پلی ساکاریدهای دیواره سلولی، پوسته سویا، سبوس گندم، کیفیت گوشت سینه، مخمر ساکارومایسیس سرویزیه

Document Type : Research Paper

Authors

1 phD student of poultry nutrition, agriculture university of birjand

2 phD of poultry nutrition, Associate Professor in animal science department, agriculture university of birjand

3 Animal Science Research Institute, Agricultural Research, Education, and Extension Organization, Karaj, Iran

Abstract

In order to determine the effect of cell wall polysaccharides of experimental food roiler chickens (mixed sexes) in a completely randomized design 7 treatments, 6 replicates and 10 pieces per replicate. The experimental treatments included: base diet, basal diet + 0.1 percent yeast of Saccharomyces cerevisiae, basal diet + 2 percent yeast, basal diet + 5 percent wheat bran, base diet + 10 percent Bran, basal diet + 3 percent soybean hull, base diet + 6 percent soybean hull. holding capacity in chicken breast meat at three different times 24, 48 and 72 hours in left breast meat. The results of the experiment showed that keeping the chicken meat after slaughter the highest pH at all times and for malondialdehyde 24 hours after slaughter, related 6% soybean hull (p < 0.05). The highest amount of malondialdehyde was observed at 48 and 72 hours, and for dry matter and water storage capacity in 72 hours after slaughter, it was related to 5% wheat bran (p < 0.05). 3% soy hull treatment had the highest levels of malondialdehyde and free N at 24 and 72 hours compared to other treatments (p < 0.05). 10% of wheat bran and 6% soybean hull had the highest water holding capacity during 72 hours (p < 0.05). The results of data shown that Saccharomyces cerevisiaerces cell wall polysaccharides cause to reduce amount of pH, malondealdehyde, free nitrogen in compare to other source as wheat bran and soybean hull.

Keywords

References

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Animal Sciences Journal
Volume 32, Issue 125
March 2020
Pages 205-218

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