CAJ | 학술논문

本研究通过在饲粮中添加地衣芽胞杆菌、屎肠球菌和丁酸梭菌,研究其对肉仔鸡生产性能、胴体性状、免疫机能和肉品质的影响. 试验选取1日龄的爱拔益加( AA)肉仔鸡公鸡和母鸡各432只,称量初始体重后随机分成4个试验组,每个试验组9个重复,每个重复公鸡和母鸡各12只,公母分开饲养. 试验组1饲喂基础饲粮(对照组) ,试验组2饲喂基础饲粮+地衣芽孢杆菌(≥3×106 CFU/g),试验组3饲喂基础饲粮+屎肠球菌(≥1×106 CFU/g),试验组4饲喂基础饲粮+丁酸梭菌(≥1×106 CFU/g). 结果表明:与对照组相比,1)在生产性能方面,地衣芽胞杆菌和屎肠球菌均显著降低了AA肉仔鸡公鸡的料重比( P<0.05). 2)胴体性状方面,地衣芽胞杆菌显著提高了公鸡的腿肌率( P<0.05) ,显著降低了其腹脂率( P<0.05) ,显著提高母鸡的胸肌率、腿肌率(P<0.05);屎肠球菌和丁酸梭菌均显著提高了公鸡和母鸡的胸肌率(P<0.05),并显著降低其腹脂率( P<0.05). 3)免疫功能方面,地衣芽胞杆菌、屎肠球菌和丁酸梭菌均显著提高了公鸡和母鸡免疫器官指数(P<0.05),但是不同的益生菌菌株对公鸡和母鸡的效果不同. 4)肉品质方面,地衣芽胞杆菌、屎肠球菌和丁酸梭菌均显著降低了公鸡和母鸡的滴水损失率和蒸煮损失率( P<0.05). 综上所述,饲粮中添加地衣芽胞杆菌、屎肠球菌和丁酸梭菌显著改善了肉仔鸡胴体性状、免疫器官指数和肉品质.
본연구통과재사량중첨가지의아포간균、시장구균화정산사균,연구기대육자계생산성능、동체성상、면역궤능화육품질적영향. 시험선취1일령적애발익가( AA)육자계공계화모계각432지,칭량초시체중후수궤분성4개시험조,매개시험조9개중복,매개중복공계화모계각12지,공모분개사양. 시험조1사위기출사량(대조조) ,시험조2사위기출사량+지의아포간균(≥3×106 CFU/g),시험조3사위기출사량+시장구균(≥1×106 CFU/g),시험조4사위기출사량+정산사균(≥1×106 CFU/g). 결과표명:여대조조상비,1)재생산성능방면,지의아포간균화시장구균균현저강저료AA육자계공계적료중비( P<0.05). 2)동체성상방면,지의아포간균현저제고료공계적퇴기솔( P<0.05) ,현저강저료기복지솔( P<0.05) ,현저제고모계적흉기솔、퇴기솔(P<0.05);시장구균화정산사균균현저제고료공계화모계적흉기솔(P<0.05),병현저강저기복지솔( P<0.05). 3)면역공능방면,지의아포간균、시장구균화정산사균균현저제고료공계화모계면역기관지수(P<0.05),단시불동적익생균균주대공계화모계적효과불동. 4)육품질방면,지의아포간균、시장구균화정산사균균현저강저료공계화모계적적수손실솔화증자손실솔( P<0.05). 종상소술,사량중첨가지의아포간균、시장구균화정산사균현저개선료육자계동체성상、면역기관지수화육품질.
This experiment was conducted to investigate the effects of three different probiotics ( Bacillus li-cheniformis, Enterococcus faecium and Clostridium butyricum ) on performance, immune function, carcass traits and meat quality of broiler chickens. A total of 432 one-day-old cockerels and 432 one-day-old hens were randomly allocated to 4 test groups ( with 9 replicates per test group, and 12 cockerels and 12 hens per repli-cate) , test group 1 were fed the basal diet as control group, test groups 2, 3, and 4 were fed the basal diet with Bacillus licheniformis (≥3 × 106 CFU/g) , Enterococcus faecium (≥1 × 106 CFU/g) , and Clostridium butyricum (≥1×106 CFU/g), respectively. The results showed as follows:compared with the control group, 1) in the aspect of performance, Bacillus licheniformis and Enterococcus faecium both significantly increased the ratio of feed to gain of the cockerels (P<0.05). 2) In the aspect of carcass traits, Bacillus licheniformis significantly increased the leg muscle rate and reduced the abdominal fat rate of the cockerels ( P<0.05) , sig-nificantly increased the leg muscle rate and the breast muscle rate of the hens ( P<0.05);Enterococcus faecium and Clostridium butyricum both significantly increased the breast muscle rate and reduced the abdominal fat rate cockerels and hens ( P<0.05) . 3) In the aspect of immune function, Bacillus licheniformis, Enterococcus fae-cium and Clostridium butyricum all significantly increased the indexes of immune organs of the AA broilers ( P<0.05); while differences lie in the different probiotics and the sex of the AA broilers. 4) In the aspect of meat quality, Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum all significantly reduced drip loss rate and cooking loss rate of the cockerels and hens ( P<0.05) . In summary, Bacillus licheniformis, Enterococcus faecium and Clostridium butyricum can significantly improve the carcass traits, immune organ in-dexes and meat quality of broiler chickens.