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日粮中不同小麦用量及添加不同复合酶制剂对生长蛋鸡生产性能的影响

标题: 日粮中不同小麦用量及添加不同复合酶制剂对生长蛋鸡生产性能的影响
英文标题: Effects of Different Contents of Wheat and Different Enzymes in Diets on Performance of Growing Layers
作者: 段磊
出版时间: 2011-01-01
所在大学: 河北农业大学
关键词: 小麦,酶制剂,生长蛋鸡,生产性能
英文关键词: wheat,enzyme,growing laying,performance
论文级别: 硕士
学位: 学位论文
导师: 赵国先
专业: 动物营养与饲料科学
提交时间: 2011
摘要: 选用1600只86日龄的伊莎婷特蛋鸡,随机分为10个组,每组10个重复,每个重复16只鸡.1组为对照组,饲喂玉米日粮;试验2~10组采用2*3两因子设计,分别饲喂小麦用量为23.3%、46.6%和70%与3种不同的复合酶制剂(复合酶1、酶2、酶3)组成的9种日粮.通过饲养试验、代谢试验和屠宰试验,研究日粮中小麦用量及复合酶制剂对生长蛋鸡生产性能指标、小肠食糜黏度、盲肠微生物菌群数、养分表观消化率、免疫指标、粪中水分含量及有害气体散发量的影响,探讨小麦在蛋鸡生产上的适宜用量,筛选小麦和酶制剂的最佳组合.结果表明:(1)与对照相比,日耗料量试验组均降低,其中,3组达显著水平(P<0.05),47、9组达极显著水平(P<0.01);日增重试验组均提高,其中,7组达显著水平(P<0.05),810组达极显著水平(P<0.01);5、6组料重比提高,但差异不显著(P>0.05),其它组均降低,其中,3、7、10组达显著水平(P<0.05),8、9组达极显著水平(P<0.01),其它组无显著差异(P>0.05).添加酶制剂条件下,46.6%小麦用量日粮与23.3%、70%用量日粮相比日耗料量分别降低了1.66%(P<0.01)、2.3%(P<0.01),23.3%用量和70%用量相比无显著差异(P>0.05);70%小麦用量日粮与23.3%、46.6%用量日粮相比,日增重分别提高了17.9%(P<0.01)、18%(P<0.01),料重比分别降低了7.37%(P<0.01)、10.85%(P<0.01),23.3%用量和46.6%用量相比无显著差异(P>0.05).添加不同酶制剂对生长蛋鸡的日耗料量、日增重、料重比没有显著的影响(P>0.05).对日耗料量的影响小麦用量和酶制剂之间没有显著的交互作用(P>0.05),对日增重的影响两因素间存在显著的交互作用(P<0.05),对料重比的影响两因素间存在极显著的交互作用(P<0.01).(2)与对照相比,试验组日粮粗蛋白和钙的消化率均无显著差异(P>0.05),磷的消化率6组提高了33.44%(P<0.05),其它组无显著差异(P>0.05).添加复合酶制剂条件下,70%小麦用量日粮的粗蛋白消化率分别比23.3%、46.6%用量提高了18.82%(P<0.01)、12.36%(P<0.01),23.3%和46.6%用量相比无显著差异(P>0.05);不同小麦用量对钙、磷的表观消化率无显著影响(P>0.05).小麦日粮中添加酶1、酶2分别比酶3粗蛋白消化率提高了10.88%(P<0.05)、11.9%(P<0.05);添加不同酶制剂对钙、磷的表观消化率无显著的影响(P>0.05).对粗蛋白、钙、磷表观消化率小麦用量及酶制剂之间没有显著的交互效应(P>0.05).(3)与对照相比,9组的胸腺指数提高了33.33%(P<0.01),其它组无显著差异(P>0.05).脾脏指数试验组与对照相比无显著差异(P>0.05).添加酶制剂条件下,70%小麦用量日粮与23.3%、46.6%用量日粮相比胸腺指数分别提高了22.34%(P<0.05)、12.3%(P<0.05),23.3%用量和46.6%用量相比无显著差异(P>0.05),不同小麦用量对脾脏指数没有显著影响(P>0.05).添加不同酶制剂,对胸腺指数、脾脏指数没有显著影响(P>0.05).对胸腺指数、脾脏指数小麦用量及酶之间没有显著的交互效应(P>0.05).(4)与对照相比, 810组新城疫抗体效价显著提高(P<0.05),其它组无显著差异(P>0.05).添加酶制剂条件下,不同小麦用量对新城疫抗体效价无显著影响(P>0.05).添加不同酶制剂对新城疫抗体效价无显著影响(P>0.05).不同小麦用量及酶之间没有显著的交互效应(P>0.05).(5)氨气散发量各试验组与对照相比无显著差异(P>0.05).与对照相比,硫化氢气体散发量5组提高了46.91%(P<0.05),其它组无显著差异(P>0.05).添加酶制剂条件下,不同小麦用量对氨气和硫化氢气体散发量没有显著影响(P>0.05).添加不同酶制剂对氨气和硫化氢气体散发量没有显著影响(P>0.05).对氨气散发量的影响小麦用量及酶之间没有显著的交互效应(P>0.05),对硫化氢散发量的影响两因素间存在显著的交互效应(P<0.05).(6)粪便含水量各试验组与对照组相比无显著差异(P>0.05).添加酶制剂条件下,不同小麦用量对粪便含水量没有显著影响(P>0.05).不同酶制剂对粪便含水量没有显著影响(P>0.05).不同小麦用量及酶之间没有显著的交互效应(P>0.05).(7)十二指肠、空肠、回肠食糜相对黏度最高的试验组与对照相比无显著差异(P>0.05).添加酶制剂条件下,46.6%小麦用量日粮与70%用量日粮相比十二指肠食糜相对黏度降低了1.8%(P<0.05);23.3%小麦用量日粮与46.6%、70%用量日粮相比回肠食糜相对黏度分别降低了3.64%(P<0.05)、4.5%(P<0.01);不同小麦用量对空肠食糜相对黏度没有显著影响(P>0.05).添加不同酶制剂对十二指肠、空肠、回肠食糜相对黏度没有显著影响(P>0.05).对十二指肠食糜相对黏度的影响小麦用量及酶之间存在极显著的交互效应(P<0.01),对空肠、回肠食糜相对黏度的影响两因素间无显著交互作用(P>0.05).(8)与对照相比,盲肠大肠杆菌数,210组分别降低了8.58%、7.61%、9.71%、8.74%、7.28%、7.93%、7.44%、5.18%、6.31%,达到极显著水平(P<0.01);乳酸杆菌数,9、10组分别降低了3.86%(P<0.05)、3.08%(P<0.05),其它组无显著差异(P>0.05);双岐杆菌数, 2组提高了5.31%(P<0.01), 5组提高了4.05%(P<0.05), 9组降低了5.31%(P<0.01),其它组无显著差异(P>0.05).添加酶制剂条件下,23.3%小麦用量日粮与70%用量日粮相比盲肠大肠杆菌数降低了1.9%(P<0.05),双岐杆菌数提高了4.34%(P<0.01),乳酸杆菌数无显著差异(P>0.05).46.6%小麦用量日粮与70%用量日粮相比乳酸杆菌数提高了3.05%(P<0.05),双歧杆菌数提高了5.7%(P<0.01),大肠杆菌数无显著差异(P>0.05),23.3%小麦用量日粮与46.6%用量日粮相比大肠、乳酸、双歧杆菌数均无显著差异(P>0.05).添加不同酶制剂对盲肠大肠、乳酸杆菌数没有显著影响(P>0.05),添加酶1比酶2、酶3的盲肠双歧杆菌数分别提高了4.88%(P<0.01)、2.38%(P<0.05),添加酶3比酶2的双歧杆菌数提高了2.44%(P<0.05).对盲肠大肠、乳酸、双歧杆菌数小麦用量及酶之间没有显著的交互效应(P>0.05).
英文摘要: To investigate the effects of different contents of wheat and different enzymes in diets on productive performance index, intestinal chyme relative viscosity, caecal bacteria, nutritive material digestibility, immunology index, stool moisture content and amount of Harmful gases index in growing layers,1600 86-day-old Isabel Ting special growing laying hens were randomly divided into 10 groups of 10 replicates of 16 birds each. Group 1 was the control group fed corn diet; test groups were group 2 to 10 with 2*3 factorial design, which were fed with wheat content was 23.3%, 46.6%and 70%with three different enzyme preparations (enzyme 1, enzymes 2, enzyme 3), consisting of nine test diets. The results were showed as follows:(1) Compared with the control, feed consumption at each test groups were decreased, in which the test group 3 was significant (P<0.05), test group 47,9 were highly significant (P<0.01), the other test groups were not significant difference with the control (P>0.05). Compared with the control , daily gain of each test groups were increased, in which group 7 was significant higher (P<0.05), test group 8 to 10 were highly significant (P<0.01), the other test groups was not significant difference with the control (P>0.05). Feed conversion ratio group 5 and 6 were higher than the control, but the differences were not significant (P> 0.05), the other test groups were lower than the control, in which the test group 3,7,10 were significant compared with the control (P<0.05), group 8 and 9 were highly significant (P<0.01). Adding enzyme, 46.6%content wheat diet compared to 23.3%and 70%content wheat diet, feed consumption was respectively decreased by 1.66%(P<0.01), 2.3%(P<0.01), 23.3%content wheat diet compared to 70%content wheat diet, feed consumption showed no significant difference (P>0.05). 70%content wheat diet compared to 23.3%and 46.6%content wheat diet, daily gain was respectively increased by 17.9%(P<0.01), 18%(P<0.01), 23.3%content wheat diet compared to 46.6%content wheat diet, daily gain showed no significant difference (P>0.05). 70%content wheat diet compared to 23.3%and 46.6%content wheat diet,feed conversion ratio was respectively decreased by 7.37%(P<0.01), 10.85%(P<0.01), 23.3%content wheat diet compared to 46.6%content wheat diet, feed conversion ratio showed no significant difference (P>0.05); wheat diets supplemented with different enzyme preparations had no significant impact on feed consumption, daily gain, feed conversion ratio(P>0.05); Between different wheat contents and enzymes ,there was no significant interaction on feed consumption(P>0.05), there was a significant interaction on weight gain(P<0.05), different wheat contents and enzymes had a significant interaction on feed weight ratio(P<0.01).(2) Compared with the control, crude protein digestibility of the test groups were not significant difference (P>0.05). Compared with the control, calcium digestibility of the test groups were higher, which were not significant difference with the control (P>0.05). Phosphorus digestibility of test group 6 was 33.44%higher than the control group, which reached a significant level (P<0.05), the other test groups were not significant difference with the control (P>0.05). Adding enzyme, 70%content wheat diet was the highest,which was higher 18.82%(P<0.01) than 23.3%conten wheat diet,higher 12.36%(P<0.01) than 46.6%conten wheat diet. The apparent digestibility of crude protein was significantly affected by different enzymes (P<0.05). The apparent crude protein digestibility of diet adding enzyme 1 was higher 10.88%(P<0.05) than that adding enzyme 2 and higher 11.9%(P<0.05) than that adding enzyme 3. Different wheat contents and different enzyme were not impacted on apparent digestibility of calcium and phosphorus(P>0.05).Between different wheat contents and enzymes there was no significant interaction on apparent digestibility of crude protein, calcium, phosphorus (P>0.05).(3) Compared with the control, thymus index of test group 9 was increased by 33.33%(P<0.01), the other test groups were not significant difference with the control (P>0.05). Spleen index of the test groups were not significant difference with the control (P>0.05). Adding enzymes, the effect of different wheat contents on thymus index was significantly(P<0.01), 70%content wheat diet compared to 23.3%, 46.6%content wheat diet , thymus index were respectively increase by 22.34%(P<0.05), 12.3%(P<0.05), the effect of different wheat contents on spleen index was not significantly (P>0.05); wheat diets supplemented with different enzyme preparations had no significant impact on thymus index and spleen index (P>0.05); Between wheat contents and the enzyme,there was no significant interaction effect (P>0.05).(4) Compared with the control, Newcastle antibody titer of the test group 810 were significantly higher (P<0.05), the other test groups were not significant difference with the control (P>0.05). Adding enzyme, the effect