日粮中添加酵母培养物对肉仔鸡生长性能、肉品质和肠道菌群的影响

doi:10.16431/j.cnki.1671-7236.2017.06.014

摘要/Abstract

摘要：

试验旨在研究日粮中添加不同水平酵母培养物对肉仔鸡生长性能、肉品质和肠道菌群的影响。选用432只1日龄、初始体重为（41.73±0.15）g的AA商品代肉仔鸡公雏，随机分为4个处理组（分别在基础日粮中添加0、0.1%、0.2%和0.3%的酵母培养物），每组6个重复，每个重复18只鸡。试验期42 d，分为1~21和22~42 d两个阶段，试验期间记录采食量、体重和死淘率，试验结束时每个重复选择1只与平均体重接近的肉仔鸡空腹12 h后进行屠宰，测定其屠宰性能和肠道微生物数量。结果显示，与对照组相比，日粮中添加0.2%和0.3%酵母培养物能够显著提高肉仔鸡42 d的体重和试验全期平均日增重（P< 0.05）。且当添加量为0.2%时，能显著提高肉仔鸡22~42 d平均日增重（P< 0.05），显著降低料重比（P< 0.05）；显著提高试验全期平均日增重和平均日采食量（P< 0.05），显著降低试验全期料重比（P< 0.05）。同时，添加酵母培养物还可显著降低鸡肉的滴水损失和大肠杆菌数量（P< 0.05），并显著增加盲肠双歧杆菌数量（P< 0.05）。综上所述，肉仔鸡日粮中添加0.2%酵母培养物的效果最佳，能够显著提高肉鸡生长性能，提高肌肉的系水力，改善其肌肉品质。同时，还能有效增加肉鸡盲肠中有益菌双歧杆菌数量和减少有害菌大肠杆菌数量。

关键词: 肉鸡; 酵母培养物; 生长性能; 肉品质; 肠道菌群

Abstract:

The experiment was conducted to study the effects of yeast culture on growth performance, meat quality and intestinal microflora of broilers. A total of 432 1-day-old AA commercial broiler chicks with initial body weight of (41.73±0.15)g were randomly divided into 4 groups with 6 replicates per group and 18 broilers per replicate,receiving diets supplemented with 0,0.1%,0.2% and 0.3% yeast culture, respectively. The trial lasted for 42 days which was divided into two periods with 1 to 21 d and 22 to 42 d,respectively.The feed intake,body weight,death and culling rate were recorded in each period. At the end of the experiment,1 chickens in each replicate with the weight close to the average value were slaughtered after fasting for 12 h. The slaughter performance and intestinal microflora counts were determined.The results showed that compared with control group,the supplementation of 0.2% and 0.3% yeast culture significantly increased the body weight at 42 d and the average daily gain (ADG) during the whole trial (P< 0.05).The diet supplemented with 0.2% yeast culture significantly improved the ADG,decreased the F/G of broilers during 22 to 42 d (P< 0.05),and it also significantly increased the average daily feed intake (ADFI) and ADG (P< 0.05),decreased the F/G of the whole period (P< 0.05).Moreover,the supplementation of 0.2% yeast culture significantly decreased the drip loss of meat and the count of Escherichia coli (P< 0.05),and significantly increased the count of Bifidobacterium(P< 0.05). In summary, the supplementation of 0.2% yeast culture could significantly improve the growth performance and the muscle quality of broilers.The intestinal microflora in broiler cecum were effectively optimized after inclusion of yeast culture in the study.

Key words: broiler; yeast culture; growth performance; meat quality; intestinal microflora

中图分类号:

S831.5

郭小华, 刘明, 李文辉, 杨凤娟. 日粮中添加酵母培养物对肉仔鸡生长性能、肉品质和肠道菌群的影响[J]. 《中国畜牧兽医》, 2017, 44(6): 1673-1679.

GUO Xiao-hua, LIU Ming, LI Wen-hui, YANG Feng-juan. Effects of Yeast Culture on Growth Performance,Meat Quality and Intestinal Microflora of Broilers[J]. , 2017, 44(6): 1673-1679.

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