枯草芽孢杆菌发酵棉籽粕对黄羽肉鸡营养物质代谢率、生产性能的影响  

Effects of cottonseed meal fermentation by Bacillus subtilis on nutrient metabolic rates and production performance of yellow broilers

作　　者：冯江鑫 孙焕林[1] 王朝阳[1] 周波[1] 张贺林[1] 张文举[1] 

机构地区：[1]石河子大学动物科技学院,新疆石河子832000

出　　处：《粮食与饲料工业》2015年第7期43-46,共4页Cereal & Feed Industry

基　　金：国家自然科学基金项目(31360564);石河子大学重大科技攻关项目(gxjs2011-zdgg01)

摘　　要：研究在1日龄黄羽肉鸡日粮中分别添加0%、2%、5%和8%的枯草芽孢杆菌发酵的棉籽粕对黄羽肉鸡的生产性能、消化代谢率的影响。结果表明:与未添加发酵棉籽粕组相比,添加棉籽粕组黄羽肉鸡的粗蛋白质、钙和磷的表观代谢率提高显著,且8%添加组代谢率最高;粗脂肪的代谢率降低显著,平均日增重和饲料转化率提高显著,且5%添加组平均日增重和饲料转化率最高。枯草芽孢杆菌发酵棉籽粕适宜添加量为5%。The effects of cottonseed meal（0 %, 2 %, 5 %, 8 % ） fermentation by Bacillus subtilis on nutrient metabolic rates and production performance of I day old yellow broilers were studied. Compared with the control group, the apparent digestibility of crude protein, calcium and phosphorus of the test groups were significantly increased, which of 8% cottonseed meal group was the highest;crude fat digestibility decreased significantly, the average daily gain and food conversion ratio were significantly increased;5%~ cottonseed meal group had the highest daily gain weight and food conversion ratio. Adding 5% cottonseed meal fermentation by Bacillus subtilis into the diet showed good effect.

关 键 词：枯草芽孢杆菌 发酵 棉籽粕 黄羽肉鸡 生产性能 养分代谢率 

分 类 号：S831.5[农业科学—畜牧学]