| 酪酸菌对肉鸡生产性能和死淘率及小肠形态结构的影响 |
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| 引用本文： | 刘来亭,田鹏飞,杜灵广,张勇.酪酸菌对肉鸡生产性能和死淘率及小肠形态结构的影响[J].河南农业科学,2009(7). |
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| 作者姓名： | 刘来亭 田鹏飞 杜灵广 张勇 |
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| 作者单位： | 1. 河南工业大学,生物工程学院,河南,郑州,450001
2. 郑州金百合生物工程有限公司,河南,郑州,450001 |
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| 摘 要： | 选用240只1日龄AA肉鸡,随机分成4组,每组5个重复。对照组饲喂基础日粮,处理组Ⅰ组、Ⅱ组、Ⅲ组的饲料分别添加0.3%、0.6%、0.9%的酪酸芽孢杆菌。结果表明,添加0.9%酪酸芽孢杆菌组能显著提高肉鸡平均日增重(P<0.05),各处理组之间饲料转化率差异不显著(P>0.05);各处理组的发病率和死淘率均比对照组低;添加0.6%、0.9%酪酸芽孢杆菌组显著提高了肠道绒毛长度(P<0.05)。
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| 关 键 词： | 酪酸菌 肉鸡 生产性能 死淘率 小肠形态结构 |
Effects of Clostridium butyricum on the Growth Performance,Mortality and Small Intestinal Villus in Broiler |
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| LIU Lai-ting,TIAN Peng-fei,DU Ling-guang,ZHANG Yong.Effects of Clostridium butyricum on the Growth Performance,Mortality and Small Intestinal Villus in Broiler[J].Journal of Henan Agricultural Sciences,2009(7). |
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| Authors: | LIU Lai-ting TIAN Peng-fei DU Ling-guang ZHANG Yong |
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| Abstract: | A total of 240 newly-hatched AA broilers were randomly divided into 4 dietary treatments with 5 repeats.No antibiotic was added in the basal diet of negative control. For experimental groups,the basal diets were supplemented with 0.3%,0.6%,or 0.9% probiotics of Clostridium butyricum(CB),respectively.The results showed that diet supplemented with 0.9% CB significantly improved the average daily gain (P<0.05).No significant difference of FCR was observed among the experimental groups.Diets supplemented with CB significantly decreased the mortality during 0 to 6 weeks and the groups supplemented with 0.6% or 0.9% CB significantly improved the length of the villi of small intestinal (P<0.05). |
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| Keywords: | Clostridium butyricum Broiler Growth performance Mortality Small intestinal villi |
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