This experiment was conducted to investigate the effect of mulberry leaf meal and fer‐mented mulberry leaf meal on slaughter performance ,meat quality and cecum microflora of Huxu chicken at the late growth stage .Three hundred and ninety‐two Lingnan Ⅲ Huxu chickens aged ninety‐five days were assigned to seven dietary treatments randomly ,they were control group , 5% ,10% ,20% mulberry leaf meal groups and 5% ,10% ,20% fermented mulberry leaf meal groups .Every treatment had 4 replicates ,14 chickens per replicates (7 males and 7 females) .The pre‐trial period was 4 days ,and the formal experiment period was 28 days .The results showed as follows :①Compared with the control group ,expect the 10% mulberry leaf meal group ,the semi‐eviscerated percentage were significantly decreased in other experimental groups (P< 0 .05) . Adding 10% mulberry leaf meal or 20% fermenterd mulberry leaf meal extremely significantly re‐duced the eviscerated percentage (P<0 .01) and 10% fermenterd mulberry leaf meal reduced it significantly (P<0 .05) .The leg muscle percentage of chickens in 5% fermenterd mulberry leaf meal group and 20% mulberry leaf meal group reduced extremely significantly ( P<0 .01) and significantly (P<0 .05) ,respectively .②Compared with the control group ,the shear force of chest muscle in all experimental groups ,and leg muscle in all mulberry leaf meal groups decreased ,but only the shear force of chest muscle in 10% mulberry leaf meal group decreased significantly (P<0 .05) .Adding 20% mulberry leaf meal increased the pH45 min of leg muscle significantly ( P<0.05) .T he b* value of leg muscle reduced in all experimental groups ,and only that in the 20%mulberry leaf group reduced significantly (P< 0 .05) .③ Compared with the control group ,the number of E .coli of the cecum of chickens in 5% and 10% mulberry leaf meal groups reduced ex‐tremely significantly (P<0.05) ,and the ratio of L actobacillus to E .coli of cecum in all experi‐mental groups had an increasing trend (P>0 .05) .All over ,the content of mulberry leaf meal in Huxu chickens’diet at the late grow th stage could be up to 10% ,and fermented mulberry leaf meal could be up to 20% .%试验旨在研究桑叶粉和发酵桑叶粉对胡须鸡饲养后期屠宰性能、肉品质及盲肠菌群的影响。选用95日龄岭南黄Ⅲ号胡须鸡392只，随机分为7组，即对照组，5％、10％、20％桑叶粉组，5％、10％、20％发酵桑叶粉组。每组4个重复，每个重复14只鸡（7公7母）。预试期4 d ，正试期28 d。结果表明：①与对照组相比，除10％桑叶粉组外，其余各试验组鸡半净膛率显著降低（ P＜0.05）；10％发酵桑叶粉组鸡全净膛率显著降低（ P＜0.05），20％发酵桑叶粉及10％桑叶粉组鸡全净膛率极显著降低（ P＜0.01）；饲喂5％发酵桑叶粉或20％桑叶粉使胡须鸡腿肌率分别极显著或显著降低（ P＜0.01；P＜0.05）。②与对照组相比，各试验组胸肌剪切力和桑叶粉各组腿肌剪切力值均有所下降，但只有10％桑叶粉组胸肌剪切力值显著下降（P＜0.05）；20％桑叶粉组腿肌 pH45 min显著增加（P＜0.05）；各试验组腿肌b*值均有所降低，其中20％桑叶粉组显著降低（ P＜0.05）。③与对照组相比，5％、10％桑叶粉组鸡盲肠大肠杆菌数量显著降低（P＜0.05），各试验组盲肠乳酸菌与大肠杆菌比值有提高的趋势，但差异不显著（ P＞0.05）。综合以上试验结果，桑叶粉可在胡须鸡生长后期日粮中添加至10％，发酵桑叶粉可添加至20％。
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