酪酸菌对肉鸡生产性能和死淘率及小肠形态结构的影响  

Effects of Clostridium butyricum on the Growth Performance,Mortality and Small Intestinal Villus in Broiler

作　　者：刘来亭[1] 田鹏飞[1] 杜灵广 张勇[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]郑州金百合生物工程有限公司,河南郑州450001

出　　处：《河南农业科学》2009年第7期130-131,134,共3页Journal of Henan Agricultural Sciences

基　　金：河南工业大学校基金

摘　　要：选用240只1日龄AA肉鸡,随机分成4组,每组5个重复。对照组饲喂基础日粮,处理组Ⅰ组、Ⅱ组、Ⅲ组的饲料分别添加0.3%、0.6%、0.9%的酪酸芽孢杆菌。结果表明,添加0.9%酪酸芽孢杆菌组能显著提高肉鸡平均日增重(P<0.05),各处理组之间饲料转化率差异不显著(P>0.05);各处理组的发病率和死淘率均比对照组低;添加0.6%、0.9%酪酸芽孢杆菌组显著提高了肠道绒毛长度(P<0.05)。A total of 240 newly - hatched AA broilers were randomly divided into 4 dietary treatments with 5 repeats. No antibiotic was added in the basal diet of negative control. For experimental groups,the basal diets were supplemented with 0.3% ,0.6% ,or 0.9% probiotics of Clostridium butyricum（CB）,respectively. The results showed that diet supplemented with 0.9% CB significantly improved the average daily gain （P〈0.05）. No significant difference of FCR was observed among the experimental groups. Diets supplemented with CB significantly decreased the mortality during 0 to 6 weeks and the groups supplemented with 0.6 % or 0.9 % CB significantly improved the length of the villi of small intestinal （P〈0.05）.

关 键 词：酪酸菌 肉鸡 生产性能 死淘率 小肠形态结构 

分 类 号：S816.7[农业科学—饲料科学]