不同复合酸化剂对肉鸡肠道pH及微生物数量的影响

360只0日龄艾维茵肉鸡随机分为8组,每组3个重复,其中2组为对照组,6组为试验组,添加不同水平的自制复合酸化剂,观察各处理对肉鸡肠道pH及微生物数量的影响,并筛选适宜的添加类型和水平。试验结果表明,与空白对照组相比,复合酸化剂降低了肉鸡的肠道pH,改善了微生物环境,抑制了大肠杆菌的生长,同时促进了乳酸杆菌的增殖。随着添加量的增加,大肠杆菌逐渐减少,而乳酸杆菌则增多。整体上以0.3%的添加水平最好,除空肠中的乳酸杆菌数量外,其余差异均显著(P<0.05),且A1比A2好;0.2%的乳酸宝介于二者之间,但比同水平筛选的2种复合酸化剂效果好。

Effect of Various Acidifiers to pH Value and Quantities of Microbiology in Broilers

360 0-day-old AA broilers were randomly divided into eight treatments of three replicates each. Among these groups, two were control groups and the others treatment groups. These groups were offered with acidifiers of different levels. The aim was to study their effects on the pH value, the quantities of microbiology, and sift the suitable adding type and levels. Compared with the control, acidifiers could reduce the pH value, change the microbiological circumstances and stop the growth of E-eoli and improve the quantities of lactobaeillus. The quantities of E-coli dropped, and the quantities of lactobaeillus raised with the addition level adding. The best level was 0.3%. The others were significantly different （P 〈 0.05 ）, except for the quantities of laetobacillus in jejunum. And the best acidifier was Ai. The effect of 0.2% acid Lac was between 0.3% A1＆A2, and was better than it of the same level of A1＆A2.