益生素对三黄鸡生产性能和肉品质影响的研究
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摘要
本试验分为两个阶段。
第一阶段：研究益生素对0~6周龄三黄鸡生产性能和健康状况的影响。选用1日龄三黄肉仔鸡1560只，随机分成2组，每组780只，设两个重复，分别在基础日粮中添加0和0.1％的益生素(益生素由一株乳酸菌和三株芽孢杆菌组成，第二阶段同)，饲养时间为6周。每周统计耗料量、腹泻率、抽测体重，并对49日龄雏鸡进行取样测定肠道微生物浓度。结果表明：增重第一周、第三周和第五周分别比对照组高4.60％、7.21％(P＜0.01)和7.09％(P＜0.05)，第六周比对照组低4.06％(P＜0.05)，其余各周差异不显著(P＞0.05)。料重比第一周和第三周分别比对照组低15.11％(P＜0.01)和16.12％(P＜0.05)，其余各周差异不显著(P＞0.05)。全期益生素组平均增重比对照组高12.64％(P＜0.01)，料重比比对照组低9.23％(P＜0.05)。试验组雏鸡空肠和盲肠大肠杆菌浓度分别比对照组低27.61％和25.57％(P＜0.05)，而乳酸菌浓度比对照组高(P＞0.05)，沙门氏菌在两个组中的浓度均很低。试验组腹泻死亡率低于对照组(P＞0.05)。
第二阶段：研究饲养密度和益生素对9~18周三黄鸡生产性能和肌肉品质的影响。选用49日龄雌性三黄鸡1120只，采用二因素3×2分组，饲养密度设3个水平，A：5只／m~2、B：10只／m~2、C：13只／m~2；益生素设两个水平，Ⅰ：0和Ⅱ：0.1％，每组设两个重复，饲养时间为11周。每两周统计耗料量、腹泻率、抽测体重，并对18周龄三黄鸡进行取样分析屠宰性能和肉品质。结果表明：饲养密度和益生素对9~18周龄三黄鸡增
广西大学硕_l:学位论文摘要
重有极显著的相互作用效应(P<0.01)。全期增重BI，组比B，、A，:和C，，组
分别高3.56%(P<0.05)、4.68%和5.19%(P<0.01)，其它各组差异不
显著(P>.05);料重比主要受饲养密度影响，B，和C，组分别比AI组低
3.86%和4.03%(P<0.05);而B;;和C，;组分别比All组低5.38%和5.55%
(P<0.05)，而B组和C组的组间和组内的差异都不显著(P>.05)。
使用益生素各组总的腹泻死亡率为O，不用益生素各组总的腹泻死亡率
为0.36%，差异不显著(P>0.05)。饲养密度对各项肉品质指标均没有
规律性的影响，而益生素有降低肌肉粗蛋白、粗脂肪、肌间脂肪的不饱
和脂肪酸含量以及缩小肌纤维间距和减小肌纤维密度的倾向，相反有增
加肌间脂肪饱和脂肪酸含量的趋势，但均不显著(P>0.05)。肉品质综
合评定结果表明，三黄鸡肉品质有随生产性能提高而下降的倾向。
This trail consisted of two stages.
The effects of probiotics on performance and health of San Huang chickens were studied in the first stage.1560 day-old chickens were allotted freely to two treatments with two replicates of 780 chickens each.The treatment encompassed :1) 0% probiotics in the basic diet as control and 2) 0.1% probiotics in the diet. The probiotics used in the experiment consists of 1 Lactobacillus and 3 Bacilluses and they were also the same in the second stage. The experiment diets were fed for 6 weeks. Feed intake, average body weight, diarrhea rate were recorded weekly. At 49 days of age, intestinal floras content was measured. The results showed that the body weight gain of birds fed 0.1% probiotics diet was higher than that of the control by 4.6%, 7.21% (p<0.01) and 7.09%(p<0.05) in the first week, the third week and the fifth week, respectively. However,the weight gain of chicks gived 0.1% probiotics diet was lower than that of the control by 4.06%(p<0.05) in the sixth week. No significant difference was observed in oth
er weeks(p>0.05). The feed conversion rate of chickens fed 0.1% probiotics diet was higher than that of the control by 15.11% (p<0.01) and 16.12% (p<0.05) in the first week and in the third week, respectively.There were no
significant difference in other weeks(p>0.05).The average body weight gain of birds gived 0.1% probiotics diet was higher than that of the control by 12.64%(p<0.01), and feed conversion rate was lower than that of the control by 9.23%(p<0.05) from 0 to 6 weeks of age. Both contents of Escherichia coli in jejunum and caecum of probiotics treatment were lower by 27.61%and 25.57%(p<0.05) than those of the control, respectively. The increased content of Lactic acidin entric was found in the probiotics group (p>0.05). Both the diarrbea rate and the mortality of the probiotics group declined when compared with those of the control (p>0.05).
The effects of stocking density and probiotics on performance, health and meat quality of San Huang chickens were studied in the second stage. A 3X2 factorial arrangment of treatments was used (3 level stocking density were A: 5 birds per square metre, B: 10 birds per square metre, C: 13 birds per square metre; 2 level probiotics were 1:0, II: 0.1%). 1120 49-day-old chickens were allotted randomly to six treatments with two replicates each. The experiment diets were fed for 11 weeks. Feed intake, average body weight, diarrhea rate were recorded two weeks once. At 18 weeks of age the slaughter performances and meat quality were determined.The results suggested that during the period of 9 to 18 weeks the effects on body weight gain were subject to stocking density X probiotics interactions (p<0.01). The body weight gain of BII group was higher than that of BI,AII and CII groups by 3.56%(p<0.05) , 4.68% and 5.19% (p<0.01), respectively. No significant difference was found in other groups (p>0.05). Stocking density was the main factor affected on the feed conversion rate. Feed conversion rate of BII and CI groups were lower than that of A, group by 3.68% and 4.03% (p<0.05), respectively. BII and CII groups were lower than that of AII group by 5.38% and 5.55% (p<0.05), respectively.There were no significant difference in other groups (p>0.05). No diarrhea rate of all probiotics groups were observed. However there were 0.36% in
those probiotics free groups, but no significant difference was found between them (p>0.05). The effects of stocking density and probiotics on slaughter performance and meat quality were generally small (p>0.05). However probiotics tended to depress the contents of crude protein , fat and the unsaturated fatty acid not only in the breast but also in the thigh muscle. The distance between the fibre bundles and the fibre density decreased too, though the opposite effect was observed for the content of the saturated fatty acid in the muscle. The meat quality tended to become worse with increasing the performance according to the results of the composite evaluation of the meat quality.
第一阶段：研究益生素对0~6周龄三黄鸡生产性能和健康状况的影响。选用1日龄三黄肉仔鸡1560只，随机分成2组，每组780只，设两个重复，分别在基础日粮中添加0和0.1％的益生素(益生素由一株乳酸菌和三株芽孢杆菌组成，第二阶段同)，饲养时间为6周。每周统计耗料量、腹泻率、抽测体重，并对49日龄雏鸡进行取样测定肠道微生物浓度。结果表明：增重第一周、第三周和第五周分别比对照组高4.60％、7.21％(P＜0.01)和7.09％(P＜0.05)，第六周比对照组低4.06％(P＜0.05)，其余各周差异不显著(P＞0.05)。料重比第一周和第三周分别比对照组低15.11％(P＜0.01)和16.12％(P＜0.05)，其余各周差异不显著(P＞0.05)。全期益生素组平均增重比对照组高12.64％(P＜0.01)，料重比比对照组低9.23％(P＜0.05)。试验组雏鸡空肠和盲肠大肠杆菌浓度分别比对照组低27.61％和25.57％(P＜0.05)，而乳酸菌浓度比对照组高(P＞0.05)，沙门氏菌在两个组中的浓度均很低。试验组腹泻死亡率低于对照组(P＞0.05)。
第二阶段：研究饲养密度和益生素对9~18周三黄鸡生产性能和肌肉品质的影响。选用49日龄雌性三黄鸡1120只，采用二因素3×2分组，饲养密度设3个水平，A：5只／m~2、B：10只／m~2、C：13只／m~2；益生素设两个水平，Ⅰ：0和Ⅱ：0.1％，每组设两个重复，饲养时间为11周。每两周统计耗料量、腹泻率、抽测体重，并对18周龄三黄鸡进行取样分析屠宰性能和肉品质。结果表明：饲养密度和益生素对9~18周龄三黄鸡增
广西大学硕_l:学位论文摘要
重有极显著的相互作用效应(P<0.01)。全期增重BI，组比B，、A，:和C，，组
分别高3.56%(P<0.05)、4.68%和5.19%(P<0.01)，其它各组差异不
显著(P>.05);料重比主要受饲养密度影响，B，和C，组分别比AI组低
3.86%和4.03%(P<0.05);而B;;和C，;组分别比All组低5.38%和5.55%
(P<0.05)，而B组和C组的组间和组内的差异都不显著(P>.05)。
使用益生素各组总的腹泻死亡率为O，不用益生素各组总的腹泻死亡率
为0.36%，差异不显著(P>0.05)。饲养密度对各项肉品质指标均没有
规律性的影响，而益生素有降低肌肉粗蛋白、粗脂肪、肌间脂肪的不饱
和脂肪酸含量以及缩小肌纤维间距和减小肌纤维密度的倾向，相反有增
加肌间脂肪饱和脂肪酸含量的趋势，但均不显著(P>0.05)。肉品质综
合评定结果表明，三黄鸡肉品质有随生产性能提高而下降的倾向。
This trail consisted of two stages.
The effects of probiotics on performance and health of San Huang chickens were studied in the first stage.1560 day-old chickens were allotted freely to two treatments with two replicates of 780 chickens each.The treatment encompassed :1) 0% probiotics in the basic diet as control and 2) 0.1% probiotics in the diet. The probiotics used in the experiment consists of 1 Lactobacillus and 3 Bacilluses and they were also the same in the second stage. The experiment diets were fed for 6 weeks. Feed intake, average body weight, diarrhea rate were recorded weekly. At 49 days of age, intestinal floras content was measured. The results showed that the body weight gain of birds fed 0.1% probiotics diet was higher than that of the control by 4.6%, 7.21% (p<0.01) and 7.09%(p<0.05) in the first week, the third week and the fifth week, respectively. However,the weight gain of chicks gived 0.1% probiotics diet was lower than that of the control by 4.06%(p<0.05) in the sixth week. No significant difference was observed in oth
er weeks(p>0.05). The feed conversion rate of chickens fed 0.1% probiotics diet was higher than that of the control by 15.11% (p<0.01) and 16.12% (p<0.05) in the first week and in the third week, respectively.There were no
significant difference in other weeks(p>0.05).The average body weight gain of birds gived 0.1% probiotics diet was higher than that of the control by 12.64%(p<0.01), and feed conversion rate was lower than that of the control by 9.23%(p<0.05) from 0 to 6 weeks of age. Both contents of Escherichia coli in jejunum and caecum of probiotics treatment were lower by 27.61%and 25.57%(p<0.05) than those of the control, respectively. The increased content of Lactic acidin entric was found in the probiotics group (p>0.05). Both the diarrbea rate and the mortality of the probiotics group declined when compared with those of the control (p>0.05).
The effects of stocking density and probiotics on performance, health and meat quality of San Huang chickens were studied in the second stage. A 3X2 factorial arrangment of treatments was used (3 level stocking density were A: 5 birds per square metre, B: 10 birds per square metre, C: 13 birds per square metre; 2 level probiotics were 1:0, II: 0.1%). 1120 49-day-old chickens were allotted randomly to six treatments with two replicates each. The experiment diets were fed for 11 weeks. Feed intake, average body weight, diarrhea rate were recorded two weeks once. At 18 weeks of age the slaughter performances and meat quality were determined.The results suggested that during the period of 9 to 18 weeks the effects on body weight gain were subject to stocking density X probiotics interactions (p<0.01). The body weight gain of BII group was higher than that of BI,AII and CII groups by 3.56%(p<0.05) , 4.68% and 5.19% (p<0.01), respectively. No significant difference was found in other groups (p>0.05). Stocking density was the main factor affected on the feed conversion rate. Feed conversion rate of BII and CI groups were lower than that of A, group by 3.68% and 4.03% (p<0.05), respectively. BII and CII groups were lower than that of AII group by 5.38% and 5.55% (p<0.05), respectively.There were no significant difference in other groups (p>0.05). No diarrhea rate of all probiotics groups were observed. However there were 0.36% in
those probiotics free groups, but no significant difference was found between them (p>0.05). The effects of stocking density and probiotics on slaughter performance and meat quality were generally small (p>0.05). However probiotics tended to depress the contents of crude protein , fat and the unsaturated fatty acid not only in the breast but also in the thigh muscle. The distance between the fibre bundles and the fibre density decreased too, though the opposite effect was observed for the content of the saturated fatty acid in the muscle. The meat quality tended to become worse with increasing the performance according to the results of the composite evaluation of the meat quality.
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