配合添加EM和酸化剂对肉仔鸡免疫机能和生产性能的影响

The effect of EM and acidification additives on immune function and production performance of broiler

试验采用2×2交叉区组设计设置4个试验组和1个空白对照组。将375只健康、体重一致的7d艾维茵肉仔鸡雏,随机分配到5个处理,每个处理设3个重复,每个重复25只鸡。基础日粮不添加任何抗生素,以观测EM和酸化剂配合添加对肉仔鸡免疫机能和生产性能的影响。结果发现随着EM和酸化剂组合水平的提高,血液球蛋白尤其γ-球蛋白含量增加,胸腺、脾脏和法氏囊相对重量提高,萎缩减慢,免疫机能增强;肉仔鸡ADG提高,F/G降低;屠宰率、胸肌率和腿肌率增加而腹脂率减少;肌肉蛋白质含量有提高、肌内脂肪和胆固醇含量有降低的趋势。试验结果表明,EM和酸化剂配合添加在生产上是可行的,并呈现一定的正协同效应,且以10.0%EM发酵料和0.2%酸化剂组合效果最好。

The experiment set up4groups by2×2cross granules designed and one blank con-trol group.375healthy,unanimous weight and7-day-old AVIAN broiler chicks were randomly di-vided into5groups and there were3replicates each group and25chicks each replicates.There was not any antibiotic in dietary in order to observe the effect of adding cooperatively EM and acidification on the immune function and production performance of broiler chicken.Results indi-cated that with the increasing of EM and acidification cooperative level,blood globulin(especiallyγ-globulin)increased,relative increasing weight and slowing atrophy of thymus,spleen and bursa were present and the immune function of chicken strengthened.ADG of broiler increased while F/G reduced.The rate of slaughtering and chest muscle of broiler increased while abdominal fat rate reduced.There were trends forward improving of protein content muscle and lowering fat and cholesterol.These data suggested that adding EM and acidification cooperatively was synergicly ef-fective in broiler production and the optimal additive was10.0%EM fermented material and0.2%acidification.