粗酶制剂对雏鹅小肠食糜粘度和pH的影响

18只 7日龄雏鹅 ,随机分成对照和试验两组。饲以大麦 (占 45 % )基础日粮 ,试验组添加 0 .1%的Biokyowa粗酶制剂。实验期为 7～ 2 1日龄 ,2 1日龄屠宰 ,测定小肠食糜中的粘度和pH值。结果显示 :对照组雏鹅小肠各段食糜粘度依十二指肠、空肠和回肠次序向后逐渐显著增加 (P <0 .0 1) ,十二指肠食糜的粘度较空肠和回肠食糜分别低 17.6 1%(P <0 .0 1)和 37.15 % (P <0 .0 1) ,而十二指肠食糜pH值则较空肠和回肠分别低 0 .75 % (P >0 .0 5 )和 5 .92 % (P >0 .0 5 )。试验组各段小肠食糜上清的粘度变化趋势与对照一致 ,十二指肠、空肠和回肠食糜的粘度较对照组分别低 17.6 1%(P <0 .0 1)、37.15 % (P <0 .0 1)和 5 9.46 % (P <0 .0 1) ;十二指肠、空肠和回肠食糜的pH值与较对照组分别低 4.2 1%、4.18%和 3 .79% ,但差异不显著 (P >0 .0 5 )。以上结果表明 :酶制剂通过解除饲料中β -葡聚糖等抗营养因子对消化的负面作用 ,改变了小肠食糜中理化特性 ,从而影响其化学性消化和吸收 ,提高了机体饲料的转化效率 ,有利于雏鹅的生长。

Effects of Crude Enzyme Preparation on Viscosity and pH of Intestinal Chyme in Gosling

Sixteen 7-day-old goslings were randomly allotted to control and enzyme treated groups.The diet contained 45% barley and it was added 0.1% Biokyowa enzyme preparation for treatment group in experimental phase(7～21 day).At day 21,the goslings were slaughtered and the intestinal chyme samples were collected for determining.The results are as follow:In control group,the viscosities of intestinal chyme were increased significant from duodenum to ileum.The pH of chyme between duodenum and jejunum was not significant (P>0.05).The viscosity of ileal chyme was higher than those of duodenum and jejunum by 17.61%(P<0.01)and 37.15%(P<0.01),separately.Also the pH of duodenal chyme was lower than those of jejunum and ileum by 0.75%(P>0.05)and 5.92%(P>0.05).In treatment group,the viscosity of intestinal chymes had same tendency as that of the control,the viscosity of duodenal,jejunal and ileal chyme were lower by 17.61%(P<0.01),37.15%(P<0.01)and 59.46%(P<0.01)than those of control,separately.Whereas the pH of duodenum,jejunum and ileum were lower than that of control by 4.21%,4.18% and 3.79%(P>0.05).These results show that enzyme preparation can affect the characteristics of intestinal chyme by relief the anti|nutritional action of β-glucan in barley ,so that to improve the rice|bran based diet reverse rate and benefit quick growth of gosling.