酵母复合制剂对铁脚麻肉鸡生产性能及圈舍环境的影响  

The Effect of Complex Preparation of Yeast on the Production Performance and Cowshed Environment of TieJiaoMa Broiler

作　　者：孙秋勇 杨敏[2] 吴亨进 

机构地区：[1]贵阳市科技局,贵阳金阳550081 [2]贵州省畜牧兽医学校,贵阳乌当550018 [3]花溪区农业局,贵阳花溪550025

出　　处：《现代农业科学》2008年第7期57-58,共2页

基　　金：贵阳市科技攻关课题"养殖小区清洁生产配套技术研究与推广"2008筑科农2-1号

摘　　要：试验选用酵母复合制剂(酵母、根酶和乳酸菌)对肉鸡生产性能及空气质量的影响效果进行比较研究,探讨酵母复合制剂的应用效果。试验结果表明:在铁脚麻肉鸡的饲料中添加酵母复合制剂,其增重速度高于对照组,但差异不显著(P>0.05);酵母复合制剂可提高饲料利用率,差异不显著(P>0.05);试验组降低NH3效果明显,较对照组差异极显著(P<0.01);试验组降低圈舍内H2S差异显著(P<0.05);试验组可降低圈舍内CO的含量,但差异不显著(P>0.05)。The test made a comparative study on the impact effect of complex preparation（ yeast, roots enzyme and lactic acid bacteria） of yeast on production performance and air quality of broiler, the application effect of complex preparation of yeast was explored. The results showed that, the growth of the treatment group that added complex preparation of yeast in feed gained greatly more weight than the control group, no obvious difference （ P 〉 0. 05 ） ; complex preparation of yeast can improve utilization ratio of feed, no obvious difference （ P 〉 0.05 ） ; the effect of reducing NH3 of the treatment group was better than the control group, the difference was extremely significant（ P 〈0.01 ） ; the effect that reduced H2S in housing of the treatment group had extremely significant difference（ P 〈 0.01 ） ; the treatment group can decrease CO2 content of housing, no obvious difference （ P 〉0.05）.

关 键 词：酵母复合制剂 铁脚麻肉鸡 应用效果 

分 类 号：S831.5[农业科学—畜牧学]