高营养水平日粮中添加平菇菌渣对肉鸡生产性能的影响

Effects of adding oyster mushroom residue in high nutrient level diets on daily weight gain and production performance of broilers

文章旨在研究高营养水平日粮中添加平菇菌渣对肉鸡生产性能的影响,试验将240只1日龄肉鸡雏鸡随机分为4组,分别饲喂基础日粮、添加平菇菌渣5、10、20 g/kg的饲粮,预试期7 d,正试期49 d,在正试期第21天和第49天进行生产性能检测。结果表明:(1)从试验全期看,试验1、2、3组肉鸡采食量分别提高17.73%(P> 0.05)、11.05%(P> 0.05)、2.21%(P <0.05),试验3组差异显著,肉鸡采食量明显提升。(2)在1~21日龄时,试验1、2、3组肉鸡体增重分别提高10.09%(P> 0.01)、9.51%(P> 0.01)、8.21%(P> 0.05);22~49日龄时,试验1、2、3组肉鸡体增重分别提高10.17%(P> 0.05)、5.39%(P <0.05)、4.68%(P <0.05);l~49日龄时,试验1、2,3组肉鸡体增重分别提高10.19%(P> 0.05)、6.48%(P <0.05)、5.59%(P <0.05)。(3)试验1组和2组料重比比对照组增加6.66%(P> 0.05)、4.35%(P <0.05),而试验3组增加了3.46%(P <0.05),试验3组差异显著,饲料转化率最好。结论 :将平菇菌渣添加到高营养水平日粮中,不仅可以发挥出平菇菌渣的利用价值,同时也让肉鸡日粮变得更加营养安全,促进肉鸡生产性能不断提升。

Objective:To study the effect of mushroom residue added to the high nutritional level diet on the performance of broilers.2401-day broilers were randomly divided into four groups.They were fed with the basic diet,5g/kg mushroom residue added,10g/kg mushroom residue added and 20g/kg mushroom residue added respectively.The production performance was tested on the 21st and 49th days of the trial period,7 days of the trial period and 49 days of the trial period.The results showed that:(.2)At the age of 1~21 days,the body weight gain of broilers in groups 1,2 and 3 increased by 10.09%(P>0.01),9.51%(P>0.01)and 8.21%(P>0.05)respectively;At the age of 22-49 days,the body weight gain of broilers in experiment 1,2 and 3 groups increased by 1O.17%(P>0.05),5.39%(P<0.05)and 4.68%(P<0.05)respectively;At the age of 1~49 days,the body weight gain of broilers in groups 1 and 2 and 3 increased by 10.19%(P>0.05),6.48%(P<0.05)and 5.59%(P<0.05)respectively.(3)Compared with the control group,the feed weight ratio of Group 1 and Group 2 increased by 6.66%(P>0.05)and 4.35%(P<0.05),while that of group 3 increased by 3.46%(P<0.05).The difference between Group 3 and Group 2 was significant,and the feed conversion rate was the best.Conclusion:The addition of mushroom residue to the diet with high nutritional level will not only give play to the utilization value of mushroom residue,but also make the broiler diet more nutritious and safe,and promote the continuous improvement of broiler production performance.