乳化剂替代部分油脂对肉鸭生长性能和屠宰性能的影响

Effects of dietary emulsifier replacing part of fat on production performance and slaughter performance in meat duck

本试验旨在研究乳化剂替代部分油脂对肉鸭生长性能和屠宰性能的影响,试验期为25 d。试验采用完全随机设计,将540只18日龄樱桃谷肉鸭随机分为3个处理,每个处理6个重复,每重复30只鸭。3个试验组中,正对照组为正常油脂水平日粮,负对照组的日粮中油脂添加量降低0.2 MJ/kg,乳化剂组为负对照日粮中添加0.02%乳化剂。结果表明:(1)与正对照组相比,乳化剂组肉鸭的生长性能和屠宰性能均没有显著变化。(2)与负对照组相比,乳化剂组肉鸭的平均日增重提高5.49%(P<0.05),料重比降低2.18%(P<0.05),平均日采食量提高3.43%(P≥0.05);半净膛率、全净膛率和腹脂率都得到显著改善(P<0.05),腿肌率和胸肌率无显著影响(P≥0.05)。结果显示在肉鸭低油脂日粮中添加乳化剂能显著提高日增重,降低料肉比、腹脂率,有效改善饲料利用率,减少能耗。

This experiment was conducted to study the effect of dietary emulsifier replacing part of fat on production performance and slaughter performance in meat ducks.This experiment lasted for 25 days.A total of 540 18-day-old Cherry Valley ducks were randomly assigned to 3 treatments with 6 replicates of 30 ducks per replicate. Positive control diet had normal fat level. dietary fat of negative control decreased by 0.2 MJ/kg , and emulsifier group was negative control diet added 0.02% emulsifier.The results showed as follows：（1）There was no significant difference in production performance and slaughter performance between positive control group and emulsifier group （P ≥0.05）.（2）The daily weight gain for meat ducks fed emulsifier diet was improved by 5.49% comparing with negative control group （P 〈 0.05） ,and feed to gain ratio was decreased by 2.18%（P 〈 0.05）. the half net bore rate and the whole net bore rate were increased by 3.56% and 2.13%, respectively, and the abdominal fat rate was reduced by 7.46%（P 〈 0.05）.In conclusion, the addition of emulsifier and reduction of fat did not influence the production performance and slaughter performance of meat ducks;adding emulsifier into low-fat diets could significantly improve weight gain,effectively decrease feed to gain ratio and abdominal fat content of meat ducks.