米曲霉发酵粗酶制剂对肉鸡生产性能和食糜黏度的影响  

Effects of Aspergillus oryzae fermented crude enzyme preparation on growth performance and digesta viscosity in broilers

作　　者：孙春华[1] 王应文 简政 常维山[1] 

机构地区：[1]山东农业大学动物科技学院,山东泰安271018 [2]山东省大发饲料有限公司,山东济南250306

出　　处：《畜牧与兽医》2009年第1期32-35,共4页Animal Husbandry & Veterinary Medicine

摘　　要：选择健康、体重一致的1日龄商品代AA肉鸡960只随机分为4组，每组8个重复，每个重复30只，研究分别在玉米－豆粕型日粮和玉米－小麦－豆粕型日粮中添加粗酶制剂对肉鸡生产性能和食糜黏度的影响。结果表明，添加粗酶制剂显著降低了肉鸡的料重比（P〈0.05），有提高肉鸡1～42日龄日增重和出栏体重的趋势（P〈0．10）；在玉米－小麦一豆粕型臼粮中添加粗酶制剂可以显著降低肉鸡食糜的黏度（P〈0．05）。结果揭示，添加粗酶制剂可以降低肉鸡肠道内食糜的黏度，改善肉鸡的生产性能。An experiment was conducted to study the effect of crude enzyme preparation on growth performance and digesta viscosity in broilers fed corn-soybean diets and corn-wheat-soybean diets. A total of 960 1-day-old broilers were randomly allocated in to four treatments. Each treatment had 8 replicates, with 30 birds per pen. Crude enzyme preparation reduced feed conversion rate （FCR） （P 〈0.05 ）. Average daily gain （ADG） and body weight （BW） were numerically increased （P 〈 0. 10） for broilers fed the diet supplemented with crude enzyme preparation. The digesta viscosity of corn-wheat-soybean diets decreased with the addition of crude enzyme preparation （ P 〈 0. 05 ）. The results suggested that crude enzyme preparation can improve growth performance in broilers.

关 键 词：米曲霉 粗酶制剂 肉鸡 生产性能 食糜黏度 

分 类 号：S831[农业科学—畜牧学]