纳豆芽孢杆菌的制备及其对番鸭生产性能的影响  

Preparation of Bacillus subtlis natto and its effects on growth performance in Mucovy duck

作　　者：董小英[1] 唐胜球[1] 

机构地区：[1]韶关学院英东农业科学与工程学院,广东韶关512005

出　　处：《广东农业科学》2011年第22期129-131,共3页Guangdong Agricultural Sciences

基　　金：广东省高等院校学科建设专项(2009-400);广东省韶关学院重点科研课题(2008-182)

摘　　要：采用液态发酵法和固态发酵法制备纳豆芽孢杆菌,并研究日粮中添加不同浓度纳豆芽孢杆菌制剂对番鸭生产性能的影响。结果表明:采用固态发酵法制备纳豆芽孢杆菌优于液态发酵法;在番鸭基础日粮中添加0.2%和0.4%纳豆芽孢杆菌制剂可显著提高番鸭日增重(P<0.05)、采食量(P<0.05)和饲料转化率(P<0.01),以添加0.4%纳豆芽孢杆菌制剂的效果最佳。而日粮中添加0.1%纳豆芽孢杆菌制剂对番鸭日增重、采食量和饲料转化率的作用均不显著(P>0.05)。The aim of the present study was to produce Bacillus subtilis natto by ways of liquid state fermentation and solid state fermentation, and determine whether dietary Bacillus subtilis natto could affect growth performance of Muscovy ducks. Muscovy ducks were fed respectively with diets supplemented with 0%（control group）, 0.1%, 0.2%, and 0.4% Bacillus subtilis natto during the 6-week feeding period. The results showed that weight gain（P〈0.05）, feed intake（P〈0.05） and feed conversion efficiency（P〈0.01） of Muscovy ducks were significantly improved by adding 0.2%, and 0.4% Bacillus subtilis natto in diet, and the results were more significant in 0.4% dietary. However, 0.1% Bacillus subtilis natto in diet had little effect on weight gain, feed intake and feed conversion efficiency of Muscovy ducks （P〉0.05）.

关 键 词：纳豆芽孢杆菌 番鸭 生产性能 

分 类 号：S816.73[农业科学—饲料科学]