Abstract:The effect of adding shiitake mushroom stalk to diet on the quality of breast meat from Hyline brown hens was studied. A total of 112 forty-week-old Hyline brown hens were fed the diets supplemented with 0%，5%，10%，and 15% shiitake mushroom stalk powder and slaughtered after feeding for 40 weeks. The basic nutrients，water retention，texture properties，and basic physicochemical parameters of breast meat were determined. The results showed that feeding shiitake mushroom stalk significantly increased the ash content and reduced the drip loss of breast meat from Hyline brown hens. In addition，it increased the hardness，chewability，and stickiness of cooked breast meat. The pH value，total volatile basic nitrogen （TVB-N），and thiobarbituric acid reactive substances （TBARS），which were positively correlated with the degree of meat spoilage，decreased significantly. The original data of these significant indexes were visualized by principal component analysis（PCA） and orthogonal partial least squares-discriminant analysis. The results showed that hardness and stickiness were the differential indexes among the samples of breast meat with different proportions of shiitake mushroom stalk addition，and 10%-15% of shiitake mushroom stalk addition had the most obvious effect of improving the texture properties of breast meat. The PCA results showed that 15% of shiitake mushroom stalk addition had obvious advantages in improving the comprehensive quality of breast meat from Hyline brown hens.