枯草芽孢杆菌对肉鸡生产性能、屠宰性能、免疫性能和肌肉风味的影响

Effects of Bacillus subtilis on the production performance,slaughter performance,immune performance and muscle flavor of broiler chickens

为研究枯草芽孢杆菌对肉鸡生产性能、屠宰性能、免疫性能和肌肉风味的影响,本试验在基础日粮中添加0.1%枯草芽孢杆菌制剂,添加量分别为5×10^8、8×10^8cfu/kg,进行为期42d的饲养试验,试验结束后称重、屠宰和剖解。结果表明:添加枯草芽孢杆菌对AA肉鸡的日增重、料重比、屠宰率、全净膛率、半净膛率、腹脂率、免疫器官指数、以及胸腿肉中的脂肪、肌苷酸、单不饱和脂肪酸都有极显著(P<0.01)的促进作用,而剂量高低对料重比、腹脂率、免疫器官指数、脂肪、肌苷酸、单不饱和脂肪酸和多不饱和脂肪酸(胸肉)均能产生极显著(P<0.01)的影响,成活率和肌苷酸比对照组差异显著(P<0.05),其他指标无显著影响。

To study the effects of Bacillus subtilis on the production performance,slaughter performance and immune performance of broilers,the experiment was conducted in accordance with 5×10^8 cfu/kg and 8×10^8 cfu/kg in the diet. The experiment lasted for 42 days,after which the chickens were weighed for slaughter and dissected.The results showed that the addition of Bacillus subtilis had extremely significant (P<0.01) promoting effects on daily gain,feed-to-weight ratio,slaughter rate,full bore rate,half bore rate, abdominal fat rate, immune organ index,fat,inosinic acid and monounsaturated fatty acid in thoracic and leg meat of AA broilers.The dosage level had extremely significant effects on the feed-to-weight ratio,abdominal fat rate,immune organ index,fat,inosinic acid,monounsaturated fatty acid and polyunsaturated fatty acid (thoracic meat)(P<0.01).The survival rate and inosinic acid were significantly different from those of the control group (P<0.05),while other indexes had no significant effect.