 85-110 kg / t, which is used to supplement the insufficient energy, make up for the energy difference between brown rice and flour, and ensure that the metabolic energy of the diet reaches the designed level.

[0016] The amount of puffed soybean flour added is 15-25 kg / t. As a high-quality source of plant protein, its puffing process eliminates anti-nutritional factors in soybeans and improves protein utilization.

[0017] The amount of lard added is 55-75 kg / t, which serves as an energy balancer in the formula to supplement the dietary metabolizable energy to the target level, while also providing the necessary fatty acids.

[0018] Sodium chloride, dicalcium phosphate, limestone powder, and premix are formulated according to the mineral and vitamin requirements of conventional broiler formulas to ensure an adequate supply of calcium, phosphorus, and micronutrients in the diet.

[0019] The beneficial effects of this invention are specifically reflected in the following aspects:

[0020] 1. Broilers fed with the formula of this invention had significantly higher body weights at 35, 42, and 49 days of age than the wheat group (P < 0.05). The slaughter weight at 49 days of age reached 2031.2g, significantly higher than the wheat group (2015.7g, P < 0.05). The survival rate reached 98.72%, significantly higher than the wheat group (97.99%, P < 0.05). The European Production Index (EPI) reached 239.76, significantly higher than the wheat group (233.52, P < 0.05), and there was no significant difference compared with the corn-based diet group (P > 0.05). This indicates that the overall production performance of the brown rice-based diet is close to or even reaches the level of the traditional corn-based diet.

[0021] 2. The drip loss of broilers fed with the formula of this invention was 2.27% and 2.04% at 35 days and 49 days of age, respectively, which was significantly lower than that of the wheat group (2.94% and 3.24%, P<0.05) and the corn group (2.71% and 2.80%, P<0.05). This indicates that the brown rice diet can effectively reduce the loss of juices in chicken meat after slaughter, improve the water holding capacity of the muscle, and enhance the eating quality of chicken meat.

[0022] At 3.35 days of age, the essential amino acid content (218.34 μg / mL) in broiler chickens fed with the formula of this invention was significantly higher than that in the wheat group (200.60 μg / mL, P < 0.05), while there was no significant difference compared with the corn group (P > 0.05). At 49 days of age, the essential amino acid content (268.67 μg / mL) and total amino acid content (367.78 μg / mL) in the brown rice group were both higher than those in the wheat and corn groups. Moreover, the accumulation of amino acids continued to increase with age, which is beneficial to the overall improvement of the nutritional quality of chicken meat.

[0023] At 4.49 days of age, the content of monounsaturated fatty acids in the chicken meat of broilers fed with the formula of this invention (0.55g / 100g) was significantly higher than that in the wheat group (0.27g / 100g, P<0.05) and the corn group (0.17g / 100g, P<0.05), which is beneficial to improving the nutritional and health properties of chicken meat.

[0024] 5. Brown rice has a wide range of resources and can make full use of rice processing by-products. It has a substitution advantage when corn prices are high, which helps to reduce feed production costs and improve the economic benefits of enterprises. Attached Figure Description

[0025] Figure 1 This is a schematic diagram comparing the effects of different diet formulations of the present invention on the production performance of broilers;

[0026] Figure 2 This is a comparative schematic diagram showing the effect of different diet formulations of the present invention on drip water loss in broiler chicken meat;

[0027] Figure 3 This is a comparative schematic diagram showing the effects of different diet formulations of the present invention on the free amino acid composition of broiler chicken meat;

[0028] Figure 4 This is a schematic diagram comparing the effects of different diet formulations of the present invention on the fatty acid composition of broiler chicken meat. Detailed Implementation

[0029] The following is in conjunction with the appendix Figure 1-4 The specific embodiments of the present invention will be further described below. It should be noted that the description of these embodiments is for the purpose of helping to understand the present invention, but does not constitute a limitation of the present invention.

[0030] Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0031] Example 1: Brown Rice-Based Broiler Ration Formula (Basic Example)

[0032] This embodiment provides a broiler diet formula with brown rice as the main energy source. The components and amounts of each raw material per ton of complete compound feed are as follows: 400 kg of brown rice, 234 kg of soybean meal (protein content 43%), 90 kg of wheat flour, 50 kg of corn gluten meal, 97 kg of corn, 20 kg of extruded soybean meal, 64 kg of lard, 2 kg of sodium chloride, 12 kg of dicalcium phosphate, 11 kg of limestone powder (fine), and 20 kg of premix, totaling 1000 kg.

[0033] The effective components provided per kilogram of complete feed in the above premix are: Vitamin A (trans-vitamin acetate) 10000 IU, Vitamin E (tocopherol) 30 IU, menadione 1.3 mg, thiamine 2.2 mg, riboflavin 8 mg, nicotinamide 40 mg, choline chloride 600 mg, calcium pantothenate 10 mg, pyridoxine hydrochloride 4 mg, biotin 0.04 mg, folic acid 1 mg, Vitamin B12 (cobalamin) 0.013 mg, iron (from ferrous sulfate) 80 mg, copper (from copper sulfate) 8.0 mg, manganese (from manganese sulfate) 110 mg, zinc (from zinc oxide) 60 mg, iodine (from calcium iodate) 1.1 mg, and selenium (from sodium selenate) 0.3 mg.

[0034] The nutritional levels of the above formula were calculated and verified as follows: metabolizable energy 13.65 MJ / kg, crude protein 19.6%, calcium 0.9%, total phosphorus 0.65%, lysine 1.3%, methionine 0.6%, and the sum of methionine and cystine 0.9%.

[0035] To verify the technical effectiveness of the formulation of this invention, the following comparative experiments were conducted:

[0036] 1800 21-day-old cage-raised WOD168 white chickens were selected in a single chicken house in the same experimental field. They were not distinguished by sex and were randomly divided into 3 groups of 600 chickens each, with 3 replicates per group and 200 chickens per replicate. The first group (brown rice group) was fed the diet formula described in this embodiment.

[0037] The second group (wheat group) was fed an isotrophic control formula with wheat at 450 kg / t as the main energy source.

[0038] The third group (corn group) was fed a control formula with the same nutritional level, with corn at 398 kg / t as the main energy source. The nutritional levels of metabolizable energy, crude protein, calcium, total phosphorus, lysine, and methionine in the three diet formulas were kept completely consistent.

[0039] In terms of feeding and management, the operation was strictly carried out in accordance with the "WOD168 Commercial Broiler Feeding and Management Manual" during the trial period. The intelligent environmental control system continuously recorded the temperature, humidity, ventilation and light parameters of the chicken house 24 hours a day. Manual cleaning was carried out at regular intervals. The chickens were weighed on an empty stomach at the end of the 3rd, 4th, 5th, 6th and 7th weeks. The average weight of the group, weekly weight gain, feed consumption and number of dead chickens were recorded in detail at each time point. All experimental chickens were slaughtered uniformly at 49 days of age.

[0040] Regarding the meat quality testing protocol, at 35 days and 49 days of age, 9 chickens were selected from each experimental group according to weight (1kg and 2kg, 3 chickens per replicate), totaling 27 chickens (54 chickens in total from both tests). The breast muscles of the chickens from both sides were sent for testing. The test indicators included: meat color (brightness L*, redness a*, yellowness b*), pH value, drip loss, texture characteristics (hardness, elasticity, cohesiveness, adhesiveness, chewiness, resilience), fatty acid composition (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids), and free amino acid composition (essential amino acids, non-essential amino acids, umami amino acids, sweet amino acids, flavor amino acids, total amino acids).

[0041] The detection methods for each indicator are as follows:

[0042] Meat color detection: The brightness (L*), redness (a*), and yellowness (b*) of meat samples 24 hours after slaughter were measured using a CR-400 portable colorimeter. Before measurement, the standard white colorimeter was calibrated and a D65 light source was used. Three different parts of each sample were selected and measured three times. The arithmetic mean was taken. During measurement, the meat sample was placed in close contact with the sampling port of the colorimeter.

[0043] pH value testing: The pH value of the pectoral muscle samples 24 hours after slaughter was measured using a portable digital pH meter. The pH meter was inserted into the pectoral muscle sample to a depth of about 1.5 cm. The pH value was read after it stabilized. Each sample was measured three times at different locations, and the arithmetic mean was taken.

[0044] Drip loss test: Take approximately 30g of meat sample from the pectoral muscle (denoted as W1). Thread a thin thread perpendicular to the muscle fiber direction through the meat sample and suspend it in a nitrogen-filled resealable bag, ensuring the meat sample does not contact the bag wall and that the muscle fiber direction is parallel to the direction of gravity. Store in a 4℃ cold storage for 24 hours, then remove and wipe away any surface oozing liquid with absorbent paper and weigh (denoted as W2). Calculate the drip loss using the following formula:

[0045] ;

[0046] In the formula, The weight of the meat sample before hanging (g) is given. The weight (g) of the meat sample after hanging for 24 hours and then wiping the surface dry.

[0047] Texture testing: Meat samples were cut into 1cm×1cm×1cm cubes along the muscle fiber direction and texture multifaceted analysis (TPA) was performed using a TA-XTplus texture analyzer. The instrument parameters were set as follows: probe model P / 50, pre-test speed 1mm / s, mid-test speed 5mm / s, post-test speed 5mm / s, compression ratio 50%, trigger force 5g, and interval between two compressions 2s. Hardness, elasticity, cohesiveness, adhesiveness, chewiness, and resilience were recorded.

[0048] Fatty acid detection: Accurately weigh 2.0 g of sample, add 20 mL of chloroform-methanol mixture (volume ratio 2:1), homogenize under ice bath (8000 r / min, 30 s each time, 2 times), let stand for 2 hours, filter through gauze, add 8 mL of physiological saline to the filtrate, mix well, and centrifuge (3000 × g, 4℃, 15 min). Take the lower organic phase and rotary evaporate at 40℃ until oil droplets appear. Then add 4 mL of 2% sodium hydroxide-methanol solution (70℃ water bath until oil droplets disappear) and 5 mL of 14% boron trifluoride-methanol solution (continue 70℃ water bath for 15 min). Immediately add 7 mL of n-hexane and 10 mL of saturated sodium chloride solution, shake, and centrifuge (150 mL). 0.00×g, 4℃, 5min), the supernatant was filtered through a 0.22μm organic phase filter membrane and then tested. Gas chromatography conditions: capillary column (TG-FAME, 50m×0.25mm×0.2μm), column flow rate 0.5mL / min, split injection (split ratio 1:30), temperature program: 80℃ for 1min, increase to 160℃ at 20℃ / min and hold for 1.5min, increase to 205℃ at 3℃ / min and hold for 4min, and finally increase to 250℃ at 3℃ / min and hold for 2min. The injection port temperature and detector temperature were both 280℃. The relative content of each fatty acid was calculated using the peak area normalization method, with reference to the retention time of the fatty acid standard.

[0049] Detection of free amino acids: Accurately weigh 4.0 g of sample, add 20 mL of 3% (w / v) sulfosalicylic acid solution, homogenize under ice bath (8000 r / min, 30 s each time, 2 times in total), centrifuge (12000×g, 4℃, 15 min), take the supernatant and mix with 2 mL of n-hexane, let stand for separation, take the lower aqueous phase and filter it twice through a 0.22 μm aqueous phase filter membrane, and detect it using an L-8900 amino acid automatic analyzer. By comparing the retention time and peak area with amino acid standards, qualitative and quantitative analysis of each free amino acid was performed.

[0050] Data analysis was performed using SPSS 20.0 software. Growth performance data were analyzed on a cage-by-cage basis, while meat quality parameter data were analyzed on a single broiler chicken basis. Two-way ANOVA was used to test the main effects and interactions of different diet formulations on each indicator. Tukey's multiple range test was used when the differences between groups were significant. Results are expressed as mean ± standard error (Mean ± SEM), and the significance level was set at P < 0.05.

[0051] Production performance results (Experimental results of Example 1):

[0052] The results of body weight at each age showed that there was no significant difference in body weight among the three groups at 21 and 28 days of age (P>0.05), indicating that the initial experimental conditions were consistent. At 35 days of age, the body weight of the brown rice group (1077.8±53.18g) was significantly higher than that of the wheat group (1055.8±28.94g, P<0.05), but not significantly different from that of the corn group (1069.6±28.41g) (P>0.05). At 42 days of age, the body weight of the brown rice group (1548.4±24.38g) was significantly higher than that of the wheat group (1536.2±19.89g, P<0.05), but not significantly different from that of the corn group (1547.0±22.39g) (P>0.05). At slaughter at 49 days of age, the body weight of the brown rice group (2031.2±36.23g) was significantly higher than that of the wheat group (2015. The feed conversion ratio (FCR) of the brown rice group was 7±35.31g (P<0.05), which was not significantly different from that of the corn group (2018.8±23.77g) (P>0.05). The survival rate of the brown rice group (98.72%±0.53%) was significantly higher than that of the wheat group (97.99%±0.67%, P<0.05), but not significantly different from that of the corn group (98.51%±0.46%) (P>0.05). There was no significant difference in the FCR among the three groups (P>0.05). The European index of the brown rice group (239.76±5.97) was significantly higher than that of the wheat group (233.52±9.36, P<0.05), but not significantly different from that of the corn group (234.94±5.46) (P>0.05). The above results indicate that the formulation of the present invention is significantly better than that of the wheat group while maintaining production performance comparable to that of the corn-based diet.

[0053] Flesh-colored result:

[0054] At 35 days of age, there was no significant difference in flesh color brightness (L*) among the three groups (P>0.05).

[0055] The redness of the brown rice group (a*, 3.62±1.31) was significantly different from that of the wheat group (2.89±0.72) (P<0.05), but not significantly different from that of the corn group (3.05±0.78) (P>0.05).

[0056] The yellowness of the brown rice group (b*, 5.98±1.65) was significantly different from that of the wheat group (5.58±1.12) (P<0.05), but not significantly different from that of the corn group (6.95±0.91) (P>0.05). At 49 days of age, there was no significant difference in brightness (L*) among the three groups (P>0.05).

[0057] The redness of the wheat group (a*, 2.11±0.68) was significantly lower than that of the brown rice group (3.24±1.87) and the maize group (3.23±0.62, P<0.05).

[0058] The yellowness of the brown rice group (b*, 4.48±1.05) was significantly lower than that of the wheat group (5.67±1.84, P<0.05), but not significantly different from that of the corn group (4.97±1.12, P>0.05). Overall, the various indicators of flesh color in the brown rice group were close to or reached the level of the corn group, and better than that of the wheat group.

[0059] pH results:

[0060] At 35 and 49 days of age, there were no significant differences in pH values ​​among the three groups of chicken meat (P > 0.05), indicating that the three diet formulations had no significant effect on post-mortem muscle pH values, and all groups of chicken meat were within the normal pH range.

[0061] Drip loss results:

[0062] At 35 days of age, the drip loss in the brown rice group (2.27%±0.39%) was significantly lower than that in the wheat group (2.94%±1.27%, P<0.05) and the corn group (2.71%±0.35%, P<0.05), while there was no significant difference between the wheat and corn groups (P>0.05). At 49 days of age, the drip loss in the brown rice group (2.04%±0.43%) was significantly lower than that in the wheat group (3.24%±1.17%, P<0.05) and the corn group (2.80%±0.34%, P<0.05), while there was no significant difference between the wheat and corn groups (P>0.05). These results indicate that the formulation of this invention significantly improved the water retention performance of chicken meat at both sampling ages, effectively reduced drip loss, and demonstrated stable technical effects.

[0063] Texture results:

[0064] At 35 days of age, there were no significant differences among the three groups in terms of texture indices such as hardness, elasticity, cohesiveness, adhesiveness, chewiness, and resilience (P>0.05). At 49 days of age, there were no significant differences among the three groups in terms of hardness, elasticity, adhesiveness, chewiness, and resilience (P>0.05). In terms of cohesiveness, the brown rice group (0.652±0.045) was significantly better than the corn group (0.598±0.026, P<0.05), but there was no significant difference between the brown rice group and the wheat group (0.614±0.066) (P>0.05). The overall texture characteristics were basically equivalent among the three diets, and the formulation of this invention is not inferior to the traditional corn-based diet.

[0065] Fatty acid results:

[0066] At 35 days of age, there were no significant differences among the three groups in saturated fatty acids, monounsaturated fatty acids, and total fatty acids (P > 0.05).

[0067] The content of polyunsaturated fatty acids in the brown rice group (0.15±0.03g / 100g) was significantly lower than that in the wheat group (0.42±0.15g / 100g, P<0.05) and the corn group (0.47±0.05g / 100g, P<0.05). At 49 days of age, there were no significant differences among the three groups in terms of saturated fatty acids, polyunsaturated fatty acids, and total fatty acids (P>0.05).

[0068] The content of monounsaturated fatty acids in the brown rice group (0.55±0.05g / 100g) was significantly higher than that in the wheat group (0.27±0.04g / 100g, P<0.05) and the corn group (0.17±0.09g / 100g, P<0.05). The fatty acid content in all three groups was higher at 49 days of age than at 35 days of age, indicating that the fatty acid content in chicken meat continues to accumulate with age, which is consistent with the growth and development pattern of broilers.

[0069] Results for free amino acids:

[0070] At 35 days of age, the essential amino acid content in the brown rice group (218.34±1.63 μg / mL) was significantly higher than that in the wheat group (200.60±3.56 μg / mL, P<0.05), but there was no significant difference between the brown rice group and the maize group (217.62±0.57 μg / mL, P>0.05).

[0071] The content of non-essential amino acids, umami amino acids, and flavor amino acids in the corn group was significantly higher than that in the brown rice group and the wheat group (P<0.05).

[0072] The total amino acid content of the brown rice group (289.76±3.23 μg / mL) was significantly higher than that of the wheat group (270.91±6.34 μg / mL, P<0.05), but not significantly different from that of the corn group (296.52±2.62 μg / mL, P>0.05). At 49 days of age, the brown rice group had higher levels of total amino acids (367.78±29.55 μg / mL), essential amino acids (268.67±29.12 μg / mL), non-essential amino acids, umami amino acids, and flavor amino acids than both the corn and wheat groups. Although the differences did not reach the statistical significance level (P>0.05), the absolute numerical advantages were obvious. Moreover, the amino acid content of each group at 49 days of age was higher than that at 35 days of age, confirming the pattern of continuous increase in amino acid content in chicken meat with age. The formula of this invention has the highest amino acid accumulation at the feeding stage to slaughter.

[0073] Example 2: Formula with varying amounts of brown rice added

[0074] Based on Example 1, this embodiment adjusts the amount of brown rice added to 382 kg / t and the amount of corn added to 110 kg / t accordingly (the amounts of other raw materials are the same as in Example 1, totaling 1000 kg / t). The nutritional level remains within the range of the claims of this invention (metabolizable energy 13.60 MJ / kg, crude protein 19.5%, calcium 0.9%, total phosphorus 0.64%, lysine 1.28%, methionine 0.59%, and the sum of methionine and cystine 0.88%). Feeding trials and meat quality tests were conducted according to the experimental methods described in Example 1. All production performance and meat quality indicators were still significantly better than the wheat-based diet control group with the same nutritional level. Drip water loss was significantly lower than that of the wheat-based diet. The content of essential amino acids and the proportion of monounsaturated fatty acids remained at a high level, verifying the technical stability of the formulation of this invention at the lower limit of brown rice addition.

[0075] Example 3: Formula with varying amounts of brown rice added

[0076] Based on Example 1, this embodiment adjusts the amount of brown rice added to 420 kg / t and the amount of corn added to 75 kg / t accordingly (the amounts of other raw materials are the same as in Example 1, totaling 1000 kg / t). The nutritional level remains within the range of the claims of this invention (metabolizable energy 13.68 MJ / kg, crude protein 19.7%, calcium 0.91%, total phosphorus 0.65%, lysine 1.31%, methionine 0.60%, and the sum of methionine and cystine 0.90%). Feeding trials and meat quality tests were conducted according to the experimental methods described in Example 1. All production performance and meat quality indicators were still significantly better than the wheat-based diet control group with the same nutritional level, and the trend was consistent with the results of Example 1. This further verifies the technical stability and reliability of the formula of this invention at the upper limit of brown rice addition, indicating that the range of brown rice addition (380-420 kg / t) defined by this invention can play a stable role in synergistically improving multiple meat quality indicators.

[0077] The above embodiments demonstrate that the broiler diet formula based on the synergistic improvement of multiple meat quality indicators described in this invention, using brown rice as the main energy source, can synergistically improve multiple key indicators such as broiler slaughter weight, survival rate, European Production Index, chicken water retention (reducing drip loss), accumulation of essential amino acids, and proportion of monounsaturated fatty acids, while maintaining the same nutritional level as traditional corn-based and wheat-based diets. This provides the livestock feed industry with a scientific, reasonable, and technically stable new broiler diet formula solution.

[0078] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make possible changes and modifications without departing from the spirit and scope of the present invention. Therefore, any modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention shall fall within the protection scope defined by the claims of the present invention.

Claims

1. A broiler diet formula based on the synergistic improvement of multiple meat quality indicators, characterized in that, The formula comprises the following raw material components per ton of complete compound feed: Brown rice 380-420kg, soybean meal 220-250kg, wheat flour 80-100kg, corn gluten meal 45-55kg, corn 85-110kg, puffed soybean meal 15-25kg, lard 55-75kg, sodium chloride 1.5-2.5kg, dicalcium phosphate 10-14kg, limestone powder 9-13kg, premix 18-22kg; The protein content of the soybean meal is 43%. The nutritional levels of the formula meet the following requirements: metabolizable energy of 13.55–13.75 MJ / kg, crude protein content of 19.3%–19.9%, calcium content of 0.85%–0.95%, total phosphorus content of 0.62%–0.68%, lysine content of 1.25%–1.35%, methionine content of 0.57%–0.63%, and the sum of methionine and cystine of 0.87%–0.93%.

2. The broiler feed formula according to claim 1, characterized in that, The formula comprises the following raw material components per ton of complete compound feed: Brown rice 400kg, soybean meal 234kg, flour 90kg, corn gluten meal 50kg, corn 97kg, puffed soybean meal 20kg, lard 64kg, sodium chloride 2kg, dicalcium phosphate 12kg, limestone powder 11kg, premix 20kg.

3. The broiler feed formula according to claim 1, characterized in that, The formula has a metabolizable energy of 13.65 MJ / kg, a crude protein content of 19.6%, a calcium content of 0.9%, a total phosphorus content of 0.65%, a lysine content of 1.3%, a methionine content of 0.6%, and a combined methionine and cystine content of 0.9%.

4. The broiler diet formula according to claim 1, characterized in that, The premixed feed provides the following effective components per kilogram of complete compound feed: Vitamin A 10000 IU, Vitamin E 30 IU, Menadione 1.3 mg, Thiamine 2.2 mg, Riboflavin 8 mg, Nicotinamide 40 mg, Choline Chloride 600 mg, Calcium Pantothenate 10 mg, Pyridoxine Hydrochloride 4 mg, Biotin 0.04 mg, Folic Acid 1 mg, Vitamin B12 0.013 mg, Iron 80 mg, Copper 8.0 mg, Manganese 110 mg, Zinc 60 mg, Iodine 1.1 mg, and Selenium 0.3 mg.

5. The broiler feed formula according to claim 4, characterized in that, The iron is derived from ferrous sulfate, the copper from copper sulfate, the manganese from manganese sulfate, the zinc from zinc oxide, the iodine from calcium iodate, and the selenium from sodium selenate.

6. The broiler diet formula according to claim 1, characterized in that, The formula is used to feed broilers aged 21 to 49 days, and to continue feeding them until slaughter at 49 days of age. Broilers fed with the formula shall have a slaughter weight of not less than 2000g at 49 days of age, a survival rate of not less than 98%, and a European production index of not less than 235.

7. The broiler diet formula according to claim 1, characterized in that, When broilers fed the above formula were sampled at 35 days of age, the drip loss of chicken breast meat was no higher than 2.50%, and when sampled at 49 days of age, the drip loss of chicken breast meat was no higher than 2.30%. The method for calculating the drip loss is as follows: Take a 28-32g pectoral muscle sample, suspend it in a sealed bag filled with nitrogen, so that the direction of the muscle fibers is parallel to the direction of gravity, store it in a cold storage at 4℃ for 24 hours, and weigh it. The drip loss is expressed as the percentage of the mass difference before and after storage to the mass before storage.

8. The broiler diet formula according to claim 1, characterized in that, When broilers fed the above formula were sampled at 49 days of age, the essential amino acid content in the chicken breast meat was not less than 240 μg / mL and the total amino acid content was not less than 340 μg / mL. The essential amino acids include lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine, and histidine.

9. The broiler feed formula according to claim 1, characterized in that, When broilers fed the above formula were sampled at 49 days of age, the content of monounsaturated fatty acids in the chicken breast meat was not less than 0.45 g / 100 g. The content of monounsaturated fatty acids was determined by gas chromatography, with capillary column separation and peak area normalization for quantification.

10. The broiler feed formula according to claim 1, characterized in that, The formula uses brown rice as the sole main energy grain ingredient, with brown rice accounting for 38% to 42% of the total weight of the complete feed. The brown rice is a whole grain product of paddy rice that has been dehulled and then has its bran, germ and endosperm retained. Its non-starch polysaccharide content is lower than that of wheat.

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