白酒糟饲粮中添加复合酶制剂对肉鸭生长、肠道发育、肉品质及养分利用的影响

doi:10.16431/j.cnki.1671-7236.2024.12.015

摘要/Abstract

摘要： 【目的】研究白酒糟饲粮中添加复合酶制剂对肉鸭生长性能、肉品质、肠道发育、血液指标及营养物质表观利用率的影响。【方法】选取1日龄健康、体重接近的雄性北京鸭144只，随机分成3组，每组6个重复，每个重复8只。对照组鸭饲喂玉米-豆粕型基础饲粮，白酒糟组鸭饲喂添加18％白酒糟的饲粮，复合酶制剂组鸭饲喂在白酒糟组基础上添加复合酶制剂500 mg/kg的饲粮。试验期分为1~14和15~35 d两个饲喂阶段。试验结束后，以重复为单位，采集血液、胸肌、排泄物和各段小肠，测定胸肌肉品质、血液指标以及营养物质表观利用率。【结果】 ①与对照组相比，白酒糟组和复合酶制剂组肉鸭14 d体重、1～14 d ADG显著降低，1～14 d F/G显著升高(P＜0.05)，且复合酶制剂组肉鸭1～14 d F/G显著低于白酒糟组(P＜0.05)。与对照组相比，白酒糟组和复合酶制剂组肉鸭15～35 d和1～35 d ADFI、F/G均显著增加(P＜0.05)，且复合酶制剂组肉鸭1～35 d ADFI、F/G显著低于白酒糟组(P＜0.05)。②与对照组相比，复合酶制剂组肉鸭胸肌率显著降低(P＜0.05)，白酒糟组及复合酶制剂组肉鸭腹脂率显著升高(P＜0.05)，白酒糟组和复合酶制剂肉鸭胰腺指数以及复合酶制剂组肉鸭肌胃指数均显著升高(P＜0.05)。③与对照组相比，白酒糟组及复合酶制剂组肉鸭十二指肠和空肠相对重量显著升高(P＜0.05)。④与对照组相比，白酒糟组和复合酶制剂组肉鸭能量利用率均显著降低(P＜0.05)；与白酒糟组相比，复合酶制剂组肉鸭粗蛋白质利用率和能量利用率均显著升高(P＜0.05)。⑤与对照组相比，白酒糟组肉鸭胸肌pH_{24 h}、滴水损失以及复合酶制剂组肉鸭胸肌pH_{24 h}均显著升高(P＜0.05)，且复合酶制剂组肉鸭胸肌pH_{24 h}显著高于白酒糟组，滴水损失显著低于白酒糟组(P＜0.05)；与对照组相比，2个试验组pH_{45 min}均显著降低(P＜0.05)。⑥各组间肉鸭血常规指标均无显著性差异(P＞0.05)。与对照组相比，白酒糟组肉鸭血浆AST和LDH活性、AST/ALT、ALB、UA含量均显著降低(P＜0.05)，复合酶制剂组肉鸭AST/ALT显著降低(P＜0.05)；与白酒糟组相比，复合酶制剂组肉鸭血浆GLU、TP、GLB和UA含量均显著升高(P＜0.05)。【结论】在本试验条件下，使用18%白酒糟替代玉米豆粕饲喂肉鸭时，添加复合酶制剂可以降低料重比，提高养分利用率。

关键词: 白酒糟; 肉鸭; 生长性能; 肉品质; 肠道发育; 营养物质表观利用率

Abstract: 【Objective】 This experiment was conducted to investigate the effects of compound enzyme preparation in distillers’ grains diet on growth performance,meat quality,intestinal development,blood indexes and apparent nutrient availability of meat ducks.【Method】 A total of 144 1-day-old male Peking ducks with similar body weight were randomly divided into 3 groups with 6 replicates per group and 8 ducks per replicate.Ducks in the control group were fed a corn-soybean meal basal diet,ducks in the distiller’s grains group were fed a diet supplemented with 18% distiller’s grains,and ducks in the compound enzyme preparation group were fed a diet supplemented with 500 mg/kg compound enzyme preparation on the basis of distiller’s grains group.The experimental period was divided into two feeding stages of 1-14 days and 15-35 days.After the experiment,blood,pectoral muscle,excreta and small intestine were collected,and the quality of pectoral muscle,blood indexes and apparent availability of nutrients were measured.【Result】 ①Compared with the control group, the 14-day body weight and 1-14 day ADG of ducks in distiller’s grains group and compound enzyme preparation group were significantly decreased, and the 1-14 day F/G of ducks in compound enzyme preparation group was significantly increased (P＜0.05), and the 1-14 day F/G of ducks in compound enzyme preparation group was significantly lower than that in distiller’s grains group (P＜0.05). Compared with the control group, ADFI and F/G of ducks in distilling grains group and compound enzyme preparation group were significantly increased from 15 to 35 days and from 1 to 35 days (P＜0.05), and ADFI and F/G of ducks in compound enzyme preparation group were significantly lower than those in distilling grains group from 1 to 35 days (P＜0.05). ② Compared with the control group, the chest muscle percentage of ducks in compound enzyme preparation group was significantly decreased (P＜0.05), the abdominal fat percentage of ducks in distiller’s grains group and compound enzyme preparation group was significantly increased (P＜0.05), the pancreas index of ducks in distiller’s grains group and compound enzyme preparation group, and the muscle stomach index of ducks in compound enzyme preparation group were significantly increased (P＜0.05). ③ Compared with the control group, the relative weights of duodenum and jejunum of ducks in distiller’s grains group and compound enzyme preparation group were significantly increased (P＜0.05). ④ Compared with the control group, the energy utilization rate of ducks in distiller’s grains group and compound enzyme preparation group was significantly decreased (P＜0.05). Compared with distiller’s grains group, crude protein utilization rate and energy utilization rate of ducks in compound enzyme preparation group were significantly increased (P＜0.05). ⑤ Compared with the control group, pH_{24 h} and drip loss of breast muscle of ducks in distiller’s grains group and pH_{24 h} of breast muscle of ducks in compound enzyme preparation group were significantly increased (P＜0.05), and pH_{24 h} of breast muscle of ducks in compound enzyme preparation group was significantly higher than that in distiller’s grains group, while drip loss was significantly lower than that in distiller’s grains group (P＜0.05). Compared with the control group, the pH_{45 min} of the two experimental groups was significantly decreased (P＜0.05). ⑥ There were no significant differences in blood routine indexes among groups (P>0.05). Compared with the control group, the activities of AST and LDH, AST/ALT, ALB and UA in plasma of ducks in distiller’s grains group were significantly decreased (P＜0.05), and AST/ALT in compound enzyme preparation group was significantly decreased (P＜0.05). Compared with distiller’s grains group, the contents of GLU, TP, GLB and UA in plasma of ducks in compound enzyme preparation group were significantly increased (P＜0.05).【Conclusion】 In conclusion,the compound enzyme preparation could reduce the feed/gain and improve nutrient utilization rate when the basal diet of Beijing ducks was supplemented with 18% distiller’s grains.

Key words: distiller’s grains; meet ducks; growth performance; meat quality; intestinal development; apparent digestibility of nutrients

中图分类号:

S834⁺.81

鹿震涛, 吴占月, 郭艳红, 王宁, 任雯雯, 吴永保, 曹俊婷, 吴学壮, 闻治国. 白酒糟饲粮中添加复合酶制剂对肉鸭生长、肠道发育、肉品质及养分利用的影响[J]. 中国畜牧兽医, 2024, 51(12): 5265-5276.

LU Zhentao, WU Zhanyue, GUO Yanhong, WANG Ning, REN Wenwen, WU Yongbao, CAO Junting, WU Xuezhuang, WEN Zhiguo. Effects of Compound Enzyme Preparation Added to Distiller’s Grains Diet on Growth, Intestinal Development,Meat Quality and Nutrients Utilization in Meat Ducks[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(12): 5265-5276.

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