复合芽孢杆菌制剂对肉兔生产性能、免疫器官指数及肉质的影响

Effects of the Complex Bacillus Preparation on Production Performance,Immune Organ Index and Meat Quality of Meat Rabbits

本试验旨在研究芽孢杆菌制剂对肉兔生产性能、免疫器官指数及肉质的影响。选取体重相近,35日龄断奶的新西兰肉兔160只,随机分为5组,每组4个重复,每个重复8只(公母各占1/2)。对照组饲喂基础饲粮;抗生素组为添加400 mg/kg的4%恩拉霉素的基础饲粮;试验1、2、3组分别饲喂添加200 mg/kg、300 mg/kg和400 mg/kg复合芽孢杆菌制剂的基础饲粮;试验期为8周。结果表明:复合芽孢杆菌制剂可提高日增重,降低饲料增重比。试验2、3组对半净膛率、全净膛率、胸腺重、脾脏重和胸腺指数均有显著的促进作用(P【0.05)。各试验组对肌肉p H45min、p H24h值和熟肉率均无显著影响(P】0.05);试验2、3组可显著降低兔肉的剪切力和滴水损失(P【0.05)。各试验组对粗蛋白、粗脂肪和水分含量均无显著影响(P】0.05)。由此可见,日粮中添加300~400 mg/kg水平复合芽孢杆菌制剂可有效提高新西兰兔生产性能、屠宰性能和免疫器官指数,同时具有改善兔肉肉品质的作用。

This study was conducted to investigate the effect of the Complex Bacillus Preparation(CBP)onproduction performance,immune organ index and meat quality of meat rabbits.160 New Zealand rabbit of 35 day-old with the same male and female were random Ly assigned into five groups with 4 replicates in eachgroup and 8 rabbits per replicate. Control group was fed basic diet. Antibiotic group was fed basic diet supple-mented with enramycin(400 mg/kg,4%),while groups 1,2,3 with CBP of 200 mg/kg,300 mg/kg,400 mg/kg,respectively. The experiment lasted for 8 weeks. The results showed that the CBP can improve daily gain anddecrease feed gain ratio. Compared to control group,group 2 and 3 had a significanty promotion effects onhalf net carcass rate,whole net carcass rate,thymus weight,spleen weight and thymus index(P<0.05). Allthe experimental group had not significantly effects on pH 45 min,pH 24 h and cooking percentage(P>0.05);Group 2 and 3 reduced the shear force and drip loss of cony meat significantly(P<0.05). All the experimen-tal groups had not significantly effects on protein content,fat content and moisture content(P>0.05). It wasconcluded that the supplementation of CBP(300~400mg/kg)in meat rabbit's diet can promote the produc-tion performance, slaughter performance and immune organ index,as well as improving the meat quality.