肉鸡细菌性软骨坏死的病因及防制研究

Study on the Etiology and Control of Bacterial Cartilage Necrosis in Broilers

肉鸡具有较高的营养价值。文章主要对肉鸡细菌性软骨坏死的病因以及防制措施、防制关键点进行简要阐述和分析,提出一些建议和对策,希望对推进我国肉鸡养殖行业的健康发展,提高我国肉鸡的品质有所启示。

Broilers have high nutritional value. This paper briefly expounds and analyzes the causes, control measures and key points of bacterial cartilage necrosis of broilers, and puts forward some suggestions and countermeasures, hoping to promote the healthy development of broiler breeding industry and improve the quality of broilers in China.