Thành phần hóa học bột Đinh Lăng (Polyscias Filicifolia) và anh hưởng của nó đến chât lượng thịt gà Nòi

Nguyễn Bá Trung.

Abstract

Chemical composition of Polyscias Filicifolia powder and their effects
on Noi Chicken meat quality
Conducted 2 experiments to determine the ingredients of Polyscias Filicifolia powder and the
effect of levels of supplementary powder with Polyscias Filicifolia on the quality of Noi chicken
meat, at the age of 5-12 weeks. Experiment 1 arranged 3 treatments (NT), L: Polyscias Filicifolia
leaves; LT: leaves+stems (1:1) and LTR: leaves+ stems+roots (1:1:1); Each treatment was repeated 3
times. Experiment 2, completely randomized 240 chickens into 5 NT, 3 replicates, experimental unit
was one cage, 16 chickens (8♂: 8♀). Five (NT) corresponding to 5 levels of supplemental LT powder
(BDL): 1) Control (BĐL0.00) using the base diet (KPCS) without BĐL; 2) BĐL0.25: KPCS with 0.25%
BĐL/kg feed; 3) BĐL0.50: KPCS with 0.50% BĐL/kg feed; 4) BĐL0.75: KPCS with 0.75% BĐL/kg
feed and 5) BĐL1.00: KPCS with 1.00% BĐL/kg feed. As a result, dry matter (DM), crude protein
(CP), Saponin and most of the amino acids of the parts of Polyscias Filicifolia were statistically
significant (P<0.05); CP, Saponin and amino acid concentration were highest in leaves, followed
by stem-leaf and lowest in root-stem-leaf. Glutamic acid, Lysine, Serine and Valine in chicken
meat were significantly different between treatments (P<0.05); the highest is BDL0.25, followed by
BDL0.5. Thus, amino acids, crude protein and Saponin were highest in leaf powder; supplementing
with powdered by stem-leaf of Polyscias Filicifolia increases most of the amino acids in chicken
meat, especially Glutamic, Lysine, Serine and Valine acids.