Effects of Adding Monascus Culture in Feed on the Growth Performance and Meat Quality of Broilers

• Main Authors: De-Tsuen Chung, 鍾德村
• Other Authors: Ying-Yu Tseng, Ph. D
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/47357409980034084298

碩士 === 國立屏東科技大學 === 畜產系 === 93 === The purpose of this study was to investigate the effect of adding Monascus culture in feed on the growth performance changes of biochemical properties in blood, and meat qualities during refrigerated storage. At the age of 21 days, broilers were randomly divided into two treatment groups adding Monascus culture (containing 0.015﹪Monacolin K) in feed as the treatment groups and no adding as the control. Feed and water were supplied ad libitum. Broilers were slaughtered on the 42nd days, and then the meat qualities were determined. The results showed that there were no significant difference of the average daily feed intake average daily weight gain feed conversion ratio and carcass characteristics between the treatments. Among the blood test items the total cholesterol level of the controls was (107.46±11.91mg/dL) significantly higher than that of the treatment groups (90.69±17.54 mg/dL). The HDL value of the controls was also 18﹪higher than that of the controls even without significant difference. The skin color a and b values of the treatment groups was significantly higher than those of the controls. The thigh fat content of the treatment groups was not significantly different but with lower than the controls. The TBARS values of the samples increased with days during refrigerated storage. On the 14th days of storage, the TBARS values of the controls for both beast and thing were significantly higher than those of the treatment groups respectively This result indicate that adding Monascus culture in feed might enhance antioxidation function in poultry fat during cold storage. The VBN values of the samples increased with storage time. On the 14th days of storage the control beast had significantly higher VBN value (22.87mg/100g) than that of the treatment groups (20.92mg/100g). Similarly, the thigh control had significantly higher VBN value (23.44mg/100g) than that of the treatment groups (17.67mg/100g). The total pigment content of the meat decreased with the storage time on the 14th days. The experimental beast had significantly higher total pigment content than that of the controls. The similar pattern could also be seen for the thigh sample. These results indicated that feeding with Monascus culture could retard of the vanishing of pigments in meat during refrigerated storage. The pH values of the samples increased with the storage time. Except for the shear force value of the thigh samples on the 7th days of storage which had significant differences, there were not significant differences of the cooking loss and shear force between the treatments. In conclusion, adding Monascus culture (containing 0.015﹪Monacolin K) in feed could diminish the blood total cholesterol content of the broilers retard the increases of the TBARS and VBN and decrease the total pigment of the meat, thus improve the meat qualities during refrigerated storage.