特异乳酸菌对麻羽肉鸡部分消化道生理指标的影响  

Effect of lactobacillus supplementation on physiological parameters in the digestive tract of chickens

作　　者：李路胜[1] 张常明[2] 冯定远[2] 

机构地区：[1]聊城大学农学院,山东聊城252000 [2]华南农业大学动科学院,广东广州510640

出　　处：《家禽科学》2006年第8期11-14,共4页Poultry Science

基　　金：广东省自然科学基金重点项目"畜禽健康养殖生物调控新技术研究"(项目编号:021047)的资助

摘　　要：试验选用温氏麻鸡1日龄母雏3200羽,随机分成4组,每组5个重复,每个重复160只鸡。试验Ⅰ组采用基础日粮(不含有抗生素和乳酸菌);试验Ⅱ组为基础日粮+0.0125%黄霉素;试验Ⅲ组采用基础日粮+1.5%乳酸菌制剂饮水;试验Ⅳ组为基础日粮+1.5%乳酸菌制剂拌料后发酵6h。试验期为72d,分为3阶段:前期(1～4周)、中期(5～8周)、后期(9～11周)。结果表明:发酵组可明显改善盲肠微生物菌群结构和氨浓度、降低盲肠pH值、提高十二指肠和空肠淀粉酶活性(P<0.05)。在添加方式上,饮水组效果不如发酵组。从三个生长阶段看,添加乳酸菌对麻羽肉鸡早期作用好于中后期。In order to study the effect of different treated liquid 1actobacilli of plants-derived type with high concentration of 107 cfu/ml on the the intestinal microflora, the activity of enzyme and the pH values in local broilers, a total of 3200 local broilers were randomly divided into 4 groups. Group Ⅰ basal diet （ neither antibiotics or lactobacillus contained） ; Group Ⅱ： basal diet plus 0.0125% flavomycin; Group Ⅲ： basal diet plus 1.5% .lactobacillus preparation in drinking water; Group Ⅳ： basal diet plus 1.5% lactobacillus preparation firstly mixed in the feed and then fermented for 6 hours. The feeding experiment was conducted for 72 days, divided into three periods： 1-28 days, 29-56 days and 57-72 days. The results were showed that the fermented group could significantly improve the intestinal micro-ecological structure ,decrease the NH3 concentration and the pH values in caecum , increase the activity of amylase in duodenum and jejunum （P〈0.05）. Among all the treated groups, the fermented group performed the best. Among three growing periods, the period of 0-28 days is the most responsive while the period of 29-56 days is second and the period of 57-72 days is the least.

关 键 词：乳酸菌 处理方式 肠道PH 肠道菌群 

分 类 号：S831[农业科学—畜牧学]