芦荟、蜂胶制剂对鸡肉品质的影响
Effects of the Aloe and Propolis product On Quality in Chicken
本实验采用芦荟、蜂胶制剂研究其对肉鸡肉中必需氨基酸和脂肪酸的影响。450只21日龄AA肉仔鸡公鸡随机分为三组，分别添加150mg/kg的金霉素、700mg/kg的芦荟粉和400mg/kg的蜂胶。50日龄屠宰后结果表明，与金霉素组相比，芦荟组和蜂胶组中鸡肉蛋白质含量分别提高8.75%(P<0.05)和5.84% (P<0.05)。同时降低了肉中脂肪的含量，分别降低了10.94%(P<0.05)和11.00%(P<0.05)。芦荟组和蜂胶组鸡肉中必需氨基酸的含量均高于金霉素组，但相互之间差异不显著。其中亮氨酸的含量，芦荟组和蜂胶组分别比金霉素组提高8.39%（P<0.05）和9.56%（P<0.05）。芦荟组和蜂胶组鸡肉中必需脂肪酸—亚油酸的含量分别比对照组提高70.44%(P<0.05)和56.49%(P<0.05)。
Effects of the aloe and propolis product on essential amino acids and fatty acidseis in 21 days broilers were investigated .450 broilers were allocated randomly into 3 groups,fed 3 diets separately.These diets were supplemented with the aureomycin( 150 mg/ kg), the aloe powder(700 mg/ kg)and the bee propolis (400 mg/ kg),respectively. After 50 days feeding，compared with the aureomycin ( 150 mg/ kg),the results indicated that the supplemention with the aloe powder (700 mg/ kg) and the bee propolis (400 mg/ kg) increased (P<0.05) the content of the protein by 8.75%and 5.84% separately , reduced the content of the fat by 10.94% and 11.00% separately in the chicken。The content of essential amino acid a\\\\\\\
张敏
畜牧、动物医学生物科学研究方法、生物科学研究技术农艺学
芦荟 蜂胶 必需氨基酸 必需脂肪酸
loe Propolis Essential amino acids essential fatty acids
张敏.芦荟、蜂胶制剂对鸡肉品质的影响[EB/OL].(2006-12-27)[2025-08-10].http://www.paper.edu.cn/releasepaper/content/200612-387.点此复制
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