肉鸡细菌性软骨坏死的病因及防制研究  

Study on the Etiology and Control of Bacterial Cartilage Necrosis in Broilers

作　　者：袁俊堂 孙宝涛 YUAN Juntang(Yinan County Animal Husbandry Development Promotion Center,Linyi,Shandong 276300)

机构地区：[1]山东省沂南县畜牧发展促进中心,山东临沂276300

出　　处：《中兽医学杂志》2022年第8期39-41,共3页Chinese Journal of Traditional Veterinary Science

摘　　要：肉鸡具有较高的营养价值。文章主要对肉鸡细菌性软骨坏死的病因以及防制措施、防制关键点进行简要阐述和分析,提出一些建议和对策,希望对推进我国肉鸡养殖行业的健康发展,提高我国肉鸡的品质有所启示。Broilers have high nutritional value. This paper briefly expounds and analyzes the causes, control measures and key points of bacterial cartilage necrosis of broilers, and puts forward some suggestions and countermeasures, hoping to promote the healthy development of broiler breeding industry and improve the quality of broilers in China.

关 键 词：肉鸡 细菌性软骨坏死 病因 防制措施 

分 类 号：S858.31[农业科学—临床兽医学]