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Experiment 2: The effects of different chromium sources on carcass and meat quality of
broilers Corn+bean based diet added five chromium sources at the levels of 0.2 and 0.4
mgCr/kg were respectively fed to 0 6 week-old AA broilers shared the same control without
any chromium source addition. The results indicated: 1.The diet added CrY at the level of
0.4mgCr/kg did have significant effects on increasing the daily weight gain( FI ) by 5.04%
and decreasing the ratio of FI to DWG by 5.20% P 0.05 , but the other sources did not.
2.The diets added any 5 soruces at the levels of 0.2 and 0.4mgCr/kg had insignificant effect
on slaughter ratio, full carcass rate, breast weight rate , leg weight rate and adominent fat
rate(P 0.05) of the 6 week-old broliers. 3. CrNic, CrY, CrMet and CrCL added at the levels
3
of 0.2,0.4mgCr/kg had siginficant positive effects on the chicken color and tender degree, but
CrPic did not (P 0.05). 4. Any of the 5 Cr sources added at the levels of 0.2, 0.4mgCr/kg
had insignificant effects on the muscle protein and fat content of the 6 week-old broliers, and
CrPic, CrNic, CrY and CrCL had significant effects on decreasing the liver fat content by
3
16.50 22.08 P 0.05 . 5.The diets added trivalent Cr had active effects on the
performance, chicken color and chicken tender, and decreasing the liver fat content, but the
effects depended on the added Cr sources.
Experiment 3: The effects of different Cr sources on the Cr con tent in the excrements
and the tissues of broliers The experiment was based on the experiment 2. The excrements
6 days before the end of the trial were collected, and the Cr content in breast muscle , the liver
and the
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