PSVI-28 Effects of Chinese herbal medicine and probiotics on the physicochemical properties of chicken

Objective: In this study, we estimate the effects of probiotics, Chinese herbal medicine and antibiotics on chicken protein, fat, ash, some kind of amino acids and fatty acids, tenderness and other physical and chemical properties. Method: 240 hens were divided into six groups, including blank control group, probiotic group, antibiotic group, Chinese herbal medicine group (Three parallel groups were set in the Chinese herbal medicine group: 0.3%, 0.6% and 1%). Hens were fed on restricted diets for more than 120 days. Collecting six breast samples from each group randomly and assaying those items described in the objective. In this study, we performed some determination methods, such as HPLC, GC, Kjeldahl and Soxhelt Method. Data were collected by Excel and analyzed by SPSS18.0 software. The results were expressed as the mean ± SD. One-way ANOVA followed by Duncan’s test was performed to determine statistical significance. ResultThe results showed that the contents of protein, fat, amino acid and fatty acid in chicken were not different significantly among these groups (P > 0.05). So did the value of shear (P > 0.05). Inosine acid content in 0.6% & 1% Chinese herbal medicine group was increased significantly (P < 0.05). The ash value was decreased significantly in 1% Chinese herbal medicine group (P < 0.05). Significance and Innovation: There are many alternatives of antibiotics in livestock and poultry breeding based on Chinese herbal medicine in China. Our study helps to illustrate the positive effect of Chinese herbal medicine on animal feeding and lay a foundation for the future rational application of Chinese herbal medicine in non-antibiotic feeding. Meanwhile, similar reports have not been found internationally. Conclusion Adding proper amount of Chinese herbal medicine in diet can promote the production of inosine acid and enhance the taste of meat, reduce the ash content similarly.