Abstract: In order to study the efficacy of Yanning C1 in improving the meat quality of commercial broiler chickens. Select 200 healthy 1-day-old AA broiler chickens with similar body weight and randomly divide them into 2 treatments, with 5 replicates per treatment and 20 chickens per replicate (see Table 1). Treatment 1: Control group, broiler chickens were fed a regular diet (NRC recommended nutritional level) without adding any antibiotics to the diet; Treatment 2 supplemented with Yanning C1:250 mg/kg on the same diet as Treatment 1. The experiment is divided into two stages (0-21d; 22-42d). Experimental chicken cage feeding, feeding pellet feed, with consistent dietary composition and nutritional levels between treatments. At 21 and 42 days, 10 chickens were randomly selected from each treatment (2 chickens/replicate) for slaughter experiments. One side of the chest and leg muscle samples were taken to measure meat color and drip loss. The measurement results indicate that:

Breast and leg muscle color: Adding Yanning C1 significantly changed the redness value (a value) of chest and leg muscles, with a trend of reducing the yellowing value (b value) of chest muscles (P=0.056) and leg muscles (P=0.071). From a numerical comparison analysis, with the control group's muscle color indicators at 100%, the addition of Yanning C1 resulted in a brightness value (L value), a value, and b value of 97.2%, 72.51%, 84.49%, and 95.92%, 126.73%, and 88.78% for the chest and leg muscles, respectively. The color scores for the chest and leg muscles increased by 9.39% and 12.56%, respectively.

Drip loss of chest and leg muscles: Adding stress Ning significantly reduced drip loss of leg muscles (P<0.05), but="" had="" no="" significant="" effect="" on="" drip="" loss="" of="" chest="" muscles="" p="">0.05). From a numerical comparison analysis, with the control group's various indicators as 100%, the addition of stress Ning reduced the drip loss of chest and leg muscles by 2.76% and 31.94%, respectively.

Keywords: commodity broiler, Yanning C1, meat color, drip loss

1. Materials and Methods

1.1 Test Materials

Yanning C1: A digestive stress additive formula mainly composed of complex enzymes. Provided by SD BIOTECH GROUP

1.2 Experimental animals and design

Select 200 healthy 1-day-old AA broiler chickens with similar body weight and randomly divide them into 2 treatments, with 5 replicates per treatment and 20 chickens per replicate (see Table 1). Treatment 1: Control group, broiler chickens were fed a regular diet (NRC recommended nutritional level) without adding any antibiotics to the diet; Treatment 2 supplemented with Yanning C1:250 mg/kg on the same diet as Treatment 1. The experiment is divided into two stages (0-21d; 22-42d).

1.3 Experimental diet

Conventional diet for commercial broiler chickens in Shandong Province (see Table 2).

1.4 Test Method

Feeding experiment: The experiment is divided into two stages: broiler chickens (0-21d) and broiler chickens (22-42d). Experimental chicken cage feeding with powdered feed.

Slaughter experiment: 10 chickens were randomly selected for each treatment (2 chickens/replicate) at 21 and 42 days. Conduct slaughter experiments.

1.5 Measurement indicators

Meat quality: At the end of the experimental period (42 days), 10 chickens were selected for each treatment, and the right chest and leg muscles were dissected to measure the meat color value (L value, a value, b value), drip loss (%), etc.

1.6 Data statistics and analysis

The data was analyzed using SAS 9.2 software, and Duncan's multiple range test was used to compare the mean values, with a significance level of p<0.05.

2. Results and Analysis

2.1 Comparative analysis of muscle color

The effect of supplementing 250 mg/kg of Yanning C1 in the diet of commercial broiler chickens on the color of chest and leg muscles is shown in Table 3. Analysis of variance showed that the addition of Yanning C1 significantly changed the redness values (a value) of chest and leg muscles, with a trend of reducing the yellowness values (b value) of chest muscles (P=0.056) and leg muscles (P=0.071). From a numerical comparison analysis, taking the muscle color indicators of the control group as 100%, the brightness values (L value), a value, and b value of the chest and leg muscles after adding Yanning C1 were 97.2%, 72.51%, 84.49%, and 95.92%, 126.73%, and 88.78%, respectively. The color scores of the chest and leg muscles increased by 9.39% and 12.56%, respectively. It can be seen that the addition of Yinning improved the muscle color of the chest and leg muscles.

2.2 Comparative analysis of muscle drip loss

The effect of supplementing 250 mg/kg of Yanning C1 in the diet of commercial broiler chickens on drip loss of chest and leg muscles is shown in Table 4. The analysis of variance showed that the addition of stress Ning significantly reduced the drip loss of leg muscles (P<0.05), but="" had="" no="" significant="" effect="" on="" the="" drip="" loss="" of="" chest="" muscles="" p="">0.05). From a numerical comparison analysis, with the control group's various indicators as 100%, the addition of stress Ning reduced the drip loss of chest and leg muscles by 2.76% and 31.94%, respectively.

3. Conclusion

Compared with the control group, supplementing with Yanning C1 in the diet of commercial broiler chickens increased the color scores of chest and leg muscles by 9.39% and 12.56%, respectively, and reduced water loss by 2.76% and 31.94%, respectively; It can be seen that Yanning C1 has improved the texture of chest and leg muscles, resulting in higher quality meat color and water holding capacity. Compared with the pectoral muscles, the effect on the leg muscles is more significant.

Table 1 Experimental Design

Table 2 Experimental Diet Composition and Nutritional Level

Table 3: The effect of Yanning C1 on the color of breast and leg muscles in commercial broiler chickens at 42 days

Table 4: Effect of Yanning C1 on Drip Loss of Chest and Leg Muscles in Commercial Broiler Chickens at 42 Days