Improvement of chicken meat production by dietary zinc compounds

2014 Fiscal Year Final Research Report

• Project/Area Number: 24580389
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Zootechnical science/Grassland science
• Research Institution: Kobe University
• Principal Investigator: HONDA Kazuhisa 神戸大学, (連合)農学研究科(研究院), 准教授 (40335427)
• Co-Investigator(Kenkyū-buntansha): WAKAMATSU Jun-ichi 北海道大学, 大学院農学研究院, 准教授 (30344493)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: ニワトリ / 肉色 / 鶏肉

Outline of Final Research Achievements

In the present study, we investigated the effects of dietary supplementation of zinc on growth and meat color in broiler chickens. Dietary supplementation of peptide zinc for 3 weeks significantly increased body weight and breast muscle weight and improved meat color in broiler chicks. On the other hand, dietary supplementation of zinc sulfate and zinc carbonate for 3 weeks did not influence food intake, body weight, breast muscle weight, thigh weight, and meat color in broiler chicks. However, dietary supplementation of peptide zinc for 6 weeks did not influence body weight, breast muscle weight, thigh weight, meat color, and muscle zinc protoporphyrin content in broiler chicks. These results suggest that peptide zinc improves the growth of broiler chickens in the growing period but not in the finishing period.

Free Research Field

栄養代謝学