摘要
试验研究抗菌肽不同添加水平对肉鸡生长性能、屠宰性能、肉品质和免疫功能的影响。将120只肉鸡随机分成4个处理组,每组3个重复,每个重复10只鸡。对照组、抗菌肽Ⅰ组、抗菌肽Ⅱ组、抗菌肽Ⅲ组分别在肉鸡基础饲粮中添加0、0.01%、0.05%、0.10%抗菌肽。正式试验期为35 d。结果显示,与对照组相比,抗菌肽Ⅰ组肉鸡的平均日增重、肌肉pH值、血清免疫球蛋白G(IgG)含量均显著升高(P<0.05),肌肉滴水损失率、烹煮损失率均显著降低(P<0.05)。与对照组相比,抗菌肽Ⅱ组、Ⅲ组肉鸡的末重、平均日增重、平均日采食量、屠宰率、半净膛率、腿肌率、肉色a^(*)值、pH值、法氏囊指数、胸腺指数、血清免疫球蛋白A(IgA)含量、IgG含量、免疫球蛋白M(IgM)含量均显著升高(P<0.05),料重比、肌肉滴水损失率、烹煮损失率均显著降低(P<0.05)。与Ⅰ组相比,抗菌肽Ⅱ组、Ⅲ组肉鸡的末重、平均日增重、血清IgG含量均显著升高(P<0.05),肌肉滴水损失率、烹煮损失率均显著降低(P<0.05)。试验表明,肉鸡日粮中添加不同水平抗菌肽均可以改善肉鸡的生长性能、屠宰性能、肉品质和免疫功能,添加0.1%的抗菌肽较为适宜。
The experiment studied the effect of different levels of antimicrobial peptides on growth performance,slaughter performance, meat quality and immune function of broilers. 120 broilers were randomly divided into four treatment groups with three replicates in each group and ten broilers in each replicate. Control group, antimicrobial peptide group Ⅰ, antimicrobial peptide group Ⅱ and antimicrobial peptide group Ⅲ were added with 0, 0.01%, 0.05% and 0.10%antimicrobial peptide respectively in the basic diet of broilers. The formal test period was 35 d. The results showed that compared with control group, the average daily gain, p H value and IgG content of broilers in antimicrobial peptide group Ⅰ were significantly increased(P<0.05), and the drip loss rate and cooking loss rate were significantly decreased(P<0.05). Compared with control group, the final weight, average daily gain, average daily feed intake, slaughter rate, half eviscerated rate, leg muscle rate, a* value, pH value, bursa index, thymus index, IgA content, IgG content and IgM content of broilers in antimicrobial peptide groups Ⅱ and Ⅲ were significantly increased(P<0.05),and the feed to weight ratio, drip loss rate and cooking loss rate were significantly decreased(P<0.05). Compared with group Ⅰ, the final weight, average daily gain and IgG content of broilers in antimicrobial peptide groups Ⅱ and Ⅲ were significantly increased(P<0.05), and the drip loss rate and cooking loss rate were significantly decreased(P<0.05). The experiment indicates that the growth performance, slaughter performance, meat quality and immune function of broilers can be improved by adding different levels of antimicrobial peptides in the diet of broilers to a certain extent, and 0.1% of the additive is suitable in clinical practice.
作者
郭忠欣
王天奇
GUO Zhong-xin;WANG Tian-qi
出处
《饲料研究》
CAS
北大核心
2021年第8期37-40,共4页
Feed Research
关键词
抗菌肽
肉鸡
生长性能
屠宰性能
肉品质
免疫功能
antimicrobial peptide
broiler
growth performance
slaughter performance
meat quality
immune function
