酶制剂+益生菌与植物提取物协同对肉鸡生产性能、免疫能力及抗氧化能力的影响

The Synergistic Effect of Enzyme Preparation + Probiotics and Allicin on Broilers

本实验旨在研究酶制剂+益生菌与植物提取物对肉鸡生产性能、免疫能力及抗氧化能力的影响。实验选取192只1日龄天露黑鸡2号,随机分为8组,每组4个重复,每个重复6只鸡,实验时间为21 d。对照组饲喂基础日粮,抗生素组饲喂基础日粮加250 g/t的4%恩拉霉素,实验Ⅰ、Ⅱ、Ⅲ组分别饲喂基础日粮加100、300、500 g/t含有益生菌与酶制剂的添加剂A,实验组Ⅳ、Ⅴ、Ⅵ分别饲喂基础日粮加200、500、800 g/t含有益生菌、酶制剂与大蒜素的添加剂B。结果表明:添加剂A与添加剂B都能够提高肉鸡平均日增重。添加剂A与添加剂B都会显著降低血清中葡萄糖与尿素氮浓度(P<0.05),极显著降低总胆固醇、甘油三酯、免疫球蛋白、白细胞介素-10浓度(P<0.01),极显著增加白细胞介素1-β与肿瘤坏死因子-α浓度(P<0.01)。研究表明,适量添加添加剂A或添加剂B能够起到与抗生素相类似的作用,在一定程度上能够替代恩拉霉素。

In this experiment, the effects of enzyme preparation + probiotics and plant extracts on performance immune capacity and antioxidant capacity of broilers were investigated. A total of 192 one-day-old Tianlu Black Chickens No.2 were randomly divided into 8 groups with 4 replicates per group and 6 chickens per replicate. The experiment lasted for 21 days. The control group was fed a basal diet, the antibiotic group was fed a basal diet supplemented with 250 g/t 4% enzyme, and the experimental groups i, ii and iii were fed a basal diet supplemented with 100, 300 and 500 g/t additive A containing probiotics and enzyme preparation, respectively. Experimental groups Ⅳ, Ⅴ and Ⅵ were fed a basal diet supplemented with 200, 500 and 800 g/t additive B containing probiotics, enzyme preparation and Allicin, respectively. The results indicated that: both additive A and additive B could increase the average daily gain of broilers. Both additive A and additive B significantly decreased the serum concentrations of glucose and urea nitrogen(P<0.05), significantly decreased the concentrations of total cholesterol, triglyceride, immunoglobulin and interleukin-10(P<0.01), and significantly increased the concentrations of interleukin-1-β and tumor necrosis factor-α(P<0.01). The research indicated that additive A or additive B could replace enzyme to A certain extent.