|
干酪乳杆菌L. casei Zhang对肉鸡屠宰性能及肌肉品质的影响
|
Abstract:
[1] | 陈代文 (2003) 饲料添加剂学. 中国农业出版社, 北京, 96-100. |
[2] | 王晓瑞, 郑诚, 潘兴荷, 黎旭宇, 潘天生, 廖永 (2006) 微生态制剂对肉仔鸡生长性能的影响. 黑龙江畜牧兽医, 5, 52-53. |
[3] | 宋屹, 张爱忠, 姜宁 (2006) 益生素对贵妃鸡生产性能及其肉用品质的影响. 黑龙江八一农垦大学学报, 4, 44- 47. |
[4] | 黄怡, 王士长, 崔艳红, 韩庆功 (2006) 多菌种复合益生素对三黄鸡的生产性能以及肠道主要菌群的影响. 中国家禽, 8, 19-21. |
[5] | Mohan, B., Kadirvel, R., Natarajan, A. and Bhaskaran, M. (1996) Effect of probiotic supplementation on growth, nitrogen utilisation and se rum cholesterol in broilers. British Poultry Science, 37, 395-401. |
[6] | Huang, M.K., Choi, Y.J., Houde, R., Lee, J.W., Lee, B. and Zhao, X. (2004) Effects of lactobacilli and an acidophilic fungus on the production performance and immune responses in broiler chickens. Poultry Science, 83, 788-795. |
[7] | Jin, L.Z., Ho, Y.W., Abdullah, N., et al. (2000) Digestive and bacterial enzyme activities in broilers fed diets supplemented with lac-tobacillus cultures. Poultry Science, 79, 886-891. |
[8] | Yeo, J. and Kim, K.I. (1997) Effect of feeding diets containing an antibiotic, a probiotic, or yucca extract on growth and intestinal urease activity in broiler chicks. Poultry Science, 76, 381-385. |
[9] | Zulkifli, I., Abdulllah, N., Azrin, N.M. and Ho, Y.W. (2000) Growth performance and immune response of two commercial broiler strains fed diets containing lactobacillus cultures and oxytetracycline under heat stress conditions. British Poultry Science, 41, 593-597. |
[10] | 王彦文, 宋志琪 (1995) 不同日粮配方对肉用仔鸡生产性能和胴体品质的影响. 中国饲料, 8, 11-14. |
[11] | 李菊, 张日俊 (2007) 益生素对肉仔鸡生长性能、屠体性状及肉品质的影响. 动物营养学报, 4, 372-378. |
[12] | Fletcher, D.L., Qiao, M. and Smith, D.P. (2000) The relationship of raw broiler breast meat color and pH to cooked meat color and pH. Poultry Science, 79, 784-788. |
[13] | Qiao, M., Fletcher, D.L., Smith, D.P. and Northcutt, J.K. (2001) The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poultry Science, 80, 676-680. |
[14] | Owens, C.M., Hirschler, E.M., McKee, S.R., Martinez-Dawson, R. and Sams, A.R. (2000) The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poultry Science, 79, 553-558. |
[15] | Allen, C.D., Fletcher, D.L., Northcutt, J.K. and Russell, S.M. (1998) The relationship of broiler breast color to meat quality and shelf-life. Poultry Science, 77, 361-366. |
[16] | Allen, C.D., Russell, S.M. and Fletcher, D.L. (1997) The relationship of broiler breast color and pH to shelf-life and odor development. Poultry Science, 76, 1042-1046. |
[17] | Froning, G.W. (1995) Color of poultry meat. Poultry and Avian Biology Reviews, 6, 83-93. |
[18] | Froning, G.W., Daddario, J. and Hartung, T.E. (1968) Color and myoglobin concentration in turkey meat as affected by age, sex and strain. Poultry Science, 47, 1827-1835. |
[19] | Karao?lu, M., Aksu, M.I., Esenbu?a, N., Kaya, M., Macit, M. and Durda?, H. (2004) Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers. Animal Science, 78, 253-259. |
[20] | Karao?lu, M., Aksu1, M.?., Esenbuga, N., Macit, M. and Durda?, H. (2006) pH and colour characteristics of carcasses of broilers fed with dietary probiotics and slaughtered at different ages. Asian-Australasian Journal of Animal Sciences, 19, 605-610. |
[21] | Akiba, Y., Sato, K., Takahashi, K., et al. (2001) Meat color modification in broiler chickens by feeding yeast Phaffia rhodozyma containing high concentrations of astaxanthin. Journal of Applied Poultry Research, 10, 154-161. |
[22] | Zhu, N.H., Zhang, R.J., Wu, H. and Zhang, B. (2009) Effects of Lactobacillus cultures on growth performance, xanthophyll deposition, and color of the meat and skin of broilers. Poultry Science, 41, 570-578. |