木瓜粉对新西兰白兔生产性能和免疫功能的影响

Effect of pawpaw on the production and immunity performance of New Zealand white rabbits

选取断奶新西兰白兔96只,随机分为4组,对照组饲喂基础日粮,试验Ⅰ,Ⅱ,Ⅲ组在基础日粮中分别添加2%,5%和8%的木瓜粉。经60 d饲养试验显示:前30 d,试验各组日增重、采食量比对照组显著提高(P<0.05);料重比差异不显著(P>0.05)。试验后30 d,试验各组日增重显著高于对照组(P<0.05);采食量、料重比组间差异不显著(P>0.05)。各试验组的血清胆固醇含量显著高于对照组(P<0.05);与对照组相比,试验Ⅲ组总蛋白指标显著提高(P<0.05),试验Ⅰ组显著下降(P<0.05);总球蛋白,IgG,IgA,IgM指标,组间差异均不显著(P>0.05)。结果表明,在饲料中添加木瓜粉能提高肉兔的生长性能,适宜添加量为5%;木瓜粉有提高肉兔免疫力趋势。

Ninty-six weaned New Zealand white rabbits were divided into four groups randomly, among which the control were fed with basic diet and the other three were treated with basic diet added with 2%, 5% or 8% pawpaw, respectively. The results showed that during the earlier 30 days, daily gain and intake index of three trial groups were higher than that of the control, but there was no significant difference in ratios of feed/gain. During the later 30 days, compared to the control group, daily gains of three treatments improved remarkably, but the index of intake and feed/gain showed no significant difference. In comparison with the control, the contents of serum cholesterol of three trial groups improved remarkably, and the index of total protein of Group Ⅲ markedly improved while those of Group Ⅰ were on the opposite trend. However, the total globulin, IgG, IgA and IgM did not make a difference. In conclusion, addition of pawpaw in basic diet could improve the production performance of meat rabbits, and the optimal level of pawpaw was 5% ; meanwhile, addition of pawpaw had a promotive effect on immunity of meat rabbits.