Abstract: This experiment was designed to investigate the effects of corn slurry fermented protein on growth performance，plasma biochemical indexes，muscle quality and texture characteristics of Qingyuan Partridge Chickens. A total of 576 healthy 80⁃day⁃old Qingyuan Partridge Chickenss（1∶1 male⁃to⁃female ratio）were randomly allocated into 4 treatment groups，with 6 replicates in each group and 24 chickens in each replicate. Each treatment group was supplemented with 0%（control group），3% ，6% ，and 9% corn slurry fermented protein under isonitrogenous conditions. The results showed that the addition of corn slurry fermented protein to the diet had no negative impact on the growth performance of Qingyuan Partridge Chickens（P>0.05）. Compared with the control group，the 6% corn slurry fermented protein group significantly increased the breast muscle percentage and significantly reduced percentage of abdominal fat（P<0.05）. The addition of corn slurry fermented protein to the diet significantly increased the contents of plasma total protein（TP），albumin（ALB），and immunoglobulin G（IgG）（P<0.05）. Compared with the control group，the plasma blood glucose （Glu） levels of the 9% corn syrup fermented protein group was significantly reduced（P<0.05），and the plasma immunoglobulin A（IgA）levels of the 3% corn syrup fermented protein group was significantly increased（P<0.05）. The addition of 6% corn slurry fermented protein significantly reduced the drip loss rate and pH45min of breast muscle（P<0.05）. The addition of corn slurry fermented protein to the diet significantly improved the hardness，adhesiveness，and chewiness of breast muscle（P<0.05）. Conclusion： The addition of corn slurry fermented protein to the diet can improve the plasma immune function of chickens，reduce the drip loss and pH45min value of muscle，and improve the hardness，adhesiveness，and chewiness of breast muscle， and has no negative impact on growth performance. This shows that corn slurry fermented protein has an improving effect on carcass traits and meat quality of Qingyuan Partridge Chickens，and the best effect is achieved when the corn slurry fermented is added at a level of 3% - 6%.

Key words: Corn slurry fermented protein, Qingyuan Partridge Chickens, Plasma biochemical indices, Meat quality, Texture characteristics

摘要： 该试验旨在研究玉米浆发酵蛋白对清远麻鸡生长性能、血浆生化指标、肌肉品质及质构特性的影响。试验选用576只健康80日龄清远麻鸡（公、母各半），随机分为4个处理组，每组6个重复，每个重复24只鸡。各处理组在等氮条件下分别添加0%（对照组）、3%、6%、9%水平玉米浆发酵蛋白。试验结果显示，饲粮添加玉米浆发酵蛋白对清远麻鸡生长性能无负面影响（P>0.05）。与对照组相比，6%水平玉米浆发酵蛋白组可显著提高胸肌率并显著降低腹脂率（P<0.05）。饲粮添加玉米浆发酵蛋白可显著提高血浆总蛋白（TP）、白蛋白（ALB）、免疫球蛋白G（IgG）含量（P<0.05）。与对照组相比，9%水平玉米浆发酵蛋白组血浆血糖（Glu）含量显著降低（P<0.05），3%水平玉米浆发酵蛋白组血浆免疫球蛋白A（IgA）含量显著升高（P<0.05），6%水平玉米浆发酵蛋白组胸肌滴水损失率和pH45min显著降低（P<0.05）。饲粮添加玉米浆发酵蛋白可显著提高胸肌硬度、胶黏性和咀嚼性（P<0.05）。结论：饲粮添加玉米浆发酵蛋白对清远麻鸡生长性能无负面影响，可提高胸肌率、降低腹脂率，降低肌肉滴水损失率和pH45min值，提高胸肌硬度、胶黏性和咀嚼性，说明玉米浆发酵蛋白对清远麻鸡的胴体品质和肉品质有改善作用，其中玉米浆发酵玉米蛋白添加水平为3%-6%时效果最佳。

关键词: 玉米浆发酵蛋白, 清远麻鸡, 血浆生化指标, 肉品质, 质构特性