益生菌与酶制剂及其协同效应对黄羽肉鸡屠宰性能和免疫器官指数的影响

为研究益生菌与酶制剂对黄羽肉鸡屠宰性能及免疫器官指数的影响,试验选用5日龄体重相近的健康雌性黄羽肉鸡675羽,随机分成5个处理,每处理5个重复,每重复27羽,处理Ⅰ组饲喂基础日粮,处理Ⅱ、Ⅲ、Ⅳ、Ⅴ组分别在基础日粮中添加25 g/t益生菌制剂、150 g/t复合酶制剂、25 g/t益生菌制剂+150 g/t复合酶制剂、300 g/t抗敌素。结果显示,益生菌与酶制剂联用的Ⅳ组获得了最佳的屠宰率,分别比Ⅰ组和Ⅴ组提高0.75%(P>0.05)和0.79%(P>0.05),而Ⅳ组的全净膛率较Ⅰ组提高5.80%(P<0.01),且与添加抗生素的Ⅴ组相比无显著差异(P>0.05);同时各处理组胸腺指数、脾脏指数、法氏囊指数均无显著差异(P>0.05)。结果表明,各添加剂对黄羽肉鸡屠宰性能及免疫器官指数的作用效果存在差异,但益生菌与酶制剂协同效应表现出了较好的优势,在一定程度上优于抗生素添加组。

Effects of synergy of probiotics and enzyme preparation on the slaughter performance and immune organs index in Yellow broilers

The experiment was conducted to study effects of probiotics and enzyme preparation on the slaughter performance and the index of immune organs of yellow broilers.675 healthy 5-day-old female yellow broilers with the similiar weight were randomly allocated to 5 groups with 5 replicates of 27 each.The control group(group Ⅰ)was fed with basal diet,the test group Ⅱ、Ⅲ、Ⅳ and Ⅴ were fed with basal diet added 25 g/t probiotics,150 g/t multi-enzyme preparation,25 g/t probiotics+150 g/t multi-enzyme preparation and 300 g/t colistin sulphate,respectively.The results showed that:compared with group Ⅰ and group Ⅴ,group Ⅳ was increased by 0.75 %(P > 0.05) and 0.79 %(P > 0.05)respectively;compared with group Ⅰ,the percentage of eviscerated yield of group Ⅳ was increased by 5.80 %(P < 0.01),but there was no significant difference between group Ⅳ and group Ⅴ(P > 0.05);And there was no significant difference in index of thymus,bursa of fabricius and spleen among each group(P > 0.05).The experiment indicated that:difference additives had different effects on the slaughter performance and the index of immune organs of yellow broilers,the synergy of probiotics and enzyme preparation had a good performance,and it was superior to antibiotic feed additives in a certain extent.