日粮中添加不同水平维生素C对肉鸡生产性能和血清存留水平影响的研究

EFFECTS OF SUPPLEMENTAL DIFFERENT LEVELS OF VITAMIN C IN DIETS ON PRODUCTION AND BIOAVAILABILITY IN BROILERS

为了研究日粮中添加不同水平维生素C对肉鸡生产性能和生物学利用率的影响。选用1日龄爱拔益加(AA)肉仔鸡960只,随机分为3个处理,每个处理4个重复,每个重复80只。试验日粮参照AA肉仔鸡推荐标准配制,3个处理的日粮维生素C水平分别为:0 mg/kg、100 mg/kg、200 mg/kg。试验期49 d。研究结果表明:日粮维生素C的添加改善了肉鸡的生产性能,维生素C添加水平为100 mg/kg和200 mg/kg时,肉鸡料重比分别降低了1.69%和3.08%。肉鸡血清中维生素C水平均随着日粮维生素水平的增加而提高。日粮维生素C水平从0 mg/kg提高至100 mg/k和200 mg/kg时,血清中维生素C含量分别提高了2.13%和94.20%。肉鸡日粮中添加维生素C,可以提高肉鸡的生产性能和血清中维生素C的水平,并且随着维生素C水平的增加其生物学利用率逐渐提高。

To study the effects of different supplemental levels of Vitamin C on production and bioavailability. 960 AA broilers were divided into three treatments, four replications for each treatment. Vitamin C levels in the three treatments of diets were 0 mg/kg, 100 mg/kg, 200 mg/kg respectively during the 49 days experiment. Other nutrition levels were all reach to AA broiler. The results showed that vitamin C could improve the production of broilers, and the feed efficiency were improved by 1. 69% and 3. 08% when supplementation of Vitamin C were 100 mg/kg and 200 mg/kg. Vitamin C in serum can be improved with increase of Vitamin C levels in diet. When Vitamin C was increased to 100 mg/kg and 200 mg/kg from 0 mg/kg, Vitamin C level in serum was improved by 2. 13% and 94. 20%. The increasement of levels of Vitamin C can improve production and bioavailability, and the bioavailability could be increased gradually with Vitamin C levels.