凝结芽孢杆菌对黄羽肉鸡生长性能、肠道功能及肉品质的影响  

Effect of Bacillus coagulans on Growth Performance,Intestinal Function and Its Meat Quality of Yellow-Feathered Chicken

作　　者：孙焕林[1] 刘艳丰[1,2] 王品[1] 许追[1] 侯广田[2] 赵洁[1] 

机构地区：[1]石河子大学动物科技学院,石河子832000 [2]新疆畜牧科学院饲料研究所,乌鲁木齐830000

出　　处：《石河子大学学报（自然科学版）》2014年第3期307-312,共6页Journal of Shihezi University(Natural Science)

基　　金：国家948项目计划(2011-G7-3)

摘　　要：试验选用日龄与健康状况相同的黄羽肉鸡120羽,分为3个试验组和1个对照组,试验组A、B、C日粮分别添加1‰、1.5‰、2‰的凝结芽孢杆菌制剂,65日龄时进行屠宰,测定生长性能、屠宰性能、肠道内菌群及小肠绒毛组织结构、肌肉主要营养成分含量。结果表明:凝结芽孢杆菌对促进黄羽肉鸡的生长作用显著,其中以1.5‰添加量效果最好;屠宰率和半净膛率无显著影响(P>0.05);对全净膛率有显著提高作用(P<0.05),其中以2‰添加量为最佳;试验组A、B、C肠道沙门氏菌分别为7.905±0.026 Lg cfu/g、6.433±0.092 Lg cfu/g和5.705±0.021 Lg cfu/g,显著低于对照组(P<0.05),试验A、B、C组大肠杆菌分别为7.517±0.022 Lg cfu/g、7.510±0.021 Lg cfu/g、7.4800±0.032 Lg cfu/g与对照组差异不显著(P>0.05),试验A、B、C组肠道内葡萄球菌分别为7.218±0.043 Lg cfu/g、6.885±0.031 Lg cfu/g、6.245±0.076 Lg cfu/g显著低于对照组(P<0.05);试验组绒毛高度显著高于对照组(P<0.05),隐窝深度显著低于对照组(P<0.05);绒毛高度与隐窝深度比值,3个试验组与对照组差异显著(P<0.05);对腿肌率、胸肌率都有显著提高作用(P<0.05),其中以2‰添加量最佳;凝结芽孢杆菌对肌肉粗灰分、嫩度、失水率均无显著影响(P>0.05);对蛋白含量影响不显著(P>0.05),凝结芽孢杆菌对胸肌和腿肌脂肪含量都有显著提高作用。总体来看,在日粮中添加1.5‰的凝结芽孢杆菌制剂,可以明显提高黄羽肉鸡的生产水平。The effect of different levels of Bacillus coagulans on growth and slaughter performance,intestinal flora,tissue structure of small intestine,and content of main nutrients in muscle of yellow-feather chickens were studied in this article.Birds with the same age and health status were randomly segregated into four groups,which were control group（basal diet）,group A（basal diet＋1‰ B.coagulans）,group B（basal diet＋1.5‰ B.coagulans） and group C（basal diet＋2‰ B.coagulans）.They were slaughtered at the age of 65 days.The results showed that B.coagulans coagulans had a significant effect on the growth of yellow-feathered chicken.Addition of 1.5‰ B.coagulans was the best, and did not affect slaughter rate,semi-eviscerated rate, eviscerated rate,meat tenderness degree and water loss rate,crude ash and protein content of muscle（P〉0.05）.The count of Salmonella enterica（7.905 ±0.026 Lg cfu/g vs. 6.433 ±0.092 Lg cfu/g vs. 5.705 ±0.021 Lg cfu/g,for group A,B and C,respectively） and Staphylococcus（7.218±0.043 Lg cfu/g vs. 6.885±0.031 Lg cfu/g vs. 6.245±0.076 Lg cfu/g,for group A,B and C,respectively） in experimental groups were obviously lower than the control group（P〈0.05）.Otherwise, no significant differences were detected on the number of Escherichia coli in experiment groups（7.517±0.022 Lg cfu/g vs. 7.510±0.021 Ig cfu/g vs. 7.4800±0.032 Ig cfu/g for group A,B and C,respectively） compared with control group（P〉0.05）.Three different levels of B.coagulans all significantly enhanced the villus height,ratio of villus height to crypt depth and fat content of the pectoral and thigh muscle（P〈0.05）,while significantly reduced the crypt depth（P〈0.05）.Higher leg and breast muscle rate（P〈0.05） were also observed in the treatment groups compared with the control,with the highest leg and breast rate found in group C.The results indicated that supplementation of B.coagulans can improve the productive level of the yellow-feather chickens.The appropriate amou

关 键 词：凝结芽孢杆菌 黄羽肉鸡 生长性能 肠道功能 肉品质 

分 类 号：S816.7[农业科学—饲料科学]