Studies On Sub-Chronic Toxicity, And Meat Quality In Wenchang Chicken Of The Sandalwood Leaves And Seeds

In order to provide the new ideas to the Sandalwood tree resources to improvemeat quality, the study was carried out.Test1: On the age of6weeks160Kun-ming rats were randomly divided into10groups by gender. Sandalwood leaves, Sandalwood seeds and fermented Sandalwoodpulp were applied to rats via dieting feed. Group1,2,3were treated with10%,20%,40%Sandalwood leaves. Group4,5,6were treated with3%,6%,9%Sandalwoodseeds. Group7,8,9were treated with5%,10%,15%fermented Sandalwood pulp.The control group fed basal diets. Growth, organ coefficient and the serumbiochemical indexes of all rats were determined and analyzed.Test2:18070-day-old Wenchang chickens were randomly allocated to4treatments: Control group, test group1, test group2and test group3. Each treamentcontained3replicates,15chickens per replicate. Chickens in control group were fedbasal diets; chickens in test groups1to3fed basal diets containing8%fermentedleaves and1%seeds of S.album,4%leaves and1%seeds, and3%leaves and2%seeds respectively.On the age of120-day-old and150-day-old.24chickens from4groups wereslaughtered respectively. Growth performance, slaughter performance and carcassquality were determined.Results showed that:(1)The rats fed40%Sandalwood leaves had poisonous on liver and kiney, Therats fed9%Sandalwood seeds had poisonous on kiney and the growth of testis werepromoted.(2)Sandalwood leaves and Sandalwood seeds had negative effects on growthperformance and body weight gain.(3)Sandalwood leaves and Sandalwood seeds had no effects on slaughterrate.Carcass net weight and half-eviscerated weight significance increased. Breast rateand leg muscle rate has no significance effect. Abdomen-fat rate and sebum rate had no significance effect. Flesh color was increased, muslce pH increased,cooking lossdecreased, tenderness increased.(4)Sandalwood leaves and Sandalwood seeds had the trend to increase thecontent of IMP, IMPeand decreased K value of breast muscle and no effect on legmuscle. Essential amino acids, tasty amino-acids, unsaturated fatty acids and freeamino acids also tend to increase.