Effect of Fermented Rice Bran and Maize by Saccharomycess cerevisiae on Carcass Characteristis and Amino Acid Contents of Chickens
Effect of Fermented Rice Bran and Maize by Saccharomycess cerevisiae on Carcass Characteristis and Amino Acid Contents of Chickens
Duong Thanh Hai1*, Phan Thi Hang1, Nguyen Thi Thuong2, Zábranský Luboš3
ABSTRACT
It has been shown that fermented rice bran and maize by Saccharomyces cerevisiae increases in dry matter, protein digestibility and the villi height in the chicken duodenum. However, whether effects of feed fermentation on carcass characteristics, meat quality and amino acid contents remain unknown. This study was conducted to examine the effects of maize and rice bran fermented with Saccharomyces cerevisiae on carcass characteristics, meat quality and amino acid composition of (Ri x Luong Phuong) chicken. The study was carried out using two hundred forty crossbred chickens begging at 28 days of age. Chickens were arranged randomly into two groups (control and fermented) with four replications. The results shown that the fermented feed did not affect on carcass yield or quality of meat parameters (p>0.05). However, most amino acids of breast meat were found at a higher content in the fermented group than in the control group (p<0.05). Especially, the concentration of glutamate, phenylalanine, tyrosine, aspartate, threonine and serine were much higher in the fermented group compared to the control group (p<0.05). Based on aboved results mention that fermentation of maize and rice bran by Saccharomyces cerevisiae increased the aroma and taste of chicken meat.
Keywords | Aroma, Chicken, Savoury, Meat quality, Saccharomyces cerevisiae, Umami taste
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July 2024
Vol. 12, Iss. 7, pp. 1206-1409
