米糠日粮添加酶制剂对雏鹅小肠食糜粘度和pH的影响

Effects of Enzyme Preparation on Viscosity and pH of Intestinal Chyme in Gosling

为探明外源酶制剂对采食米糠日粮小鹅小肠食糜理化性质的影响机理,将16只7日龄雏鹅,随机分成对照组和试验组,饲以米糠(占30%)基础日粮,试验组添加0.2%的酶制剂.至21日龄捕杀,测定小肠食糜中的粘度和pH值.结果表明,对照组雏鹅小肠各段食糜粘度依十二指肠、空肠和回肠次序逐渐显著增加,十二指肠和空肠食糜间pH值差异不显著,回肠食糜的粘度较十二指肠和空肠中分别高131.82%(p<0.01)和55.90%(p<0.01),而pH值则较十二指肠和空肠分别高7.68%(p<0.05)和8.83%(p<0.05).试验组各段小肠食糜上清的粘度变化趋势与对照一致,回肠的粘度较对照组下降了19.61%(p<0.05);而十二指肠和空肠的粘度差异不显著;十二指肠、空肠和回肠食糜的pH值依次升高,与对照组比较,空肠高1.65%,回肠低1.93%,但差异不显著(p>0.05).以上结果提示:酶制剂通过解除饲料中阿拉伯木聚糖等抗营养因子对消化的负面作用,改变了小肠食糜中理化特性,从而影响其化学性消化和吸收,提高了机体对饲料的转化效率,有利于雏鹅的生长.

Sixteen 7dayold goslings are randomly allotted to control and enzyme treated groups. The diet contains 30% ricebran, with 0.2% Zhejiang commercial enzyme preparation for treatment group in experimental phase (7~21 day) increased. At day 21, the goslings are slaughtered and the intestinal chyme samples are collected for determining. The results are as follows:in control group, the viscosities of intestinal chyme are increased significant from duodenum to ileum. The pH of chyme between duodenum and jejunum is not significant (p>0.05). The viscosity of ileal chyme is higher than that of duodenum and jejunum by 131.82%(p<0.01) and 55.90%(p<0.01), separately. Also, the pH of ileal chyme is higher than that of duodenum and jejunum by 7.68%(p<0.05) and 8.83%(p<0.05). In treatment group, the viscosity of intestinal chymes has same tendency as that of the control,while only the viscosity of ileal chyme is lower by 19.61%(p<0.05) than that of control. Whereas the pH is decreased from duodenum to ileum. These results show that enzyme preparation can affect the characteristics of intestinal chyme by relieving the antinutritional action of arabinoxylans in ricebran, so as to improve the reverse rate of the ricebran based diet and contribute to quick growth of gosling.