肉仔鸡日粮中以青霉素菌丝蛋白代替部分豆饼的试验研究  

THE EFFECT OF SOYABEAN CAKE REPLACED PARTLY WITH FUNGUS-THREADS-PROTEIN OF PENICILLA IN BROILER DIETS

作　　者：张立强[1] 李凤学[1] 张建云[1] 靳玲品[1] 李秀花[1] 孙富 范增义 

机构地区：[1]张家口农业高等专科学校牧业工程系,075131 [2]张家口铁路宏达养殖场,075000

出　　处：《河北北方学院学报（自然科学版）》1997年第1期34-36,共3页Journal of Hebei North University:Natural Science Edition

摘　　要：青霉素菌丝蛋白含有40.6％的粗蛋白,与豆饼蛋白含量相似。用其按5％和8％等比例替代肉仔鸡日粮中的豆饼试验表明,不但未出现毒性反应,而且分别比对照组成活率提高3.80％和4.35％,差异显著(P<0.05);增重提高7.86％和9.33％,差异显著(P<0.05);料肉比下降5.88％和3.61％,差异不显著(P>0.05);每100只入舍仔鸡利润提高46.47％和51.84％,差异极显著(P<0.01)。The fungus-threads-protein of penicilla contained 40.6% crude protein. The pro-tein level was simillar to protein level of soyabean cake. Soyabean cake was replaced byfungus-threads-protein of penicilla with 5% or 8% which is same as the ratio in broil-er diets. The result showed that it was atoxic livability increased 3.80%, 4.35% respec-tively, (P<0.05), gain increased 7.86%, 9.33%, respectively, (P<0.05), feed gainratio decreased 5.88%, 3.61%, respectively, (P>0.05) and profits of per 100 broiler-housed have increased 46.47%, 51.84%, respectively, (P<0.01).

关 键 词：肉仔鸡 菌丝蛋白 增重 

分 类 号：S831.5[农业科学—畜牧学]