Effects of Level and Feeding Period of Dietary Monascus Culture on Cholesterol Content of Serum and Meat of Broilers and Growing Ducks

摘要

Two experiments were carried out to investigate the effects of level and feeding period of dietary Monascus culture on the performance and cholesterol content of serum and meat in broilers and growing ducks. O.O(C), 0.5(T1), 1.0(T2) and 1.5%(T3) of Monascus culture which contained 0.5% monacolin-k was added to commercial broiler diets, respectively, and fed during 2—6 weeks of age in Experiment 1. In Experiment 2, commercial broiler diet added 1.0% of Monascus culture was fed during 6-6(C), 4-6(T1),2-6(T2) and 0-6(T3) weeks of age, respectively. Three replicates of 16 day-old broilers and 10 day-old growing ducks each were randomly assigned to floor pen, respectively. In Experiment 1, as the level of dietary Monascus culture increased, body weightand feed intake of broilers significantly decreased (P<0.05), whereas those of growing ducks tended to increase without significant differences among treatments. Feed/gain ratio both in broilers and growing ducks showed a trend to increase. Cholesterolcontents of serum both in broilers and growing ducks significantly decreased(P<0.05), and those of breast and thigh meat tended to decrease as the level of dietary Monascus culture increased. In Experiment 2, as the feeding period of dietary Monascus culture increased, body weight gain(P<0.05) and feed intake of broilers tended to decrease whereas those of growing ducks increased without significant differences among treatments. Feed/gain ratio also increased without significant differences. Cholesterolcontents of serum both in broilers and growing ducks significantly decreased(P<0.05), and those of breast and thigh meat tended to decrease as the feeding period of dietary Monascus culture increased without significant differences.