发酵花生秧对番鸭生产性能、屠宰性能、血清生化指标及鸭粪常规成分的影响

doi:10.16431/j.cnki.1671-7236.2020.11.010

摘要/Abstract

摘要： 本研究旨在探究发酵花生秧的营养价值及其对番鸭生产性能、屠宰性能、生化指标及鸭粪污染指标的影响，探讨利用发酵花生秧进行番鸭节粮养殖的可行性。选取15日龄的公番鸭360只，随机分为4组，每组6个重复，每个重复15只。对照组饲喂基础日粮，试验Ⅰ组饲喂90%基础日粮+10%发酵花生秧，试验Ⅱ组饲喂85%基础日粮+15%发酵花生秧，试验Ⅲ组饲喂80%基础日粮+20%发酵花生秧，预饲期7 d，正式试验期48 d，测定并计算各组番鸭的生产性能、屠宰性能及各脏器指数，同时采集各组番鸭的血清、肌肉及新鲜粪样，测定血清生化指标及鸭粪常规成分的变化情况。结果表明，①与未发酵的花生秧相比，发酵后的花生秧粗蛋白质、钙水平分别上升31.82%（P<0.01）、97.40%（P<0.01）；粗纤维、磷及水分含量分别下降2.35%（P<0.05）、20.69%（P<0.05）、53.23%（P<0.01），营养价值得到提升。②与对照组相比，试验Ⅰ、Ⅱ组料重比分别下降6.51%（P<0.01）、6.84%（P<0.01）；试验Ⅰ、Ⅱ、Ⅲ组的腿肌率分别上升20.50%（P<0.05）、25.55%（P<0.05）、9.27%（P>0.05）；肝脏指数分别上升9.90%（P>0.05）、12.23%（P<0.05）、3.18%（P>0.05）；肌胃指数分别上升17.70%（P<0.05）、30.82%（P<0.05）、36.66%（P<0.05）；腺胃指数分别上升1.37%（P>0.05）、32.99%（P<0.05）、36.43%（P<0.05）；③发酵花生秧可影响番鸭血清中TP、ALB、GLB、A/G、ALT、AST、AST/ALT、UREA、UA、CRE含量；与对照组相比，试验Ⅰ、Ⅱ、Ⅲ组鸭粪中的总氮、磷、钾、水分含量均呈下降趋势。综上，10%、20%发酵花生秧饲料能显著提高番鸭的生产性能，明显降低增重成本，对番鸭的产肉性能无明显影响，但可能对其肝脏功能、肾脏功能、免疫功能有一定的影响。

关键词: 发酵花生秧; 番鸭; 生产性能; 屠宰性能; 血清生化指标; 鸭粪常规成分

Abstract: The aim of this study was to explore the nutritional value of fermented peanut vine and its effects on the production performance,slaughter performance,serum biochemical indexes and feces' routine ingredient in Muscovy ducks.The feasibility of fermented peanut vine that applied to grain-saving feeding in Muscovy ducks was also explored.Three hundred and sixty 15-day-old male Muscovy ducks were randomly divided into 4 groups,6 repetitions in each group,15 ducks each repetition.The ducks in control group were fed with basic diet,while in group Ⅰ were fed with 90% basic diet+10% fermented peanut vine,in group Ⅱ were fed with 85% basic diet+15% fermented peanut vine and in group Ⅲ were fed with 80% basic diet+20% fermented peanut vine.After 7 days pre-feeding period and 48 days feeding period,production performance,slaughter performance and organ indexes were then measured.Meanwhile,serum,muscle and fresh feces were collected for measurement of the levels of biochemical indexes and feces'routine ingredients.The results showed that:① Compared to unfermented peanut vine,CP and Ca levels of fermented peanut vine were elevated by 31.82% (P<0.01) and 97.40% (P<0.01) respectively,while CF,P and H₂O levels were decreased by 2.35% (P<0.05),20.69% (P<0.05) and 53.23% (P<0.01) respectively.Nutritional value of fermented peanut vine was clearly increased.② Compared to control group, F/G of group Ⅰ and Ⅱ were decreased by 6.51% (P<0.01) and 6.84% (P<0.01) respectively.The leg muscle rate of groupⅠ,Ⅱ and Ⅲ were improved by 20.50% (P<0.05),25.55% (P<0.05) and 9.27% (P>0.05) respectively,and liver indexes were increased by 9.90% (P>0.05)、12.23% (P<0.05) and 3.18% (P>0.05) respectively,gizzard indexes were elevated by 17.70% (P<0.05),30.82%(P<0.05) and 36.66% (P<0.05) respectively,and glandular stomach indexes were increased by 1.37% (P>0.05),32.99% (P<0.05) and 36.43% (P<0.05) respectively.③ Fermented peanut vine could affect the levels of TP,ALB,GLB,A/G,ALT,AST,AST/ALT,UREA,UA and CRE in serum of Muscovy ducks.Compared to control group,N,P,K and H₂O levels in feces of ducks were decreased in the test groups.In conclusion,10% and 20% fermented peanut vine could markedly improve the production performance,reduce cost to gain ratio,and did not affect meat performance.But fermented peanut vine might affect the function of liver,kidney and immune in Muscovy ducks.

Key words: fermented peanut vine; Muscovy ducks; production performance; slaughter performance; serum biochemical indexes; feces' routine ingredient

中图分类号:

S834

刘珍妮, 雷小文, 孔智伟, 钟云平, 谢华亮, 谭东海, 吴异健. 发酵花生秧对番鸭生产性能、屠宰性能、血清生化指标及鸭粪常规成分的影响[J]. 中国畜牧兽医, 2020, 47(11): 3493-3501.

LIU Zhenni, LEI Xiaowen, KONG Zhiwei, ZHONG Yunping, XIE Hualiang, TAN Donghai, WU Yijian. Effects of Fermented Peanut Vine on Production Performance,Slaughter Performance, Serum Biochemical Indexes and Feces' Routine Ingredients in Muscovy Ducks[J]. China Animal Husbandry and Veterinary Medicine, 2020, 47(11): 3493-3501.

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