非淀粉多糖酶制剂对肉鸡肉用性能的影响

Effects of Non-starch Polysaccharide Enzyme Products on Meat Yield in Broilers

[目的]研究非淀粉多糖(NSP)酶制剂对肉鸡肉用性能的影响,为合理使用NSP酶制剂提供科学依据。[方法]200只21日龄罗斯肉鸡分5个处理组:处理组1为正对照组、处理组2为负对照组,2个处理组的日粮稍有差异,处理组3～5在负对照组日粮基础上各添加一种NSP酶制剂。肉鸡56日龄屠宰,测定及评价肉用性能。[结果]处理组3肉鸡的全净膛率、腹脂率2个主要肉用性能指标显著大于(P<0.05)处理组2肉鸡。处理组2肉鸡小肠相对重量小于其他4个处理组。[结论]日粮添加酶类全、活性高的NSP酶制剂促使肉鸡充分利用非常规饲料原料,提高产肉率,肉用性能良好。建议用户选用NSP酶制剂时应实测产品的酶类和酶活性。

[ Objective ] To investigate the effects of Non-starch polysaccharide （NSP） enzyme products on performance of broilers and thus to provide a scientific basis for their rational use. [ Method] Two hundred 21-day-old Ross broilers were assigned to five groups. The broilers in group 1 and group 2 were fed positive control diet and negative control diet, respectively, which were slightly different. The broilers in other three groups were fed negative control diet supplemented three different commercial Non-starch polysaccharides （NSP） enzyme products, respectively. The broilers were slaughtered at 56 days old, and their meat yield was determined. [ Result] The percentage of eviscerated yield and percentage of abdominal fat were significantly higher in the group 3 than in the group 2 （P 〈 0.05 ）. The percentage of small intestine weight in slaughter weight was lower in the group 2 than in other groups. [ Conclusion] Diets supplemented broad-rang and highly active NSP enzyme products can promote absorption of routine feed ingredients, increase meat yield, and improve meat performance.