| 高粱饲粮中添加复合酶制剂和益生菌对肉鸡饲粮表观代谢能、屠宰性能和肉品质的影响 |
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| 引用本文： | 胡贵丽,唐千甯,曾述礼,宋泽和,张石蕊,范志勇,贺喜.高粱饲粮中添加复合酶制剂和益生菌对肉鸡饲粮表观代谢能、屠宰性能和肉品质的影响[J].动物营养学报,2017,29(11). |
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| 作者姓名： | 胡贵丽 唐千甯 曾述礼 宋泽和 张石蕊 范志勇 贺喜 |
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| 作者单位： | 湖南农业大学动物科学技术学院,饲料安全与高效利用教育部工程研究中心,湖南畜禽安全生产协同创新中心,长沙 410128 |
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| 基金项目： | 国家重点研发计划，2014科技部科技基础性工作专项 |
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| 摘 要： | 本试验旨在研究高粱饲粮中添加复合酶制剂和益生菌对良凤花肉鸡屠宰性能、肉品质、表观代谢能和主要营养物质表观消化率的影响。试验选取900只1日龄体重相近的健康良凤花公鸡,随机分为5个组,分别为对照组(基础饲粮)、高粱组、高粱+复合酶组、高粱+益生菌组和高粱+复合酶+益生菌组,每组6个重复,每个重复30只鸡。试验全期为68 d。分为前期(1~28日龄)、后期(29~56日龄)和代谢试验期(57~68日龄)3个阶段进行。试验组前期用高粱替代约30%的玉米,复合酶制剂添加量为200 g/t;后期用高粱替代约50%的玉米,复合酶制剂添加量为300 g/t;全期益生菌添加量为100 g/t。结果表明:1)与对照组相比,高粱+复合酶组和高粱+复合酶+益生菌组粗纤维(CF)表观消化率显著提高(P0.05),各试验组表观代谢能(AME)及其余营养物质表观消化率差异不显著(P0.05)。2)与对照组相比,高粱+益生菌组和高粱+复合酶+益生菌组半净膛率显著提高(P0.05),各组其他屠宰性能指标均无显著差异(P0.05)。3)与对照组相比,高粱+复合酶+益生菌组胸肌亮度(L*)值显著提高(P0.05),试验组腿肌红度(a*)值显著降低(P0.05)。综上,在高粱饲粮中添加复合酶制剂和益生菌可以提高CF的表观消化率,对肉鸡屠宰性能和肉品质均无不良影响。
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| 关 键 词： | 高粱 复合酶制剂 芽孢杆菌 屠宰性能 肉品质 代谢能 营养物质消化率 |
Effects of Compound Enzyme Preparation and Probiotics Supplementation in Sorghum Diets on Apparent Metabolic Energy,Slaughter Performance and Meet Quality of Broilers |
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| HU Guili,TANG Qianning,ZENG Shuli,SONG Zehe,ZHANG Shirui,FAN Zhiyong,HE Xi.Effects of Compound Enzyme Preparation and Probiotics Supplementation in Sorghum Diets on Apparent Metabolic Energy,Slaughter Performance and Meet Quality of Broilers[J].Acta Zoonutrimenta Sinica,2017,29(11). |
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| Authors: | HU Guili TANG Qianning ZENG Shuli SONG Zehe ZHANG Shirui FAN Zhiyong HE Xi |
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| Abstract: | This experiment was conducted to investigate the effects of compound enzyme preparation and probi-otics supplementation in sorghum diets on the slaughter performance, meet quality, apparent metabolic energy ( AME) and major nutrient digestibility of broilers. A total of 900 healthy 1-day-old Liangfenghua broilers with the nearly same weight were randomly selected and allocated to 5 groups of control group, sorghum group, sorghum+compound enzyme preparation group, sorghum+probiotics group and sorghum+compound enzyme preparation+probiotics group. Each group contained 6 replicates and 30 broilers per replicate. The experiment period was 68 days, which divided into three stages of early ( 1 to 28 days of age) , late ( 29 to 56 days of age) and digestibility experiment ( 57 to 68 days of age) . The sorghum was the substitute for about 30% corn and compound enzyme preparation supplemental level was 200 g/t in the experimental groups in early period;the sorghum was the substitute for about 50% corn and compound enzyme preparation supplemental level was 300 g/t in the experimental groups in late period;and the probiotics supplemental level was 100 g/t in the ex-perimental groups in whole period. The results showed as follows:1) compared with the control group, the ap-parent digestibility of crude fiber ( CF) in the sorghum+compound enzyme preparation group and the sorghum+compound enzyme preparation+probiotics group was significantly increased (P<0.05), and the AME and other nutrient apparent metabolic rates in experimental groups had no significant difference ( P>0. 05 ) . 2 ) Compared with the control group, the percentage of half-eviscerated yield of broilers in the sorghum+probiotics group and the sorghum+compound enzyme preparation+probiotics group was significantly increased ( P<0.05) . There were no significant differences in the other indicators of slaughter performance among different groups ( P>0.05) . 3) Compared with the control group, the lightness ( L?) value of chest muscle of broilers in the sorghum+compound enzyme preparation+probiotics group was significantly increased (P<0.05), and the redness ( a?) value of leg muscle of broilers in all experimental groups was significantly decreased ( P<0.05) . In conclusion, the addition of compound enzyme preparation and probiotics in sorghum diets can im-prove the apparent digestibility of CF, and has no adverse effects on slaughter performance and meat quality of broiler. |
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| Keywords: | sorghum compound enzyme preparation Bacillus slaughter performance meet quality meta-bolic energy nutrient digestibility |
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