高粱饲粮中添加复合酶制剂和益生菌对肉鸡饲粮表观代谢能、屠宰性能和肉品质的影响

Effects of Compound Enzyme Preparation and Probiotics Supplementation in Sorghum Diets on Apparent Metabolic Energy,Slaughter Performance and Meet Quality of Broilers

本试验旨在研究高粱饲粮中添加复合酶制剂和益生菌对良凤花肉鸡屠宰性能、肉品质、表观代谢能和主要营养物质表观消化率的影响。试验选取900只1日龄体重相近的健康良凤花公鸡,随机分为5个组,分别为对照组(基础饲粮)、高粱组、高粱+复合酶组、高粱+益生菌组和高粱+复合酶+益生菌组,每组6个重复,每个重复30只鸡。试验全期为68 d。分为前期(1~28日龄)、后期(29~56日龄)和代谢试验期(57~68日龄)3个阶段进行。试验组前期用高粱替代约30%的玉米,复合酶制剂添加量为200 g/t;后期用高粱替代约50%的玉米,复合酶制剂添加量为300 g/t;全期益生菌添加量为100 g/t。结果表明:1)与对照组相比,高粱+复合酶组和高粱+复合酶+益生菌组粗纤维(CF)表观消化率显著提高(P<0.05),各试验组表观代谢能(AME)及其余营养物质表观消化率差异不显著(P>0.05)。2)与对照组相比,高粱+益生菌组和高粱+复合酶+益生菌组半净膛率显著提高(P<0.05),各组其他屠宰性能指标均无显著差异(P>0.05)。3)与对照组相比,高粱+复合酶+益生菌组胸肌亮度(L*)值显著提高(P<0.05),试验组腿肌红度(a*)值显著降低(P<0.05)。综上,在高粱饲粮中添加复合酶制剂和益生菌可以提高CF的表观消化率,对肉鸡屠宰性能和肉品质均无不良影响。

This experiment w as conducted to investigate the effects of compound enzyme preparation and probiotics supplementation in sorghum diets on the slaughter performance,meet quality,apparent metabolic energy（ AME） and major nutrient digestibility of broilers. A total of 900 healthy 1-day-old Liangfenghua broilers with the nearly same w eight w ere randomly selected and allocated to 5 groups of control group,sorghum group,sorghum ＋compound enzyme preparation group,sorghum ＋ probiotics group and sorghum ＋ compound enzyme preparation＋probiotics group. Each group contained 6 replicates and 30 broilers per replicate. The experiment period w as 68 days,w hich divided into three stages of early（ 1 to 28 days of age）,late（ 29 to 56 days of age） and digestibility experiment（ 57 to 68 days of age）. The sorghum w as the substitute for about 30% corn and compound enzyme preparation supplemental level w as 200 g/t in the experimental groups in early period;the sorghum w as the substitute for about 50% corn and compound enzyme preparation supplemental level w as300 g/t in the experimental groups in late period; and the probiotics supplemental level w as 100 g/t in the experimental groups in w hole period. The results show ed as follow s： 1） compared w ith the control group,the apparent digestibility of crude fiber（ CF） in the sorghum ＋compound enzyme preparation group and the sorghum＋compound enzyme preparation＋ probiotics group w as significantly increased（ P〈0. 05）,and the AME and other nutrient apparent metabolic rates in experimental groups had no significant difference（ P〈0. 05）. 2）Compared w ith the control group,the percentage of half-eviscerated yield of broilers in the sorghum ＋probiotics group and the sorghum ＋ compound enzyme preparation ＋ probiotics group w as significantly increased（ P〈0.05）. There w ere no significant differences in the other indicators of slaughter performance among different groups（ P〈0.05）. 3） Compared w ith the control group,the lightness（ L~＊） value of chest muscle of broilers in the sorghum ＋ compound enzyme preparation ＋ probiotics group w as significantly increased（ P〈0. 05）,and the redness（ a~＊） value of leg muscle of broilers in all experimental groups was significantly decreased（ P0.05）. In conclusion,the addition of compound enzyme preparation and probiotics in sorghum diets can improve the apparent digestibility of CF,and has no adverse effects on slaughter performance and meat quality of broiler.