摘要
黄羽肉鸡因其肉质优势和在市场上的规模,在家禽业占有重要地位。随着全球环境局势的变化和经济的发展,人们对禽肉的需求也在增高,黄羽肉鸡的营养代谢与饲料研究也仍是热点。该文从黄羽肉鸡营养需要量与饲料原料的营养价值评定、营养代谢调控技术、饲料资源开发利用三大方面综述了2022年国内外对黄羽肉鸡营养与饲料技术方面的研究进展,并提出存在问题和建议,以期为黄羽肉鸡精准营养供给技术精细化饲养提供理论基础。
Yellow⁃feathered chickens featured prominently in the poultry industry due to the better meat quality and the higher rate of market share.With the changes in the global environmental situation and economic development,people's demand for poultry meat is also rising.And the research on nutritional metabolism and feed of yellow⁃feathered chickens is still a hot spot.The new research progress of nutrition and feed technology of yellow⁃feathered chickens are reviewed here from three aspects:nutritional requirements and nutritional value evaluation of feed raw materials,nutrient metabolism regulation technology,development and utilization of feed resources of yellow⁃feathered chickens.And the relevant problems in those researches and development suggestions were put forward by the authors.It hopes that this review can provide a theoretical basis for the development and application of precision nutrition supply technology,nutrition and feed research of yellow⁃feathered broiler chickens in the future.
作者
蒋守群
王怡彤
JIANG Shouqun;WANG Yitong(Institute of Animal Science,Guangdong Academy of Agricultural Sciences,State Key Laboratory of Swine and Poultry Breeding Industry,Key Laboratory of Animal Nutrition and Feed Science in South Ch ina,Ministry of Agriculture and Rural Affairs,Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition,Guangzhou Guangdong 510640)
出处
《广东畜牧兽医科技》
2024年第1期1-15,共15页
Guangdong Journal of Animal and Veterinary Science
基金
国家重点研发专项(2021YFD300404)
国家现代农业产业技术体系(CARS-41)
广东省重点领域研发计划项目(2020B0202090004)
广东省自然科学基金项目(2021A1515012412、2021A1515010830、2022A1515012069)
广州市科技计划项目(202206010168)
广东省农业科学院科技计划项目(202106TD、R2019PY-QF008)
广东省农业科学院科技人才引进专项资金项目(R2021YJ-YB3012)
广东省农业科学院青年科技人员指导协议(R2021QD-024)。
关键词
黄羽肉鸡
营养需要
饲料资源
肠道健康
肉品质
Yellow⁃feathered chicken
Nutritional requirement
Feed resource
Intestinal health
Meat qualtiy
